Apricot sorbet
There’s only one place in the world to get the juiciest apricots....Valais in Switzerland. The sunshine makes the apricots taste delicious which you can taste in every spoonfull.
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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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Mint Chocolate
Cream, crunchy cocoa shavings with a zing of mint make this ice cream as fresh as a morning walk on a Swiss glacier.
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Lemon Sorbet
Basking in the sun gives our lemons their delightful citrusy flavour. Small bits combined with pure juice – is there a better way to enjoy a lemon?
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Cold Brew Coffee Chocolate
Enjoy! One ice-cold cold brew coffee with double chocolate, one in the form of tasty chunks and also as a sauce. #sensations to go!
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Mango Sorbet
Meet Alfonso, the ‘King of Mangos’ . It’s rich, sweet and velvety. Why would we use anything else?
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Raspberry
Strawberry Sorbet
The best sorbets come from the best fruits. That's why we use the sweetest raspberies and combine them with the juiciest strawberries. A berry double act that is deliciously refreshing.
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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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Passion Fruit
Mango
Even exotic fruits love the cold. Sun-ripened passion fruit, loaded with sweet mango pieces.
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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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