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TRADE

For trade accounts, we have most flavours available in 2.25 litre ‘half napolis’ as well as some in 5 litre 'full napolis'. Also listed below are flavours available in 125ml and 500ml tubs.

Please email us at info@baboogelato.com to order, or call our office on 01308 488629.

If you would like to discuss opening a trade account with us, please do get in touch.

Annie loves exploring new flavours and is happiest in our lab when experimenting with new flavours so if you are a chef looking for the perfect ice cream to pair with your latest creation, please do contact us.

125ML TUBS

Perfect for single servings

500ML TUBS

Great for retail

2.25L TUBS

Around 20 scoopable servings

5L TUBS

Around 50 scoopable servings

Sizes

FLAVOURS

125ml

Blackcurrant ripple gelato

Made with organic milk, and a blackcurrant coulis (thick sauce made of blackcurrants, sugar and water). We ripple the coulis through the gelato base. The blackcurrants come from our garden and the beautiful Forde Abbey’s pick your own farm.

Won a Taste of the West Silver award in 2020.

Coffee gelato

This one has taken us a while, and many apologies to all those who waited so patiently but we think we've cracked coffee gelato at last. Made with a delicious Sumatran Bourbon blend coffee from Sherborne's Read's Coffee, and organic milk. It is a strong and rich with a smooth milky coffee flavour.

Double chocolate gelato

Made with organic milk. We use Valrhona chocolate from France, and Callebaut Belgian cocoa powder. These are very high quality (and expensive). Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato.

Madagascan vanilla gelato

We use organic milk and Madagascan vanilla pearls. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour. We're delighted to have won a Gold Award from Taste of the West in 2019 for this yummy vanilla gelato.

Bah humbug gelato

Made with organic milk and caramel and mint. It tastes like those black and white boiled sweets that came in paper bags from proper sweet shops.

TOTW Gold 2019

Blackcurrant ripple gelato

Made with organic milk, and a blackcurrant coulis (thick sauce made of blackcurrants, sugar and water). We ripple the coulis through the gelato base. The blackcurrants come from our garden and the beautiful Forde Abbey’s pick your own farm.

We won a Taste of the West Silver award in 2020.

Brandy gelato

Made with organic milk and lashings of brandy, this is the perfect Christmas treat, and gorgeously complements mince pies and Christmas pud.

TOTW Gold 2019

Crystallised ginger gelato

Made with organic milk, infused with fresh ginger, and peppered with cubes of candied ginger. It won a silver medal in the 2019 Taste of the West awards and Great Taste 2 star in 2019.

Hazelnut gelato

A new star for us. Made with organic milk and 100% pure hazelnut paste that we buy direct from Saverio Rapalino’s farm near Genoa, Italy. The farm is in the Piedmont region, which has a DOP for hazelnuts. We have tasted at least twenty different hazelnut pastes, and we chose this one because of the depth of flavour, and the way it lingers in the mouth. We also like to know our suppliers, and buying direct from the farm ensures not only a strong relationship, but that the farmer gets the proceeds, not a chain of middlemen. The nuts are ground to a paste to order, which ensures that it is as fresh as possible when we receive it. The paste makes the whole lab smell gorgeous, and wow do they taste good.

TOTW Gold 2020 & finalist 2019, Great Taste 2 stars 2019

Maple & walnut gelato

Taste of the West Gold 2017 and finalist. Made with organic milk and walnuts which we praline ourselves using 100% pure Canadian maple syrup from Somerset based Great White North LLP.

Mint choc chip gelato

Made with organic milk, Summerdown Mint's 100% peppermint oil, and ribbons of Valrhona chocolate dribbled through it. Sorry it’s not green but we don’t use artificial colourings – ever.

TOTW Gold 2019, Great Taste 2 stars 2019

Lemon sorbet

Taste of the West’s Champion Ice Cream and Sorbet 2016. Made with Italian lemons, this is bright tasting and refreshing. Add some prosecco and vodka and you have a dangerously good scroppino cocktail. Suitable for vegans.

Orange sorbet

We buy oranges during the late winter months when they are fat and juicy and fresh from Spain. This is a very under-rated sorbet. We love it. Suitable for vegans.

500ml

Double chocolate gelato

Made with organic milk. We use Valrhona chocolate from France, and Callebaut Belgian cocoa powder. These are very high quality (and expensive). Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato.

Vanilla

Answer

2.25L

Madagascan vanilla gelato

We use organic milk and Madagascan vanilla pearls. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour. We're delighted to have won a Gold Award from Taste of the West in 2019 for this yummy vanilla gelato.

Double chocolate gelato

Made with organic milk. We use Valrhona chocolate from France, and Callebaut Belgian cocoa powder. These are very high quality (and expensive). Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato.

Chocolate tart with scoop of orange sorbet and tart in the background

FLAVOUR IDEA?

Annie loves exploring new flavours and is happiest in our lab when experimenting with new flavours so if you are a chef looking for the perfect ice cream to pair with your latest creation, please do contact us.

Conact us