Oh, and what could be more satisfying than serving up delicious, iced treats to everyone?

Plus, unlike other parts of the food sector, it appears on the surface to be a less complicated product to store and sell.  Doesn’t it?

Well, it might not be as straightforward as you’d think, so arming yourself with the facts before you launch your new enterprise is definitely the way to go.

There are various ways you might want to set up in the ice cream business, from a traditional ice cream van to a retro-inspired ice cream parlour at the seaside, or maybe at a farm shop or restaurant.

Whatever shape your business takes, there are rules and regulations to consider before you make it happen.

If you’re ready to take the next step, we’ll give you the lowdown on the paperwork you’ll need to complete as well share ice cream storage guidelines, so that you can be fully prepared before you start.

Do you need a license to sell ice cream in the UK?

Food and drink in the UK are highly regulated so that consumers can be assured that products are safe and authentic, that is they are what it is claimed they are.

Everything from listing ingredients on the packaging, to rules for storing foodstuff in a certain way, are intended to ensure that people are not at risk of damaging their health.

This also means that if you intend to whip up some creamy home-made ice cream and sell it from a shop or van, you need to follow established procedures.

Licences

Let’s start with the paperwork you need to ensure that you’re covered when selling ice cream.

You’ll definitely need a licence, but this is not a one-size-fits-all document.

In fact, the licence you need depends upon how you plan to sell your product.

For example, if you decide to serve ice cream from a bike or van on the street, from a kiosk or moveable stall, then you’ll require a street trader’s licence.

However, if you plan to sell your ices at say, a farmer’s market then you’ll need to apply for a market trader’s licence.

And if you’re are opening an ice cream parlour with chairs and tables on the pavement, you’ll require a street trader’s licence.

It’s possible to avoid the trader’s licence if you’re selling on private land, although of course you must ensure you have the landowner’s permission to do so.

To make things a little more complicated, each local council has different rules, so your first move should be to check out their website or get in touch with them to work out exactly which licences you will need.

Key takeaways about licences

• If you are trading in the street, or even have tables outside your premises, you’ll need a street trading licence
• Get in touch with your local council to identify which licence you need. You may be eligible for a pedlar’s certificate which exempts you from having a street trading licence, but you must check this
• Don’t forget to find out what the fees for the licence will be
• Licences can be granted by the council, but they can also be refused, and be aware there could be a waiting list which will delay the setting up of your business
• Be mindful that the licence needs to be renewed regularly and the costs for this should be factored into your business plan
• If you don’t comply with the conditions of your licence (for example, if you don’t adhere to the trading times set by the council) then your licence could be withdrawn or suspended. Trade without any licence at all and you could face a fine of up to £1,000

How to apply for a licence

Contact your local council

This should be the council in the area where you wish to sell your ice cream

Have details to hand

You need to tell them where you intend to sell your ice cream and the times you intend to sell it

Fees and identification

You may need to pay a fee and supply a photograph

Your registration needs to be made at least 28 days before you start trading, detailing where the business is operated from.

Registration is free, and every registration will be accepted. The consequences of not registering your business can be severe, as not only will you be fined, you could even receive a custodial sentence.

For more information about registering your ice cream business, visit: www.gov.uk/guidance/food-business-registration

You must also

Ensure your ice cream business does not do any harm to your customers and those who work for you.

It’s paramount your business does not endanger the health of others, which is why your ice cream company needs to comply with health and safety law.

If you employ people, you are responsible for managing the health and safety in your business so you need a risk assessment in place.

You can also expect a visit from an environmental health inspector at some point to ensure that you are complying with all the rules, including ice cream storage guidelines.

You can find out more about food inspections by following the link here.

Where can you sell your ice cream?

Believe it or not, but there are rules on where you can sell your ice cream.

For example, if you’re planning to sell it from a van, then you can’t stop outside a playground or a school.

Each local authority has its own guidelines so again, it is best to contact them if you are in doubt.

Rules about chimes

If you wish to vend from a traditional ice cream van, then you’ll probably want to let people know you’re in the neighbourhood by using chimes.

Again, the regulations are strict.

For example, you can’t play them more than once every couple of hours in the same street. They can only be played once when approaching an area, and only once at the stopping point.

There must be a two-minute lapse between each play.

Chimes can’t be louder than 80 decibels, are not to be played in the sight of another van, and should not last longer than 12 seconds.

It’s prohibited to sound chimes within 50m of certain places such as a hospital, a school during school hours, and churches and other places of worship on a Sunday.

You might also look at…

Insurance

There are two types of insurance that you should consider getting.

