How to Make My Own Private Label Ice Cream

by | May 5, 2013 | Ice Cream Consulting

Do you have an ice cream recipe that you’ve been using that you know will be a hit in stores? Or maybe you’re already manufacturing your ice cream and you want to expand your operations to offer it commercially. Manufacturing your own private label ice cream doesn’t have to be a risky business. You just need to know the right questions to ask, where to get answers and have an expert on board who can help you navigate the process of taking your ice cream formula to market.

Here are some frequently asked questions to think about to help you get started on the right foot.

  1. What steps should I know if I have a product in mind that I would like to manufacture?
  2. Have I made the product before or just a concept?
    The answer to this question will affect your start to finish time and investment.
  3. Do I have a formula or recipe?
    The difference between a formula and a recipe is that a formula has the ingredients in it broken down into its most basic components, whereas a recipe uses ingredients such as “cream cheese” or “protein powder.” You will need to break your recipe down into its most basic component in order to create a formula.
  4. What sizes will I offer?
    The answer to this question will tell you the type of market you want to sell your product to. Pints, quarts and half gallon are typically for the grocery market while 2.5 gal. or 3 gal. tubs are for food service i.e. restaurants and scoop shops.
  5. Does it require meeting specific certifications such as Kosher, Vegan, All Natural, Gluten Free, Non GMO etc?
    The answer to this question will affect the overall cost of ingredients and process to meet the product criteria.
  6. I am currently making the product; what should I consider about my process and/or ingredients?
    If you are currently making the product, you still need to consider whether you want your product marketed with any particular certification or category (such as kosher, vegan, gluten free etc.) Also take note of any ingredients that you are using that might be difficult to purchase on a consistent bases (i.e. goat’s milk or other somewhat unique ingredient). Also take note that any ingredient and/or product characteristic could change once it is exposed to extreme heat or cold.
  7. My product is in the form of a recipe; what do I need to know or do next?
    This is a popular question that can only be answered after you answer this: Are you willing to make a time and money investment to establish a proven formula?
  8. I have a proven formula; what I need to do next?  I call this Proof of Concept.
    Ask yourself this: has the finished product been made through a commercial process plant? Chances are formula modifications may need to be made as well as  flavor tweaks?
  9. What are a few differences between retail and wholesale ice cream manufacturing?
    Size is the only difference, typically for retail (grocery) product is featured in pints, quart and half gallon; for wholesale (food service) product is filled in 2.5 gallon – 3 gallon tubs. In either case, when you first begin conversation with a buyer of retail or distributors center, both parties need to establish the meaning of wholesale and retail as it can be interpreted differently by each party.
  10. What are the differences between dairy and non-dairy ice cream manufacturing? Dairy product comes from a cow and non-dairy does not; also, strict non-dairy such as vegan requires ingredients with “no eyes” origin.

Nowadays you can’t afford to learn from your own mistakes.  Darryl will save you time and money.

 

Contact Darryl, he can get you started in the ice cream private label business.

Darryl David
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