Ice Cream
How is ice cream made?
It’s one thing to eat ice cream and know it’s delicious. It’s quite another to understand how it’s made. Whether you’re a chocolate or vanilla fan or somewhere in between (cookies and cream, anyone?), the art of making ice cream is a sight to behold and a flavour to savour.
Did you know that around 70% of ice cream’s ingredients come from milk? While the base is rich in dairy, mixes often include natural ingredients like sugar and fruit. Small amounts of stabilisers, flavours, colourings and emulsifiers may also be added to enhance texture, taste and appearance.
Unlike other frozen treats, ice cream contains no added preservatives. It’s naturally preserved thanks to the freezing process. As it solidifies, the mixture is whipped and blended to create its signature smoothness.
Let’s go bigger. How is commercial ice cream made?
We’re so glad you asked. Ice cream production follows six key steps:
- Blending: Milk, cream, milk solids, sugars, modifying agents and flavourings are combined in stainless steel vats.
- Homogenisation: The mix is blended under pressure to evenly distribute fat, creating a smooth, consistent texture.
- Pasteurisation: The mix is heated to 82-85°C for 15 seconds, then rapidly cooled to eliminate bacteria.
- Ageing: It rests for 2–24 hours to allow fat globules to solidify and viscosity to increase. At this stage, flavours and colourings may be added.
- Freezing & Beating: The mix is frozen at -7°C while being ‘agitated’ to incorporate air, creating that creamy texture.
- Hardening: Ice cream is moulded, packaged and frozen at -25°C to fully set.
And the seventh, most important step? You, eating it, of course.
Types of Ice Cream
Gelato
Ah, the Italian classic. Gelato is a dairy-based frozen dessert with a smooth, dense texture and intense flavour. Unlike traditional ice cream, it’s churned at a slower speed, incorporating less air for a richer consistency. While gelato always contains dairy, sorbetto (sorbet) and granita are its fruitier, dairy-free cousins. A little slower to melt, a lot harder to resist.
Low-fat ice cream
Low-fat ice cream contains no more than 3% milk fat, making it one of the lightest options available. While it may not have the same richness as full-fat varieties, modern techniques ensure it still delivers a satisfying, creamy texture. Ideal for those looking for a cool, refreshing treat while still sticking to their goals.
Reduced fat ice cream
All the flavour, a little less fat. With approximately 7% milk fat, reduced-fat ice cream offers a lighter option without sacrificing the creamy goodness. It’s made similarly to regular ice cream but with a lower fat content to appeal to those looking for a slightly healthier scoop. Still smooth, still delicious, just with a little less indulgence in every bite.
Regular ice cream
Regular ice cream must contain at least 10% milk fat, giving it that rich, indulgent texture we all love. Made with a mix of cream, milk, sugar and flavourings, it’s churned and frozen to create the perfect balance of smoothness and scoopability. Whether in a cone, a cup or straight from the tub, it’s the gold standard of frozen treats. Agree? Agree.
Soft serve
Soft serve is aerated and frozen just before serving, giving it that irresistibly smooth and creamy texture. Unlike traditional ice cream, it contains more air, making it lighter and fluffier. Served fresh from a machine at just the right temperature, it’s the go-to for that signature swirl in a cone or cup.