Sol-ice | Chocolate

An Ice Cream Home-Made by You!

Sol-ice is a ready-mix ice cream powder, you only need to add milk and whisk to perfection. It makes approximately 8 scoops, which is enough to serve 4-5 people a good sized portion, and more if it accompanies a dessert. Make it at home with a fun and easy recipe and an ultimate fresh taste. You can eat it on its own, top with your favourite syrup, nuts, sprinkles, or use as a base for other flavours and make it into a wonderful dessert. The choice is yours!

Ever tried to make ice cream at home? Not every home has an ice cream machine, so you try with a hand mixer and it just doesn’t work! Not anymore – with the new Sol-ice ice cream mix you can be confident of great results! No need for expensive equipment, you can make your Sol-ice with either an electric mixer or any type of ice cream maker.

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 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 is an innovative ice cream based on rich fibre while maintaining a fully dairy profile. While not a traditional soft-serve, it delivers a fibrous texture along with a rich creaminess that you won’t find anywhere else.

Make It in 5 Easy Steps

With electric mixer:

1.  Pour 300g (approx. half a pint) of hot, semi-skimmed (or whole) milk into a mixing bowl.
2.  Gradually add the contents of the bag in small increments, while simultaneously whisking at low speed for 4-5 mins.
3.  Freeze the mixture for 1 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 get 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 300g (approx. half a pint) of hot, semi-skimmed (or whole) milk into a mixing bowl.
2.  Using a stick blender or an electric mixer, gradually add the ice cream powder in small increments while whisking continuously for 4-5 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.

Inspiration & Recipes

Minty Chocolate Ice Cream Bombe

Easy Pancakes with Strawberries & Chocolate Ice Cream

Chocolate Ice Cream Tacos