Organic farmers since 1978

Organic chocolate ripple ice cream - GEST250

Organic chocolate ripple ice cream - GEST250

250g
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Alce Nero stracciatella ice cream, without the addition of flavourings, colourants and syrups is made of only 5 ingredients.

Only organic Italian "Haymilk TSG from Alto Adige is used, from farms where there are approximately 14 cows per stall which almost exclusively feed on fresh grass or hay. It contains nuggets of Belgian dark chocolate. Only organic cane sugar is used to sweeten it.

Alce Nero stracciatella ice cream comes in a 100% compostable pack.

  • Legal name

    Organic ice cream with dark chocolate nuggets

  • Ingredients

    Fresh full-fat pasteurised Haymilk TSG* (53%), fresh pasteurised cream*, cane sugar* (14%), dark chocolate nuggets* (10%) (cocoa paste*, cane sugar*, cocoa butter*), thickener: carob seed flour*. *Organic. Min. 50% cocoa in chocolate.

  • Conservation method

    Store at a temperature of between -18�C and -24�C. Do not refreeze after defrosting.

  • Place of production

    Produced and packaged at the factory in: Via G.Rossa 2, 30037 Scorz� (VE).

  • Average nutrition declaration per 100 grams
    • Energy :953kJ/227kcal

    • Fats :14g

      of which saturated :9,6g

    • Carbohydrates :22g

      of which sugars :22g

    • Fibre :0,9g

    • Protein :2,7g

    • Salt :0,09g

  • Allergens

    May contain eggs, peanuts, soy, and nuts.

Narrative Label

Only five ingredients are used to make Alce Nero organic chocolate ripple ice cream. It is prepared with organic Italian "TSG haymilk” from Alto Adige, sourced from farms where there are approximately 14 cows per stall, which feed almost exclusively on fresh grass or hay. Alce Nero organic chocolate ripple ice cream is prepared with no added flavourings, colourings or syrups. Only organic cane sugar is used to sweeten it.

Alce Nero organic chocolate ripple ice cream has been produced by master ice cream makers since 1982. The base for the ice cream comprises organic Italian “TSG haymilk”, cream, cane sugar and carob seed flour, which gives the ice cream a velvety, uniform structure, preventing the formation of ice crystals. Once pasteurised, cooled and rested, nuggets of dark Belgian chocolate are added to the mixture before it is packaged, labelled and placed in a refrigerating room to improve its organoleptic properties.

  • Characteristics

    Only five ingredients are used to make Alce Nero organic chocolate ripple ice cream. It is prepared with organic Italian "TSG haymilk” from Alto Adige, sourced from farms where there are approximately 14 cows per stall, which feed almost exclusively on fresh grass or hay. Alce Nero organic chocolate ripple ice cream is prepared with no added flavourings, colourings or syrups. Only organic cane sugar is used to sweeten it.

  • Preparation

    Alce Nero organic chocolate ripple ice cream has been produced by master ice cream makers since 1982. The base for the ice cream comprises organic Italian “TSG haymilk”, cream, cane sugar and carob seed flour, which gives the ice cream a velvety, uniform structure, preventing the formation of ice crystals. Once pasteurised, cooled and rested, nuggets of dark Belgian chocolate are added to the mixture before it is packaged, labelled and placed in a refrigerating room to improve its organoleptic properties.

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