Ice Cream Made with a Focus on Craftsmanship and Quality Ingredients

With our gourmet ice cream, you get a rich, creamy treat made with dedication, high-quality ingredients, and, most importantly, true craftsmanship

At Kastbergs, we take ice cream seriously. For us, it’s not just about having a quick cold snack on a warm day — it’s about offering a delicious and honest product where ingredients, technique, texture, and above all, flavor come together. Our ice cream is never an afterthought in a dessert — it’s often on equal footing with the other elements or even the centerpiece. And we believe you can truly taste the difference between mass-produced ice cream and ours — because there’s real craftsmanship and good ingredients behind every single scoop.

It All Starts with Milk and Cream – But Not Just Any Kind
Everything begins with the milk and cream. Ours comes directly from Them Dairy Cooperative (Them Andelsmejeri), where the cows graze outdoors most of the year and produce milk with real richness and character. That gives us a base we don’t need to mask with artificial flavors or fillers. We work with what the raw material gives us — and it truly shows in the taste. This dairy is also a very local producer, located just 45 km from our production site in Herning. All their milk comes from a group of local farms, all within a 30 km radius of their dairy. This means the milk never travels far at any point — contributing to a lower CO₂ footprint.

We don’t add anything that doesn’t belong in ice cream. No flavor enhancers. No colorings. Just good, natural ingredients. We aim to use as few additives as possible in all the products we use.

Our Ice Cream Machines – Because We Care About the Details
When it comes to ice cream, texture and balance are everything. That’s why we use so-called batch freezers, which are essential to our production method and a key factor behind our creamy texture. These machines are essentially large-scale versions of the Pacojet — a tool professional chefs use to make ice cream. We just make bigger batches.

These machines ensure the perfect freezing of our ice cream base while simultaneously churning it to a luscious consistency. And unlike many mass-production methods, they don’t pump air into the ice cream. As a result, our ice cream contains significantly less air than products made with the “continuous freeze” method. This has a major impact on both flavor and texture. And because of the lower air content, our ice cream actually weighs more per liter than most.