SALTED CARAMEL
ITALIAN GELATO

caramel-award-winning-ice-cream-caramel-foreground

caramel-award-winning-ice-cream-caramel-foreground-mobile

caramel-award-winning-ice-cream-caramel-pieces

caramel-award-winning-ice-cream-caramel-background-mobile

caramel-award-winning-ice-cream-caramel-cup

WE DON’T COUNT CALORIES…

…but some people do and that’s cool too. We thought we’d let you know all our gelatos and sorbets are 30% lower in fat than traditional ice cream. The trick is to whip them just right – it makes the gelato extra creamy, no extra calories necessary.

caramel-award-winning-ice-cream-caramel-background-pieces

We had you at salted

A little salt. A little sweet. Just like an opera singer, this one always hits the right notes. It’s hard to imagine a time when salt and caramel weren’t a double-act and we don’t like to think about it. We’ve worked hard to get this recipe just right – gooey caramel sauce drizzled into fresh cream with just the right amount of sea salt to fire up your tastebuds. We’ve won awards for this one.

GLUTEN-FREE

118 CALORIES

Nutritional Info

WE DON’T COUNT CALORIES…

…but some people do and that’s cool too. We thought we’d let you know all our gelatos and sorbets are 30% lower in fat than traditional ice cream. The trick is to whip them just right – it makes the gelato extra creamy, no extra calories necessary.

We had you at salted

A little salt. A little sweet. Just like an opera singer, this one always hits the right notes. It’s hard to imagine a time when salt and caramel weren’t a double-act and we don’t like to think about it. We’ve worked hard to get this recipe just right – gooey caramel sauce drizzled into fresh cream with just the right amount of sea salt to fire up your tastebuds. We’ve won awards for this one.

GLUTEN-FREE

118 CALORIES

Nutritional Info

A little salt,
a little sweet

If you think the 70s were the decade that taste forgot, you better sit down. It’s also the decade that gave us salted caramel. Arguably one of the greatest flavour pairings of all time (and also one of the trickiest to get right). To make our Salted Caramel Gelato, we only use natural sea salt. Scrunched until it’s silky-fine, the salt dissolves into rivers of caramel until all you have left are flavours that argue with each other in just the right way.