Gelato, ice cream & dessert
We’re your trusted supplier for all things premium gelato and ice cream. We’ve scoured Italy, the birthplace of gelato, to bring you the finest ingredients and products.
Explore our collections
Enhance your gelato and dessert menu with our variety of gelato and ice cream mixes, toppings, sauces, and much more, turning your sweet dishes into irresistible, profit-enhancing treats that your customers will love.
Why choose Henley Bridge?
At Henley Bridge, we empower you to succeed by crafting unforgettable moments of indulgence through rich chocolate and cocoa flavours. As your trusted partner, we're dedicated to supporting your journey to build a thriving business that brings joy to your customers.
What sets us apart is our commitment to putting your needs first, fostering genuine partnerships that go beyond transactions.
Meet our Gelato Master
Steve Carrigan is Henley Bridge's Gelato Master, a title he earned by completing Carpigiani University's intensive training program and exams in Bologna, Italy, becoming the first in the UK to achieve this top-level qualification.
As Henley Bridge's Gelato & Ice Cream Technician, he uses his extensive industry experience, chef background, and newfound expertise to develop innovative, high-quality gelato recipes and share his passion with customers.
How we’ll support your business
Henley Bridge has a dedicated team of gelato and ice cream technicians to provide you with training, support, and inspiration. We also work closely with our suppliers, helping to develop new products, recipes, and techniques, most recently assisting Jersey Dairy in creating a UHT chocolate soft serve. Our goal is to ensure you have everything you need to innovate, impress your customers, and stay ahead in the ever-evolving world of gelato and desserts.
Featured products
In your quest to create culinary perfection, no challenge is too big. Sosa's select range allows food artisans to add extra texture, improve flavour, reduce fat and reduce sugar with their enhancers and replacements. Find the answer to your recipe needs here.
Jersey dairy jersey gold UHT soft serve ice cream mix - 12 x 1L
Jersey dairy jersey luxury UHT soft serve ice cream mix - 12 x 1L
Irca joypaste strawberry flavour paste - 1.2kg and 5kg
Rubicone neutro 5 AU base stabiliser and emulsifier for ice cream - 1.5kg and 10kg
Jersey dairy thickshake UHT milkshake mix - 12 x 1L
Jersey dairy jersey luxury chocolate UHT premium chocolate soft serve ice cream mix - 12 x 1L
Irca joybase talento 50 high performance base 50 mix - 1kg
Irca joytopping ice cream topping sauce - chocolate flavour - 1kg
Irca joypaste lemon flavour paste - 1.2kg and 5kg
Gelato and dessert recipes
Vanilla bean, Amarena cherry and pistachio gelato
A fruity celebration of bold flavour - this silky smooth vanilla bean gelato is swirled with sweet-tart Amarena cherries and finished with an irresistible crunch of pistachios. A combination that's as indulgent as it is refreshing.
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Wild strawberry and almond gelato
Sweet and fragrant wild strawberries are rippled into this creamy and subtly nutty almond gelato. The delicious blend is simple but absolutely irresistible.
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Vegan mint choc chip gelato
It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more! Vegan white base Ingredients 697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 75g Sucranna granulated sugar 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g pea protein 6g Sosa inulin, cold 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately. Once cooled, the base is ready to use. Assembly Ingredients 5000g vegan white base 200g Irca green mint paste 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired Method Warm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base. On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate.
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Vanilla and balsamic gelato
Sometimes, the simplest things can surprise you the most – and this vanilla gelato with a balsamic glaze ripple is here to prove it. Smooth, creamy, and bursting with the warm, comforting flavour of Madagascan vanilla, swirled with a rich, tangy balsamic glaze. It’s a match you didn’t know you needed but won’t be able to resist!
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Cherry and balsamic
A delightful blend of sweet Amarena cherry delicately mixed with a rich and tangy balsamic glaze. This recipe crafts a gelato that's truly unique and deliciously special.
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