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Dessert Box To Go
Dessertbox of the month:
October

DESSERTBOX OF THE MONTH:  

October

Introducing our October dessert of the month 

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Awards
Great Taste Awards 2018

We are proud to announce that three of our ice creams and sorbets have been awarded with stars by Great Taste 2018 awards. This is the fourth year that we receive the prestigious stars.
 

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Events
Louisiana Literature festival 2018

We are attending this years Literature festival at Louisiana running from the 23th to 26th of August. 

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Dessert Box To Go
Dessertbox of the month:
September

Introducing our September dessert of the month 

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Winterspring Events
Copenhagen Cooking & Food Festival

We are thrilled to be part of this year’s Copenhagen Cooking and Food Festival, hosting events in our beautiful bar.

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Dessert Box To Go
Dessert box of the month:
August

It is time to introduce our August dessert of the month 

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Winterspring dessert bar
Winterspring dessert bar awarded with six ♥ in Politiken

Winterspring has been awarded with six out of six hearts in the daily danish newspaper Politiken, by acclaimed food editor Mette Mølbak. 

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Winterspring job
Job at Winterspring

We are always looking for great people to join our team of chefs, waiters and baristas. 

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Friends
Holly Golightly

Holly Golightly is a leading fashion shop in Copenhagen founded 17 years ago by the talented Barbara Husted.

The shop just reopened at new location designed by Barbara herself. 

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Winterspring Hazelnut and Cocoa spread
Introducing:
Hazelnut and Cocoa Spread

Wintersprings exquisite spread of hazelnut and cocoa is made of lightly roasted hazelnuts from Piemonte in Italy. South of Langhe in the Piemonte region the hazelnuts are grown and harvested by hand.

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Dessert Box To Go
Dessertbox of the month:
July

It is time to introduce our July dessert of the month 

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Winterspring distributors
Anna R Kinman
Ceramics

In the search for ceramics for our desserts we found the perfect match in Anna R. Kinman. 
 

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Dessert Box To Go
Dessertbox of the month:
June

 

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Events
Design X Change

This weekend we will be part of Design x Change at Designmuseum Danmark

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Winterspring POP-UP
Pop-up
Magasin Kgs. Nytorv

We are excited to announce the opening of our Summer pop-up at Magasin Kongens Nytorv, Copenhagen. 

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Dessert Box To Go
DESSERT BOX OF THE MONTH:
MAY

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Flødeboller
Winterspring
Cream puffs

Our team of chefs have developed what we think is a winning recipe for the Danish “Flødebolle” using the freshest ingredients and always Nordic natural berries or our own blend of Bourbon vanilla.

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Dessert Box To Go
Dessert box of the month:
April

Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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Awards
GREAT TASTE AWARD WINNER 2017
- Apple sorbet

We are proud to have been awarded with 2 stars by Great Taste 2017 awards for our Apple Sorbet. This is the third time that we receive the prestigious stars.

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Dessert Box To Go
Dessert Box Of The Month:
March

Meet Winterspring Dessert Box To Go!
Every month we offer a chef prepared and ready to serve dessert, suitable for 4-5 people to share.

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ice cream
Single flavors

We have developed our own line of fine single flavor ice creams and sorbets. All ingredients are organic and carefully sourced. '

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Press
Winterspring
Award-winning design

We are delighted to have been selected as winner of the prestigious Red Dot Award for Communication Design, acknowledging the extraordinary care and attention that is reflected in our brand and packaging design.

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August 2016 stories
CHART Art Fair
Royal Academy of Fine Arts

This weekend CHART ART FAIR took place at our next door office neighbour, The Royal Danish Academy of Fine Arts’ Kunsthal Charlottenborg in Copenhagen.

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Press
COVER MAGAZINE
WRITES ABOUT WINTERSPRING

Winterspring features in Cover magazine.

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stories
WINTERSPRING AND THE SEASONS IN BETWEEN

It’s appropriate really, that in a part of the world where winter dominates, we don’t just give it one season. Winter plays a part in two more, hidden between the traditional four.

