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 they made was ice cream. In the manner of great chefs, their passion drove them in a constant search for new possibilities of taste and texture. And so they were naturally passionate innovators too.
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.
Introduction of the 'Délices de Fruit' range, a pioneering version of sorbet made uniquely creamy by the natural fruit puree of which it is made.
Launch of the 'Limited Edition' range, released on a limited-edition basis for periods of six months. 2003Introduction of a range of famous-name desserts faithfully converted to ice cream form: Crème Brûlée, Tiramisù, Panna Cotta.
Mövenpick ice cream is one of the first ice cream makers to offer a recipe with 'inclusions' – ripples, sauces and pieces.
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.