Trade

For trade accounts, the following flavours are available in 2.25 litre ‘half napolis’. 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.

Flu Buster sorbet

We made this one for our children, but it has been so popular we’ve kept going with it.  It contains lemon juice and orange juice for Vit C, honey for the throat, and ginger and cayenne pepper to clear the airways.  It has a strong citrus flavour to start, with a spicey finish. Not suitable for vegans because we use honey.
Flu Buster sorbet award 1

Gin & Tonic sorbet

We use Conker Gin (from Dorset of course) and Fever Tree tonic for this dangerously delicious alcoholic sorbet.  You get a tonic flavour to start with, and then a full gin juniper flavour comes through. Suitable for vegans. Not for children (3% vol).

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.
Lemon sorbet award 1

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.

Passionfruit sorbet

Made with not-from-concentrate 100% passionfruit juice, this is a perennial favourite. Suitable for vegans.
Passionfruit sorbet award 1

Plum sorbet

Made with Czar and Victoria plums from nearby North Perrott Fruit Farm in Somerset. These plums are so sweet and flavoursome, with the most outrageous colour, we just can’t get enough of them. Suitable for vegans.
Plum sorbet award 1 Plum sorbet award 2

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.

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.
Double Chocolate Gelato award 1

Ginger Gelato

Made with organic milk, infused with fresh ginger, and peppered with cubes of candied ginger.
Ginger Gelato  award 1

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.
Hazelnut Gelato award 1

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.
Maple & Walnut Gelato award 1

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.
Mint Choc Chip Gelato award 1

Rum & Raisin Gelato

An old favourite. Rum and raisin is a traditional flavour, that has been made with artificial flavourings for a very long time. This has meant that it has stopped really tasting of rum. We wanted to change this so we make it using real rum. We flavour the base with Captain Morgan Original Dark Rum, which we infuse with vanilla and orange peel. We also steep the sultanas in rum to give a strong taste. Not for children.
Rum & Raisin Gelato award 1

Salted Caramel Gelato

This is the best seller in our kiosks. It is made with organic milk, salt from Portland's wonderful new Dorset Sea Salt, and caramelised sugar, lovingly cooked from scratch.
Salted Caramel Gelato award 1

Strawberry Gelato

A summer classic. During late June we buy hundreds of kilos of ripe strawberries, grown in the fresh Somerset air at Forde Abbey. We puree these, and add them to our organic milk base for a delicious, intense strawberry flavour.

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.
Madagascan Vanilla Gelato award 1

Amaretto Gelato

Amaretto gelato - Made with organic milk and an infusion of Disaronno’s classic amaretto liqueur (only the best for Baboo). Not for children.

Campari & Grapefruit Sorbet

Dangerously delicious sorbet made with real Campari and fresh grapefruit juice. Not for children. Suitable for vegans.

Cardamom Gelato

Made with organic milk, and green cardamom pods.

Chocolate Sorbet

We use Valrhona chocolate from France, and Callebaut Belgian cocoa powder.  These are very high quality. 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.  Ideal for vegans.

Chocolate Hazelnut Swirl Gelato

Made with organic milk, with Nutella swirled through a smooth creamy gelato base.

Chocolate Orange Gelato

Made with organic milk, Valrhona chocolate, orange juice and candied bitter orange peel from Italy. A grown-up flavour.
Chocolate Orange Gelato award 1

Coconut Choc Gelato

Made with organic milk, delicious coconut pieces, and ribboned with chocolate.  This is the frozen version of a very popular chocolate bar!

Coffee Gelato

This one has taken us a while, 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.

Damson Ripple Gelato

Made with organic milk, and Farleigh and Shropshire damsons from our orchard, or damsons liberated from Sam’s mum’s garden.

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.
Double Chocolate Gelato award 1

Fennel & Orange Gelato

Made with organic milk infused with fennel seeds and orange peel.

Flu Buster Sorbet

We made this one for our children, but it has been so popular we’ve kept going with it.  It contains lemon juice and orange juice for Vit C, honey for the throat, and ginger and cayenne pepper to clear the airways.  It has a strong citrus flavour to start, with a spicey finish. Not suitable for vegans, as it contains honey.
Flu Buster Sorbet award 1 Flu Buster Sorbet award 2

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.
Ginger Gelato award 1

Gin & Tonic Sorbet

We use Fordington (from Dorset of course) for this dangerously delicious alcoholic sorbet.  You get a tonic flavour to start with, and then a full gin juniper flavour comes through. Not for children. Suitable for vegans.

Grapefruit Sorbet

Made with grapefruits bought through Washingpool farmshop. Suitable for vegans.

