Guaranteed consistency
All sixty-three of our U.S. formulations are written as percentage recipes that close at exactly 100%. The same formula holds for a ten-kilo trial and for a production run — which is why batch two tastes like batch one.
Wholesale & bulk · Gelato and soft serve mix · Made in the USA
Italian gelato ingredients, made in the United States.
Gelato bases, soft serve mix, pastes and variegates — sixty-three formulations developed by our Italian team and produced in our FDA-registered U.S. facility. Bulk quantities, no container ship between you and your next order.
- 13 years running gelato shops in the U.S.
- Private label — no minimum order
- Free in-person training
Request your wholesale pricing
Tell us what you make, or what you'd like to start making. A gelato technologist replies — not an autoresponder.
Why gelato shops buy from us
Three reasons, and none of them is the price list.
Extensive selection
Cream and fruit bases, gourmet and fruit pastes, variegates, coatings, crunches, functional additives, cones and accessories. Everything a gelato programme needs, from one supplier.
Dedicated expert support
Not a ticket queue. A gelato technologist who has actually run a shop, on U.S. hours, who will come to your kitchen if that's what it takes.
The structural advantage
The ocean is the bottleneck.
Every Italian ingredient house selling into America solves the same problem the same way: they hold what they can in a U.S. warehouse, and everything else comes by sea. We make it here instead.
Importing from Europe
- Order
- Slot in Italy
- Consolidation
- Ocean freight
- U.S. customs
- Inland
- Your door
Ordering from us
- Order
- Made or picked in our U.S. plant
- Your door
About nine out of every ten dollars we spend on raw materials goes to suppliers holding stock inside the United States. That does not mean every ingredient is born here — our hazelnuts are Turkish, our amarena cherries come from Europe, and we say so. It means that when you need it, it is already in the country.
Our product line
Everything a gelato programme needs.
Cream & fruit bases
Traditional, vegan, sugar-free and alcohol-tolerant options.
Soft serve mix
Soft serve bases in bulk — acai, chocolate, yogurt and vanilla.
Gourmet pastes
Pistachio, hazelnut, Rocher nuts, white chocolate and more — milled in-house.
Fruit pastes
Mixed berry, passion fruit, pineapple, strawberry and more.
Variegates & toppings
Salted caramel, gianduia, amarena and more.
Coatings & crunches
Dark chocolate, pistachio crunch, lemon crumble and more.
Functional additives
Dextrose, glucose, inulin, dietary fibre and more.
Accessories
Sugar and waffle cones, containers, coffee supplies, spoons.
A sample of the range
With the dosage, so you can do the maths now.
Sixty-three formulations, and every one of them ships with the dose written on the bucket. Here are six, so you can see whether the numbers fit your recipes before you talk to anyone.
Hazelnut 100%
100 g/LPure hazelnut paste — 1,000 g of hazelnut per kilo.
Pistachio 100%
100–110 g/LPremium pistachio paste, milled in-house from whole kernels.
Base Neutro Milk
4–6 g/LNeutral stabilizing system for cream gelato.
Vegan Sugar-Free Base
180–220 g/LPlant-based support base, no added sugar.
Cheesecake
60–80 g/LCheesecake flavor system, ready to dose.
Rocher Nuts
100 g/LChocolate-nut paste for a house best-seller.
What's actually inside
Read the recipe. We'll show you ours.
With someone who tastes for a living, percentages are the only argument that works.
Hazelnut paste
100% hazelnut
1,000 grams of hazelnut per kilo of product. No added oil. No sugar. No flavoring.
Pistachio paste
99.5% pistachio
995 g of pistachio, 3 g of salt, 2 g of spirulina — an algae, for colour. Nothing else, and we'd rather say so than let you assume.
Composition figures, not a specification sheet. Our plant also handles milk, soy, egg and tree nuts. Full ingredient, allergen and specification documentation is issued with your order.
Where to start
Two very different customers. Two very different conversations.
You don't need to become a food scientist.
You start on a complete base: add milk, follow the dosage on the bucket, you get gelato. Then a technician comes to you, in your kitchen, and shows you the rest — free of charge.
Start from zero →Bring us your recipe. We'll work from yours, not ours.
Send us the formula. We rebuild it as a percentage recipe and price it ingredient by ingredient — and if the result is yours, we put your name on the bucket instead of ours.
Send us your formula →The proof
We were our own
first customer.
Before Ice Cream Mix Italia sold a single bucket, the same founders spent thirteen years running gelato shops in the United States — up to twenty of them. Every base in this catalog had to survive a Saturday night in one of our own cases before we offered it to yours.
13Years running U.S. gelato shops
20Shops operated, at peak
63Formulations in production
Meet the company
Two minutes, from the people who make it.
The plant, the range, and why an Italian formulation house decided to build its production in the United States instead of shipping into it.
On the pass
A Miami dining room, on a Tuesday night.
Claudie is a fine-dining restaurant in Miami. Our bases are in their pastry section — the raw material their chefs build desserts on.
A kitchen at this level doesn't buy a base off a catalog page. They tell us what the dessert has to do — the texture at plating temperature, how long it holds on the pass — and we work the formulation back from there.
The test isn't whether a chef likes it in a tasting. It's whether it still works on the two hundredth cover.
Talk to a technologist →ICMI Academy
If you've never made gelato, we teach you. Free.
A room with a batch freezer, a scale, a whiteboard and an ICMI instructor. You write the recipe, you weigh, you run the machine — and you do it again until it's right.
It costs nothing, and there is no minimum order attached to it. We'd rather teach you than sell you a bucket and wish you luck: a customer who can't make the product doesn't reorder it.
Ask about a training session →From the floor
Our plant, unedited.
No voiceover, no music. Just what the room looks like when the paste is being made.
Where to find us
We show up in person.
SIGEP
Las Vegas, 2026
NRA Show
Chicago, 2026
Summer Fancy Food Show
Javits Center, New York — June 28-30, 2026
Before you ask
The four questions we get every week.
Do I need to already know how to make gelato?
No. Roughly half the people who contact us have never made it. You start on a complete base — add milk, follow the dosage on the bucket — and we train you in person, free of charge, on your own equipment.
Is there a minimum order for private label?
No minimum. Every formulation we run is written in percentages with a live cost against each ingredient, so quoting your product at your volume is a lookup for us rather than a week of arithmetic.
Do you supply soft serve mix in bulk?
Yes. Soft serve bases are one of our production lines — acai, chocolate, yogurt and vanilla among them — and they ship in bulk cases as well as single bags. Tell us your weekly volume and machine and we will quote the right format.
Where is it actually made?
In our FDA-registered facility in the United States, to formulations developed by our Italian team. About nine out of every ten dollars we spend on raw materials goes to suppliers holding stock inside the U.S. — which means that when you need something, it is already in the country.
What exactly is in the pastes?
Our hazelnut paste is 1,000 grams of hazelnut per kilo of product: no added oil, no sugar, no flavoring. Our pistachio paste is 99.5% pistachio, plus salt and a trace of spirulina for colour. Full ingredient and allergen documentation is issued with your order.
After you hit send
What actually happens next.
- 01
Within one business day
A gelato technologist reads it — not a sales queue. If your question has a short answer, you get the short answer.
- 02
We ask what you make
Volume, format, equipment, and whether you already have a recipe. It changes what we quote and what we recommend.
- 03
Pricing, samples, or a training date
Whichever of the three actually moves you forward. No pallet commitment to find out.
Ready when you are
Tell us what you make. We'll tell you what it costs.
Wholesale pricing, a sample, a private label quote, or a free training session — whichever of the four you need, it starts with the same form.