1.5 Degree – plant-based gelato
Gelato, reimagined.
Every scoop is made without milk
Real scoops, made on our own oat milk
Pick your scoop
Alphonso Mango
Alphonso mango with a mango ripple. Sunshine in a scoop.
Taste it →
Mixberry
Mixed berries folded through our oat-milk base. Fruity and tart.
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Belgian Chocolate
Callebaut cocoa and dark Belgian chocolate. Deep and bittersweet.
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Lotus Biscoff
Our PETA India award-winner. Caramelised and cookie-forward.
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Paan
Gulkand, paan leaf and paan chutney. Distinctly desi.
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Blueberry
Blueberry running through our oat-milk base. Light and tangy.
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Cookie & Cream
Crushed cookies through vanilla. Classic and crunchy.
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Strawberry
Ripe strawberry in a smooth, dense scoop.
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Roasted Hazelnut
Toasty hazelnut, rich and full-bodied.
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French Vanilla
Fabbri vanilla on our own oat-milk base.
Taste it →
Jamun
Tart, deep purple, monsoon in a scoop.
Taste it →
Real scoops, real photos. Flavours change with the season at our cafés.
Served where India eats well.
Hotels, universities, hospitals, cinemas and corporate cafeterias serve our gelato every day.
Now in cinemas
Grab a scoop before the movie. Our gelato counters are inside cinemas in Delhi and Gurugram.
How every scoop is made
From oat to scoop
We don't buy a ready-made base. We make our own oat milk, cook and churn our gelato at our own plant on the NIFTEM campus in Kundli, taste every batch, and serve it at our cafés.
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It starts with oats
We start with oats and turn them into our own oat milk. No ready-made base.
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Our own oat milk
The same oat milk goes into every gelato and every latte at our cafés.
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Fruit, not flavouring
Alphonso mango, jamun, guava and berries go into our sorbets, popsicles and ripples as fruit, not as flavouring. We cook our fruit ripples ourselves.
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Small batches, low and slow
Every base is cooked gently in small batches at our own plant in Kundli, then rested before churning.
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Churned slow
Churned in our gelato batch freezer, the Italian way, for a dense and creamy scoop.
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Tasted, batch by batch
New flavours go through rounds of tasting before they ever reach the counter.
Made with care, served with joy
Real people, real kitchens
Our plant team in Kundli and our café crews in Greater Kailash and Hauz Khas. Ask us anything: what's in a flavour, how it's made, where it's going next.
What's in our scoop
Nothing hidden in our scoop
Plant-based. Made on our own oat milk. A DNA test of our vanilla gelato found no animal DNA.
Naturally lactose-free base. Lab test: no lactose detected in our French Vanilla.
No palm oil in our base. Coconut oil instead, and we flag the few inclusions that do contain it.
No pesticide residues detected. 60+ pesticides tested in our lab checks, none detected. Heavy metals and microbes within FSSAI limits.
PETA India Vegan Food Awards 2025, Best Vegan Ice Cream: our Original Gelato Biscoff.
What brings you here today?
Pick one and we'll take you straight there.
Your nearest café
Find the café closest to you.
- Greater Kailash 1N-18, N Block Market · 12 pm – 12 amDirections
- Hauz KhasAurobindo Road · 8 am – 1 amDirections
Order to your door
On Zomato and Swiggy in Delhi NCR, or straight from us.
Gifts that arrive frozen
Insulated gift boxes packed with dry ice, delivered across Delhi NCR. Custom branding for Diwali, weddings and team gifting.
Plant-based gelato for your menu
4 L bulk packs, gelato carts, event catering and our own oat milk for coffee. For hotels, cafés, cafeterias and caterers.
Trusted by 50+ HoReCa clients, including Taj, Hilton, Fairmont and Le Méridien.
Grow with us
Distributors, retail stores and quick-commerce partners: talk to us about our cold chain, range and margins.
Our Mission
INDULGENCE REIMAGINED FOR BETTER LIVING
To make everyday indulgence plant-based: gelato, kulfi and sorbet made on our own oat milk, honest about what goes into every scoop, and kinder to the planet.
Plant-Based
Made on our own oat milk. No milk in our recipes.
Indulgent
Dense, creamy gelato, churned the Italian way.
Nothing hidden
Ingredients on every pack, lab results on our website.
Made by us
At our own FSSAI-licensed plant on the NIFTEM campus.
