Open today, 2 PM – 6 PM · +49 9172 1221

WITH HEART.
WITH SOUL.
WITH HERZBLUT.

Herzblut is German for „heart's blood" – the kind of work you put your whole self into.

A small ice cream manufactory in Georgensgmünd, Bavaria. Made through the night by ice sommelier Michael Dröge — with real ingredients, no shortcuts. From 70 % chocolate to regional strawberries. Lactose-free, sugar-free, vegan — all at the same level.

How we make it Our garden
Colorful handmade ice cream slices on sticks with chocolate and sprinkles
Made
through the night
Ice Sommelier
Michael Dröge

The workshop

Made fresh every night. Real ingredients, no powders, no shortcuts.

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The garden

A quiet spot under old trees to enjoy what was made through the night.

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Ice cream cakes

Custom-made on request. Order at least three days in advance.

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Free from

Lactose-free, sugar-free, vegan, gluten-free. All at the same premium level.

Learn more →

One workshop.
One family.
One craft.

Anke and Michael Dröge run Herzblut like a small manufactory. Michael makes the ice cream himself — at night, by hand, with real ingredients. During the day, both stand behind the counter.

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Open hours

Tue – Sun, 2 PM – 6 PM
Closed Mondays

Made at night

By our
ice sommelier

Free from

Lactose, sugar,
dairy, gluten

Seating

Indoors &
in the garden

Card OK

EC, Visa,
Mastercard

Come on in!
The workshop

While Georgensgmünd sleeps.

Few people ever see how a proper ice cream actually comes together. Here's a quick look through the workshop door.

01

Ingredients with a name

We don't buy because it's cheap — we buy because it's right. Bronte pistachios from Sicily, Madagascar vanilla as a whole pod, 70 % couverture chocolate instead of industrial cocoa. Local strawberries and rhubarb in season.

02

Made through the night

When the café closes, Michael's shift begins. Pods scraped, couverture tempered, pistachios ground, fruit puréed. What goes in, he made himself — not mixed from a bag.

03

At least 3 hours of rest

Ice cream needs patience. While the base rests, aromas develop that you lose in a quick process. Every flavor matures — no rushing, no tricks.

04

Tasted in the morning

Before anything moves to the case: taste. If it's not perfect, it doesn't go out. We'd rather offer one flavor less than one we're not fully proud of.

Our signature

Ice cream slices on a stick.
Each one hand-finished.

Our signature. A wafer-thin shortcrust base, our own ice cream on top, then couverture chocolate, candied nuts, pralines, sugar letters. Each slice individually decorated — in our workshop, the same day it lands on the plate. People come back for the next one.

Row of handmade ice cream slices on sticks
Colorful selection of ice cream slices
Ice cream slices with Herzblut card
Arrangement of different ice cream slices
ABC ice cream slices close-up
Come by today — a different lineup every day —
Ice cream cake with drip effect and wafer cones
Chocolate ice cream cake with pralines
Drip ice cream cake
To order

Ice cream cakes
worth remembering.

From the same workshop, the same ingredients, the same standard. We build them for you — design, size and flavors are something we talk through together. Birthdays, weddings, confirmations, first day of school. Or because it's Wednesday.

  • Classic ice cream cakeyour way
  • Drip cake with wafer conesa favorite
  • Themed cake (school, birthday…)on request
  • Ice cream slices as a gift boxfrom 10 pcs

Please order at least 3 days ahead.

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Ice sommelier Michael Dröge with an ice cream sundae
Ice sommelier
Michael Dröge
The menu

Ice cream the way
it's rarely made anymore.

No powders, no flavor barrels. What goes in has a name and an origin: Madagascar vanilla, Bronte pistachios from Sicily, 70 % couverture, regional strawberries in season. Three hours of maturing time, minimum. If it doesn't taste right in the morning, it doesn't go into the case.

Classics, uncompromising

Bourbon vanilla Chocolate · 70% Stracciatella Bronte pistachio Hazelnut

Fruit, local & far-flung

Strawberry-rhubarb Mango Raspberry Sour cherry Sea buckthorn

Free from – no compromises

Lactose-free Sugar-free Vegan Gluten-free

* The lineup changes with the seasons. What's fresh today we post on Facebook.

The garden

The nicest spot in town
for a quiet hour.

Under old trees, surrounded by green, with plenty of quiet: our garden is the place for families, cyclists, day-trippers and anyone who just wants to enjoy a calm moment.

