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Super Premium Ice Cream


Three Vanillas


Burnt Butter


Chocolate Truffle with Ganache


Double Mint & Dark Chocolate


Dark Chocolate Noir with Raspberry Ribonnette

Nutritional Information

Servings Per Tub : 5 Serving Size: 73g (100ml)


Avg Quantity Per 100g
Energy 1030kJ
Protein 3.4 g
Fat-Total 16.7 g
Fat-Saturated 11.1 g
Carbohydrate 20.9 g
- Sugars 17.31 g
Sodium 42 mg
Ingredients

Cream, Milk, Sugar, Glucose syrup, Skim milk powder, Stabilisers (Locust bean gum, sodium alginate, guar gum, carrageenan), Emulsifiers (glyceryl monostearate, propylene glycol monostearate), Natural Vanilla extracts and Vanilla bean seeds. Contains Milk. Made in a facility that also processes Tree Nuts, Peanuts, Gluten, Egg and Soy.

Country of Origin

Made in NZ from local and imported ingredients.

Three Vanillas

No we haven’t joined some sort of vanilla arms race. We actually started out with just one, the gold star of Vanillas – Madagascan. But we felt we could do more, so we added hints of more aromatic Vanillas, Tongan and Tahitian. These two, beside the hero Madagascan with its typical bourbon vanilla style notes opened the door to vanilla heaven. Which is ironic, because it is to die for.

Nutritional Information

Servings Per Tub : 5 Serving Size: 78g


Avg Quantity Per 100g
Energy 1040 kJ
Protein 3.0 g
Fat-Total 16.8 g
Fat-Saturated 10.5 g
Carbohydrate 22.0 g
- Sugars 18.5 g
Sodium 105 mg
Ingredients

Milk,Cream, Sugar, Caramel Sauce (13%) (Sweetened Condensed Milk, Sugar, Butter, Water, Natural Flavours, Burnt Sugar Syrup, Salt),Burnt Butter (10%), Glucose syrup, Skim milk powder, Stabilisers (Locust bean gum, sodium alginate, guar gum, carrageenan) Emulsifiers (glyceryl monostearate, propylene glycol monostearate). Contains Milk. Made in a facility that also processes Tree Nuts, Peanuts, Gluten, Egg and Soy.

Country of Origin

Made in NZ from local and imported ingredients.

Burnt Butter

Yes, it does taste as good as you think it’s going to. Our burnt butter flavour is the perfect complement to the creamy dairy notes. The burnt butter is made in a kettle on a small scale. Originally, we looked at adding an almond brittle but we decided on a caramel swirl instead. And it’s not a decision we’ve ever regretted.

Nutritional Information

Servings Per Tub : 5 Serving Size: 83g


Avg Quantity Per 100g
Energy 1070 kJ
Protein 3.6 g
Fat-Total 16.6 g
Fat-Saturated 11.0 g
Carbohydrate 24.6 g
- Sugars 19.9 g
Sodium 33 mg
Ingredients

Cream, Milk, Chocolate Fudge Ribonette (19.5%) (Glucose Syrup, Sweetened Condensed Milk, Water, Cocoa Powder, Sugar, Cocoa Mass, Xanthan Gum, Salt, Potassium Sorbate, Cocoa Extract, Vanilla Extract),   Sugar, Glucose, Cocoa, Dark Chocolate (3%) (70% cocoa mass, sugar, cocoa powder, soy lecithin), skim milk powder, Stabilisers (Locust bean gum, sodium alginate, guar gum, carrageenan), Emulsifiers (glyceryl monostearate, propylene glycol monostearate), Natural chocolate fudge flavour. Contains Milk, Soy. Made in a facility that also processes Tree Nuts, Peanuts, Gluten & Egg.

Country of Origin

Made in NZ from local and imported ingredients.

You may laugh, but It’s not always easy this ice cream game. Initially we weren’t happy with how this one was going. We knew the flavour combination was right, but it needed work. So, when we increased the level of fat ever so slightly, the world changed for us. The texture was divine, and the chocolate flavours exploded into life. The end result is a creamy, indulgent chocolate ice cream with a ganache swirl rippling through it.

Nutritional Information

Servings Per Tub : 5 Serving Size: 78g


Avg Quantity Per 100g
Energy 1100 kJ
Protein 3.5 g
Fat-Total 18.1 g
Fat-Saturated 11.6 g
Carbohydrate 21.9 g
- Sugars 18.5 g
Sodium 44 mg
Ingredients

Cream, Milk, Sugar, Glucose syrup, Dark Chocolate Flake (6.5%) (70% cocoa mass, sugar, sunflower oil, cocoa powder, soy lecithin), Skim milk powder, Stabilisers (Locust bean gum, sodium alginate, guar gum, carrageenan), Emulsifiers (glyceryl monostearate, propylene glycol monostearate), Natural Peppermint & Spearmint extracts, Sunflower oil, Colour (Copper Chlorophyllin). Contains Milk, Soy. Made in a facility that also processes Tree Nuts, Peanuts, Gluten & Egg.