One is employer’s liability insurance which you will need if you are hiring staff, and public liability insurance which will indemnify you against a member of the public getting ill, or injured, and covers you if their property is damaged by something connected with your business.

Think anything from allergic reactions to food poisoning.

Employment regulations

This is for those who will be employing staff.

You need to be aware of:

• The minimum wage
• Employment Rights Act
• Health and safety obligations
• Employer’s liability insurance

Hygiene requirements: How ice cream should be stored

You’ve spent all that time concocting mouth-watering ice cream flavours to tempt customers, but if you don’t store your goodies correctly then your hard work could go to waste if the product ends up too soft or too hard, has melted and refrozen, or has been affected by freezer burn.

Worse still is if it becomes contaminated with bacteria and becomes a serious health hazard.

Storage is important on all these levels, as your ice cream needs to look and taste as good as it did when you first scooped it into your containers.

Storing your ice cream

Food hygiene regulations are there for a purpose – to ensure that the products you sell are safe for your customers to eat.

We’ve all seen stories in the press about people who have become seriously ill as a result of food poisoning or an allergic reaction, so a food management system is absolutely necessary.

The Food Standards Agency specifies that every business selling food needs a food management system based upon what they refer to as Hazard Analysis and Critical Point (HACCP).

Your HACCP all depends upon the product you’re selling.

If you make ice cream yourself, the HACCP will be more in-depth than if you buy packaged products.

One important aspect of food management is the containers you use to store ice cream.

They should be food grade standard, so they do not shatter when they’re chilled at the optimum temperature for ice cream, which is around 18°C (0°F).

The material they’re manufactured from mustn’t contain residues which can contaminate the ice cream (this is why it’s unwise to use containers made from recycled plastics for the purpose of storing ice cream).

For ice cream, you need packaging that complies with food safety standards.

Take a look at Venturepak’s range of containers specifically designed for the purpose of storing ice cream and you’ll see they’re made to the highest standards, so that your product is at minimum risk of contamination, or freezer burn.

Our ice cream containers have lids that can be securely fastened and are airtight (as exposure to oxygen is a surefire way to degrade your frozen creations).

We also supply containers in a range of sizes so that you can accommodate the demands of your potential customers.

Be aware that food businesses that handle animal products including dairy, are under stricter controls as they are susceptible to contamination.

Maintaining your freezer

Your containers should be freezer-safe and made from materials which can deal with the low temperatures required to maintain the quality of your ice cream.

Freezers themselves can be inconsistent and vary in temperature and stability.

If they’re too warm, or too cold, the consistency of your ice cream will be affected.

Also, as freezers are opened and closed the temperatures fluctuate, which will also have an impact on your product.

That’s why ice cream should never be stored in the front or door compartments of a freezer.

You may invest in a display freezer, but don’t assume that this will be different from any other freezer, so ensure that it is regularly checked to ensure that it’s the optimum temperature for ice cream (which is around 18°C or 0°F).

One way to avoid the dangers of your ice cream being affected by people opening and closing the freezer is to place the most popular items in the display freezer.

They will sell more quickly and be affected less by the fluctuations in temperatures. You can then place most of your other stock in your storage freezer and restock the display one when required

If you’re planning to sell home-made ice cream, and not the bought-in variety, then take care to store it in a way so that it’s unaffected by the pungent odours of other produce such as fish and cheese.

This is because dairy products can soak up strong smells if stored close by and be ruined as a consequence.

Of course, the correct kind of storage container should help when it comes to ensuring your ice cream remains uncontaminated by the smells from other foodstuffs, but it’s best to be sure that this will not happen by storing it in a separate section.

Or even a different freezer altogether.

Want to find out more about our range of ice cream containers and how you can keep your products in tip top condition?

Browse our product range here

The post Guidelines for the storage and sale of ice cream: What you need to know appeared first on Venturepak.

In fact, the overall amount of ice cream sold in the UK each year exceeds 147m kilogrammes, a number that’s set to increase.

So, if you’re interested in starting an ice cream business there really is no time like the present.

It’s a thriving industry, and one in which you can let your imagination run riot – whether it’s dreaming up flavour combinations or ways of making your business stand out from the crowd.

But while you’ll get the chance to flex your flair for creative taste combinations and cool design, you’ll need to switch on your business brain too, so here are a few tips to get you started on your new adventure.

How to start an ice cream business

The business plan

First, you need a business plan. This is a road map that will guide you to success, so don’t think you can skip this stage and move onto the tastier stuff. It will cover your overall vision, targets, and effective marketing strategies. It’s a plan to use if you are seeking financial help or any other kind of backing so it needs to be given a lot of thought.

