Cream

The famous Weis cream strip featured in our fruit and ice cream products is based on a simple cream recipe created by Les Weis in 1957.  The same recipe, capturing a real dairy cream taste is still used today and compliments the natural intensity of the real fruit we use in all our products.

At Weis we believe that too much of a good thing can be just that - too much! So each Weis recipe takes into consideration the right amount of cream for each specific fruit to create the best balance mouthful. That's why in some Weis Bars you will see more cream than others.

For refreshing tropical fruit flavours such as mango, pineapple, banana or passionfruit, the standard Weis cream strip fits perfectly.  When it comes to a more intense fruit like raspberries or the inclusion of a richer ingredient such as macadamias, we believe a touch more cream is in order.  Twice as much in fact, so these products feature a double cream strip.

And sometimes we have to create something completely new altogether.  When we started working with blackberries we decided to balance the tartness and bite of the fruit we needed to create something richer and sweeter.  Our rich vanilla bean cream, also made with real cream of course, is slightly thicker in consistency and is made with real vanilla beans (those are the tiny black specks you can see in the cream strip).

The cream used in our new Fruit and Cream Tubs is based on the classic Bar cream recipe but is aerated to create an ice-cream that you can eat with a spoon.

So as you can see, when in comes to cream, that's what we use - no butter or vegetable oil just dairy fresh cream blended with other natural ingredients.