Six festive gelato and sorbet flavours, handmade in our Dorset kitchen — plus the perennial favourites your customers already love. Everything you need for the season's busiest counter.
Christmas trade ordering opens early October. Our festive flavours are made in small batches, so it's worth getting your order in as soon as ordering opens, rather than leaving it to the last minute.
Six seasonal flavours, made fresh for the festive months. Two are marked "Special" — priced separately, see the pricing table below.
Made with the Temperley family's Somerset Cider Brandy — our take on brandy butter. Mince pies have never tasted so good.
Gluten-free British oat milk and dark molasses sugar — a cooler, smoother take on breakfast porridge.
Our take on "gianduja" — Valrhona chocolate and freshly ground hazelnuts from the heart of Piedmont.
Candied orange peel blended into our dark Valrhona chocolate gelato — too good to leave in a stocking.
A perennial favourite: creamy gelato infused with fresh ginger and studded with fiery crystallised ginger.
A hit since we introduced it last year — warm, tingling cinnamon alongside our creamy gelato. Perfect with apple tart.
Both vegan — a lighter, fruit-forward option alongside the richer festive gelato.
Onward and Comice pears from Elwell Fruit Farm in Dorset, with a touch of vanilla and Sicilian lemon.
Intensely flavoured plums from our friends at Washingpool Farm.
The perfect complement to a seasonal dessert — and available in every format, all year round.
Pure Madagascan vanilla pearl — the classic.
Valrhona chocolate gelato studded with large chunks of Belgian chocolate.
Our own caramel, with Dorset Sea Salt.
Our newest Great Taste 3-star winner, made with hazelnuts from Le Langhe in Piedmont.
Praline walnuts from the Veneto — a very popular gelato.
Our limited-edition dinner party favourite — a box of 12 gelato and sorbet bonbons covered in dark Belgian chocolate, in four flavours.
The ideal thank-you gift for a dinner invitation, an indulgent treat, or simply the perfect ending to a meal.
Our Christmas flavours are delightful on their own, but they're the perfect match for a seasonal dessert too.
A scoop of Brandy gelato with a warm mince pie or Christmas pudding — a classic combination.
The warmth of the ginger pairs wonderfully with a rich sticky toffee pudding.
A lovely twist alongside a classic apple tart.
Every batch of Baboo is handmade in small quantities at our kitchen on Rampisham Down, near Dorchester — no flavourings, just real ingredients. Our organic milk comes from Holy Cow in North Perrott, and we buy fruit direct from local farms: strawberries from Forde Abbey, plums from North Perrott Fruit Farm, pears from Elwell Farm.
Where we can't source locally, we go straight to the best in the world — nuts from Piedmont and Veneto, citrus from Sicily, rhubarb from the Yorkshire rhubarb triangle. We'd rather buy direct from a farmer we trust than from a bulk supplier, and we think you can taste the difference.
All the flavours are made in a kitchen that handles milk, gluten, nuts, peanuts, egg, soya and sulphites.
All our ice cream is suitable for vegetarians, and the sorbets are suitable for vegans too.
We do not use any artificial colours, flavourings or preservatives, chemical emulsifiers or gum stabilisers.
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