It is not a simple matter when you add nuts, cookies or ribbons to ice cream mix. Pay attention to formulas, overrun, food safety, processing and economics. Proceed carefully and you’ll end up with a great product.

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.

 By understanding why ice creams melt at different rates, dairy processors can create ice cream products, regardless of fat content, with particular melt and sensory properties.