Find the Perfect Italian Gelato in Hong Kong
The secret of I-Scream’s success lies in our products’ quality and heritage.
We believe that the only way to create a high-quality artisanal ice cream is by combining top-quality ingredients, traditional craftsmanship, time – and a lot of passion.
We produce our gelato from scratch daily, using our own base and selecting only the finest natural ingredients for our recipes. These are carefully sourced from the best producers around the globe.
For instance, we import our hazelnuts from Piedmont and our pistachios from Sicily. Our vanilla comes from Indonesia and Madagascar, while our Alphonso mangos are imported from India. Our cocoa comes from France, and our green tea varieties from Japan and China.
We designed each step of our manufacturing process to ensure our ice cream maintains the perfect appearance, taste and texture over time.
We don’t allow any artificial flavourings or colourings in our gelato and sorbets. The premium quality ingredients and fruits we use give all our products their fresh and attractive natural colours.
Nonetheless, we use the utmost care and attention to keep our ice cream as healthy and nutritional as possible.
Our gelato’s fat content is kept as low as 7%, while the sugar content is less than 20%. Our sorbets are made with the highest possible fruit content (a minimum of 30%) and their fat content is less than 1%.
HANDMADE TRADITIONAL GELATO AND SORBET
VEGAN-FRIENDLY TREATS
We’ve created a line of delicious vegan flavours from plant-based ingredients. These are mixed with chocolate, fruit, nuts and more, specifically to satisfy the palates of vegan customers looking for a dessert that fits their diet.
COCKTAILS & SAVOURY FLAVOURS FROM I-SCREAM
Paolo Predonzan - I-Scream owner & Gelato Master
“Back in the day, we didn’t have all the help we can get today from the food industry in terms of flavourings, stabilisers and emulsifiers. In my opinion, we have too much help now, and the risk is that homemade gelato is not ‘homemade’ anymore. I’m glad I’ve learned to do gelato in the old way, and I try to keep the traditional style of making Gelato alive.”