Country of Origin

Made in NZ from local and imported ingredients.

We already had a Dark Chocolate and Mint ice cream. And this one is much loved by ardent fans. So we didn’t want to take away from that. But, as our new base was creamier and more scoopable, it was already on an upward trajectory. However, curiosity did get to us and we decided to add a couple of mints from the menthe family of peppermint and spearmint extracts. With these comes a double fresh sensation.

Nutritional Information

Servings Per Tub : 5 Serving Size: 79g


Avg Quantity Per 100g
Energy 936 kJ
Protein 3.2 g
Fat-Total 14.0 g
Fat-Saturated 9.3g
Carbohydrate 23.0 g
- Sugars 17.9 g
Sodium 33 mg
Ingredients

Cream, Milk, Sugar, Glucose, Raspberry Ribonette (18%) (Raspberry puree (50%), Sugar, Glucose Syrup, Water, Lemon Juice Concentrate, Stabilisers (guar gum, Carrageenan, Xanthan gum), Natural Flavour), Cocoa, Dark Chocolate (3%) (70% cocoa mass, sugar, cocoa powder, soy lecithin), Skim milk powder, Stabilisers (Locust bean gum, sodium alginate, guar gum, carrageenan), Emulsifiers (glyceryl monostearate, propylene glycol monostearate). Contains Milk, Soy. Made in a facility that also processes Tree Nuts, Peanuts, Gluten & Egg.

Country of Origin

Made in NZ from local and imported ingredients.

A luxuriously tangy raspberry ribonnette is folded through our parlour-perfect chocolate ice cream base. We spent a lot of time finding a ribonnette which could hold up in the ice cream and not “mix in” — we think you'll love it.



Product Ingredients


Three Vanillas


Burnt Butter


Chocolate Truffle with Ganache


Double Mint & Dark Chocolate


Dark Chocolate Noir with Raspberry Ribonnette


The Road To Super Premium

It was a bit of a wake-up call actually. Not a total poke in the eye, but certainly a timely reminder that you should never rest on your laurels and think the job is done. Four years ago, when we launched our ice cream, we did so with one aim. We wanted to make ice cream as it should be, creamier, more premium, delicately flavoured and simply the best tasting you could get. After over a year of tasting and teasing out recipes in our kitchen we delivered our ice cream to your shops. It was much-loved, and we were pretty chuffed to be honest. But then recently our ice cream was part of a blind taste test involving New Zealand’s best judges of these things. Always the acid test. Hmm. Not the result we anticipated. ‘Good enough, but not amazing’ was the verdict. Fair enough. Not what we wanted to hear clearly. But equally clearly, only one course of action could follow. It was aprons on, scoops out, and start again. Because good enough is never good enough. ‘Every cloud’, as they say. And in our case it truly has turned out to have a silver lining. Possibly golden. The drawing board is never an easy place to return to, but just about always leads to a better outcome. The new rules for what your new Lewis Road ice cream should be like were laid out: It had to taste superb. That’s obvious, and easy to say, but true. We had to use the best ingredients possible, and flavours that you simply can’t experience anywhere else. It needed to be smoother and softer than before. The texture is so crucial, delicately scoop-able but never full of ice or air. (Hate that!) And it had to be ready to eat when you take it from the freezer, because let’s face it, when you feel like ice cream, you don’t feel like waiting – and that’s not just us saying that, it is a proven universal law of ice cream. There, rules established! Should be easy. (Ha! As if.) The result is our new Super Premium range that raises the bar higher than it has ever been before. With an all new ultra-creamy ice cream base, supremely smooth mouthfeel, not too much air or ice, and just the right amount of decadence, we believe we’ve created the world’s best recipe. 

 


It’s all about the base

It might sound like a line from a dance song, but when it comes to making ice cream more scoop-able and smoother, the base recipe is where you need to spend the time. And it’s certainly where we invested much more time ourselves. The ice cream base is what you add the flavourings to later. And it’s the texture and feel of the base that determines everything thereafter. If you want ‘super premium’ status, this is where you really have to get it right. For our base recipe we had a list of criteria. And frankly, we reckon any ice cream fanatic would agree with them. It had to be scoopable straight from the freezer, with a creamy flavour and soft smooth mouthfeel. And we wanted to minimize the added air, which is something so many budget ice creams add to fill out their product. (It’s the added air that creates the icicles in your ice cream once you return it to your freezer.) We actually needed two bases - one white and one chocolate. It took us months of tinkering and tweaking — we estimate we tried over 5000 scoops — with results that speak for themselves. 


Beginning with the world’s best dairy

We are lucky to live in the place best suited to dairy anywhere on the planet. Our dairy cows aren’t jammed into large industrial sheds and fed grain, instead they roam freely through paddocks brimming with their most natural food source – lush green grass. It’s how we get such a natural taste. So we only use the finest of all of New Zealand’s creams and milks as the starting point for our new ice cream.