Do your research

Market research is imperative when it comes to launching a business, as it’s here you will determine who your target customer is and what their preferences are. Thinking of launching an artisan ice cream business? Fine, but is it in the right neighbourhood? The kind of ice cream you sell will be determined by the location for your business, so you need to make sure product and consumer are compatible.

Choose your premises

As we have already stated, where you base your ice cream business is crucial to its success. Remember that selling ices is largely a seasonal business, so you need to either make enough money to allow you to tick over during the winter months. Choose areas where there is a lot of footfall, such as a busy city or coastal town.

Sort out the paperwork

You need to focus on the legal and regulatory requirements including permits and licences, food safety rules and also insurance.

Menu development

Ice cream is a competitive field in the food and drink industry, so you really do need to stand out from the crowd when it comes to an array of tempting flavours. By all means look at what your competitors are selling and then go one better. Include organic or vegan, gluten free or even lactose free options so that your customers feel catered for in a more bespoke way. As a small business you can react quickly to trends, so if Matcha ices are in vogue then you can add them to your menu – and whip them away as soon as demand slumps.

Choose your ingredients carefully

If going down the artisan route, it’s a great idea to use locally sourced ingredients. Not only does this give your product a context, but it will appeal to the growing demand for healthier and more sustainable options. Working together with other smaller producers also gives you the opportunity for some crossover marketing, which will potentially help you achieve higher rankings on social media.

 Invest in great storage

The one thing you need for your carefully crafted ices is a way in which to store them so that they will be at their optimum best every time they are served. At Venturepak, we have all the answers to your ice cream storage needs. Our tubs come in a variety of sizes and have been made from food safe plastics that can withstand the cold temperatures required for ice cream that remains fresh and creamy scoop after scoop.

You’ll need to have enough capacity in your freezer to meet your storage requirements and understand ways in which to store your iced treats so that they don’t become contaminated.

Marketing

If you’re starting an ice cream business, you really do need to make it stand out from others, and that means creating branding that will resonate with your target customer. Once you have devised eye catching packaging and logo, you can then work out how you’re going to bring it to the attention of your potential customer base. We are talking a major awareness offensive here, so anything that brings your business to people’s attention is good. Printing fliers telling people that you’re open for business is a cheap and effective option, as is creating a Facebook and Instagram page. One thing that is really important for marketing purposes are pictures, so if you can afford it, get a professional to turn out a portfolio of images that can be used in print media and online. Short films of people delighting in your ice cream can also be posted on YouTube. Keep doing this regularly to build up an online following.

Hold an official launch

A new business in the high street should attract attention, so invite the mayor, or stick some balloons outside the premises and offer free tastings to passersby. Try to get your local press over for a taste of what you have on offer, or at least take pictures of the opening and send them to your local paper in the hope of some free publicity.  A good way to foster customer relations is with a loyalty card scheme as well as provide off site catering for parties.

Look after your staff

Kit your staff out in a uniform – it could just be a branded t-shirt but it will make your operation look more professional and put together and ensure that they are trained in customer relations, as people are always pleased to see a friendly face. In this way, you’ll encourage them to return time and time again.

The post How To Start An Ice Cream Business appeared first on Venturepak.

And whether you make it in-house, or its produced elsewhere, it’s essential that you understand how long it can be kept.

After all, you want to serve it at its best and ensure it isn’t going to turn into a reputation-damaging health hazard.

What is the standard shelf life of ice cream?

So how long does ice cream last? Well, usually in most households not very long, but in a catering setting it is a different matter. Buying ice cream in bulk, or making a sizeable batch of each particular flavour ,will most definitely entail it being kept for weeks and maybe even months.

The good news is that it is entirely possible to keep a commercially made ice cream for around two to three months, if all the conditions are right.

For an ice cream which may have been made by a restaurant chef de partie, the time will be reduced to around a month. This is because artisan made ice creams will contain fewer additives. They just have to be eaten more quickly, so remember to calculate your portion sizes carefully when you are making your iced desserts, then you won’t have to throw out any left hanging around in the freezer for longer than recommended.

Waste will always eat into your restaurant’s profits.

However, it is not just that simple, because as well as ensuring that your stocks of ice cream are consumed within a certain time scale, to make them last, they need to be stored in the most effective way. If you don’t use the right kind of container, or store at the correct temperature. then the shelf life of your ice cream will be a lot shorter.

