Gelato & Ice Cream Ingredients in New Zealand

Gelato ingredients are the professional bases, flavour pastes, variegates and toppings that commercial operators use to produce gelato, ice cream and sorbet with consistent quality, flavour and texture. Majors Group New Zealand supplies these ingredients nationwide alongside the equipment that processes them, and as the official New Zealand importer of premium Italian commercial frozen-dessert brands we back every order with genuine spare parts and qualified technicians right across New Zealand. Whether you run a gelateria in Auckland, a cafe in Christchurch or a dessert bar in Wellington, you can source your ingredients, machines and ongoing support from one specialist team.

Great gelato is the result of a balanced recipe, and the ingredient system you choose shapes everything from mouthfeel to shelf appeal in the display cabinet. The Italian approach separates the base (which provides structure, body and freeze characteristics) from the flavouring (pastes, fruit and variegates that deliver taste and visual impact). Understanding how these parts work together helps you build a menu that is repeatable shift after shift, even with seasonal staff.

Machines & Equipment

Ingredients only perform when they are paired with the right machine. Gelato production typically runs through a batch freeze cycle, while soft serve, frozen yoghurt and ice cream each have their own machine configurations and output expectations. Higher-solids recipes and dairy-based mixes benefit from pasteurisation for safety and consistency, and the finished product is showcased in refrigerated display cabinets that hold gelato at serving temperature without compromising texture. Majors Group New Zealand supplies Carpigiani gelato makers, batch freezers, soft serve machines and pasteurisers, plus ISA refrigerated display cabinets, so your ingredient choices and equipment are matched from the outset. Browse the full gelato equipment range to see how machine capacity aligns with your projected daily covers.

Ingredients

Commercial ingredient ranges are organised so you can build any flavour efficiently. Explore the complete ingredients catalogue, or go straight to the categories most operators reach for first.

• Milk bases form the foundation of creamy flavours such as fior di latte, chocolate, hazelnut, vanilla and coffee. These all-in-one powders supply the sugars, milk solids, stabilisers and emulsifiers that give gelato its smooth, dense body, and come in hot-process and cold-process formats to suit your workflow.
• Fruit bases are water-based and dairy-free, designed for vibrant sorbets and fruit gelato where acidity and freshness lead. They keep fruit flavours bright and scoopable without masking the natural character of the fruit.
• Flavour pastes are concentrated flavour added to the base before freezing, typically dosed by weight per litre of mix. Nut pastes and classic Italian flavours deliver authentic, repeatable taste.
• Variegates (arabeschi) are thick, ready-to-use sauces ribboned through the gelato or layered in the pan for flavour bursts and the marbled look that drives impulse sales at the cabinet.
• Toppings and decorations finish the pan and the cone, adding texture and visual merchandising appeal.

See the dedicated gelato ingredients range for the full selection across these categories.

How to choose the right ingredients

Start with your menu and your machine. Decide how many creamy versus fruit flavours you want to run, then match milk and fruit bases accordingly. Consider whether a hot-process base (pasteurised in-store for maximum freshness and control) or a cold-process base (faster, simpler, lower labour) suits your team and volume. Factor in dosage rates, because the cost-per-scoop of pastes and variegates varies with how much you use. Consistency matters most: a well-designed base range means a new staff member in Hamilton or Tauranga can produce the same quality as your head gelato maker.

Running costs, efficiency and supply

Ingredient cost-per-litre, yield (overrun) and waste all affect margin, and a balanced recipe reduces ice crystals and product loss in the cabinet. Reliable, ongoing supply is just as important as price, which is why operators value a single New Zealand partner for both ingredients and equipment. Our backup promise means that if a machine needs attention, genuine spare parts and qualified technicians are available nationwide, so a breakdown never leaves your gelato production stranded mid-season.

Finance, installation and nationwide support

Setting up or expanding a gelato operation often involves machines as well as ingredients, and equipment finance is available, up to 100% of a new asset's purchase price, to help spread the investment. Installation and power requirements vary by machine, and our team advises on the right configuration for your site during planning. Sales, delivery, installation and service reach operators in Auckland, Christchurch, Wellington, Hamilton, Tauranga, Dunedin and nationwide. To talk through your menu, ingredient needs and equipment, contact us or call 0508 625 677.

Frequently Asked Questions

What ingredients are used to make commercial gelato?

Most commercial gelato is built from a base (milk-based or fruit/water-based) that supplies structure and texture, plus flavour pastes, variegates and toppings for taste and appearance. For a tailored ingredient list for your menu, contact your nearest Majors Group New Zealand specialist on 0508 625 677.

What is the difference between a milk base and a fruit base?

Milk bases are dairy-based and used for creamy flavours like chocolate, vanilla and hazelnut, while fruit bases are water-based and dairy-free for sorbets and bright fruit flavours. Browse our milk bases and fruit bases, or ask our team which suits your range.

What is a variegate in gelato?

A variegate (or arabesco) is a thick, ready-to-use sauce rippled through the gelato to add flavour bursts and the marbled look that attracts customers at the cabinet. Our specialists can recommend variegates to match your flavours, call 0508 625 677.

How much paste do I use per litre of gelato base?

Dosage depends on the specific paste and the intensity you want, so always follow the product's recommended rate for consistent results and cost control. For guidance on the pastes in our range, request a quote through contact us.

Do I need a pasteuriser to make gelato?

It depends on your recipe and workflow: hot-process bases and from-scratch dairy mixes benefit from pasteurisation, while many cold-process bases do not require it. Our team can advise on the right equipment and ingredient combination for your site, call 0508 625 677.

Where can I buy gelato ingredients in New Zealand?

Majors Group New Zealand supplies professional gelato ingredients nationwide, with showrooms and support in Auckland and Christchurch and delivery across New Zealand. Explore the ingredients range or get in touch.

Can I buy gelato ingredients and machines from the same supplier?

Yes. As the official New Zealand importer of premium Italian brands including Carpigiani and ISA, Majors Group New Zealand supplies ingredients, machines, installation and service from one team, backed by genuine spare parts nationwide. Call 0508 625 677 to discuss your setup.

How much does it cost to set up gelato ingredient supply?

Cost depends on your menu, volume and the equipment involved, and pricing is provided on application; equipment finance up to 100% is available via our finance options. Contact your nearest Majors Group New Zealand specialist for a tailored quote on 0508 625 677.