AussieBlends
Ice Cream Mix Premium - AussieBlends
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The Perfect Dairy Mix for Your Signature Flavors
Craft the perfect, decadent frozen desserts with the AussieBlends N2 Gelato Premium Mix. Our unique high-dairy formula delivers over 11% fat content, made with only the finest ingredients, using sugar as the sweetener — no corn syrup, no artificial additives.
GMO-free and gluten-free, this mix is your secret to achieving a pure, rich dairy flavor with a superior creamy texture and authentic mouthfeel — the perfect neutral base for your own signature creations.
Whether you are making soft serve, gelato, rolled ice cream, hard ice cream, or liquid nitrogen ice cream, one bag does it all.
Endless menu possibilities
One mix — five ice cream technologies. The most versatile premium base in the AussieBlends lineup.
| Specification | Soft Serve | Italian GelatoCalculator → | Rolled IC | Hard IC (10%+ fat)Calculator → | LN2 Ice Cream |
|---|---|---|---|---|---|
| Water | 3.5 L | 3.0 L | 3.0 L | — | 3.0 L |
| Whole milk (alt.) | 4.0 L | 3.0 L | 3.0 L | 2,300 ml | 3.0 L |
| Heavy cream (35%) | — | +300 ml opt. | +300 ml opt. | +700 ml | — |
| Approx. yield | 5.0 L | 4.5 L | 4.5 L | ~3.5 L | 4.5 L |
| Stand time | 10 min | 10 min | 10 min | 10 min | 10 min |
| Dairy fat result | ~3.5% | ~4.5% | ~4.5% | 10%+ ✓ FDA | ~4.5% |
| X-Flavors compatible | ✓ | ✓ | use Dolce Delizia | ✓ | use Dolce Delizia |
| Dolce Delizia compatible | ✓ super premium | ✓ | ✓ | ✓ | ✓ |
Tap Italian Gelato or Hard IC above to open its interactive formula calculator.
Bulk Pallet Quote
Mix any products across all categories — min. 20 cases
Product information
Key specifications for the N2 Gelato Premium Mix — D099.00.ASB
** When reconstituted per mixing instructions.
Italian gelato batch freezers
Rolled ice cream cold plates
Hard ice cream batch freezers
Liquid Nitrogen Freezing Process
Sugar, Milk Solids, Hydrogenated Coconut Oil, Glucose Syrup Solids, Maltodextrin, Stabilisers (Dipotassium Phosphate, Cellulose Gum, Sodium Polyphosphate, Guar Gum, Carrageenan), Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono & Diglycerides of Fatty Acids, Soy Lecithin), Flavors, Anticaking Agent (Tricalcium Phosphate), Salt.
The AussieBlends Difference
Clean Palate: A Meltdown Tuned to Body Temperature
Here is the difference you can feel. The fat in ice cream should melt almost completely at, or just below, mouth temperature (~37°C / 99°F). When it does, it releases flavor and disappears — a clean palate. When the fat’s melting point sits above body temperature, part of it stays solid in your mouth and coats the palate: the heavy, greasy film that makes customers reach for water between bites.
This mix is built around a fat with a melting profile tuned to just below body temperature, plus a fat network that gives rich, creamy body — so it delivers premium body that melts clean off the palate. Premium body without the greasy coat.
In a scoop shop this is what your customers actually notice: the ice cream warms and melts evenly as they eat it, so the flavor reads clean from the first spoon to the last instead of fading behind a fatty film. A clean meltdown also lets the true flavor come through — vanilla, fruit, nuts, or inclusions taste like themselves, not muffled by the base — and it keeps every scoop tasting consistent across a long service.
Mixing instructions
Follow these six steps to prepare your N2 Gelato Premium Mix correctly every time.
How to Make Ice Cream with Premium Mix
Hard Ice Cream 10%+ Dairy Fat — FDA Compliant
The only AussieBlends mix that produces FDA-compliant hard ice cream with over 10% dairy fat — real milk solids, real heavy cream.
High-Fat Formula (per 1.5 kg bag)
Hard Ice Cream Formula Calculator — Premium (D099)
Set your powder, milk and cream. The Total Butterfat line must reach 10% for FDA "ice cream"; the gauges show how the batch scores against premium hard-ice-cream targets.
Your Recipe (per 1.5 kg bag)
Predicted Ice Cream
Estimates for the unflavored base (PSS D099.00.ASB: 21% total fat, of which ~8.1% is milkfat and ~12.9% coconut; 58.8% total sugars; 5.5% protein per 100 g) plus whole milk (~3.7% dairy fat) and heavy cream (35% dairy fat). Volumes are treated 1 mL = 1 g. Total Butterfat is the FDA metric (must reach 10%); Total Fat adds the coconut fraction and drives richness/body. Flavor pastes add their own sugar and solids; at 80-100 g/kg, account for the extra sweetness.
How to Make Gelato with Premium Mix
How to make gelato with N2Gelato Premium (D099)
The five stages of authentic Italian gelato production — with one complete base, no extra sugar to weigh.
