Cream, milk, sugar, egg yolk, and flavour with real character. No seed oils, gums, or shortcuts.
NO SEED
The whole label
What isn't in it
Most supermarket ice cream has twelve to twenty ingredients. We took out the ones that were there to save the factory money, not to make it taste better.
Sunflower, rapeseed, palm. They show up in ice cream to replace cream. We use cream.
Guar gum, carrageenan, locust bean gum. They help it survive months on a truck. Our egg yolk does the job.
Mono- and diglycerides, E471. We have nothing to emulsify that egg yolk doesn't already emulsify.
Vanilla is vanilla bean. Strawberry is strawberry. That's it.
Pistachio is pale green because pistachio is pale green.
Cheap fillers. We fill our tubs with cream and milk—the things you're paying for.
Two families
The four everyone knows, made how they should be made. Five ingredients. Full stop.
Then there are
The same five, plus real things made in our kitchen: a biscuit, a caramel, a fruit ripple. Big pieces, names you already know, a label you can read. The Ben & Jerry's we wanted, without the chemistry.
How it's made
We make American-style ice cream: more cream, less air, more cold. The base is an egg-yolk custard cooked slowly, which gives it the dense texture stabilizers try to imitate. Every batch is made in Lisbon, frozen fast, and sold while it is at its best.
No factory. A licensed kitchen, an ice-cream machine, and people who taste everything.
Where to find us
We are starting small and close to home. Order for delivery, find us at a miradouro, or ask your local grocer to give us a call.
Four pints—one of each flavour or any combination—delivered frozen in Lisbon. Order by message; we deliver at weekends.
Order a boxOn sunny weekends. We announce that week's location on Instagram on Friday.
See where we areLisbon grocers, cafés, and restaurants: pints for the freezer or tubs to scoop. Write to us and we'll bring samples.
Talk to usQuestions
Because it is cream, not sunflower oil, and because our pints have less air in them. You are paying for what is in the tub, not what isn't.
They are. That's how ice cream was made for a hundred years before someone invented guar gum. The egg yolk does the stabilizers' job; fast freezing does the rest.
They have the five in the base, plus what the name says: Maria biscuit is flour, sugar, butter, and egg. Everything we add is made in our kitchen and written out in full on the label. The items in the section above still stay out.
A little, yes. That's ice cream without stabilizers. Take it out of the freezer ten minutes before and eat it with enthusiasm.
Not yet. When we do, it will have five ingredients too.
Lisbon first, small grocers first. If you want CINCO at your local shop, ask them to write to us. It works.
CINCO