Il Gelato

The Best Gelato North of Rome

Locally sourced

Although the ice-cream is based on traditional Italian methods the ingredients are locally sourced and solely British.

Environmentally sound

Even the refrigeration for the ice cream is a state of the art pre- charged system which does not use fuel or machinery when on site

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Versatile

Can be used alfresco, or inside an enclosed building, marquee, or space.

The latest addition to Cocoa Delight is a unique vintage Italian Lambro we have converted  into a bespoke gelato parlour.

This isn’t Mr Whippy: It’s classic Italian Gelato made from locally sourced all-British ingredients

Although the ice-cream is based on traditional Italian methods the ingredients are locally sourced and solely British.

We have sourced locally produced ice-cream from a family business that care about the quality of their product and have developed their own unique flavours based on a passion for their craft. We only serve delicious homemade gelato and are not comparable to the ice-cream vans who sell machine made products.

The gelato parlour is not only extremely safe and energy efficient but is versatile as it can be used alfresco, or inside an enclosed building, marquee, or space.

Our concern for the environment helped us create a bijou parlour, fully transportable without use of an engine or fuel, and even the refrigeration for the ice cream is a state of the art pre- charged system which does not use fuel or machinery when on site.

So if you are looking for a traditional and truly  unique ice-cream experience with a vintage difference we are the people for you.

Prices start at £500 which includes 100 ice-creams, waffles cones with a choice of 4 flavours and an operator to serve your guests.

We are happy to provide this service for any occasion so please get in touch for further information.

To discuss your requirements you can call us on 0843 289 7813, email rental@cocoadelight.com.

Don't Be Shy

If we didn’t answer all of your questions, feel free to drop us a line anytime.