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Jun 6, 2009 05:41 PM

Movenpick Ice Cream!

Hello everyone. Just returned from Zurich and almost died over the Swiss Chocolate Movenpick ice cream. I won't even start about Sprungli...definately my new happy place! Does anyone know if/ where I could get Movenpick ice cream in Toronto or the GTA?


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  1. You can't. It was available here for more than twenty years, but disappeared from Canada when Movenpick and Marche were "divorced".

    While Movenpick ice creams certainly tasted good, I always felt them to be a ripoff. They had the overrun of Breyer's and cost more than Haagen Dazs. I don't know whether the European version has more ice cream and less air than what they sold here, though it is certainly possible.

    11 Replies
    1. re: embee

      Embee is 'mostly' right. They had contracts with several ice cream producers, but the formulation included whipping extra 'air' into the product, so that a 500ml (say) carton might weigh 30% less than a premium producer. Of course, that same tradition can still occur in 'house' brands.
      I don't think it was an 'overrun' as such - I think they used good ingredients (e.g. no powders) but just 'diluted' the product with air.

      1. re: estufarian

        Overrun = the air whipped into ice cream as it freezes. I believe (not sure) that the maximum allowed in Canada is 100%. At 100% overrun, half the ice cream volume is actually air.

        You can't have "ice cream" with no overrun. Without churned-in air, you get a solid block of ice that can't be scooped.

        I don't actually know anything about their formulas. I suspect they used quality ingredients, but this "super premium" priced product was one of the most aerated ice creams I've ever eaten.

        Most very aerated ice creams don't cost very much. Movenpick ice cream was an exception.

        1. re: embee

          So, as I suspected, Breyers' new "double-churned" ice cream just has double the air churned in?

          1. re: embee

            Misunderstood your use of the term 'overrun'. To me that term means a production run where more is produced than ordered. So if 1000 cartons ordered and 1150 produced, the 150 would be the 'overrun'. Hence the misunderstanding.
            Yes, all ice-cream contains 'air' - but I didn't know there were 'legal regs' surrounding this. My home-made ice cream is certainly churned, but who knows how much air is 'absorbed' - it certainly doesn't turn into a solid block.

            1. re: estufarian

              It's difficult - maybe impossible - to know how much air gets entrained in a homemade ice cream. Homemade ice creams are typically dense, even when made with low end ingredients. The amount of air you can incorporate is usually not controllable, and will vary with the density of every batch.

              If you freeze any reasonably standard ice cream mix without churning or stirring it, the resulting ice cream would have very little overrun. It could probably be eaten when softened a bit, but I don't think most people would describe what they were eating as "ice cream".

              With industrial processing, the overrun can be controlled very precisely and the freezing temperatures are lower. Breyer's is close to, if not at, the maximum. Haagen Dazs would be closer to the minimum end.

              If you freeze a non-dairy water (i.e., sorbet) base without churning, you won't get sorbet. You get a block of ice. Scraping and chopping the ice can yield a granita, but ice cream, sorbets, gelatos, and similar products do require air.

              1. re: embee

                That is interesting embee. That kind of puffy airy ice cream is very unsatisfying and Breyers is at the top of the yuck list for my husband and I. These days we like PC Organics vanilla which is much less airy. What kinds would you recommend that are more the middle range between Haagen Dazs and Breyers?

        2. re: embee

          The Haagen-Dazs I enjoyed in New York years ago was actually produced in Denmark and if I recall had an overrun of 40%. It was superb, and somewhat richer (various flavors) than H-D produced by Sealtest, now Ault, under license in Ontario. The overrun seems to be similar, however.

          1. re: jayt90

            Produced in Denmark?

            I remember when Haagen Dazs first came on the market. It was invented in the Bronx by a guy named Reuben.

            I seldom buy it these days unless it's on sale. It isn't worth $7+ per pint. I've never made my own ice cream to save money, but when HD vanilla costs more than a decadent homemade flavour, there's no contest.

            The milk marketing board causes real problems with the flavours we can get. As with B&J, they can't import product and are able to sell only what they can make locally.

            I don't understand how Double Rainbow, one of the best US brands, sometimes turns up in local stores (though I'm not complaining).

            1. re: embee

              I've checked Wiki, and yes, I was fooled by the early labels, indicating Copenhagen as the source, not the Bronx. I thought it odd that they could bring it in from Denmark for $2.50.

          2. re: embee

            So that's why there are no more Movenpick ice-creams around anymore here.

            I used to get their pistachio flavour all the time, and considering not too many brands in the supermarket carried this flavour, I was fine with their premium price.

            I do definitely remember their airy texture, though. Come to think about it, their ice-creams are more like frozen mousse!

          3. Sprungli makes the most amazing truffles....

            They also ship to Canada (at least they used to!)