Apricot sorbet
Our Abricot Sorbet tastes like a bright sunny day. Lots of sunshine makes the apricots deliciously sweet. Spoon for spoon, pure pleasure.
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Maple Walnut
Nobody can make Maple Syrup like the Canadians. That’s why we wouldn’t go anywhere else to find the very best to blend with our Alpine cream.
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Rum
Raisin
For the best rum, we had to go to Jamaica. It has the perfect balance of spices when combined with the sweet sultanas to make this classic ice cream a Mövenpick classic.
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Pistachio
We use unroasted pistachios for fresh natural flavour and texture. Pure and how nature intended, just like Switzerland.
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Coconut
We use two parts of the coconut in our ice cream. The milk adds an exotic flavour to our cream and we roast and caramelize coconut pieces to create an intense taste. Just don’t tell!
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sensations Chocolate Hazelnut Brittle
Chocolate ice cream with an extra portion of nuts? With hazelnut sauce and brittle, this chocolate ice cream is a real #sensations! You won’t be able to resist.
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Creme brulee
We Swiss love precision, even in our desserts. We have mastered the perfect balance of caramel swirled with our smooth cream. The French would be proud.
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Mango
Cream
Our mangoes are fruity, sweet and velvety soft. We strike the perfect balance here between mango sorbet and luscious cream.
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