Ice cream for your dessert menu
We supply restaurants, cafés and hotels in Metro Manila with tubs churned to order every Monday and Thursday, and we will build a house flavour with your pastry team.
What we supply
- Tubs2.5 litres from ₱1,450, or 5 litres from ₱2,700
- FlavoursThe whole carte, plus one house flavour developed with your kitchen
- Minimum10 litres a week
- DeliveryTuesday and Friday mornings, by our own refrigerated van
- CabinetWe lend a dipping cabinet to accounts over 40 litres a week
- RetailBars, gems and fruit pearls in cases of 24 for café freezers
Made to sit on a warm plate
Carabao milk is high in fat and low in water, so our ice cream holds a clean quenelle for about four minutes next to a warm cake. That is long enough to get from the pass to the table without a puddle.
We temper each tub for your cabinet temperature. Tell us whether you scoop at −12°C or −14°C and we adjust the sugar so it scoops the same on a Saturday night as on a quiet Tuesday.
How an account starts
Most kitchens go from first tasting to a standing order in three weeks.
- TasteWe bring six flavours to your kitchen and taste them against your desserts.
- TrialTwo weeks at list price, no minimum, so you can see how it sells.
- Standing orderWeekly tubs on a fixed day, invoiced monthly at the trade price.
- Each seasonWe sit down with your pastry chef and plan the next menu’s flavours.
Book a tasting
Tell us the name of your restaurant, where it is, and roughly how much ice cream you go through in a week. We reply within a working day.
Trade questions
Do you deliver outside Metro Manila?
For accounts over 40 litres a week, we deliver to Tagaytay and Alabang on Fridays.
Can we put our name on the menu next to yours?
Yes. Most kitchens write “Lambing ice cream” on the menu. For a house flavour, the name is yours.
What are the payment terms?
Weekly prepay during the trial, then a monthly invoice due in 15 days.