Retail · Private Label · Foodservice
Dairy ice cream, sorbets, gelato and frozen yogurt in impulse tubs, pints, retail tubs and 4 L and 5 L foodservice pails, produced at a BRCGS Grade AA+ certified site.
For importers, distributors, retailers and foodservice buyers.
Reference product
Cream, skimmed milk and egg yolk recipe with natural vanilla extract and exhausted ground vanilla beans. Milk fat 10.5%, total milk solids 21%. Suitable for vegetarians and halal diets. The same plant produces the full list below in the formats shown.
Technical specification
| Product | Dairy vanilla ice cream (reference recipe); full list of flavours and formats below |
|---|---|
| Category | Frozen desserts: dairy ice cream, sorbet, gelato, frozen yogurt |
| Origin | Ireland, County Cork |
| Milk source | Grass-fed dairy herds |
| Ingredients (reference) | Reconstituted skimmed milk powder, cream (milk), sugar, glucose syrup, dried egg yolk, emulsifier (E471), flavouring, stabilisers (E412 guar gum, E410 locust bean gum, E415 xanthan gum), exhausted ground vanilla beans, vanilla extract, colour (E160b(ii) annatto) |
| Allergens | Milk, egg. May contain traces of nuts and peanuts |
| Milk fat | Target 10.5%, minimum 10% |
| Milk solids non-fat | Target 10.5%, minimum 10% |
| Total milk solids | Target 21%, minimum 20% |
| Aflatoxin M1 | ≤ 0.05 µg/kg (third-party result below 0.01 µg/kg) |
| Microbiology | Listeria monocytogenes absent/25 g · Salmonella absent/25 g · total plate count, coliforms and S. aureus within the specification limits |
| Appearance | Cream to off-white, smooth, free from ice crystals, no signs of thawing or refreezing |
| Suitable for | Vegetarians · Halal. Not suitable for vegans (contains milk and egg) |
| Quality system | BRCGS Food Safety Issue 9, Grade AA+ |
| Available formats | 120 ml · 125 ml · 180 ml twist tub · 182 ml · 473 ml · 500 ml · 568 ml pint · 900 ml · 950 ml · 1 L · 2 L · 4 L · 5 L · 11.34 L |
| Packaging (4 L) | Plastic 4 L tub and lid, labelled · 4 tubs per corrugated case · 91 cases per pallet (7 per layer, 13 layers) |
| Storage & transport | −18 °C or colder |
| Minimum order | By agreement |
Production site certifications
Nutrition per 100 g (reference recipe)
| Energy | 875 kJ / 209 kcal |
|---|---|
| Fat | 11.2 g |
| of which saturates | 6.9 g |
| Carbohydrate | 23.0 g |
| of which sugars | 19.1 g |
| Protein | 4.1 g |
| Fibre | 0.1 g |
| Salt | 0.16 g |
| Sodium | 65 mg |
Documents on request: Technical Data Sheet (TDS), third-party Certificate of Analysis (CoA), BRCGS, Halal and Kosher certificates. Typical specification; exact recipe and grade confirmed per contract and sample. See our quality and documentation process.
Product list
Current list from the production site. Flavours and formats are ordered as listed; other recipes and sizes are developed for private-label programs.
