Complete base for preparing an excellent wildberry ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent peach ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent passion fruit ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent pineapple ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent watermelon ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent banana ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent coconut ice cream. Free from emulsifiers.

Complete base without added sugar to prepare cream gelato.

Base with an intense cream flavor, perfect for a fiordilatte with a strong taste.

Ideal base for making excellently flavoured vegan gelato. Made with the finest ingredients including cocoa butter and rice flour. Free from animal fats, milk and milk products, emulsifiers and gluten.

Base in 40 g dosage for creating gelato with the genuine flavour of fresh cream, with a pleasant hint of vanilla.

Ideal base for a creamy mountain gelato.

Complete base to prepare, with the sole addition of milk, an excellent coconut gelato. With 19% coconut.

Complete base, already perfectly balanced to create a salted butter caramel flavoured gelato.

Base for preparing a structured and creamy gelato with a milk/cream flavour. Free from fats and gluten. Free from flavourings.

Improver for ice cream recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.

Improver softener for Ice cream recommended in all recipes to keep the ice cream softer and more spatulable, or added to the white base for flavors that tend to harden (ex. hazelnut, pistachio, chocolate).

A unique blend to give excellent structure with both milk and fruit bases.

Complete cream-flavour base, for a blue-coloured ice cream.

Granular whole milk powder to make liquid milk.

Base with a high dose, to be prepared hot. For a stable and very creamy gelato.

POWER the new line of Leagel products for a gelato with three times as much protein as the traditional one.