Creamy Variegati
The Creamy Variegati range, stocked by Majors Group.
What to expect. The range covers cartons of 2 × 3 kg, gluten free, lactose free, vegan, halal and kosher options. Each product page lists the dosage, pack size and what that product is suitable for.
In stock. Variegato Wafer Nut Ripple Sauce, Variegato Strudel Ripple Sauce, Variegato Rubilello Ripple Sauce, Variegato Pistachio Ripple Sauce, Variegato Orange Choc Ripple Sauce and Variegato Orange & Cinnamon Ripple Sauce, and more.
Ordering. Call 0508 625 677 to talk to our team, ask for samples or arrange a demonstration. You can also browse Gelato.
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Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
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Rubicone Gelato News 2026
What's new from Rubicone this season: flavours, recipes and ideas.
Email me the catalogueCreamy ripple sauces that make a gelato flavour
Creamy variegati are the thick ripple sauces you swirl through gelato as it comes out of the batch freezer. Our range comes from Rubicone in Italy and covers chocolate, hazelnut, pistachio and dessert-inspired ripples, many loaded with crunchy pieces, so a simple base becomes a signature pan in the display.
12 creamy ripple sauces / Crunchy inclusions / 2 × 3 kg packs
Get a quoteSend an enquiryCall 0508 625 677What we offer in creamy variegati
Chocolate & hazelnut with crunch
Wafer Nut, Nutflakes, Choc Flakes and Crunchy Choco Nougat Cream add hazelnut or chocolate ripple with wafer, cereal or biscuit pieces.
Nut ripples
Pistachio ripple with pistachio grains, and Rubilello with white chocolate, coconut and hazelnut grains.
Chocolate with fruit
Orange Choc, Coco Choco and Chococherry Rum pair chocolate with orange, coconut or cherry pieces.
Dessert-inspired ripples
Choco Puff with profiteroles, Strudel with apple, raisins and cinnamon, and Orange & Cinnamon with candied peel.
Options for dietary menus
Several ripples are marked gluten free, and Strudel and Orange & Cinnamon are marked vegan. Check each product page for its full suitability list.
How to use a creamy variegato
Pick the base first
Plan the pan around a base flavour, such as fior di latte, chocolate or hazelnut gelato, then choose a ripple that contrasts or deepens it.
Layer as you extract
Spoon the ripple between layers of gelato as you fill the pan from the batch freezer, so every scoop catches a swirl.
Finish the top
Pipe or spread a little more ripple over the surface so customers can see the flavour in the cabinet.
Keep it stirred
Stir the tin before use so the sauce and pieces are evenly mixed, and reseal it after use.
Name the flavour
Give the pan its own name on the label. A ripple is often what turns a standard base into a flavour people come back for.
Who it suits
Backed by Majors Group New Zealand
Official New Zealand importer of Carpigiani and ISA, with teams in Auckland and Christchurch.
Supply across New Zealand
Order through our Auckland and Christchurch teams for supply New Zealand-wide.
Send an enquiry →Machines to match
Carpigiani machines and ISA cabinets, with finance through New Zealand finance partners.
Carpigiani machines →Frequently asked questions
What is a variegato? +
Variegato (plural variegati) is the Italian name for a ripple sauce. It is layered through finished gelato rather than mixed into the base, so it stays as a visible swirl.
What is the difference between creamy and fruit variegati? +
Creamy variegati are built on chocolate, nut or dessert flavours, often with crunchy pieces. Fruit variegati are fruit sauces with fruit pieces and suit both gelato and sorbet.
How much ripple should I use? +
There is no fixed dose, because the ripple is layered to taste and to suit the look of the pan. Start with a generous swirl every layer and adjust after tasting.
How are creamy variegati packed? +
They come in 2 × 3 kg packs. Call 0508 625 677 or send an enquiry for current stock and pricing.
Related ranges
Fruit variegatiCremini spreadable creamsClassic pastesMilk basesGelato ingredientsRubiconeBatch freezers