Our history

A gastronomic tradition with innovation at its heart

Mövenpick Ice Cream owes its inspiration to a revolutionary vision of culinary excellence that swept through the kitchens of fine Swiss restaurants in the 1960s. The inspired chefs of these restaurants worked to make that vision a reality – and one of the gastronomic delights that they made was ice cream. In the manner of great chefs, their passion drove them on in a constant search for new possibilities of taste and texture. And so they were naturally passionate innovators too.

2010
Expansion of the wellness range under “Harmony” with fruity and creamy combinations containing only 4% fat.

2007
Introduction of the 'Plaisir de Yoghourt' range, where ice yoghurt is combined with the smooth style of a Mövenpick fresh-fruit sorbet. Delicious creations containing only 4% fat.

2004
Introduction of the 'Délices de Fruit' range, a pioneering version of sorbet made uniquely creamy by using natural fruit purée.

2003
Introduction of a range of famous-name desserts faithfully converted to ice cream form: Crème Brûlée, Tiramisù, Panna Cotta.


1999
Launch of the 'Limited Edition' range, released on a limited-edition basis for periods of six months.

1970s
Mövenpick Ice Cream is one of the first ice cream makers to offer a recipe with 'inclusions' – ripples, sauces and pieces.

1960s
Mövenpick Ice Cream is created in the kitchens of fine Swiss restaurants that built their reputation on a revolutionary concept of culinary excellence across the menu.