Why choose Natrel ice cream?
All of our ice creams, sherbets and frozen yogurts are made with fresh milk! So while other brands masquerade as ice cream, when you enjoy our ice cream you know you’re getting the real thing, made with fresh milk. And with a wide selection of flavours to choose from, we know you’ll find a flavour favourite. Our flavour line up is created with input from ice cream fanatics, local consumers and scooping parlour operators and now includes some of the most diverse international flavours like Green Tea, Black Licorice and Sea Salt Caramel.
What are the most popular flavours?
By far, our most popular flavor is Vanilla. Whether enjoying the delicious simplicity of a scoop of our Golden Vanilla with real vanilla bean seeds, or as the base of a fabulous French Vanilla sundae – our Vanilla takes the cake.
- Moose Tracks
- Bubble Gum
- Cotton Candy
- Cookies & Cream
- Maple Walnut
- Supreme Mango
How is ice cream made?
Dairy workers mix together cream, milk, butter, sugar and stabilizer, and flavouring such as vanilla to create the ice cream base. The ice cream mixture is then frozen in machines which agitate it to keep ice crystals small and create a smooth, creamy texture before it is packaged with goodies like fudge, nuts, fruits and chocolate chips to create your favourite flavours. The packaged ice creams go into a freezer for 2 1/2 hours at -30°C or 22°F below zero to set. Then they’re stored in the freezer warehouse until delivery.
Why does ice cream sometimes have ice crystals in it?
To begin with, your home freezer is not as cold as a commercial freezer. When you open and close the freezer door, the ice cream thaws slightly, and the warm air that comes in condenses and forms ice crystals.
How can I carry Natrel ice cream at my scoop shop or restaurant?
Your TransCold Representative can help you with that. Please contact us at: 1-877-519-0600
Where can I find nutritional information about your products?
Simply visit our “Flavours
” page on this site.
What is butterfat?
The milk that comes from a cow contains 3% fat. When the milk sits prior to pasteurization, this fat will rise to the top and then the cream or butterfat is skimmed off and used in the production of ice cream. The % of butterfat in ice cream is determined by the % of butterfat used in production.
What is the difference between ice cream and other frozen treats?
To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat: economy brands may have 11 or 12%mf, and super premium ice cream may have up to 16%mf. Sherbet is a 1.5%mf product, the lowest fat offering of our frozen desserts. Frozen yogurt contains active bacterial culture, has a similar texture to ice cream and is also low in fat with a 3.5%mf content. No Sugar Added frozen treat is sweetened with sucralose, sorbitol and maltitol so it is very much like regular ice cream, without the sugar.
What is the proper temperature for my scooping cabinet?
Your scooping cabinet should be between -18 °C and -12 °C (0 °F – 10 °F) for best results. This will allow you to scoop firmly and smoothly. For more information see our “Startup” section on this site.
What is the best temperature to store ice cream at?
Ice cream is best stored at -25°C (-10°F) or colder.