A freezer range your customers remember.
Wholesale ice cream, gelato and sorbet enquiries for hospitality partners seeking clear flavours, reliable formats and practical product support.
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Wholesale Ice Cream
A successful wholesale range fits the menu and the operation.
Flavour is essential, but so are tub size, scoop yield, storage space, allergen information, delivery cadence, staff handling and price architecture. The right range should make service easier while strengthening the customer experience.
Core flavours for affogato, waffles, cakes and takeaway scoops.
Focused dessert pairings, sorbets and plated-service formats.
Reliable event and room-service options with clear portion planning.
Take-home pots and seasonal collections, subject to format availability.
Preparing a wholesale enquiry
A clear sequence makes tasting, serving or planning easier and more consistent.
Describe
Describe the venue, menu and expected weekly volume.
List
List freezer capacity, preferred pack size and delivery constraints.
Identify
Identify essential flavours, dietary needs and intended applications.
Discuss
Discuss sampling, pricing, lead time, minimum orders and product information.
“Wholesale works when the product, pack, delivery and menu application are designed as one system.”— London Sam’s partner approach
Compare the options.
Use this table as a starting point, then check current product information for the exact recipe and service context.
| Application | Recommended style | Operational benefit | Menu example |
|---|---|---|---|
| Affogato | Vanilla or hazelnut gelato | Consistent portioning | Espresso over one scoop |
| Plated pudding | Classic dairy ice cream | Versatile pairing | Vanilla with crumble |
| Palate refresher | Citrus or fruit sorbet | Light service | Lemon elderflower |
| Takeaway scoop | Mixed core range | Customer choice | Two-scoop cup |
Before the next scoop.
Product recipes and operating conditions can change. For allergies or specific dietary needs, request current information before ordering.
Do you provide samples?
Sampling may be arranged after the venue, volume and product needs are understood.
What are minimum order quantities?
Minimums depend on format, delivery area and product range and are confirmed during enquiry.
Is product information supplied?
Current ingredient, allergen, storage and serving information should accompany the agreed range.
Can a venue request a custom flavour?
Custom development may be possible where volume, lead time and technical feasibility support it.
Let us talk freezer space and flavour strategy.
Email your venue type, location, weekly volume and preferred formats to begin a wholesale conversation.
Ask about current availability →