  • Shaded seats under old trees
  • Family-friendly & nearly step-free
  • Dogs on a leash welcome
  • On the Fränkische Rezat bike trail
Directions & hours
Garden at Eiscafé Herzblut
Eiscafé Herzblut from outside
Heart-shaped cookies with icing
Anke and Michael Dröge in front of Eiscafé Herzblut
Anke & Michael
Dröge
Who we are

Michael makes it at night.
Anke runs the shop by day.

Michael is our ice sommelier. When Georgensgmünd is asleep, he's in the workshop: pods soaked, couverture melted, pistachios ground, strawberries puréed. Three hours of maturing time. In the morning he tastes — and if it's not right, it doesn't go out.

Anke runs the café through the day: counter, garden, cake orders, regulars on first-name terms. Together we run Herzblut like a small workshop — no fuss, no rushing, no compromise on the ingredients.

Anke & Michael
Our standard

We don't measure ourselves
against the stand around the corner.

We measure ourselves against the best gelaterias in Italy. That's the work — every night.

We're not doing this because it's easy. We're doing it because we don't want anything in between: no flavors from plastic barrels, no pre-mix powders, no shortcuts. What ends up on your spoon is something Michael put together himself — ingredient by ingredient, night by night.

  • Real beans, pods, fruit — no powder, no concentrate, no artificial flavors.
  • Premium couverture (70 %), Bronte pistachios from Sicily, Madagascar vanilla as a whole pod.
  • Regional fruit in season — strawberry, rhubarb, sour cherry, sea buckthorn.
  • Free-from range at the same level: vegan, lactose-free, sugar-free, gluten-free.
  • Maturing time, patience, handwork — no quick process.
Latest

From the workshop.

Ice cream highlights, small occasions, daily moments. Follow along for new flavors and seasonal openings.

Colorful ABC ice cream slicesNew slices
Drip-cake ice cream cakeCake of the day
Sundae for our first anniversaryFor the anniversary.
First-day-of-school chalk boardFirst day of school.
Heart cookies with icingWith heart, of course.
Storefront with balloonsWhen there's something to celebrate.
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Good to know

Frequently asked.

The quick answers to the questions we hear most often. If something's missing — just call.

We don't use powders, artificial flavors or industrial pre-mixes. Michael — our ice sommelier — makes everything himself every night, with real ingredients: Sicilian Bronte pistachios, Madagascar vanilla, 70 % couverture chocolate, regional fruit in season. Three hours of maturing time, minimum. If it doesn't taste perfect in the morning, it doesn't go into the case.
Michael Dröge — our ice sommelier — makes it himself every night, in our workshop in Georgensgmünd. During the day, Anke and Michael both stand behind the counter.
Yes — and all of them at the same premium level as our classic flavors. We usually have several vegan, lactose-free, sugar-free and gluten-free flavors at once. Which ones today, you'll find out in the shop or on our Facebook page.
Yes, gladly. We need at least three days' notice. Call +49 9172 1221, or message us on Facebook, Instagram or WhatsApp. We work out design, size and flavors with you.
Three days minimum — earlier is better, especially on weekends and during peak season.
Yes. Dogs on a leash are very welcome in the garden. There's usually a water bowl ready.
Yes — both. Inside the café, and outside in the garden under old trees in summer.
Yes — all common EC and credit cards work.
Most of our flavors are naturally gluten-free. Ask us in the shop — we'll tell you what fits today.
Right at the Anger square or a few steps away at the marketplace. By bike, we're on the trail along the Fränkische Rezat.
Tuesday through Sunday, 2 PM to 6 PM. Mondays closed. In peak season we often stay open longer — check our Facebook for current hours.
Absolutely. Just talk to us — we can fit quite a lot in the garden or inside. We plan the ice cream cake along with it.
Find us

Am Anger 2, Georgensgmünd.

Right in the heart of Georgensgmünd in Middle Franconia — inside a historic sandstone building.

Opening hours

MondayClosed
Tuesday2 PM – 6 PM
Wednesday2 PM – 6 PM
Thursday2 PM – 6 PM
Friday2 PM – 6 PM
Saturday2 PM – 6 PM
Sunday2 PM – 6 PM

Seasonal updates on Facebook.

Address & contact

Eiscafé Herzblut Anke & Michael Dröge Am Anger 2, 91166 Georgensgmünd, Germany Phone: +49 9172 1221 → Directions in Google Maps
Try a scoop.

One scoop is enough.

Come in, ask for a recommendation, taste the difference. People who come once tend to come back — that's not a slogan, that's experience.

+49 9172 1221 Directions
Bad-Weather Special −10% off everything Below 15 °C · discover now → Cake inquiry