iskurser

Østerberg

Hi!

My name is Cathrine Østerberg, and I am the scientific ice cream maker behind Østerberg Ice Cream. As part of my master thesis from University of Copenhagen I went to Canada, where one of the leading ice cream professors are. There I studied the science behind ice cream structure. These studies are part of the foundation for my ice cream recipes.

Ice cream is a science, and on this page I will try to give you an insight into the fantastic universe of ice cream. I hope that you might want to visit us in one of our stores or attend some of our events.

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

  • 180,00 kr
    180,00 kr
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  • 230,00 kr
    230,00 kr
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  • from 25,00 kr
    from 25,00 kr
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  • from 1.295,00 kr
    from 1.295,00 kr
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  • 895,00 kr
    895,00 kr
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  • from 345,00 kr
    from 345,00 kr
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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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