Starting an Ice Cream Business – Top 6 Useful Tips

If you are looking for a simple business that you can start with, you may want to explore starting an ice cream business. Indeed, small businesses such as this that may not require too much from consumers when it comes to its cost, are the ones that can often survive in any economy as they may be considered by many as a little indulgence.

ice cream business

Indeed, if you are looking for some business to start with, this small business may be what you are just looking for. If you are interested in this venture, here are a few things that you may find useful in exploring the possibility of starting an ice cream business.

  1.  Analyze your target market. Of course, the first thing that would probably come into your mind is to know who will be your target market or to whom would you like to sell your products. A little market analysis can truly help you in finding your market and finding the best way to reach out to your market.
  2. Learn the tips and tricks of the course, it is important that you have a knowledge of how this industry works as well as the technical side of how you can make your products. You cannot just launch a business that you do not know, so gather as much information as you can. You have the option to work in an ice cream parlor, interview and ask around some people who are working in the industry, establish a partnership with someone who has the skill in ice cream making.
  3. Make your business plan. Starting an ice cream business, like any other businesses should start with a business plan. This will be your guide on how you can start your business, defining your business goals as well as your courses of action on how you can reach your business goals. You need to include your budgetary requirements as well as your marketing plan.
  4. Decide on how you would want to operate your business. Do you want it to be operated solely by you, or do you want to have a partner in putting up your business? Keep in mind too about the profit sharing that you may need to agree with if you want your business to be a partnership.
  5. Decide on how much investment you will need for your business. If you can solely finance everything, the better, but if you need a little help with the investment, wisely choose a loan that you can afford to pay. You have to keep in mind that the first couple of years in business will still not give you good profits as you are still investing in your fixed assets and equipment so make sure that you have plans of making your business grow beyond the first few years.
  6. Put into the detailed plan on how you market your product. In starting an ice cream business, you can decide to put up an ice cream shop or you can put up an ice cream truck business, whatever is easier for you to market and maintain.
    These are just a few tips that you need to consider when starting the business but it is important to put every detail on your plan so you will be guided on how you can make your business grow as well.

Using An Ice Cream Maker To Create Your Own Personal Ice Cream

Ice cream is one of the most popular desserts and a perfect treat for those warm summer days. It can be enjoyed at the beach, in a local ice cream parlor or in the comfort of your own home.

For the most part, people get their ice cream from commercial establishments, but there really is nothing like fresh, homemade gelato. Mixing and matching different flavors is part of what makes the process so much fun. Most people assume that making it is a difficult and lengthy process, but it doesn’t have to be. There is no need to spend hours making it. In reality, it’s a fun little activity that kids will love participating in.

ice cream maker

While you can make your own using traditional methods, an ice cream maker makes the whole ordeal so much easier. The ice cream makers that are available for home use come with a plethora of features. Some are more advanced than others, but even the most basic of machines make the process simple and fun. All you need to do is place your ingredients inside the maker and let it work its magic. The most complicated part is gathering the ingredients!

At one time, it was quite expensive to purchase personal ice cream makers, but today’s models are budget friendly. Some cost as little as $50, while others can cost as much as $300. Those who are still unsure of whether or not this will be regular thing can purchase a cheaper model to test it out. This does not mean that you should just go with the cheapest model available.

Make sure that you understand what features it comes equipped with. Low-end models tend to make a lot of noise and take a bit longer to actually make it. Models without a built-in refrigerator require that the freezing bowl is frozen before making it, which can be a pain for some. Unless you have multiple bowls, you will only be able to make one or two batches at a time. Models with their own built-in freezers, on the other hand, allow you to make back to back batches of it.

Ice cream is best made when you have some free time – perhaps on a Sunday afternoon. I would round up the kids and let them choose a recipe from our book. If we were hard pressed to find something that was appealing, we would search the Internet for some recipes. Once we decided what we were going to make, we would head to the store to get all of the ingredients. We would designate a job for each family member so that we all had a chance to be a part of the process. Because we are a large family and love our desserts, we would typically make three batches at one time. I love the fact that these appliances allow you to make your own frozen treats right in your own kitchen.

If you are thinking about buying one of these delightful machines, you may want to start thinking about what features you would like to have and how much you are able to spend. It also helps to read some ice cream maker reviews to get a good idea of which models are best. Try to purchase a model that comes with a warranty as well. Above all else, make sure that you have fun with your dessert making! Enjoy your own homemade ice cream and have fun with the process!

How Does Ice Cream Fit Into Weight Loss Success Plan?

Ice cream is one of my favorite foods…higher the fat the better. This has been the main comfort food in my life-my drug of choice for stuffing down my feelings. This may be because fat boosts serotonin levels. Of course, there are healthier fats to achieve that won’t cause my waistline to explode. But I love ice texture, the flavors, the temperature, the feel in my  I refuse to diet and give up my favorite foods. So how do I get to eat ice cream and not sabotage my weight loss success?

I make the choice to eat really good ice cream…consciously and in small quantities.

good ice cream food drinks photo

What does that mean?

