Gelato & ice cream
Rubicone vegetal 70 base mix for fruit sorbets - 1.5kg
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Rubicone caramelised fig variegato with fruit pieces (rippling sauce) - 3kg
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Rubicone ready line coconut water complete ice cream mix - 1.5kg
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Sosa prosorbet 100 stabiliser for sorbets - 3kg
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Rubicone vegetal fruit 50 base mix 50 for fruit sorbet - 1.5kg
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Irca joyfruit blackcurrant flavour variegato with fruit pieces (rippling sauce) - 3.5kg
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Irca joytopping ice cream topping sauce - mango flavour - 1kg
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Rubicone yoghurt powder plus - 1.5kg
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Rubicone cherry natural colour flavour paste - 3kg
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Irca joycouverture milk chocolate coating - 5kg
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Rubicone blueberry flavour variegato with blueberry pieces (rippling sauce) - 3kg
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Rubicone ginger flavour paste - 3kg
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Irca joypaste ricotta flavour paste - 1.2kg
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Rubicone wafer nut hazelnut flavour variegato with crunchy wafer chunks (rippling sauce) - 3kg
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Irca joypaste pink bubblegum flavour paste - 1.2kg
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Rubicone pink bubblegum flavour paste - 3kg
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Irca joycream toffee smooth toffee flavour variegato (rippling sauce) - 3.5kg
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Rubicone passion fruit natural colour flavour paste - 3kg
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Irca joyfruit apple pie flavour variegato with fruit pieces (rippling sauce) - 3.5kg
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Rubicone speculoos variegato with biscuit grains (rippling sauce) - 3kg
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Gelato & ice cream
Crafting your own artisan gelato or ice cream is a delicious way to express creativity and offer something truly unique. At Henley Bridge, we’re proud to support gelatieri, dessert chefs and frozen treat innovators with a wide selection of professional gelato and ice cream ingredients.
From expertly balanced base mixes and stabilisers to mouth-watering flavour pastes, ripples, inclusions, and crisp wafer cones — everything you need to build bold, irresistible creations is right here. Whether you’re developing a signature scoop or experimenting with new seasonal specials, our ingredient range gives you the freedom to create with confidence.
Let your imagination take the lead and whip up dreamy, crowd-pleasing frozen desserts that keep customers coming back for more.

