01. Vanilla

Rich, smooth, real vanilla. Like a gentle/soft explosion on your tongue. Goes well with strawberries, as a post work-out smoothie or Sunday breakfasts in bed. So creamy that you can’t stop thinking about it. You can’t get it your of your head.

Nutrition per 100g
Energy: 135 kcal
Fat: 4.4 g
of which are saturates: 2.5g
Carbohydrates: 15.8 g
of which are sugars: 4.7 g
of which are sugar alcohols: 9.9 g
Fiber: 4.0 g
Protein: 12.6 g
Salt: 119 mg

Ingredients: water, milk protein (calcium caseinate, skimmed milk powder, whey protein), cream, sweetener (xylitol, erythritol, steviol glycosides), fiber (wheat dextrin, psyllium husk, cyclodextrin, pectin, carob powder, inulin), vanilla seeds, flavoring.

02. Chocolate Chunk

When you want to ’go dark’. Decadent richness, creamy consistency and shavings of dark chocolate. Eat it on its own, with banana fritters or for unrequited love.

Nutrition per 100g
Energy: 143 kcal
Fat: 5.7 g
of which are saturates: 3.2g
Carbohydrates: 15.3 g
of which are sugars: 3.6 g
of which are sugar alcohols: 9.9 g
Fiber: 4.5 g
Protein: 11.9 g
Salt: 100 mg

Ingredients: water, milk protein (calcium caseinate, skimmed milk powder, whey protein), sweetener (xylitol, erythritol, steviol glycosides), fiber (wheat dextrin, psyllium husk, cyclodextrin, pectin, carob powder, inulin), cream, cocoa mass, cocoa powder, cocoa butter, flavoring, sunflower lecithin

04. Cookie Dough

Chewiness at its best – there can never be too many chewy bits. Our gluten- free cookie dough bravely takes a spot next to mellow vanilla and chocolate shavings. Perfectly thawed, this ice cream will take your mind off anything.

Nutrition per 100g
Energy: 175 kcal
Fat: 6.5 g
of which are saturates: 3.8g
Carbohydrates: 22.3 g
of which are sugars: 4.1 g
of which are sugar alcohols: 9.9 g
Fiber: 6.1 g
Protein: 13.1 g
Salt: 165 mg

Ingredients: water, milk protein (calcium caseinate, skimmed milk powder, whey protein), sweetener (xylitol, erythritol, steviol glycosides), fiber (isomalto- oligosaccharide, wheat dextrin, psyllium husk, cyclodextrin, pectin, carob powder, inulin), cream, rice flour, butter, cocoa solids, cocoa butter, sunflower lecithin, cocoa powder, vanilla seeds, flavoring, salt

Our ice cream goes to Harvard

We believe you have good taste. You know what you want. And sometimes that’s a fierce scoop of ice cream. At least, that’s how we roll.

Two years ago, we started an experiment. Two friends, one kitchen, one ice cream machine. We had a craving that none of the traditional ice cream brands could satisfy – a sinful tasting yet kind to the body type of ice cream. Was that science fiction?

We soon realized taste is science. So much can go wrong when switching to natural sweeteners. We created the lemon gelato from hell. It was all too sweet or flat or runny or sharp. However, we didn’t stop at that. And just like that fine wine cliché, we got better with time.

Friends started coming over, happily opening the freezer. We added chocolate chunks, cookie dough and fresh vanilla. The sweetener process, however, was still a fine line – delicious vs disaster.

So, with the lemon gelato still fresh in mind, we decided to let in the pros.

We take your taste seriously. And what’s more serious than Harvard? To our flavor scientists nothing’s science fiction – and since taste is chemistry, they know just how to get it right.

We’re now available in over 200 stores. And we’re growing. In fact, there’s this whole community bonding over scoops and spoons. It’s not science fiction – but the new way of eating ice cream.

We believe you have good taste. We do.

Our only minus is our temperature Add. Ice Cream