Ice cream accessories

Our ice cream accessories cover every step from mixing the base to the finished portion in the tub. You will find more than 110 products here: tubs and wafers for serving, measuring tools and utensils for making, and cool bags for transport. Ingredients, moulds and machines are in the main Ice cream category.

Serving ice cream: tubs, wafers and sticks

For takeaway portions or a stock in the freezer there are ice cream tubs in 75 ml and 125 ml (50 pieces) with matching lids (25 pieces), some in brown. Larger batches keep in the double-walled 1300 ml ice cream container with lid. For something crunchy, choose DeBeukelaer wafer cups (16 or 60 pieces) or DeBeukelaer wafer cones. If you want to shape your own cones, cream horn moulds come in three sizes, from Ø 2.5 x 8 cm to Ø 4 x 12 cm. Ice lollies are easy with wooden sticks in 9.3 and 11.3 cm, also in a bulk pack of 2,400. Two scoops, one with a soft grip, take care of portioning.

Making ice cream: measure, weigh, fill

In a sorbet, sugar content decides the texture. With the syrup density meter and its stand cylinder you can check the mix, while the 0–90 Brix refractometer needs only a few drops. Probe thermometers, infrared thermometers and a spatula with built-in thermometer keep the temperature in view. The 100 g precision scale weighs small amounts exactly, and kitchen scales up to 15 kg handle the rest. Rubber spatulas in many colours and sizes scrape the bowl clean, and disposable piping bags, including Decora and Wilton, help with fillings and cream decorations.

Transporting ice cream

For the journey home or summer deliveries you will find cool bags and ice packs: bags with a base from 25 x 22 x 15 cm to 50 x 33 x 20 cm, flat bags and a 13 x 9 cm ice pack.

Tips from our kitchen

• Check the sorbet mix: measure it with the syrup density meter before churning. Too little sugar makes it hard and grainy, too much stops it setting. Note the reading of a sorbet that worked.
• Chill the tubs: put them in the freezer for a few minutes before filling so the ice cream does not melt at the edges.
• Keep wafers dry: they absorb moisture and go soft. Store them airtight and fill them just before serving.

Frequently asked questions

Do I need a machine to make ice cream?

Not necessarily. Our recipe make your own ice cream without an ice cream maker shows you how. If you make it often, have a look at our ice cream machine.

Where can I find moulds and ingredients?

In the ice cream moulds and ice cream ingredients categories.

Can I learn to make ice cream with you?

Yes, in our ice cream course in Adliswil. Current dates are listed on the course page.