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