Østerberg

Science

Our entire ice cream universe is based on science. Milk, cream and sugar have to be combined in the right way. That way we assure the optimal creamy texture and flavour release in the ice creams. The recipes are based on Østerberg's scientific Master thesis from University of Copenhagen and University of Guelph in Canada.
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Freshly produced

All our ice creams, sorbets and cones are freshly produced in our location at Østerbro. The ice creams are specifically developed to not be too sweet or fatty, but have a higher protein content and more fruit than many other ice creams. The sorbets are vegan and contain a lot of fruit!
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Taste the world

We made it our mission to provide taste experiences for our guests, that goes beyond the usual. We do that by combining flavours from all over the world in our ice creams and sorbets. Which means, you can find jackfruit, durian, and red dragonfruit as well as strawberry, elderflower, and sea buckthorn in our display.

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Get started

  • Ice cream bomb
    Regular price
    69,00 kr
    Sale price
    69,00 kr
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  • Is-à-la-mande
    Regular price
    from 85,00 kr
    Sale price
    from 85,00 kr
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  • Juleisdessert
    Regular price
    65,00 kr
    Sale price
    65,00 kr
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    per 
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  • Juleislagkage
    Regular price
    from 395,00 kr
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    from 395,00 kr
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  • Nytårsbombe
    Regular price
    75,00 kr
    Sale price
    75,00 kr
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  • New years ice cream cake
    Regular price
    from 395,00 kr
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    from 395,00 kr
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  • Nytårstoppe
    Regular price
    27,00 kr
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    27,00 kr
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  • Champagne sorbet
    Regular price
    from 125,00 kr
    Sale price
    from 125,00 kr
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  • Nytårsisdessert
    Regular price
    69,00 kr
    Sale price
    69,00 kr
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  • 1 kasse øko drikkevarer - Reducér Madspild
    Regular price
    135,00 kr
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    135,00 kr
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  • Isbog / ice cream book
    Regular price
    230,00 kr
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    230,00 kr
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  • Ice cream bomb
    Regular price
    69,00 kr
    Sale price
    69,00 kr
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    per 
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Others say

"Østerberg Ice Cream. The jackfruit sorbet is great and they make the best pistachio ice cream in town"

(the Economist 2019)

René Redzepi, Noma

"Cathrine Østerberg makes good ice cream. Really good ice cream. And she is not afraid to challenge people on more exotic flavours."

(Magasinet Lækkerier 2019)

Timm Vladimir

"Nothing is left to chance, and the innovation plays an important role when developing new flavour combinations."

(Hædersdiplom 2015)

The Danish Gastronomical Academy

tips for the ice cream makers

We have collected tips and tricks for the ice cream maker
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