The best ice cream containers are the ones that have been specifically designed to cater to all the specifications required for the world’s favourite treat!
They’ll be made from food safe materials and keep your ice cream fresh, so that the final scoop will taste as good as the first.
If you’re reading this, the chances are you’re thinking of becoming an ice cream vendor.
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.
When it comes to dessert, there’s no competition; ice cream has ‘em licked every time.
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.
If you are running a catering business, then you are probably going to include ice cream in your repertoire of delights.
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.
If you’re asking the question ‘how long will ice cream last in a freezer without power?’, the chances are the worst has happened and your freezer is no longer working.
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.
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.
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:
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.
There is always a temptation to refreeze ice cream once it has melted.
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.
To understand the question ‘how long does home-made ice cream last?’, we should look at how it is created and compare the difference with products you’d buy from the supermarket.
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.
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.
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.
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.
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.
Haven’t we all done it at one time or another? We’ve taken an ice cream tub out of the freezer and forgotten to put it back. The result is a runny, gloopy mess.
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.
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.
There are numerous reasons why this is not a good idea:
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.
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.
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.
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.
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.
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?
There are many kinds of commercial ice cream as you will see if you browse any supermarket freezer.
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.
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.
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.
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.
Ice cream is one of life’s gastronomic delights.
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.