It means that rather than grabbing the pint or carton and eating out of it with a soup spoon while I watch then being surprised as I scrape the bottom of the now-empty container…I actually get out a small bowl and dish out a scoop. I give myself full permission to thoroughly enjoy that if I still want more I can always come back later.

Eating the low-fat versions of ice cream doesn’t cut it…I just want to eat more. And if I do, then I feel bad about it. Double whammy. I’ve actually eaten MORE calories AND I berate myself for the eating it all. I’m better off really savoring the good stuff. I find I am satisfied and want it less often.

And forget about any of the “treats” that are filled with artificial sweeteners. Studies show that artificial sweeteners actually stimulate hunger in us and INCREASE of cravings for simple carbohydrates. Rather than aiding in our weight loss by reducing calories, these desserts set us up for failure, and if we don’t know that there is truly chemical, biological evidence that they are the culprit, we put the blame on our own shoulders. We beat ourselves up over our lack of willpower once that does not help you to achieve your weight loss goals at all.

I’ve tried other “frozen desserts” and haven’t found one that for me has the same mouth feel as real ice cream. But if you can’t tolerate milk or a vegan there are some decent alternatives made from soy and even rice. Keep in mind they still have lots of are desserts after for many of us sugars can trigger wanting more. And I ate them when I was told I couldn’t handle is just as easy to shovel in excess quantities of these frozen desserts as it is ice cream.

A relative new-comer to the frozen dessert market is ice cream made from goat’s milk. Look for the brand Laloo’s near the other gourmet ice cream brands: largely available in health food and natural food stores. Goat’s milk is lower in lactose, so you may be able to handle it even if you can’t comfortably partake of cow’s milk. The fat in goat’s milk is easier for our bodies to break  there is naturally less fat in goat’s milk than cow’s milk so this may be a good choice if you can get it locally or want to order online (available at)

The way to successfully have ice cream (or any dessert…frozen or otherwise) as part of your food plan is to change your mindset about weight loss and food. Allow yourself to have foods you enjoy.

Make conscious decisions about eating rather than grabbing foods without thinking or stuffing down your feelings with a pint of mint chocolate chip.

Choose the best treat for you regarding size, flavor, and content. Start with small servings-knowing you can always go back and get more if you truly want it!

Then thoroughly savor each bit that enters your mouth.

How to Make Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream with vanilla ice cream photo

When I was a child I lived in what is known as the rhubarb triangle in Yorkshire, a triangle of land between Bradford, Wakefield, and Leeds where most of the UK’s forced rhubarb is grown. My parents, like most of the parents of my school friends, had a big patch of rhubarb at the top of the garden. Even though we regularly raided it for our snacks and puddings the patch just seemed to get bigger and bigger. I can remember many happy summer days where the mid-afternoon snack was a big stick of rhubarb cut into large chunks and sprinkled with white sugar. It was absolutely delicious but you really did need the sugar to stop it tasting too sour All through the summer the typical Sunday pudding after our family Sunday roast was Rhubarb Crumble with Vanilla Ice Cream. This recipe brings those tastes together and reminds me of Sunday afternoons sitting around the dinner table asking for seconds when my tummy was really too full to enjoy it. This ice cream takes a bit more effort than a lot of my ice cream recipes but it really is worth it.

A few words about measurements before we start

Living in France I use metric measurements, but I have converted these to American measurements for those of you who are reading this on the other side of the pond. Metric and American measurements do not convert exactly so I have rounded up or down as the recipe dictates. You will notice a discrepancy in the milk and cream quantity. Double Cream which is common in Europe is a lot heavier than Heavy Cream and so I use it roughly in the formula of two-thirds milk to one-third cream. When I have converted this for American readers it is better to use a milk to the cream formula of half and a half.

A Recipe for Rhubarb Crumble Ice Cream

For the Crumble Mix
75g or two-thirds of a cup of Plain Flour
75g or two-thirds of a stick of Butter
75g or two-thirds of a cup of Brown Sugar
Half a teaspoon Cinnamon Powder
25g or one tablespoon of Ground Almonds

For the Ice Cream
400g or two cups of Rhubarb (cut into chunks of about 3 or 4 cm)
150g or two-thirds of a cup of White Sugar
Juice from Half a Lemon
200ml Double Cream or 1 cup of Heavy Cream
300ml Full Fat Milk or 1 cup of Milk
4 Egg Yolks
Seeds from half a Vanilla Pod
30ml or 1 tablespoon of Water

To make the Rhubarb Ice Cream

Place the cut Rhubarb in a pan with the water, lemon juice and a third of the sugar and cook until the rhubarb is soft. Once this has softened use a hand held whisk or blender to bring it to a pureed consistency. Leave to one side and let it cool.

Whilst the rhubarb is cooling scrape the seeds from the vanilla pod into the cream and milk and heat until it is almost boiling. DO NOT LET IT BOIL. When it is almost at the point when it is going to boil take it off the heat and leave to one side

In another bowl take the egg yolks and the remainder of the sugar and whisk together until you have a creamy mixture. Pour this into the cream mixture and return to the heat cooking over a low heat for about ten minutes until the mixture coats the back of a spoon. Once this has thickened add the rhubarb and stir well.

