Everything starts with a recipe!

At Polar Ice Cream, we have a tried and tested formula that we follow each and every
time to make sure that each batch of our ice cream tastes as good as the last.

This is a flow chart showing the stages involved in making our ice cream:
  • The ingredients are assembled and weighed according to our recipe
  • Liquid and dry ingredients are then combined in a mixing tank
  • This mix is heated to 60 degrees Celsius in order to fully dissolve
    the dry ingredients
  • The mix is pasteurized in a plate heat exchanger, where it is heated to 85 degrees Celsius and held for 18 seconds. Pasteurisation is required in order to destroy any harmful microorganisms (we call them pathogenic bacteria) present
  • The mix is homogenized by forcing it through a narrow opening under great pressure and velocity. By reducing the fat globule size to less than 2 microns, this prevents fat separation and improves the body and texture of the finished product
  • The mix is then cooled to 10 degrees Celsius by a cooling section of the plate heat exchanger
  • The mix is then pumped to an aging vat, where it is cooled further and then held overnight to
    age. We have found that this allows many beneficial changes to take place
  • Flavour and colour is then added
This special mix is then used to make 2 kinds of Polar Ice Cream products:


Stick Novelties: the mix for Polar Ice Creamís stick novelties is poured into ice cream moulds that move along a conveyor. As the moulds travel, they are frozen and sticks are inserted into them. At the end of the conveyor, the lollies are removed from the moulds and can be dipped into delicious chocolate. The lollies are then individually wrapped and packaged into boxes for resale.


Ice Cream: the mix is pumped through an ice cream continuous freezer, which whips air into it and freezes the product at the same time. As the product exits the freezer, it has about half of its water frozen and has expanded up to 100% in volume. The fat globules, ice crystals and air cells combine to form the smooth and creamy texture.





  • The ice cream is packaged and weighed.
  • Products are then placed in a storage freezer, where they are held at between minus 20 and minus 25 degrees Celsius - ready for distribution to our customers.

Company Profile
The idea for Polar Ice Cream dates back to the early 1990ís. Market research at the time seemed to indicate that South Africans do not ...    Read More
Social Responsibility
Polar Ice Cream is proud to be an active member of the community by supporting many charities, organisations and events in the ...    Read More
 

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