Recipes
The recipes we've experimented with. They're not perfect, but we hope you can appreciate them and use them as a starting point for your own exploration
Cherry Sorbet
A fresh, light, mildly sweet cherry sorbet made with artisan Vignola preserves and carefully balanced for a smooth, creamy texture.
Aug 16, 2026
Mango Light
An experimental mango sorbet with fructose, inulin, and maltodextrin, balanced for a creamy texture and fresh flavor.
Aug 16, 2026
Vanilla cream Gelato
A classic vanilla-scented custard gelato with a silky texture and a rich, lingering egg custard flavor.
Aug 16, 2026
Chocolate gelato with cocoa powder
A balanced technical recipe for intense, creamy, full-bodied chocolate gelato made with low-fat cocoa powder.
Aug 16, 2026
Nutella Gelato
A creamy, full-bodied Nutella gelato balanced to showcase its unmistakable flavor without becoming overly sweet.
Aug 16, 2026
Protein and low-calorie ice cream - Banana with ‘Dulce de Leche’
The light, protein-packed version of a great classic!
Jul 13, 2026
Cappuccino Gelato
A cappuccino-inspired coffee gelato: cream-based (milk and cream), rebalanced to highlight milky notes while keeping an intense, aromatic coffee profile.
Jul 13, 2026
Fernet Sorbet
Fernet sorbet (work in progress), fresh and bitter, to serve at -15 °C.
Jul 12, 2026
Banana Ice Cream with ‘Dulce de Leche’
Typically Argentine, fresh and fruit-cream based. This week's experiment!
Jul 8, 2026
Protein vanilla ice cream
Ice cream is good, but we also try to make it healthy! Here's a protein ice cream recipe low in fat and with less sugar
Jul 7, 2026
Mango Ice Cream according to Corvitto
Mango sorbet ice cream, Victoria's favourite, trying Corvitto's recipe
Jul 6, 2026