The truth is that ice cream can definitely go bad. It can suffer from freezer burn if it comes into contact with warm air and can even fall prey to harmful bacteria if it is left too long in the freezer.

So, the best way to ensure that ice cream remains as fresh as possible for as long as possible is to:

Store in the correct container

The container for your ice cream is intrinsic to the question how long does ice cream last? This is because when you store ice cream it has to be in an airtight environment. Allow air to come into contact with your frozen creations and you will reduce its longevity, not to mention ruin it’s deliciously concocted flavour.

Another reason you need the right container for your ice cream is the quality of the material from which it has been made.

Some plastics will get brittle if they are frozen, so you need a container that is safe enough to use in a super chilled environment.

You might also want to look at ice cream containers that are stackable as they will ensure the space in the freezer is used more efficiently and will work beautifully in harmony if you intend to keep all your ice creams in one place (top tip: You should!).

Ensure it is kept at the optimal temperature

For ice cream the optimal temperature is 0 degrees F (-18 degrees C).

Do not open until ready to serve

If you can, calculate just how much ice cream you are selling each week and store it in the appropriately sized container. In this way, you can be assured that you are likely to have used it all up within the correct timescale.

Avoid leaving ice cream out for too long

This will definitely impair the texture and flavour and reduce your ice cream’s shelf life.

Store at the back of the freezer

In this way you will avoid the fluctuations in temperature that can result in your ice cream becoming impaired in taste and quality. It’s all about keeping the temperature consistent. Failure to do so will result in ice cream that is grainy in texture and rather unpleasant to taste.

Our tips are:

• Keep the freezer door closed as much as possible. Ensure that staff are familiar with the layout of the freezer and where to find certain items so they are not standing there with the door open trying to work out where everything is and letting warm air in, in the process.
• Do not store your ice cream close to the door of the freezer as the front will undergo more temperature changes than the back.
• Do not place warm foods directly into the freezer as anything warm placed beside all that freezing ice will definitely cause your ice cream to melt.

Key timeframes to be aware of when storing ice cream

UP TO THREE MONTHS

• Unopened ice cream can last up to three months if stored correctly in the right container.

UP TO ONE MONTH

• Opened ice cream will last up to a month.

UNDER ONE MONTH

• Ice cream that has been made fresh from natural ingredients will not contain the preservatives and stabilizers of artificially preserved ice creams and will therefore only last two to three weeks when opened.

Points to remember

• If ice cream is melted and re-frozen its taste and quality will be impaired and you should bin it for reasons of health and safety.
• Vitally important if you want your ice cream to last is the storage container you use. This needs to be airtight as this will keep the temperature consistent and slow down the rate at which the ice cream will melt or get too cold.

So, the upshot is that if stored properly, ice cream can last for several months and enjoyed at its optimum quality.

Want to find out more about ice cream containers and how you can ensure that your frozen desserts are kept fresh and delicious for as long a time as possible?

Then take a look at our fantastic range of food-safe products.

And if you need any further information, we are always here to help.

The post How long does ice cream last? appeared first on Venturepak.

Maybe it has broken down, or perhaps there has been a power cut; whatever the circumstances, you just know the one thing that may not survive is your ice cream.

Even if this hasn’t happened yet, there is certainly a possibility of power outages during the winter, and while it is a depressing scenario, it is always best to be prepared.

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If you are in the food business, you can equip yourself with specific items that will give your ice cream greater longevity if your freezer no longer has power, so all is not lost.

We all know that ice cream needs to be kept cold, but how cold?

Well, ice cream needs to be stored at a specific temperature of between -12°C (10°F) and -20°C (-4°F). Any colder and ice crystals will form, causing it to lose its creamy texture and become grainy; too warm and it will melt.

Hence, if the power goes off on your freezer, one of the first things you need to worry about is your ice cream.

The good news is that if you are prepared for this eventuality and find yourself in the middle of a power cut with a freezer that has stopped working, you can do something about it.

First, you have nothing to worry about if your ice cream is kept in the right kind of container and the freezer is only off for an hour or so. In that scenario, the freezer is unlikely to get cold enough for the ice cream to melt.

However, it is another story when a power failure lasts for hours.

Alas, if your ice cream melts then unfortunately re-freezing is not an option as the ice cream will lose its texture, the taste will be affected, and there could be a risk of food poisoning.

Power cuts have been more frequent in the UK since 2022 thanks to factors such as the Covid pandemic and increased cost of energy, but the Electricity System Operator (ESO) –  the body responsible for ensuring there is enough power to meet demand – has suggested that it’s cautiously optimistic about this winter (2023-24) compared to the previous year.

