Sol-ice™ | Chocolate (Bulk)

Make Your Own Ice Cream!

Your beloved Sol-ice is now available in a 2.5kg bulk pack, ideal for both home and professional use. Each container makes 5.9kg in total, giving you around 110 scoops. Sol-ice is a powder ready-mix for making ice cream / gelato. Just add fresh milk and whisk to perfection. No need for expensive equipment, it can be made with an electric mixer or any type of ice cream maker, following super easy steps. Enjoy it on its own, top with your favourite syrup, nuts, or sprinkles, or use it as a base to create new flavours and desserts. The choice is yours. With Sol-ice mix, you can count on great results every time!

100% Dairy Fat

There is often confusion about the primary ingredients of ice cream. In general, dairy ice creams contain only milk-based fat, whereas frozen desserts typically use plant-based fats. Today many industrial ice cream manufacturers use a combination of dairy and vegetable or hydrogenated added fats to replace some of the more expensive milk-cream ingredients.

Sol-ice mixes are 100% dairy, with luxurious milk cream and dried powdered milk sourced from trusted dairy suppliers. This gives Sol-ice its characteristic traditional taste setting us apart from others.

Fibrous Texture – A New Approach to Frozen Desserts

Sol-ice mix doesn’t try to mimic factory-made ice creams. It is an innovative ice cream based on fibre while maintaining a fully dairy profile. It delivers a fibrous texture along with a smooth gelato creaminess that you won’t find anywhere else! Discover a truly new approach to frozen desserts with Sol-ice mixes!

Sol-ice Dry Powder vs. Liquid UHT Mixes

Go beyond the ordinary mixes with Sol-ice. Unlike liquid ultra-high temperature processing (UHT) mixes that lack fresh quality, it retains more natural nutrients. Blending your own fresh milk with Sol-ice powder mix, results in a delicious and notably fresh-tasting outcome.

Directions

Ratio:

1 powder to 1.35 milk ratio, which means for every 1kg of Sol-ice powder use 1.35kg of milk.

With electric mixer:

1.  Pour the milk into a container. We recommend using either semi-skimmed or whole hot milk to help melt the chocolate.
2.  Gradually add the contents of the bag in small increments, while simultaneously whisking at low speed for 6-7 mins.
3.  Freeze the mixture for 1½ hour to help enhance and harmonise the ingredients.
4.  Remove it from the freezer and whip for a further 3-4 mins at maximum speed.
5.  Without delay, put it back in the freezer for 6-8 hours or until it is frozen.

Tips:

• If available, use a stick blender for the first whisk for easier powder dissolution. For the second round, use an electric mixer at high speed to achieve an airy texture.
• Serve at a suggested temperature of -10°C or let it sit at room temperature for a few minutes.
• If using an ice cream roll pan, simply skip step 5 and apply the mixture directly on the frozen plate.

With ice cream machine:

1.  Pour the milk into a container. We recommend using either semi-skimmed or whole hot milk to help melt the chocolate.
2.  Using a stick blender or an electric mixer, gradually add the ice cream powder in small increments while whisking continuously for 6-7 minutes to thoroughly dissolve the powder.
3.  Place the mixture into the ice cream machine and follow operating instructions. The machine will then stir and freeze it simultaneously, producing a more airy texture and a smooth, gelato style consistency. If you prefer additional hardening, transfer it to the freezer for a few hours. Suggested storage/serving temperature -14°/-10°C.

Interested in bulk orders? Apply for a Trade Account and unlock wholesale prices.

Inspiration & Recipes

Mixed Berry Semifreddo

Strawberry & Chocolate Chip Cookie Ice Cream Sandwich

Tiramisu-Style Ice Cream Dessert