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Press
LIA AWARD WINNER

We are proud to have been awarded with bronze by the committee at LIA London International Advertising Awards, in the new category Verbal Identity.

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stories
It is a beautiful and inspiring experience visiting Scandinavia’s biggest Monet exhibition at Ordrupgaard

At Ordrupgaard, a short drive outside of Copenhagen, the current exhibition are showcasing fifty pieces from this brilliant artist, most of which have not previously been shown in Denmark.

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stories
WHY ICE DESSERTS

We wanted to reinvent the ice dessert – there was no reason it couldn’t be exquisite, made of the best possible organic ingredients and offering taste and flavour combinations that you only find at Michelin-starred restaurants.

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Summer stories
Late raspberry summer at Les Gens Heureux

A few weeks ago we contributed to the dessert for the private opening of the new and current exhibition Fresh Fruit at the Copenhagen based contemporary art gallery Les Gens Heureux.

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Press
BØRSEN FØDEVAREPRIS AWARD

We’re delighted to announce that we have received the prestigious Børsen Fødevarepris award for our Liquorice  Rosehip dessert.

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recipes
SEA BUCKTHORN COMPOTE

Chef and food stylist Mikkel Karstad suggests making your own sea buckthorn compote to add to our ice dessert.

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stories
OLAFUR ELIASSON’S ICE WATCH

Across the Nordic world, artists and creative people from all areas are striving to explain and preserve our unique way of life.

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stories
WHY PACKAGING MATTERS
Free from BPA and phthalates

From the outset, we were determined to come up with a way of protecting the ice desserts without harming the environment.

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Press
COVER MAN
WRITES ABOUT WINTERSPRING

Winterspring features on the pages of Cover Man Magazine

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Press
EUROWOMAN
WRITES ABOUT WINTERSPRING

Eurowoman features winterspring’s ice desserts in their January issue.

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Press
GREAT TASTE AWARD WINNER 2015 & 2016

We are proud to say that in two consecutive years we won a Great Taste Award for our desserts - in 2015 with our own Camomile Apple ice dessert and in 2016 with our Winterspring Raspberry sorbet.

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stories
COPENHAGEN DINING WEEK

Winterspring was selected by Irma and chef Rene Bolvig to feature on the menu at an exclusive organic pop-up at Copenhagen Dining Week.

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recipes
DRIED ROSE HIP & FLOWER BAKED WHITE CHOCOLATE

Try this recipe from chef and food stylist Mikkel Karstad to make our rose hip flower and liquorice ice dessert even more special.

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stories
EDIBLE FLOWERS

If you’re on the lookout for the next food trend, it’s time you got to know your edible flowers.

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stories
LIQUORICE REINVENTED

Liquorice is experiencing a rebirth. No longer just for children, today’s liquorice is aimed at adults - foodies looking for a new flavour.

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stories
WINTERSPRING AT ITS BEST

Making organic ice desserts means no preservatives and additives are used. We want you to enjoy it at its best.

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Press
WINTERSPRING HAS BECOME AN AWARD-WINNING BRAND

Winterspring is proud to have won two prizes at Denmark’s Food Awards.

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recipes
CRISPY MERINGUES

Chef and food stylist Mikkel Karstad has created this accompaniment to go with our camomile apple dessert.

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Press
MAGASINET LIV
WRITES ABOUT WINTERSPRING

Winterspring has been featured in the March edition of Magasinet Liv.

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stories
COMMUNITY ENGAGEMENT
Projekt Hjemløs

Winterspring is collaborating with Projekt Hjemløs ('The Homeless Project'), a Danish charity providing food to homeless people through a network of volunteers.

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stories
Vanilla Spice

The New Nordic Cuisine is not just using local ingredients, but using traditional ingredients that have always been close by, and adapting the older techniques making the dishes simplistic while simultaneously being packed with flavours.

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