However, power outages can also be caused by situations including planned maintenance and environmental factors like high winds, lightning storms and heavy floods – all of which the UK can experience in winter.

It makes sense that you should take steps to gear up for such eventualities.

How long will ice cream last in a freezer without power?

Restaurants and catering operations can ill afford to lose stock, especially a luxury item like ice cream.

The good news is that if you use an appropriate container for your ice cream and you store it correctly, it could last for up to eight hours, maybe more if you use dry ice or blocks of ice to help retain the temperature of the freezer at between -12°C (10°F) and -20°C (-4°F).

The ice cream containers supplied by Venturepak are heavy duty, recyclable and include lids that ensure your ice cream remains airtight.

They are designed to ensure your flavour-packed chef’s ice cream retains its flavour and texture, and they can be a major asset when there’s a sudden power outage and your freezer no longer works.

If the worst happens you should:

1. Ensure the ice cream is stored in an airtight container at the back of the freezer
2. You should pack the sections around it as tightly as possible as this will help to keep your ice cream cold
3. Keep doors closed, and do not be tempted to keep opening them to check on whether your ice cream is melting. If you do this, then your ice cream can be kept for up to eight hours
4. You could wrap your freezer with thick blankets if your freezer is freestanding as this will provide insulation and keep the interior of the freezer colder for longer
5. Use freezer and gel packs to help keep your ice cream cold if there’s a power outage
6. Businesses may also consider buying dry ice or blocks of ice as a contingency plan as this will ensure that the ice cream does not thaw out

Can you re-freeze ice cream if it has thawed in a freezer without power?

It’s not good news if your ice cream has thawed during a power outage because it isn’t one of those frozen confections can survive after it has melted.

There are reasons why you can’t re-freeze it once this has happened. The biggest is that it could be contaminated and the last thing anyone in the food business needs is to give their customers food poisoning.

This is because it is usually made from dairy ingredients and eggs, which are likely to be prey to harmful bacteria once they are exposed to warmer air for a period of time.

Unfortunately, once ice cream has melted it should be thrown away.

At Venturepak, we pride ourselves on our expertise when it comes to packaging, so if you are looking for the perfect container for your ice cream, look no further.

Our ice cream containers are made from superior recyclable materials and are designed specifically to keep your frozen treats cold.

They are the perfect choice if you are looking for storage solutions for your ice cream.

Of course, we cannot guarantee that our containers will prevent your ice cream from spoiling should you be unfortunate enough to find yourself in the middle of a power outage, but as a kitchen essential they will keep your ice cream perfectly frozen.

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After all, it seems a waste to allow it to turn into a sticky mess. Why not just pop it back into the freezer, and hey presto?! Let it go hard again.

What harm could it do? You might ask.

There are certainly reasons why, if you are a business, you could want to refreeze ice cream that has melted. Cost is one, and maybe also the time and effort that has been taken by the chef to create a perfect icy confection.

But you also may not even be aware that your ice cream has melted and refrozen again.

That is why it is useful to find out how to tell if ice cream has melted and refrozen.

Your ice cream may have melted for a number of reasons.

Perhaps there has been a power outage and your freezer stopped working for a while and you really didn’t realise that had happened.

Or maybe someone in your kitchen has accidentally left ice cream out of the freezer, only to discover that it is now turned to the consistency of cold custard then returned it to the freezer hoping that nobody will notice.

Such subterfuge can occur in a busy commercial kitchen.

And if you do find that your ice cream has melted, and you are left gazing at the puddle-like result you might harbour thoughts along the lines of ‘surely this can be refrozen?’ The temptation is to place it back in the freezer, and make believe that nobody will be any the wiser.

Well, bad move. There are few foods which really should not be refrozen after they have melted, and ice cream is one.

Even if it was safe to do so, would you really want to serve your customers anything other than ice cream that has been correctly stored, chilled and preserved? “No” is probably the answer, which is why it is important that you really know how to tell if ice cream has been melted and refrozen.

How to tell if ice cream has melted and refrozen

It loses air

When ice cream is fresh and delicious, it has a light and creamy texture. The reason for this is that when it is churned it becomes filled with air. Melted ice cream loses the air, and that means when it is returned to the freezer it reforms but as a dense, hard block instead. So, if your ice cream hasn’t got the beautiful, whipped consistency it once had the chances are it has been melted and refrozen. By the way, you could actually re-churn it to get the air back in, but as you will learn that isn’t the wisest choice.

It’s denser

If your ice cream is a more solid, denser consistency then it is entirely possible it has melted and refrozen.  When ice cream melts, the fats and oils in the confection separate and when the confection is refrozen it will undergo a change of texture.

