Soft serve ice cream made from Revala powder is the workhorse of any café, ice cream stand, or hotel buffet. Consistent, profitable (1 kg → 4–6 litres), and ready in minutes. Here's the professional preparation method.
What you'll need
- Revala Soft Ice Cream Powder (1 kg or 25 kg pack)
- Soft serve ice cream machine
- Cold water (2 L per 1 kg powder) or milk (2.2 L per 1 kg powder)
- Optional: plain yogurt (replace some liquid for frozen yogurt result)
Step-by-step preparation
- Dissolve 1 kg of powder in 2 liters of cold water or 2.2 liters of milk.
- Stir until the powder is completely dissolved. For better results, let the mixture sit for at least 30 minutes.
- The product is cold-water soluble — no pasteurization or homogenization required.
- Pour the mixture into the ice cream machine.
- Let the machine churn and freeze according to its specifications (usually 8–15 minutes).
- Serve directly from the machine.
NB! If you plan to leave the ice cream mixture in the machine overnight, prepare it with hot liquid (60–70°C). This prevents excessive thickening and helps the mixture flow better into the machine cylinder.
Yield & profitability
1 kg of powder makes approximately 4–6 litres of finished soft serve ice cream. At wholesale 25 kg pricing, your cost per serving is significantly lower than pre-mixed dairy bases. Multiply by the volume your machine produces in a day, and the margin uplift is substantial.