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.
Hazelnut Gelato award 1

Honeycomb Gelato

This was a tricky one to design.  How do you achieve that honeycomb flavour?  In the end we've used honeycomb three ways so that you get a smooth honeycomb taste, with chewy melted bits of honeycomb and crunchy harder bits.  Tough to make but well worth it.  Of course we use the usual organic milk as well.

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.
Humbug Gelato award 1

Jaffa Cake Gelato

Made with organic milk and chopped up pieces of traditional Jaffa cakes. Perhaps not the most Italian of recipes but you can’t beat a Jaffa Cake. So there, Bologna!

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.
Lemon Sorbet award 1

Lime Sorbet

What a taste of summer. We squeeze fresh limes to achieve that tropical, zesty kick. Great in a cocktail. Suitable for vegans.

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.
Madagascan Vanilla Gelato award 1

Mango Sorbet

Tropical holiday in a tub, made with Alphonso mango puree. Suitable for vegans.

Marmalade & Toast Gelato

Made with organic milk, and homemade marmalade. One of our family rituals is to spend a day in January to making a year’s supply of marmalade with the finest Seville oranges. We’ve depleted the horde to make this yummy ice cream. We add small pieces of toasted sourdough from Punch & Judy in Bridport. It sounds weird, but it works.

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.
Maple & Walnut Gelato award 1

Mint Choc Chip Gelato

Made with organic milk, Summerdown Mint's peppermint oil (from the Colman mustard family in Hampshire), and ribbons of Valrhona chocolate dribbled through it. Sorry it’s not green but we don’t use colourings – ever.
Mint Choc Chip Gelato award 1

Orange Sorbet

Made with Spanish oranges. This is a super-refreshing sorbet. Suitable for vegans.

Pistachio Gelato

Made with organic milk and 100% pure pistachio paste. As with our hazelnuts, our discovery of our pistachio provider was the result of copious amounts of tasting. Pistachios come from a climatic belt running across California to Kazakhstan. We narrowed our tasting down to Italy, then to Sicily, and finally to the DOP area of Bronte in Sicily. We had found a larger supplier in Bronte, when at the end of a long day of tasting, we came across a small farm offering pure pistachio paste. We were astonished by the rich, deep flavour, and fell in love immediately. We have been buying from them for the last two years, and have never been disappointed.
Pistachio Gelato award 1

Passionfruit Sorbet

Made with not-from-concentrate 100% passionfruit juice, this is a perennial favourite. Suitable for vegans.
Passionfruit Sorbet award 1

Pear Sorbet

Made with Comice Pears from North Perrott Fruit Farm.  There is only a short window for picking and using the Comice pears, but wow are they good.  Rich, deep, juicy in flavour. Suitable for vegans.
Pear Sorbet award 1 Pear Sorbet award 2

Pineapple Sorbet

Made with 100% pure pineapple juice. Frozen pina colada anyone? Suitable for vegans.

Plum Sorbet

Made with Czar and Victoria plums from nearby North Perrott Fruit Farm in Somerset. These plums are so sweet and flavoursome, with the most outrageous colour, we just can't get enough of them. Suitable for vegans.
Plum Sorbet award 1 Plum Sorbet award 2

Rhubarb sorbet

Made with Bothenhill Farm (Bridport) organic rhubarb. Pink and delicious. We roast the rhubarb with honey, so this sorbet is not suitable for vegans.
Rhubarb sorbet award 1

Rum & Raisin Gelato

An old favourite. Rum and raisin is a traditional flavour, that has been made with artificial flavourings for a very long time. This has meant that it has stopped really tasting of rum. We wanted to change this so we make it using real rum. We flavour the base with Captain Morgan Original Dark Rum, which we infuse with vanilla and orange peel. We also steep the sultanas in rum to give a strong taste. Not for children.
Rum & Raisin Gelato award 1

Salted Caramel Crunch Gelato

This is the best seller in our kiosks. It is made with organic milk, salt from Portland's fantastic new Dorset Sea Salt Company, and caramelised sugar, lovingly cooked from scratch. The crunch comes from honeycomb pieces.
Salted Caramel Crunch Gelato award 1

Strawberry Gelato

A summer classic. During late June we buy hundreds of kilos of ripe strawberries, grown in the fresh Somerset air at Forde Abbey. We puree these, and add them to our organic milk base for a delicious, intense strawberry flavour.

Strawberry sorbet

Made with Forde Abbey's delicious English strawberries. Simple, but a perfect summer treat. Great in cocktails and mocktails too. Suitable for vegans.