07/11/2025
An ice cream that celebrates respect and love for animals, people, and the planet — a movement toward a more life-friendly way of living, each of us individually, yet all together.
Based on 50% milk from mother–calf farming and 50% plant-based drink, we’ve created a sustainable milk base.
Gelatissimo is the first gelateria in Europe to use this more natural and animal-friendly milk to make gelato
Every calf — female or male — is allowed to stay with its mother for up to 8 months.
Mother and calf can follow their natural instincts, which results in noticeably lower stress hormones in the mother and therefore better milk quality.
The mother produces milk for her calf, and we only use what remains.
This creates a harmonious coexistence with the animals.
Since this system leaves less milk available for humans, yet provides more space and life quality for the animals, we developed a recipe that replaces half of the milk with plant-based drinks.
Our love for craftsmanship, the advantages of innovative vegan alternatives, valuable fibers, natural proteins, and diverse natural sweeteners such as white coconut blossom sugar, combined with feedback from friends and customers, have continually refined the recipe.
The base was then infused with organic black tea, brewed at 72.5 °C for 4 minutes and 40 seconds, before going straight into the ice cream machine.
Dried figs, simmered in black tea and matured for 72 hours, were folded in by hand.
This idea was inspired by a Turkish dessert I once enjoyed at dinner with a customer — now a good friend.
Over an open fire, double-roasted walnuts were prepared and blended by hand into the gelato with a butterscotch cream.
The walnuts come from our favorite partner, the hofnarr sanctuary, where they mature naturally on the trees and are shelled by people with disabilities.
We can even walk five minutes from our production to pick them up.
Our close collaboration with the sanctuary enables projects that make a sustainable and compassionate relationship with life visible.
The story continues in the comments.
