Ice cream mixes & stabilisers
There are 25 products.
Ice cream mixes and stabilisers are the foundation of creamy, easy-to-scoop homemade ice cream. Whether you use a ready-made mix or build your own recipe step by step, this category brings together the ingredients that shape the texture, melting behaviour and flavour of your ice cream.
Ready-made mixes for ice cream and sorbet
For an easy start, our ice cream mixes usually need nothing more than milk, cream or water and an ice cream maker:
- Ice cream powder mix chocolate (145 g) and vanilla (115 g)
- Mix for homemade ice cream (250 g), a neutral base for your own flavours
- Sorbet Mix (300 g) for fruity sorbets with purée or juice
If you prefer to build your own base, you will also find whole milk powder and egg yolk powder to raise the solids content and give a fuller texture.
Stabilisers and sugars: what do they do?
Ice cream stabilisers such as our binding agent for ice cream and sorbet (40, 125 or 500 g), locust bean gum or xanthan gum bind free water. As a result, fewer large ice crystals form during freezing and the ice cream stays smooth and creamy for longer. They are used in very small amounts, so follow the dosage on the pack or in your recipe.
The type of sugar matters too. Dextrose, invert sugar and glucose lower the freezing point differently from granulated sugar, so the ice cream stays softer and is easier to scoop straight from the freezer. Glucose syrup, glucose powder and dehydrated glucose add body, while sorbitol is often used in reduced-sugar recipes. You will find more sugars under Glucose syrup, dextrose & invert sugar.
Frequently asked questions about ice cream mixes and stabilisers
Do I really need a stabiliser?
No, but it noticeably improves texture, especially if you make ice cream in advance and store it.
Why does my ice cream set rock hard?
It often lacks solids or softening sugars such as dextrose or invert sugar.
Can I replace granulated sugar completely?
Usually only part of it is replaced, as sweetness and freezing point vary from one sugar to another.
See also: Fruit purées for ice cream & sorbet · Ice cream flavourings · Ice cream moulds