A passion for ice cream
Manufacturers from Brandenburg show what summer tastes like - with ice cream flavours that are also suitable for vegans and allergy sufferers.
Jörg Ellmer came up with the idea for his ice cream factory while surfing. ‘In Mexico and California, the beaches often offer ice cream made from fresh ingredients,’ says the founder of California Pops. ‘I wanted to bring this idea to Germany.’ Back in Potsdam, he trained in ice cream production and gradually optimised his recipes. Because for the ice cream to stick to the wooden stick, it has to have a certain composition and freeze quickly. ‘That's also the reason why a frozen smoothie can't compete with our creamy mango or strawberry sorbets,’ says Marketing Manager Annett Achtzehn at her stand next to the Brandenburg stage in Hall 21a.
Nine flavours are part of the core range of the manufactory, which has only been in existence for ten years. It sells its ice cream via supermarkets, but also unpackaged via mobile market stalls and trailers. Almost all flavours are gluten-free. The sorbets are also suitable for vegan diets. They are also 100 per cent natural. This means that the company, which now produces in Ludwigsfelde, does not use any additives. Annett Achtzehn wants to use Grüne Woche to make even more regional contacts. ‘We already source our milk and yoghurt from farms in Brandenburg. Now we are still looking for suppliers of frozen fruit and other ingredients,’ she says. While children particularly love the bulbous green and red kiwi-strawberry pops, adults love the salted caramel variety, especially in winter. With its melting consistency, it is reminiscent of cow's candy.
Compatible without sacrifice
Pure-bred Brandenburg Jersey cows provide the milk for the Honest Ice Cream & Sweets varieties. The advantage: many allergy sufferers can also tolerate this milk. Loreen Herrmann (photo) uses it to make both soft ice cream and ice cream, which she sells through supermarkets and her manufactory in Baruther Schloss.
At her stand at Grüne Woche, guests can try a sugar-free stracciatella ice cream, among other things. ‘Sugar actually serves as a stabiliser in milk ice cream,’ explains the founder, who started her own business in 2021. ‘I had to experiment for a long time until I found a recipe with sugar substitutes that was still creamy.’ Loreen Herrmann received international recognition for her Macadamia Salted Caramel Tonka Chunk Swirl flavour, which took second place at the Ice Cream World Championships.
On Monday, 20 January 2025, Minister President Dietmar Woidke will open Brandenburg Day at Grüne Woche with the state police orchestra. Guests can expect a colourful programme with regional specialities.