Pour the mixture into your Ice Cream Maker and churn.

To make the Crumble Mix

Place all your ingredients into a bowl and mix with your fingers until you have a crumble mix. I tend to mix for about ten minutes with my fingers and then stir it with a fork. Scatter your crumble mix over a non-stick baking tray and bake in the oven at about 180C /375F for 15 minutes. The crumble should be crunchy but not burnt. Put to one side and let it cool.

Once cold add to the ice cream mixture when the ice cream has about five minutes churning time to go.

Inflated Profits From Inflated Ice Cream

How happy would parents be to discover that the smooth, whipped confections sold from seaside vans are not the iced dairy cream of our desire but made from frozen, whipped palm oil, artificially emulsified, preserved and flavored? Ice cream has come a long way from the original syrupy sherbets of the Middle East – especially in Britain, where the real cream element has been compromised by some clever chemical additions.

According to an article in The Telegraph, one of the first jobs undertaken by a young Margaret Thatcher in her father’s shop was to discover ways to ‘inflate’ ice cream with air and boost its value. With supermarkets forcing producers to cut their costs, some ingenious producers have added up to 250 percent air by volume to their ice creams.

Fat chances

In pots marked ‘ice cream’, any fat that is not dairy cream or milk can simply be marked ‘vegetable fat’. Consequently, manufacturers use cheap fats, such as highly saturated palm kernel oil. This is most commonly used in the whipped ice cream sold from vans. Ingredients must be listed in order of quantity – which can often include water. In the big world of business, each substitution of a fresh product by a cheaper one adds to the bottom line. Few ingredients are cheaper than water, added to a product already bulked up by air.

Added colorings, especially chemical reds and oranges, have been linked to hyperactivity in children. Starches may be a problem for the gluten-allergic but beetroot-based reds are fine and cane sugar is preferable to other sugars. Water and stabilizers are added to preserve it, together with emulsifiers to help ‘fix’ the fat.

Egg yolks are used in traditional mixes to emulsify. They also add texture and flavor. Despite some consumers concerns, it is almost impossible to suffer from salmonella poisoning from the egg yolks or brucellosis from the milk; all ingredients are pasteurized to kill bacteria.

Commercial ice creams contain cheaper glycerides, emulsifiers made from partially hydrogenated fat. Dairy fat is healthier. Those made with sheep, goat or buffalo milk will always be labeled as such, although can be hard to source.
If looked after properly and put away carefully and quickly after use, ice cream will keep for a long time. In the case of dairy ice cream, the fewer artificial additives there are, the shorter the freezer shelf life will be. In order to thicken the water in the milk and stop the formation of ice crystals, most manufacturers add polysaccharide stabilizers. These are the additives that make some ice creams seem chewy.

Gelatine is a more natural alternative, but because it is animal-based, makers prefer to use plant-based gums, such as guar gum, extracted from the guar bean or the more natural locust bean gum made from carob beans. Carrageenan, a red seaweed-derived thickener, is the best natural alternative.

Why buy local artisan ice cream?

All good, local, ice cream manufacturers will only use liquid milk and cream, sugars and often egg yolks. The sourcing of the ingredients will be localized so as to help protect local farmers and local jobs, and it will certainly taste much better than the mass-produced alternatives. Usually, there is little difference in price, as the artisan producers will deliver their own ice cream, avoiding distributors and wholesaler costs. Traceability is all important to today’s consumer who can see the local cows, fruit trees or plants that help produce an ice cream that’s healthier, tastier and more ethical.

inside the blue bell ice cream manufacturers

Big companies use clever accountants and these bean-counters constantly look at ways to improve their bottom line through substituting natural products by cheaper chemicals. More worryingly, is the disregard towards the consumer, whose taste buds are assumed to be half dead when eating and comparing a once mighty product that has undergone a bean-counter’s ax.

Subtle changes are hard to detect but over a period of time, the consumer is no longer fooled and often turns to another brand in search of the original quality. In the meanwhile, vast profits have been accumulated, sales have soared and the bean-counter is made CEO. Nevertheless, the seeds are then sown for the gradual erosion of the perception of that particular brand in the eyes of its followers.

The Secret of Survival

What should a thrusting, the upwardly mobile company do? The answer is stick to its guns. Do not sell one’s soul to the supermarkets and refuse to discount one’s product to garner ever greater sales. Many a company has lost its crown in the name of the volume and some searching on the part of the consumer for a quality product is no bad war between Tyrrell’s Crisps and Tesco and the forcing of the giant supermarket to remove bags purchased on the gray market from its shelves was a case in point. The loss of profits by refusing to sell to a supermarket was far outweighed by the free publicity gained.

ice cream recipes eats

So keep true to the philosophy of quality over quantity, keep to quality ice cream recipes and one cannot go wrong; the slippery road down to palm oil is a dangerous game and not one that is likely to lick the opposition in the war of the ice creams. Now the secrets of the multi-nationals are out, would any of us touch a seaside van or would we search for a local supplier of the ‘real thing’? The choice is yours.