Ice Green: Our ice cream

Our philosophy when it comes to making ice cream is ‘As much as necessary, as little as possible’.

This is true for the number of ingredients as well as the amount of sugar and fat. A good ice cream does not need lots of different ingredients. When you have a look at the label of industrially produced ice cream you first might observe that the weight of the ice cream in the container you have in your hand is barely half of the volume of the container. This simply means that almost half of the product you are going to buy is air! Air needs to be incorporated into the ice cream in order to make it smooth and creamy. But the amount of air should be 20-30% for Gelato or 40-50% for American-type ice cream but not 90-100%! In order to stabilize this industrial ice cream chemicals have to be used. Additionally, industrial ice cream usually contains cheap vegetable fat, artificial flavors, colorants and preservatives. All this you will not find in our products. Sugar is necessary to lower the freezing point of the ice cream so that it is still scoopable when it comes out of the freezer. However, we try to use as little sugar as possible resulting in a product which is far less sweet than typical ice cream. Fat is important to enhance the taste of milk-based ice cream. That’s the reason why Häagen-Dazs ice cream is so delicious. But seriously, don’t you think that 13-26% fat is way over the top? Our milked based Gelato usually has 7-9% fat and yet tastes as creamy as their ice cream.

Using only the best local ingredients guarantees that Ice Green gelato maintains its typical creamy and delicious taste and soft texture.

Ingredients

*All types of ice cream may contain traces of peanuts.