Copenhagen · ice cream
Østerberg Cph
A food scientist's answer to what Danish ice cream could be: not an import of Italian gelato and not commodity flødeis, but a recipe built from a university thesis on ice structure, with nearly every component — nuts, fruit reductions, baked inclusions — made in-house. The founder is on record rejecting a rival's ice cream for being over-stabilised, a specific, checkable standard rather than a marketing claim.
What to order
The apple-cinnamon (æble-kanel) ice cream, singled out by the Feinschmeckeren interviewer as recalling classic Danish apple cake; separately, food writer Trine Hahnemann names the cucumber, mint and lime sorbet as her favourite.
What we know
- Founder holds a food-science degree from the University of Copenhagen and travelled to Canada to study under a leading ice-cream researcher as part of her thesis work, which she says underpins her recipes (osterberg-ice.dk)
- Processes as many ingredients as possible in-house: roasts and blends her own nuts, bakes her own brownies and cookie dough, and cooks fruit down before use to concentrate flavour (Feinschmeckeren interview, 2014)
- Uses Belgian 70% Valrhona chocolate and a blend of three different vanillas for complexity (Feinschmeckeren interview, 2014)
- Publicly rejected a competitor's ice cream in the interview for still holding its shape after fifteen minutes at -12°C, reading that as evidence of over-stabilisation — a stated, specific standard for what she will not serve (Feinschmeckeren interview, 2014)
- Sources milk from a specific dairy in North Jutland and declines to disclose the exact fat percentage she has settled on, calling it central to the texture (Feinschmeckeren interview, 2014)
- Now operates three shops across the municipality — Østerbro, Vesterbro and the city centre — a decade after opening as a single storefront near the Lakes (osterberg-ice.dk)
- Status
- open
- Address
- Rosenvængets Allé 7c, 2100 København Ø
- Maker
- Cathrine Østerberg, founder, with a background in food science (Fødevarevidenskab) from the University of Copenhagen and further study of ice-cream structure under a researcher in Canada
- Opened
- 2014
- Website
- osterberg-ice.dk/
- Last checked
- 2026-08-21
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