| Product | Format | Units per case |
|---|---|---|
| Foodservice pails, 4 L, classic | ||
| Vanilla | 4 L | 4 |
| Chocolate | 4 L | 4 |
| Strawberry | 4 L | 4 |
| Honeycomb | 4 L | 4 |
| Mint chocolate chip | 4 L | 4 |
| Foodservice pails, 4 L, premium dairy | ||
| Bourbon vanilla | 4 L | 2 |
| Double chocolate | 4 L | 2 |
| Strawberry | 4 L | 2 |
| Raspberry & mascarpone | 4 L | 2 |
| Sticky toffee | 4 L | 2 |
| Mint chocolate | 4 L | 2 |
| Pistachio almond | 4 L | 2 |
| Sorbet & gelato, 4 L | ||
| Lemon sorbet | 4 L | 2 |
| Mixed berry sorbet | 4 L | 2 |
| Champagne sorbet | 4 L | 2 |
| Mango sorbet | 4 L | 2 |
| Strawberry sorbet | 4 L | 2 |
| Vanilla gelato | 4 L | 3 |
| Chocolate gelato | 4 L | 3 |
| Foodservice pails, 5 L | ||
| Bourbon vanilla | 5 L | 2 |
| French vanilla | 5 L | 2 |
| Salted caramel | 5 L | 2 |
| Cookies & cream | 5 L | 2 |
| Double chocolate | 5 L | 2 |
| Honeycomb | 5 L | 2 |
| Irish cream liqueur | 5 L | 2 |
| Mint chocolate | 5 L | 2 |
| Rum & raisin | 5 L | 2 |
| Strawberry | 5 L | 2 |
| Cookie dough | 5 L | 2 |
| Spiced biscuit | 5 L | 2 |
| Ginger | 5 L | 2 |
| Blue bubble gum | 5 L | 2 |
| Champagne sorbet | 5 L | 2 |
| Lemon sorbet | 5 L | 2 |
| Raspberry sorbet | 5 L | 2 |
| Impulse tubs & pints | ||
| Dairy vanilla | 125 ml | 24 |
| Twist tub | 180 ml | 24 |
| Vanilla | 125 ml | 45 |
| Double chocolate | 125 ml | 45 |
| Strawberry | 125 ml | 45 |
| Vanilla pint | 568 ml | 12 |
| Raspberry ripple pint | 568 ml | 12 |
| Better for you | ||
| Vanilla light | 125 ml | 24 |
| Vanilla light | 4 L | 4 |
| Vegan vanilla | 4 L | 2 |
| Natural frozen yogurt | 4 L | 4 |
| Strawberry frozen yogurt | 4 L | 4 |
| Protein ice cream | 125 ml | 24, subject to confirmation |
Also developed to order: low-calorie ice cream (320–380 kcal per tub), high-protein ice cream (20–30 g protein per tub), low-fat fruit yogurt ice cream, keto low-carbohydrate ice cream, fruit sorbets, sliceable pints, twist tubs and cookie sandwiches. Retail tubs of 500 ml, 900–950 ml, 1 L and 2 L for private label.
Packaging formats
Unbranded containers shown; standard or private label per program. Units per case and pallet plan as listed by the production site.
Single-serve paper cup with lid.
See impulse products →
Twist-top plastic tub.
See impulse products →
Cardboard pint tub with lid; 473 ml also available.
See pints →
Plastic retail tubs of 500 ml, 900–950 ml, 1 L and 2 L for private label.
Private label options →
Rectangular plastic pail with lid, 7 cases per layer, 13 layers.
See 4 L products →
Round plastic pail with lid and handle; sorbet and gelato pails in cases of 2 or 3.
See 5 L products →
Large-format pail for scooping counters and industrial use.
Request a quote →Private label programs
Quality, technical & documentation
Technical and document requirements are reviewed around the selected product, buyer program and destination market before shipment execution.
Third-party analysis of the reference vanilla recipe: fat 11.2%, moisture 61.0%, aflatoxin M1 below 0.01 µg/kg.
Loading & logistics
Frozen desserts move in refrigerated containers at −18 °C or colder. Pallet plans follow the pail or tub format; the 4 L pail loads at 91 cases per pallet.
4 L pails at 91 cases per pallet, loaded in refrigerated containers at −18 °C or colder.
Retail, impulse and foodservice formats consolidated per destination.
Final loading plans reflect the tub format, case configuration, pallet plan and the reefer requirements of the destination.
Buyer FAQ
Yes. Private label is the core of the production site, which has more than 15 years of contract manufacturing for international brands and major retailers. Recipe, tub format, label and artwork are agreed per program.
Impulse tubs of 120 to 182 ml, pints of 473 and 568 ml, retail tubs of 500 ml to 2 L, foodservice pails of 4 L and 5 L, and 11.34 L bulk pails.
The site holds Halal (Halal Food Council of Europe) and Kosher certification. The reference dairy vanilla recipe is suitable for halal diets and vegetarians; certificates travel with the program documentation.
In County Cork, Ireland, at a dairy ice cream plant in operation since 1978, producing over 1.2 million litres a month and already supplying Ireland, the United Kingdom, Europe, the USA, Australia and the Middle East.
Product and recipe, tub format, label type, units per case, destination market, reefer arrangements and estimated volume.
Storage and transport at −18 °C or colder. Pallet plans and reefer container loading are confirmed per format and destination.
Build your frozen dessert program
Send an existing specification or artwork with the requirement and we review the program from there.
Start an RFQ Request an appointment
