Gelato for restaurants – handmade in Denmark

– Danish ice-cream dairy in Herning, founded by Joachim Kastberg

– Produces gelato-inspired dairy ice cream, sorbet and soft serve

– Batch production in 25-litre portions with slow freezing

– Sold exclusively to restaurants, hotels, cafés and ice-cream shops

– Distribution via Dagrofa Foodservice, Dansk Cater and Hørkram Foodservice

– 40+ varieties incl. seasonal sorbets

What makes Kastbergs gelato different?

Kastbergs uses 25-litre batch machines with a three-armed scraper that slowly churns the ice cream without forcing air in. The result is a low air content and a dense, creamy texture – just like authentic Italian gelato.

Milk and cream from Them Andelsmejeri, less than 40 km from our production. Strawberries from Samsø, blackcurrants from Kjellerup. The chocolate is developed in-house in collaboration with Callebaut in Paris – a 72.7% cocoa chocolate designed specifically for ice cream.

Kastbergs gelato is built to perform on the plate. The consistency holds from freezer to plating without ice crystals, and the dense texture makes it ideal as part of a composed dessert. The ice cream is not sold in retail.

Gelato vs. dairy ice cream – which suits your dessert menu?

Gelato: 4-9% fat (more milk, less cream). Dairy ice cream: 10-25% (cream and egg yolks).

Gelato: low air content (20-30%) thanks to slow churning. Dairy ice cream: higher (50%+).

Gelato is dense, creamy and silky smooth with a more intense flavour. Dairy ice cream is lighter and more "fluffy".

Gelato is served at -10 to -14°C (slightly warmer than dairy ice cream), which enhances the flavour.

Kastbergs makes the best of both worlds: the dense texture and flavour intensity of gelato, combined with the fullness of Danish cream. It gives you an ice cream that is both creamy and rich in flavour – perfect for plated desserts.

Range – from classic to seasonal

The Italian classics, produced with the batch method:

– Stracciatella – creamy vanilla with crisp pieces of chocolate

– Pistachio – rich, nutty flavour, a perfect contrast to fruit desserts

– Amarena Cherry – classic Italian with deep fruit flavour

– Nougat-Honey – sweet and complex, ideal for chocolate desserts

– Espresso-Honey – bitter and sweet in perfect balance

– Tonka Bean – deep, complex flavour for the more advanced menu

– Chocolate – in-house developed 72.7% cocoa with intense flavour

In total 25 dairy ice cream varieties, from classic vanilla to salted caramel and olive oil.

15 seasonal sorbets that add lightness, acidity and contrast to your desserts. Rhubarb and gooseberry in spring, strawberry and elderflower in summer, sea buckthorn and blackcurrant in autumn, passion fruit and mango in winter. All sorbets are vegan and dairy-free.

Four varieties: Vanilla (Madagascar Bourbon), Chocolate, Strawberry and Mango (vegan). The same ingredient standards as our dairy ice cream, with 11% fat content.

Dessert inspiration with gelato

With a scoop of pistachio gelato and fresh raspberries

With rhubarb sorbet and crisp crumble

With espresso-honey ice cream and cocoa powder

With blackcurrant sorbet and elderflower tea

Change the sorbet with the seasons, and your dessert suddenly takes on a whole new character – without changing the rest of the recipe.

"My entire business is built around Kastbergs, which is the best ice cream in Denmark."

– Jan Haustein, Nyhavn 40

"We only use Kastbergs in both our restaurant and our ice-cream shop in Henne Strand."

– Jeppe Hjulstad, Café Stranden

You order Kastbergs through your existing wholesaler. No new agreement, no extra invoice – the ice cream is delivered with your other goods.

Kastbergs is available from: Dagrofa Foodservice · Dansk Cater · Hørkram Foodservice

Call or write, and we will help you get started with the right flavours for your menu.

Phone: 2980 5400

Email: joachim@kastbergs.dk

Frequently asked questions about gelato for restaurants

Gelato has a lower fat content (4-9% vs. 10-25%) and significantly lower air content than classic dairy ice cream. This gives a denser, creamier texture and a more intense flavour experience. Kastbergs produces gelato-inspired ice cream using batch freezing in 25-litre portions – the same principle as authentic Italian gelato, but with Danish ingredients.

Yes – Kastbergs sells exclusively to foodservice. You order through your existing wholesaler: Dagrofa Foodservice, Dansk Cater or Hørkram Foodservice. The ice cream is delivered together with your other goods.

Kastbergs has over 40 flavours across dairy ice cream, sorbet and soft serve. Classic gelato flavours include Stracciatella, Pistachio, Amarena Cherry, Espresso-Honey and Nougat-Honey. In addition, there are seasonal sorbets such as rhubarb, elderflower, sea buckthorn and passion fruit.

Yes, all Kastbergs ice cream is produced in Herning using predominantly Danish ingredients. The milk and cream come from Them Andelsmejeri, less than 40 km from the production site, the strawberries from Samsø and the blackcurrants from Kjellerup. The chocolate is developed in-house in collaboration with Callebaut.

Kastbergs uses the production principle of gelato (batch freezing with low air content), but with fresh, local Danish ingredients instead of imported ones. The milk is processed within 24 hours of delivery. This gives an ice cream with the dense, creamy character of gelato, but with a shorter supply chain and a higher freshness guarantee.

Yes, Kastbergs creates dessert recipes and inspiration specifically for professional chefs. At kastbergs.dk/dessert-inspiration you will find seasonally updated desserts featuring ice cream and sorbet as a component.