Gelato Formula Calculator — N2Gelato Premium (D099)
D099 is a complete base — just choose your liquid. Move the sliders to see the molecular profile your gelato produces, and how close it lands to the green gelato bands.
Your Recipe (per 1.5 kg bag)
Predicted Gelato
Estimates for the unflavored base, from the D099.00.ASB Product Specification Sheet (21.0% total fat, 58.8% total sugars, 5.5% protein per 100 g powder) plus standard whole-milk (~3.7% fat) and heavy-cream (~35% fat) composition. The D099 base includes coconut oil, so the Total Fat figure combines dairy and vegetable fat (of the 21% base fat, ~8.1% is milkfat). D099 is a complete base: whole milk is recommended for gelato because it supplies the milk solids (MSNF) that build body; water keeps it lighter but lowers MSNF. Cream is optional and pushes fat toward the top of the gelato band. Flavor pastes add their own sugar and solids; at 80-100 g/kg, account for the extra sweetness.
AussieBlends ice cream mixes are compatible with two flavor families: X-Flavors concentrated flavorings for soft serve, gelato, rolled, and hard ice cream, and the full Dolce Delizia gourmet flavor system (pastes and fruit purees) for all five technologies — gelato, rolled, hard ice cream, LN2, and super premium soft serve.
⭐ Soft Serve: super premium result — add min. 400g per bag (80g per 1,000g of finished mix).
View all Dolce Delizia flavors →Frequently Asked Questions
Everything operators ask about the N2 Gelato Premium Mix — from preparation across five ice cream technologies to certifications, machines, flavoring, and commercial use.
What ice cream technologies can I use this mix for?
This mix works across five ice cream technologies: soft serve, Italian gelato, rolled ice cream, hard ice cream (scooped), and liquid nitrogen ice cream. One premium dairy base for your entire menu.
How do I prepare this mix for soft serve?
Pour 3.5 liters of cool, clean drinking water (or 4.0 liters of whole milk for a richer profile) into a food-grade mixing bucket. Add one 1.5 kg bag while mixing with a wire whisk or immersion blender for 40 seconds until dissolved. Add flavoring as desired, refrigerate for 10 minutes to emulsify, whisk again for 10 seconds, then load into your soft serve machine and freeze down.
How do I prepare this mix for rolled ice cream, hard ice cream, or gelato?
For rolled ice cream, hard ice cream, and gelato applications, use 3.0 liters of cool, clean drinking water or whole milk per 1.5 kg bag. Mix with a wire whisk for 40 seconds until fully dissolved, add your chosen flavoring (concentrated flavor, fruit puree, or gourmet paste), refrigerate for 10 minutes, whisk again, then process in your rolled cold plate, batch freezer, or gelato machine.
How do I make high-fat hard ice cream with over 10% dairy fat?
Combine one 1.5 kg bag with 2,300 ml of whole milk and 700 ml of heavy cream (35% fat). Mix until fully dissolved, add your signature flavoring (fruit purees, chocolate, or gourmet pastes), then churn according to your batch freezer's instructions. This delivers premium scooped ice cream with authentic dairy character that meets the FDA 21 CFR 135.110 threshold for true ice cream.
How do I prepare this mix for liquid nitrogen ice cream?
For LN2 application use 3.0 liters of water OR 3.5 liters of whole milk per 1.5 kg bag. Mix for 40 seconds, add flavoring (gourmet pastes or fruit purees recommended — not concentrated X-Flavors for LN2), refrigerate for 10 minutes, then whisk vigorously before applying the liquid nitrogen process.
Is this mix Halal, Kosher, and Gluten-Free certified?
Yes. This mix is triple-certified: Halal, Kosher, and Gluten-Free. It is also GMO-free and contains real dairy fat from milk solids (121.8g per 1.5 kg bag, 8.12% of powder weight) — not vegetable fat. Please note it contains milk allergens.
What machines is this mix compatible with?
Compatible with gravity-fed and pump-fed soft serve machines (Taylor, Stoelting, Carpigiani, Spaceman), Italian gelato batch freezers, rolled ice cream cold plates, hard ice cream batch freezers, and liquid nitrogen equipment. Recommended soft serve outlet temperature: -7°C to -8°C.
Can I add custom flavors to this mix?
Yes — the neutral dairy base pairs with any AussieBlends X-Flavors concentrated flavor for soft serve and gelato applications, or with Dolce Delizia gourmet pastes and fruit purees for rolled ice cream, hard ice cream, and liquid nitrogen. Add flavoring during the mixing stage to build an unlimited menu from a single base product.
How should I store the powder mix?
Store unopened bags below 25°C in a dry area away from direct light, toxic chemicals, and odors. No refrigeration required before opening. Once prepared, keep the liquid mix refrigerated and use promptly.
What is the shelf life of this mix?
18 months from the date of manufacture when stored correctly below 25°C. This extended shelf life reduces waste and gives operators significant flexibility managing inventory.
Is this mix suitable for commercial use?
Yes — designed for ice cream shops, gelato cafés, rolled ice cream businesses, food trucks, liquid nitrogen dessert bars, and catering operations. Multi-technology capability, powder format, 18-month shelf life, and no cold chain required make it exceptionally efficient for high-volume use.
