Blueberry Cheesecake
Did you know blueberries develop their sweetness when cooked? Our craftsmen do. We then swirl them into cream with soft biscuit crumbs for the best cheesecake you will ever taste.
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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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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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Stracciatella
The Swiss are known to be friendly but we do have a dark side. It’s called Stracciatella and we’ve sprinkled it through our ice cream.
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Strawberry
There’s only one way to make the best strawberry ice cream. Start with the best freshly picked strawberries. We then ripple them through our Alpine cream... strawberry Swiss style.
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Lemon Sorbet
We leave our lemons to sit out in the Sicilian sun to give them that extra punchy citrus flavour. Small chunks and real juice, is there any better way of enjoying a lemon?
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Lemon
Lime Sorbet
Our sun-kissed lemons are brought over the Alps to Switzerland and coupled with juicy lime bits.
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Swiss Chocolate
We may be blowing our own Alphorn but we believe Swiss Chocolate is the best in the world. It’s even better rippled through our Mövenpick ice cream!
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Cappuccino
Good ice cream starts with the cream…. And good coffee starts with the bean. That’s why we only use the tasty Arabica beans from Colombia. It has such an authentic coffee flavour you may want to have it for breakfast!
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