Ice cream and sorbets
Immerse yourself in the cold of this page and discover a wide variety of flavors of natural and artisan ice creams and sorbets. Some traditional, some well-known, and many new ones waiting for you to try them.
Argentine dulce de leche
Cafe Ristretto
Chocolate and hazelnut
Grand Cru Chocolate
Lemon and basil sorbet
Mango sorbet
Meringue milk
Nougat
Pistachio
Pumpkin with chocolate
Amaretto and Almonds
Baked apple
Catalan cream
Ceylon cinnamon
Cloud
Extra virgin olive oil
Fleur de sel candy
Fresh yogurt with red fruits
Glacé brown chestnut
Goat cheese
Horchata and Fartons
Kindergarten Good
Kit Kat
Kit Kat (copia)
Malaga with Raisins
Mascarpone cheese
Matcha Tea
Mint & Chocolate Infusion
Mustard
Oreo cookie
Parmesan
Pure white chocolate aroma
Rosemary and Honey
Stracciatella
Strawberry without sugar
sugar free chocolate
sugarfree
Tiramisu
Tutti Frutti
Unsweetened Merengue Milk
Alboraya horchata
Avocado
Berries
Cherry, passion and cinnamon
Citrus fruits and vegetables
Cucumber and Basil
Fruit of the passion
Gin tonic
Granny Smith Apple
Lemon and Basil
Lemon and Ginger
Lemongrass
lychee
Mojito
Muscat Grape
Peach
Pineapple Costa Rica
Piquillo pepper
Pitahaya and Lima
Tomato and Avoe
Valencia water
Valencian citrus set
Palacio artisan ice creams are born from a traditional recipe with low calorie intake
In the preparation of Palacio Artisan Ice Cream we only include the natural fats that contain the ingredients that ensure the conduction that each flavor requires. No preservatives or colorants. As a result we obtain a digestive and refreshing artisan ice cream.
To obtain artisanal ice creams with an authentic and genuine flavor, we start from the best natural raw materials. Therefore, another primary requirement of Helados Palacio is to make its artisanal ice cream with natural products.
In the ice cream manufacturing process, 100% natural fruits from the earth are used. For other flavors, products with designation of origin are used, such as: Jijona nougat; Valrhona French chocolate; Madagascar Bourbon vanilla from Madagascar; or fresh milk from the Guadalentín Valley.
Unlike ice cream, sorbets are made without lactose so people who are lactose intolerant can consume them without problems.
The making processes of ice cream are based on the best materials carefully chosen to achieve the flavor and result that characterizes us. Although the facilities and machinery used adapt to all current health and safety guidelines, we have wanted to preserve the artisanal production processes so as not to lose sight of our objective as a company: to make top-quality artisan ice creams with the best flavor. as always.