Whole, round dairy sweetness without the fat from cream.

Around a teaspoon of cream to give it a creamy lingering finish.

Dense, creamy body. 13g protein per bar.

Cold-extracted to lock in coffee aroma without the bitter notes pulled out by heat brewing.

Concentrated coffee for depth — supports the freeze-dried base with a darker undertone.

Madagascar bourbon vanilla for a sweet, floral flavour entrance.

Pairs perfectly with coffee for a delicious flavour ride.

Intensifies flavour and natural sweetness when balanced.

Essential for a creamy texture. Classical ice cream uses egg yolks for their lecithin content.

Grass-fed bovine. Smooth mouthfeel.

Natural thickener made from guar beans. Controls ice crystal size to keep texture smooth and slow-melting.

Natural stabilizer produced by fermentation — gives gelato its smooth, scoopable body.

Natural sweetener from a melon cultivated in southern China for centuries. Intensely sweet, zero calories, only small amounts are needed.

Sweetener naturally derived from fermentation. Fills sugar's role in classical gelato — lowers the freezing point so every bar stays creamy instead of frozen solid.

Just a touch to balance the bitterness of coffee.

Natural sweetener derived from the stevia leaf. Reb-M is the rarest, cleanest-tasting compound in the plant — most products use Reb-A, which is sweet but metallic.