When we think of refreshing and tasty treats, the image of ice cream or ice pops is usually what most people think of. Regardless of age, when it's hot outside, ice cream or ice pops always seem to be on our mind. There are eight different types of ice pop that form the foundation of a profitable business. Selling ice pop is a great way, for any entrepreneur at any level, to start making money. To appeal to different audiences it is important to have a variety of options as well as the means in which to produce said popsicles in an efficient manner. Next, let's talk about some types of ice pop and how to best produce them. These are the most common and the easiest to produce. Consisting of syrup, water and gelatin they are poured into stainless steel molds. Once in the molds they are flash frozen with a specific machine to help reduce the size of the ice crystals which in turn help with structure and palette consistency. After flash freezing the molds are brought to an unmolding tank to induce thermal shock. This process helps release the ice pop with ease. They are then stored in a freezer at negative four degrees Celsius until they are ready for packaging. Traditional ice pop are the foundation in which your business can branch out and experiment with new flavors and textures.1. Traditional ice pop
2. Eskimo Ice Pop
This product is made in almost the same way as the traditional pops. It would be recommended, as an efficient use of your time, to make a batch of eskimo pops alongside traditional pops to add variety to your showcase. This can be achieved in the same machine at the same time.
The difference between a traditional pop and an eskimo pop is the crunchy chocolate shell that covers the top of the ice pop. The process is the same as a traditional pop with an added step after they have been released from the molds. Dipping in dark, milk or white chocolate and placing them on a pre frozen tray to be stored in a freezer till packaging.
3. Paleta
The paleta is a type of stuffed ice pop. Various flavors and combinations are possible with fruit and liquid fillings. The paleta is a traditional Mexican frozen treat that has started making buzz in other regions and countries around the world.
The paleta starts off in the same way as a traditional ice pop but halfway through the freezing process, they are removed, drained and filled with condensed milk or a fruit puree. After they are filled they are placed back in the freezing tank to complete the process. They are removed from the molds, placed into a freezer to dry, then packaged and sold.
4. Diet ice pop
For people who have to watch their weight and/or sugar intake, the diet ice pop is a perfect alternative. All of the flavor, none of the calories. These products are made without the addition of ordinary sugars which can be substituted for synthetic, low calorie sweeteners.
Like the other types of ice pop, the machinery for the production remains the same. It’s another option to reach a diversified audience without a very high investment.
5. All natural ice pop
With all of that in mind, production and storage will have to be monitored carefully. All natural products are not as reliable or stable when brought to market. Because of the lack of binding agents, which help the ice pop keep its freshness and form over time, all natural products need more attention and care.
These Ice Pops are for those who enjoy all natural, organic ingredients. No preservatives, dyes, sugars or sweeteners added into the mix.
The silver lining is that people will pay more for all natural consumables as long as the increase in price isn't too outrageous and within reason.
6. Low carb ice pop
The reduction of carbohydrates is also sought after by health and diet conscious consumers. These low carbohydrate treats are made with fats and proteins to help bind and form the ice pop.
Ingredients such as greek yogurt, vegetable and plant based proteins, oats and soy are great substitutes to help attract potential customers looking to keep their weight down or help manage their blood pressure.
7. Marbled ice pop
The idea here is to present a colorful and super attractive product! The marbled effect is achieved by mixing different flavors, fruit pulps and chocolates. The ingredients are frozen and lightly mixed to produce an appearance similar to marble.
You won't need an extra machine or special shapes for this product, but you can invest in molds and other equipment to give your production lots of flexibility in making your products look as pleasant and appetizing as possible.
8. Lactose-free ice pop
Lactose is an enzyme in dairy products that negatively affects over fifty percent of the world's population as an allergic reaction. Making it near impossible to comfortably digest lactose in milk, cheeses and cream. Untreated symptoms can cause dehydration and severe cramping.
Making lactose free Ice Pop taps into a huge dietary market and results in steady profits every quarter. Diversifying your products will help you become a reliable dietary source for frozen treats.
By customizing your products to the dietary needs of your customer base, you tap into a specific niche demand that helps you stand out from the competition.
We have seen that it is quite feasible to open your own production of Ice Pop. By investing in the right equipment, you can have a fantastic and profitable business. Reach different audiences by investing in the variety of flavors and formats. Your production should never be monotonous and it should provide your customers with a plethora of refreshing flavors.
What about you? Would you like to start your own business? Check out our tips on what are the best machines to start your production at home.
