How to Open an Ice Cream Shop
Machines, cabinets, ingredients, training and finance to open your own ice cream shop.
What you need to open an ice cream shop
An ice cream shop runs on a simple production line: make the mix, freeze it, harden and store it, then display and serve it.
Batch freezers
The heart of the shop. Freeze fresh batches of ice cream, gelato and sorbet in your own flavours.
Batch freezers
Pasteurisers
Make your mix from scratch for full control of quality, cost and shelf life.
Pasteurisers
Display cabinets
ISA (Italy) cabinets keep every flavour at serving temperature and sell it at the counter.
Display cabinets
Blast freezers
Techfrost blast freezers harden fresh batches fast for a smooth texture and longer display life.
Blast freezers
Ice cream ingredients
Rubicone bases, pastes, ripples and toppings for consistent flavours batch after batch.
Rubicone ingredients
Packaging
Cups, spoons and take-home tubs, with custom printing and no print plate charge.
Packaging
How to open an ice cream shop, step by step
Plan your concept and site
Decide on your menu, price point and customer, then choose a location with strong foot traffic.
Size your production
Estimate peak-day servings and pick batch freezer capacity, cabinet size and storage to match.
Design the fit-out
Plan the counter, cabinet and production area, plus power, water and ventilation. See our shop fit gallery.
Build your menu
Choose your bases and flavours, add ripples and toppings, and cost every recipe.
Launch and promote
Open with branded cups and packaging and a menu your customers will share.
Technology other brands don't offer
The brands we represent engineer their own control systems and refrigeration, giving you features, functionality and efficiency you won’t get from everyday equipment. Features vary by model, so ask us which machines include them.
Hard-O-Tronic®
Exclusive to Carpigiani
Detects when gelato reaches the ideal texture and holds it there until the batch is extracted, so every batch is consistent.
Teorema remote diagnosis
Exclusive to Carpigiani
Monitor the machine over the internet. Our technicians can see what the machine sees, for faster service and less downtime.
Crystal program
Exclusive to Carpigiani
Semi-dense Crystal gelato for gelato cakes and take-away tubs, filled straight from the batch freezer with the Crystal dispensing door.
Self-pasteurisation
Soft serve machines that pasteurise their own mix, so full wash-downs can be spaced out to as long as 42 days.
Black-out protection
After a power or water outage the machine checks time and temperature, then resumes or re-pasteurises to keep the mix safe.
Scheduled start
Production, pasteurisation and storage programs run automatically, for example overnight, so you open ready to serve.
Direct expansion cylinders
Optimised refrigeration for quicker freeze-down, less product waste, higher quality and lower energy use.
Techfrost blast freezing
Gelato hardening from −10 °C to −18 °C in 15 minutes, and blast chilling from +90 °C to +3 °C in 90 minutes.
Backed by Majors Group from day one
With an Auckland showroom, warehouses and a team across New Zealand, we deliver, install and service equipment across New Zealand, and support businesses of every size with equipment finance up to 100%.
Training
Hands-on training for you and your staff, including Carpigiani Gelato University courses.
Marketing support
Help to launch and promote your business, from flavour ideas to custom-branded cups, spoons and packaging.
Experienced team & service
Backed by our highly experienced team: more than 100 people across the business, including our national service team. Genuine parts and qualified technicians across New Zealand. Service: 0508 625 677.
Ready to plan your ice cream shop? Tell us your concept, site and budget and we will recommend the equipment, ingredients and packaging to suit. Call 0508 625 677 .
Request a quote Finance options
Customised for you
Custom services for your new business
A new shop needs more than machines. We tailor the training, recipes, ingredients, packaging and fit-out to your concept.
Customised training
Full training built around your menu, your machines and your staff, including Carpigiani Gelato University courses.
Custom recipes
We develop recipes and flavours for your brand, then trial them with you before they reach your menu.
Custom bases and premix
Your own base or premix, blended to your recipe and supplied under your branded label.
Custom-configured machines
We configure machines to suit your product, your volumes and your site.
Branded packaging design
Our marketing team designs custom packaging in your brand style, with your logo on cups, tubs, spoons, takeaway containers and more.
Shop fit-out partners
Opening or refitting a store? We can connect you with trusted shop fit-out partners in New Zealand, Australia and South East Asia.
Can’t find what you’re looking for? Just ask us. The answer will be yes.
Frequently asked questions
What equipment do I need to open an ice cream shop?
Most shops need a batch freezer, a display cabinet, a blast freezer and serving packaging. Many also add a pasteuriser to make mix from scratch.
How much does it cost to open an ice cream shop?
It depends on your fit-out, the size of your equipment and your location. We quote the exact equipment you need. Call 0508 625 677.
Can I make ice cream and gelato on the same machine?
Yes. The same families of batch freezers make ice cream, gelato and sorbet. The difference is mostly in the recipe and how much air is whipped in.
Can I finance my equipment?
Yes. Equipment finance up to 100% is available. See finance options or call 0508 625 677.
Do you offer training?
Yes. We train you and your staff on production and machine care, and offer Carpigiani Gelato University courses.
Who services the machines?
Our highly experienced service team, with genuine parts and qualified technicians across New Zealand. Call 0508 625 677 or visit the service department.
Questions about how to open an ice cream shop?
Our team will help you choose what suits your business and send you a quote.