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Ice cream

Prepare tasty ice cream

Would you like to make delicious ice cream wheter commercially or privately without the use of any non natural ingredient or powder? It’s a clear case with our fruit pulp which allow you the easy making of unique sorbet and ice cream creations.

Bring deluxe homemade ice cream varieties and quality into your life. You may soon be the first ice cream vendor who offers Lulo- or Feijoa ice cream in your ice cream store.

Surprise your guests with creativity and unique great taste!


Based on the basic ingredients (eg: fruit pulp, egg whites, cream and sugar – see recipes), proceed as follows:

  1. Cut open the frozen bag, put in a bowl to defrost the pulp and mix slowely with an immersion blender.
  2. Stir the egg whites in a bowl with a hand mixer until it becomes creamy, then mix slowely into the pulp.
  3. The other ingredients (cream, sugar, etc. – see recipes) boil in a small saucepan, then stir until cold in a cold water bath and then carefully mix into the fruit pulp.
  4. Mix the finished mixture with an immersion blender and put into the freezer immidiately.
  5. Let it freeze for about 50 minutes until frozen.
  6. Serve fresh or freeze  in a container.
You can also blend fruity sorbets on the fly with the fruit pulp by adding very little liquid (eg 50ml of juice per 100g portion). The less liquid is added, the more difficult is the the mixing/blending, which is why the fruit pulp should be used in the slightly defrosted state.


Recipe without cream

400g (4 portion)

1 egg white (size M)

80g sugar

Recipe with cream

400g (4 portion)

1 egg white (size M)

75ml cream

60g sugar

You can mix fruit pulp varieties as desired. You can increase the sweetness of some of our fruit pulp which are more acidic by adding sugar or honey. You can vary the above mentioned recipes by adding the following ingredients:

  • 75g mascarpone and 100ml milk: Boil milk and sugar in a saucepan. Add mascarpone and boil again. Remove the pan from the heat and allow the liquid to cool. Carefully add cream until stiff and set aside. When the milk has cooled down, mix in the whipped cream gently. Take the vanilla and boil with the cream and the sugar in the short pot.
  • ½ vanilla – 50ml yogurt: just add to the pulp.
  • 50g walnuts and 4 cl maple syrup: add directly to the pulp/mixture
  • 2 pears and 1 teaspoon cinnamon: add directly to the pulp/mixture
  • 50g dark chocolate (70% cocoa content) cook and melt together with the cream and sugar in a pot.
  • 20ml orange liqueur: add directly to the defrosted pulp.

Let your creativity run wild!
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