icesmith

Chocolate Gingerbread Stick

£0

Bonfire Night Stick

All have rich chocolate gingerbread gelato covered with crunchy biscuit crumbles and enrobed in chocolate, but no two lollies look alike!

 

Chocolate Gelato Centre: Organic Milk, Organic Cream, Organic Skimmed Milk Powder, Cocoa Powder, Cinnamon, Nutmeg, Ground Ginger, Vanilla Paste, (Vanilla, Sugar, Natural stabiliser (0.5%): (Glucose; Carob Gum, Carragenan, Sodium Aliginate)

  • Popping Candy: Sugar, maize glucose syrup, cocoa butter, lactose (milk), carbon dioxide
  • Chocolate Outer: White Chocolate (Cocoa Mass, Sugar, Whole Milk Powder, Soya Lecithin, Vanilla), Cocoa Butter, Non-Azo Colouring (curcumin, curcumin)
  • Biscuit: Flour (Wheat Flour, eggs, Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm), Glucose-Fructose Syrup, Molasses, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Ground Ginger, Salt, Natural Lemon and Ginger Flavouring

 

Allergens: Milk, Nuts, Soya, Wheat, Eggs


For the best taste and experience, please eat immediately or within 2 days of delivery and up to 6 weeks after delivery as over time the flavour intensity reduces, and becomes duller.

The icesmith small batch gelato process ensures that all flavours are freshly made and intended to excite and inspire your palate. Our gelato is very dense as it is not pumped with air and uses a higher percentage of fruit, chocolate or nut (unlike commercial gelato and ice cream). While this means that there is more product in the container and the flavour is more intense, it also requires some time to warm up once removed from the freezer. 

We recommend that you allow 15 minutes for it to thaw before indulging and appreciating the flavour. Please note that alcoholic products require 5-10 minutes of thawing due to the alcohol content which reduces freezing capacity. When not being consumed, our gelato and sorbetto should be stored in the freezer at -18˚C or below. If at all possible it is best not to refreeze after serving, as ice crystals will form, introducing graininess into the the smooth gelato.

Please do not use ice cubes to transport the gelato, as the biodegradable packaging may begin to disintegrate once the ice cubes begin to thaw.

Gelato production currently suspended, look out in 2021!

 

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