It becomes grainy

Have you ever eaten ice cream which seems to have crunchy crystals of ice on its surface? Well, the chances are it has been refrozen. You see, when ice cream is freshly made it is formed of teeny tiny crystals that are uniform in shape. The only experience you have of them on your tongue is the cold, as their texture is enveloped in the creaminess of the confection. Once ice cream is refrozen, however, much larger ice crystals are formed causing it to seem grainy and less delicious than it once was.

It has an unpleasant odour

Nobody wants to eat something that smells and tastes bad, but that’s not the only reason you should throw away ice cream if it has a curious odour and flavour. The bad news is that it could make you ill.

It could be a health hazard

Most ice cream is classed as a dairy product and that makes it a potential breeding ground for harmful bacteria if it is left to melt then freeze again.

Bacteria can easily be transferred into a tub of ice cream which is why its storage is all important.

An airtight container will certainly help, but if the ice cream has already been exposed to a warmer environment, then the chances are there will already be bacteria present.

This isn’t a problem if it is kept at the optimum temperate for ice cream – typically around -18°C (0°F) –  as the cold temperature slows down the bacteria’s growth rate, but once it comes into contact with a warmer environment the bacteria will multiply.

This is why refreezing is a bad idea as bacteria such as listeria, can not only survive but thrive in your freezer.

Can ice cream that has melted and refrozen be eaten?

The short answer is no.

Melted and refrozen ice cream will have a different texture, taste, and quality. Not only that, you probably won’t be able to scoop it easily from the container because it will be more solid, and it may even be more watery.

Plus, you are risking the health of anyone who eats it, so if you do discover that this has happened the best policy is to throw it away.

At Venturepak, we are absolutely committed to providing the correct packaging for your products.

If you wish to store your ice cream in the correct receptacle created to meet the specific needs of a commercial kitchen then take a look at our fantastic range of ice cream containers. [/expander_maker]

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What makes all ice cream utterly delicious is the combination of eggs, milk and sugar used as a basis for almost all flavours.

Yes, there are diary-free options and those which utilise different ingredients for those with dietary restrictions, but the majority of ice creams are a delectable combination of full-fat dairy.

So, it’s not the basic ingredients which distinguishes the home-made from commercial varieties of ice cream; it is how they are made.

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Ice cream which is created for the commercial market is produced in industrial quantities at factories using machines called continuous freezers. These use liquid ammonia to cool the product and high volumes of air are pumped in to increase the volume and lightness during the process.

When ice cream is home-made, the air, which is essential if you want ice cream that is light and creamy, is achieved because it is churned in a much more artisanal way.

Basically, air is not pumped into the ice cream, therefore the texture is likely to be denser and creamier.

Home-made ice cream is more labour intensive and works out more expensive; it also requires different handling from its commercial counterpart.

One reason for this is because commercial ice cream tends to contain additives to ensure that it has a longer shelf life.

While the ice cream you make at home just has to travel from the ice cream maker into the freezer, a branded variety will be created in a factory, be transported to a supermarket (or takeaway) before it makes it to the domestic environment, hence it needs to be stabilised.

Additives can also enhance the taste and colour of ice cream. Home-made ice cream will not have these additives, consequently its shelf life will be shorter.

What is the shelf life of home-made ice cream?

The scrumptiousness of home-made ice cream should ensure that it is polished off well before its best-by date, but if you do happen to make large quantities of ice cream, for example in your restaurant kitchen, then you definitely need to be aware of its shelf life.

A lot comes down to the way it is stored but in general home-made ice cream that is correctly stored can last up to three months in the freezer.

How do you increase the shelf life of home-made ice cream?

One of the reasons your home-made ice cream can become spoilt is if it is stored incorrectly.

It would be such a shame to go to all the trouble of producing such a fabulous iced confection only for it to go off in days.

And this could potentially occur if you haven’t placed it in the correct container.

Ice cream contains small crystals, and when it is stored in a container that is airtight, these crystals remain unaffected.

However, if air gets into the tub, or it is not stored at the correct temperatures, then the ice crystals will become larger and the ice cream will be affected by something called freezer burn.

Of course, home-made ice cream does not contain the additives of commercial ice cream, so this makes it more vulnerable to outside factors, especially if it is made with eggs. The reason for this is that eggs themselves have a short shelf life and are more perishable.

So, as well as ensuring your home-made ice cream is stored in a container that is fit for the purpose, you should also ensure the freezer is at the correct temperature.

