Ice cream is one of the highest-margin items a café can sell — if you know your numbers. Here is the formula we use in our profit calculator.
The formula
Portions per kg = (yield in litres × 1,000) ÷ portion size in ml
Cost per portion = (powder price per kg + liquid cost per kg of powder) ÷ portions per kg
Gross margin = (selling price − cost per portion) ÷ selling price
Worked example (soft serve)
The numbers below are the default example values in our calculator — replace them with your own powder price and selling price.
| Powder price (example) | €7.00 per kg |
| Yield | 5 L per kg (Revala soft serve: 4–6 L) |
| Portion | 150 ml cone |
| Portions per kg | 5,000 ÷ 150 = 33 |
| Powder cost per portion | €7.00 ÷ 33 = €0.21 |
| Selling price (example) | €3.50 |
| Gross margin on the ice cream | ≈ 94% |
If you mix with milk instead of water, add the milk cost: 2.2 L of milk per kg of powder divided by the same 33 portions. Cones, cups, toppings and labour come on top — but the ice cream itself is rarely more than a small share of the selling price.
Other products
| Product | Typical yield | Typical portion | Portions per kg |
|---|---|---|---|
| Soft serve | 4–6 L/kg | 150 ml | 27–40 |
| Scoop ice cream | approx. 4 L/kg | 120 ml scoop | ≈ 33 |
| Milkshake | 4+ L/kg | 300 ml cup | ≈ 13 |
| Slush drink | 5–6 L/kg | 300 ml cup | 17–20 |
Five ways to raise your margin
- Buy in 25 kg bags once your volume is stable — the cost per kg drops.
- Mix only one day's sales to cut waste; the dry powder keeps 24 months.
- Upsell toppings and sauces — they add more to the price than to the cost.
- Add a premium line such as protein, lactose-free or vegan soft serve at a higher price.
- Use one base for several menus — soft serve, milkshakes and frozen yogurt from the same supplier.
Run your own numbers in the profit calculator or ask for wholesale prices.
Frequently asked questions
How many portions are in 1 kg of soft serve powder?
With a yield of 5 litres per kg and a 150 ml portion, 1 kg of powder gives about 33 portions (5,000 ml ÷ 150 ml). With 4–6 litres per kg the range is roughly 27–40 portions of 150 ml.
How do I calculate ice cream cost per portion?
Divide your cost per kg of powder (plus the cost of any milk you add) by the number of portions one kilogram makes. Portions per kg = yield in ml ÷ portion size in ml.