Soft Serve
Cream is combined with air, and it is dispensed directly from a continuous freezer soft serve machine. Smooth, light, and ideal for fast-paced takeaway counters serving cones, sundaes, and shakes.
Frozen Dessert Processes
Frozen Dessert Processes · AussieBlends®
Every Popular Way to Make Frozen Desserts
This is your guide to the most popular ways to make frozen desserts — from soft serve and gelato to rolled ice cream and liquid nitrogen. For each one we explain how the process works and the three things you must get right to succeed: the right mix, the right equipment, and the right technique. Every method belongs to one of two families — batch & continuous processes that freeze a volume ahead of service, and made-to-order processes crafted one portion at a time.
Batch & Continuous
Made-to-Order
The Right Mix
Each technology needs its own formulation — fat, sugar, and solids balanced for its freezing method. AussieBlends engineers dairy, vegan, and no-sugar-added mixes for every process.
The Right Equipment
Continuous freezer, batch freezer, cold pan, or liquid-nitrogen mixer — the machine defines the texture. Match the gear to the dessert you want to serve.
The Right Technique
Serving temperature, overrun, and dosage turn a good mix into a signature dessert. Each process page walks you through the craft step by step.
Frozen Treats Process
Batch & Continuous Processes
The cream batch is frozen in the machine, held in the machine or freezer, then served on demand.
Frozen Yogurt
Healthier-positioned low-fat frozen dessert with probiotics and lower overrun vs soft serve. Runs on the same continuous-freezer machine as soft serve — perfect for self-serve FroYo bars and smoothies.
Gelato
Lower-overrun, denser frozen dessert produced in a batch freezer at warmer serving temperatures vs ice cream. The hallmark technology of Italian gelaterias and premium scoop shops worldwide.
Scooped Ice Cream
Traditional scoop ice cream churned in a batch freezer and hardened in a blast freezer below −20°C. Higher dairy fat content (≥10%) delivers the rich, creamy texture customers expect from premium scoop shops.
Made-to-Order Processes
Each serving is prepared fresh, to order, in front of the customer.
Rolled Ice Cream
Theatrical, made-to-order frozen dessert prepared on a cold pan (anti-griddle) at −20°C. Liquid base is mixed with per-portion gourmet pastes and fruit purees, then scraped into signature rolls.
Liquid Nitrogen
Made-to-order ultra-fresh ice cream produced at −196°C using liquid nitrogen. It runs on the same premium ice cream base, with smaller ice crystals for an exceptionally smooth texture and theatrical fog.
Frozen Beverages
High-margin frozen drinks made to order in a blender — milkshakes, smoothies, frappés, and frozen lemonades. The ideal complement to any scoop shop or QSR menu.
Hot Beverages
Warm, indulgent drinks that keep sales steady in cooler months — hot chocolate, chai, and specialty lattes built from versatile beverage bases. A high-margin, all-season complement to any menu.
Frequently Asked Questions
What is the difference between batch and made-to-order frozen desserts?
Batch and continuous processes — soft serve, frozen yogurt, gelato, and scooped ice cream — freeze a volume that is held in the machine or freezer and served on demand, ideal for steady, high-traffic counters. Made-to-order processes — rolled ice cream, liquid nitrogen, and frozen or hot beverages — prepare each serving fresh in front of the customer, ideal for theatrical and premium menus.
What is the difference between soft serve and frozen yogurt?
Soft serve and frozen yogurt run on the same continuous-freezer machine, but the mixes are formulated differently. Soft serve has higher dairy fat and a sweet, creamy profile. Frozen yogurt is lower in fat, carries probiotics, and has a tangier taste with lower overrun. Many operators run both on a single twin-twist machine.
What is the difference between gelato and ice cream?
Gelato has lower fat (typically 4–8% vs 10–18% for ice cream), lower overrun (20–35% air vs 50–100%), and is served warmer (around −12°C vs −18°C). The result is a denser, more flavor-intense product. Ice cream is fluffier, colder, and richer in fat.
How is rolled ice cream different from regular ice cream?
Rolled ice cream is made to order on a cold pan (anti-griddle) at −20°C. A liquid base is poured onto the pan, mixed with per-portion flavors and toppings, then scraped into signature rolls. Unlike batch-frozen ice cream, every serving is made fresh in front of the customer, which makes it ideal for theatrical, social-media-driven menus.
Is liquid nitrogen ice cream safe to eat?
Yes, when prepared correctly. Liquid nitrogen evaporates completely during preparation at −196°C, leaving only the ice cream behind. The fog effect is residual cold air, not nitrogen gas. Operators must follow proper handling protocols, ensure full evaporation before serving, and avoid contact with the liquid form.
Which process has the lowest equipment investment?
Frozen and hot beverages are the lowest-cost entry, needing only a blender. Soft serve and frozen yogurt are also affordable since one machine handles both, and rolled ice cream cold pans are moderate. Gelato and scooped ice cream require batch freezers, and liquid nitrogen requires an LN2 mixer plus an ongoing nitrogen supply, making it the highest-cost process to operate.
Can vegan or sugar-free mixes be used in these processes?
Yes. AussieBlends offers vegan and no-sugar-added mixes compatible with most processes, including soft serve, frozen yogurt, gelato, scooped ice cream, and rolled ice cream. Vegan formulations replace dairy with plant-based alternatives, and no-sugar-added mixes use approved sweeteners. Compatibility varies by process, so check each product page for application notes.
Do AussieBlends mixes contain corn syrup?
No. AussieBlends mixes are formulated with high-quality Australian sugar instead of corn syrup — a deliberate quality choice that delivers a cleaner flavor profile and aligns with demand for cleaner-label desserts. All AussieBlends mixes are also Kosher and gluten-free certified.