You need to ensure that the temperature of the freezer reads at 0ºF/-18ºC, which is the optimum temperature at which to store ice cream. It is essential that the airtight containers you choose are freezer-safe too.

At Venturepak, we supply ice cream containers that adhere to the correct standards of food safety.

We have containers in various sizes, from 50ml – suitable for small scale production – to two-litre tubs, all of which are made from food grade plastics – a must-have if you want to ensure your ice cream retains all the properties that make it so delicious and for a longer time.

So, what are you waiting for?

If you love home-made ice cream as much as we do, you’ll want to treat it with the respect it deserves, so take a look at our comprehensive range. [/expander_maker]

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So, what do you do?  Do you refreeze the ice cream? or Throw it away?

Umm. It’s a tricky one because on the one hand you may think, why not refreeze the ice-cream? It seems such a shame to throw it away when just a few hours before it has been a delicious airy, creamy delight.

Surely, if you pop it back, it will be just the same as it was before you left it out.

The bad news is the answer is… You should definitely bin it.

Ice cream isn’t the cheapest thing you’ll ever buy and if you are a restaurant or commercial operation, you may be tempted along the route of refreezing ice cream but this is not a good move.

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Why can’t ice cream be refrozen once it has been defrosted?

Correctly packaging and storing ice cream can go a long way to help should there be a power outage and your freezer fails.

Ice cream may last a few hours if it is stored in an airtight container and is placed far back into the freezer. However, if it does melt, refreezing ice cream is not an option.

The truth is that there are a few foods which really should not be refrozen after they have melted, and ice cream is one.

Even if it was safe to do so, would you really want to serve your customers, family, or friends anything other than ice cream that retains its perfect texture and flavour?

It’s not going to do your reputation any good if you dish up ice cream that has undergone a transformation…for the worse!

Ice cream that has been refrozen doesn’t taste so good but there’s an even more important reason why refreezing ice cream is a no-no as we shall explain.

Why can’t you refreeze ice cream?

There are numerous reasons why this is not a good idea:

It’s no longer the light texture it once was

When ice cream is fresh and delicious, it has a light and creamy texture. The reason for this is that when it is churned, it becomes filled with air. Melted ice cream loses the air and that means when it is returned to the freezer it restructures but as a dense, hard block instead.

It’s harder

When ice cream melts, the fats and oils in the confection separate and when the confection is refrozen the texture changes and it becomes a more solid lump.

It becomes grainy

Refrozen ice cream will be more crystalised. This is because when it is first made it is whipped and tiny crystals are formed. When it is refrozen, these crystals are much bigger and they will cause it to become grainy and unpleasant.

It could be a health hazard

We all know that if you heat food up, leave it out, and reheat it, the chances are you will get food poisoning. Well, the same applies to ice cream. Left in a warmer temperature, bacteria that lies dormant in the ice cream will multiply and even if you return it to its optimum temperature these nasties will not just go away.

The correct container for storing ice cream will include an airtight lid but even this isn’t going to help you if you’ve left it out to melt.  

Sadly, bacteria such as listeria, can not only survive but thrive in your freezer.

Will refrozen ice cream cause illness?

We do know that if ice cream melts it becomes a breeding ground for bacteria, so why would you risk your health, that of loved ones or indeed the health of your customers (if you run a restaurant or food outlet)?

While refrozen ice cream might not cause illness, it is possible, so would you really want to take that chance? Plus, melted ice cream that has been refrozen just isn’t that nice to eat.

The best way to preserve ice cream is to store it in the correct container at the optimum temperature of -18°C (0°F). Anything warmer than that and you could be in trouble.

Want to know more about the best packaging for your ice cream?

At Venturepak, we are committed to providing food safe storage to meet your needs.

We have a great range of products, whether you are producing ice cream in small batches or in larger quantities so why not click the link above to find out more? [/expander_maker]

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It’s not just flavours and specific brands that make this such a diverse product, but also the mode in which it is produced.

Most ice cream sold by supermarkets is made in a factory in large quantities, but not all commercial ice cream is created in this way.

For example, ice cream for restaurants is often artisanal and made in smaller batches.

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What is ice cream?

Basically, ice cream is a frozen blend of sweetened cream mixture and air.

A lot of ice cream is made from milk and eggs and is therefore known as dairy ice cream. It derives its creaminess from its milk fat content and according to UK regulations, dairy ice cream must contain not less than five per cent fat and seven per cent other milk solids.

To complicate things further, not every commercially made ice cream contains, milk, or cream.

