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Ice cream variety the North Frisian way: Trollebüller Eiscremerei in Stedesand
The Steensen family is the fifth generation to run Trollebüller Eiscremerei in the district of North Friesland - and here the name says it all, because creamy ice cream is lovingly made by hand on site in the North Frisian style. Starting out as a traditional dairy farm, the Steensen family decided in 2021 to take a closer look at what else could be made from the fresh, top-quality milk. Relatively quickly, they decided on ice cream - much to the delight of their four daughters - and so the foundation stone for the Trollebüller Eiscremerei was laid. Today, the family farm around 300 hectares of land, and the 130 or so dairy cows on the farm produce the milk for the ice cream, which is made in the newly built ice cream factory on the farm.
In addition to the valuable raw material and the basic ingredient milk, only the best, regional ingredients are used in the various types of ice cream. The cream for the creamy ice cream comes from the Langenhorner Meierei dairy in the neighboring village and the rest of the top-quality ingredients also come mainly from the region. The flavors change according to the season and vary from classics such as strawberry and chocolate to yoghurt red fruit jelly and yoghurt sea buckthorn to eggnog and white chocolate poppy seed. In addition to the many gluten-free milk ice cream varieties, there is also a selection of delicious sorbets and sumptuous ice cream cakes.
In this interview, owner Sina Steensen tells us more about her family farm and what has led the family to change the focus of their business in recent years. We also find out how many liters of ice cream are produced on average, where the ice cream can be bought and whether further products are planned for the future.
Engel & Völkers Schleswig-Holstein:
Dear Sina, nice to hear more about Trollebüller Eiscremerei! The idea for your own ice cream factory came about a few years ago - what motivated you to expand the traditional dairy farm?
Sina Steensen:
There were many reasons for this, anyone who remembers the farmer protests ... Above all, we wanted to be able to get back in touch with the end consumer and set the price for our product ourselves. I would say those were the main reasons.
Engel & Völkers Schleswig-Holstein:
Did you have to change a lot of things around in the existing business in order to successfully set up the ice cream factory?
Sina Steensen:
We took a close look at the entire business in 2021 and made a few fundamental decisions for ourselves. The first decision was made on the dairy farm, where we decided to reduce our herd to 130 dairy cows and install an automated milking system with robots. This has made us more flexible and we are no longer reliant on additional workers at weekends. Then the decision was made for our ice cream factory and we completely renovated an existing old building and converted it to meet our needs.
Engel & Völkers Schleswig-Holstein:
How many liters of ice cream do you produce each week? Is this evenly distributed throughout the year or is production higher in summer?
Sina Steensen:
At the moment we produce 1000-1200 liters of ice cream a week - in winter it's a little less, so we can take the time to try out new flavors and experiment - it's really fun.
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Engel & Völkers Schleswig-Holstein:
Where can you buy the Trollebüller ice cream? Do you also work with regional restaurants?
Sina Steensen:
The list of locations where you can buy our ice cream is actually getting longer and longer (you can follow it on our homepage). These include our vending machines, farm stores, retail outlets and restaurants. We are a Feinheimisch producer and have quickly gained great access to local restaurants.
Engel & Völkers Schleswig-Holstein:
How do you create new ice cream flavors in the manufactory? Who comes up with the different flavors and how often do you expand your range?
Sina Steensen:
It varies, at our open farm day visitors were able to make a request and we make the most requested ice cream for a limited time. Last time, mango and licorice were on a par! And the other flavors are the result of requests from family and friends, especially the children always have great ideas! It's up to me to implement them - it doesn't always work the first time, but the second time ;-) In the fall, we regularly add other varieties that are also suitable for Christmas and otherwise we change seasonally.
Engel & Völkers Schleswig-Holstein:
Which variety is the most popular? And what is your personal favorite?
Sina Steensen:
It's one of those things with ice cream flavors, ask 100 people and you'll get 85 different favorites. There are 6 of us and we all have different favorites, mine is white chocolate poppy seed and egg liqueur - but it also changes :-)
In sales it really changes seasonally - in summer strawberry is the bestseller, in winter more the heavy varieties like hazelnut and chocolate - but salted caramel always works!
Engel & Völkers Schleswig-Holstein:
Are you planning to make any other products from your milk, or will you stick to making ice cream for now?
Sina Steensen:
At the moment we are completely busy with ice cream production, but 5 years ago I didn't know that I would be producing ice cream now either, so who knows what will happen in the next 5-10 years - that's the exciting thing about entrepreneurship, we have it in our own hands!
Engel & Völkers Schleswig-Holstein:
Thank you very much for the insights, dear Sina, and continued success!
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If reading this has whetted your appetite for the delicious, creamy ice cream from Trollebüller Eiscremerei, you should definitely take a look at our Instagram account: Here we are giving away 2 x €20 vouchers for the ice cream vending machines on site together with the ice cream factory! Click here to take part.
The Trollebüller ice cream parlor
Wangisweg 3
25920 Stedesand
Phone: 04662 69900 81
Mail: info@die-trollebueller.de
Further information https://die-trollebueller.de
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