Pure ingredients
No added flavourings, no colouring. Fresh milk and cream from Them Andelsmejeri less than 40 km away, vanilla from Madagascar and hazelnuts from Piedmont.
The Story of Kastbergs
When the dream became reality
Kastbergs was founded on a simple idea: to make Denmark's best ice cream in small batches, with uncompromising respect for the ingredients.
The story
Passion for the craft
Joachim Kastberg founded the ice cream dairy in 2012 and soon found his true passion: the making itself — working with the ingredients and constantly refining flavour and texture.
Today the dairy is based in Herning, with a strong network of passionate suppliers — milk from Them, honey from West Jutland, rhubarb from Samsø and hazelnuts from Piedmont.
The Ice Cream Maker
21 years old and a dream of ice cream
"Ever since I was a boy, I have been more than ordinarily interested in ice cream."
Joachim was 21 when he took the leap into entrepreneurship and founded Kastbergs. The ambition was a small ice cream dairy that could make and sell ice cream and sorbet to restaurants in the local area.
The first years were hard. His income had to be supplemented with a job as a sales driver for a local wholesaler — the day began at five in the morning, and only in the afternoon was there time for his own passion. It also became the start of something bigger: he was allowed to approach the wholesaler's customers with his own products.
Then came the collaboration with the leading wholesalers, and the ice cream could be delivered throughout Denmark. In 2019 — eight years after the start in Silkeborg — Kastbergs had outgrown its original premises and moved to Herning, to share space with the food company Aage Damgaard, which is behind A Hereford Beefstouw, among others. The same year, Jes Nordentoft joined as managing director, tasked with professionalising the company and developing it into a growth business.
Today the vision is the same as in the beginning: high-quality ice cream and sorbet, sold through wholesalers to hotels, restaurants, cafés and ice-cream shops in both Denmark and Germany.
The ingredients
ONLY THE VERY BEST IS GOOD ENOUGH
We buy locally where it makes sense. Danish strawberries, rhubarb and gooseberries we source in Denmark — we have access to the growers, the quality is high, and the produce travels shorter distances and emits less CO2.
Add to that fresh milk and cream from the award-winning Them Andelsmejeri, whisky from Stauning, our own salted caramel and jams from Give Konfekture, and chocolate from Callebaut.
"In 2012 I risked everything on my dream. A dream of being an independent ice cream maker and making ice cream every day. My dream has become reality."
What we stand for
Three things we never compromise on
Small batches
We freeze in batch machines, empty them manually and make all our ice cream by hand. It takes longer — and you can taste it.
Exclusively for foodservice
Our ice cream is not found in retail. We deliver to kitchens, cafés and ice-cream shops that plate and serve it themselves — and that demand the same standards we do.
Who we make ice cream for
RESTAURANTS AND ICE-CREAM SHOPS
We started as a supplier to the gastronomy sector, where the ice cream had to be able to stand next to the rest of the plate. We brought that standard with us when we began delivering to cafés, hotels and ice-cream shops.
Today we also help new ice-cream shops get started with a complete package: freezer, assortment, signage and marketing — and an ice cream maker at the other end of the phone.