In fact, the only thing necessary for it to be “ice cream” is that the product contains five per cent fat. Hence, some companies make their ice cream from vegetable oil which is a much cheaper ingredient than fresh cream or milk.

Most commercially produced ice cream also contains stabilisers and emulsifiers to ensure that it has a longer shelf life.

How to make ice cream for commercial use

Ice cream made in a factory uses continuous freezers and liquid ammonia to cool the ingredients. High volumes of air are pumped into the ice cream mix as it freezes, and this is what gives it its fluffiness and volume.

Not all commercial ice cream is made this way though.

While the industrial examples are made with preservatives, colours, and flavours artisan styles are created with fresh and quality ingredients. Most ice cream for restaurants will be created in a kitchen.

First, a base mix will be created probably using cream and eggs and be left to rest for several hours

Flavourings can then be added. The mixture is then churned and frozen in a batch freezer.

From there it is removed and placed into a container which is large enough, airtight and made from the correct material such as food safe plastic.

If the ice cream is being served from a display cabinet it may be scooped straight away, otherwise it is blast frozen and stored in a freezer.

Where to buy ice cream for commercial use

Not every catering business has the time or the manpower to create ice cream on a regular basis, but there are companies out there that will do it for you and do it well.

All you need to do is ensure you store it at the optimum temperature of 0°F (-18°C) and in the right kind of container to ensure that it retains its delicious flavour and texture.

Venturepak’s range of ice cream storage containers is a good place to start. [/expander_maker]

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There is something magical about a dessert that is so cold and yet so creamy.

From plain vanilla to concoctions featuring flavours including fruits, chocolate and even cheese, it is a vehicle for constant culinary invention.

So, don’t take it for granted.

Ice cream is a truly marvellous thing, therefore isn’t it only right to ensure it retains its lovely, soft consistency?

We scoop up more ice cream in the UK now than we ever did according to statistics, but how many of us buy our ice cream and bung it in the freezer only to bring it out later to find that it is too hard to serve?

Keeping ice cream soft in freezer isn’t too difficult, but it does take a little more care. The reward, however, is worth it.

You may think keeping ice cream soft is just a matter of lowering the temperature but not so.

Your freezer should be set at between -5°F and 0°F. or -18°C, the optimum temperature for storing ice cream.

Lowering temperatures only brings risk of freezer burn, which destroys the texture of your ice cream and increases the chance of food poisoning.

Tips for keeping ice cream soft in freezer

1. Use the correct container

Key to ensuring that the texture and flavour of ice cream is maintained is storage. That means storing it in a container which has been designed for the purpose; one that is food safe, airtight, and able to cope with low temperatures. If the container isn’t airtight, the ice cream is at risk of freezer burn, which is when ice cream comes into contact with warmer air, then refreezes, causing crystals to form.

2. Store within the freezer

We open and shut the door to our freezer all the time, so it stands to reason that if you place your ice cream in a compartment by the door it will be at risk of melting. To prevent this happening the best place to store it is the main part of the freezer.

3. Do not refreeze your ice cream

Ice cream which has been in contact with a warmer temperature for too long will melt, but once it has been refrozen it becomes harder and more crystalised. Losing its softness isn’t the only problem that could ensue.
There’s every possibility of it becoming contaminated with bacteria such as Listeria and subsequently developing into a health hazard.

4. Keep the lid of your container closed

When returning your ice cream container to the freezer, ensure the lid is tightly shut so that no air is able to get in and destroy the texture. You can also press a piece of waxed paper on the surface of the ice cream before you place the lid back on, to help to secure it, although if you choose the right kind of container, it should have a lid that is a perfect airtight fit.

5. Ensure the ice cream goes straight back into the freezer

After you’ve scooped out your favourite iced treat, return it to the freezer immediately as this will help to keep it soft and creamy.

6. Store upside down

Once your ice cream has been opened you can prevent it from developing freezer burn by turning it upside down in the freezer. For this, you need a container with a tight lid as you don’t want anything to dribble out.
Any partially frozen ice cream will collect in the lid instead of turning to crystals on the surface of the ice cream.

7. Place into a freezer bag

Placing the tub into a Ziplock freezer bag is another way to preserve its soft texture. You need to push out all the air before you close it up.

Scoop like a professional

When it comes to serving your ice cream, you can make it much easier for yourself by scooping it out of the tub in an S shape.

Ice cream melts from the outside, and will naturally be softer in that area, and consequently will be easier to spoon out.

At Venturepak, we can match all your needs with our excellent food safe packaging products, so if you are looking for the perfect container to help your ice cream keep soft in the freezer then we can help.

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