Our history

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 that they made was ice cream. In the manner of great chefs, their passion drove them on in a constant search for new possibilities of taste and texture. And so they were naturally passionate innovators too.

2004
Introduction of the 'Délices de Fruit' range, a pioneering version of sorbet made uniquely creamy by using natural fruit purée.

2003
Introduction of a range of famous-name desserts faithfully converted to ice cream form: Crème Brûlée, Tiramisù, Panna Cotta.


1999
Launch of the 'Limited Edition' range, released on a limited-edition basis for periods of six months.

1970s
Mövenpick Ice Cream is one of the first ice cream makers to offer a recipe with 'inclusions' – ripples, sauces and pieces.

1960s
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.