Use This METHOD to Freeze-Dry Ice Cream Successfully

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what if I told you that you could take
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ice cream anywhere you wanted and you
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didn't have to keep it ice cold or in a
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freezer if you want to know how then
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follow me to my top secret location
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where I make this all happen now we're
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just outside my commercial kitchen that
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I rent and if you're not familiar with
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running a freeze drying business you
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probably need to know that one you can
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run your business as a cottage food
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operator out of your home shop garage
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wherever you really want to and usually
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states have a cottage food law which
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means that you can run it out of your
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home and you can sell make Goods but if
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you want to expand your product line to
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TCS type items it's called temperature
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controlled substant type items where you
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have to have either keep it cold like
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ice cream or you have to keep it hot
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where you've cooked something that's
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where the local health district is going
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to maintain its specific regulations for
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certain types of businesses and that's
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where you have to have a commercial
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kitchen now you can rent that or you can
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pay for one and have your own lease spot
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and pay for all that equipment but the
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probably the cheap cheapest option that
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you can do to kind of get yourself
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immersed in commercial freeze drying is
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to rent a space like I have right here
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and you can find places even with local
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churches or schools or bars restaurants
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even a commissary which is a shared
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commercial kitchen you can find where
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you can rent that keep your freeze dryer
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there and the way you find those places
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is you just actually have to call and
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ask and email and even contact maybe
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that health district rep and ask them
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hey do they have any shared commercial
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kitchen that they are aware of that have
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that license that you can go rent at so
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let's go ahead and go into the
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commercial kitchen and I'll share with
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you about how to freeze dry ice
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[Music]
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cream hey before we start the freeze
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drying process if you are new to this
1:47
Channel please hit the Subscribe Bell
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I'd love for you to join the freeze dry
1:50
business community and also if you're
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loving this content you love Freeze
1:53
dryed ice cream or you just love
1:55
freezing in general hit that like and
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that thumbs up on this video and that
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way it gets sent out to the algorithm
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and make sure everyone else sees this
2:02
video now I got to tell you I am from
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boisey Idaho that's why I'm wearing and
2:06
representing the Boise State Broncos
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home of the Smurf Turf it's a blue field
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if you're not familiar with college
2:11
football Jean blamm he said hey for
2:14
marketing purposes for Bo state to get
2:17
more out there in the nation let's go
2:19
with something that we can really
2:21
transform the field to and so he decided
2:23
to purchased a blue astro turf and now
2:26
we always are grandfathered in to having
2:28
a colored field
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that's the history of boyy State having
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a blue field and I'm proud to be a boyy
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state Bronco all right so let's get the
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freeze dryer settings set up now if
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you've got the Harvest rate freeze dryer
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or another brand of freeze dryer this is
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the settings that I would always do with
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freeze drying ice cream no matter what
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type of brand you have we're going to
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press customize we're going to have the
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initial freeze be at -10° you can even
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go lower than that but you really don't
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need to I just tend to go with -10 just
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to make sure the ice cream is super
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Frozen now the dry temp is what's
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important right here so we need to do
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the dry mode at normal and then we also
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need to set the dry temp to manufacture
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settings at 125° so we really don't need
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to change that I wouldn't go anything
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above that you could definitely go below
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now the extra dry time is more of a
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safety measure I like to go anywhere
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between 4 to 6 hours of extra dry time
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you can set that baby up to be as long
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as you want to but I just stick with 6
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hours we're going to press save all
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right now at the vacuum chamber is
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cooling we're going to wait for this
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temperature in the chamber to be under
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30° I usually am more conservative so I
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like to make sure that the temperature
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is well below 20° so that's what we're
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going to wait for the chamber to get
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cooled down to and then we'll start
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scooping the ice cream so while that
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chamber freezes I'm going to talk about
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the process that I found to be the most
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successful with making sure that you're
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freeze drying ice cream in the
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appropriate way and also getting it ped
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with your commercial license so that you
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can start selling that freeze-dried ice
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cream all right here's the four-step
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process for freeze drying ice cream if
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you follow these four steps you're going
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to be successful with freeze drying ice
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cream for your business or for your own
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personal use so my method for freeze
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drying ice cream it took a while to
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perfect and what I learned a lot of is
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you got to be really quick with what
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you're doing so be very intentional
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about your time that you're taking to
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make sure that all of this process is
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completed okay step number one is to
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prepare ahead of time all the methods
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that you need to make this a very quick
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process we already went through that
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you're going to make sure that the trays
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are already in the freezer okay so
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they're nice and cold you're also going
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to make sure obviously the ice cream is
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already Frozen in there make sure that
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your freezer is at -5° or less if you
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can that way it's just nice and hard and
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it makes it last a little bit longer as
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you'll see with making sure that you're
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scooping a very solid scoop of ice cream
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onto the tray step number two is to make
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sure that that freeze dryer is down
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below 20° or less and that way when
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you're putting in the trays it's already
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starting to freeze that ice cream that
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you just scooped all right step number
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three is to to follow this process that
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I'm about to tell you about how to work
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your trays in a very sequencing order
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now you're going to start with one tray
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it's already Frozen then you're going to
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take one and a half quart of the
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tillamuk ice cream or whatever size you
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have you're going to scoop all of that
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ice cream onto the tray so no matter
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what freeze dry you have you're going to
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go through each individual shelf and
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kind of do a first in and then it's
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going to be the last out so that that
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first tray is freezing while you're
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working on the other trays following up
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that and then step number four is you're
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going to take that first tray that you
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did CU now it had all that time to
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freeze at that negative temperature that
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the freeze dryer is at and now you've
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got a freshly Frozen tray with half of
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it filled up with your ice cream and now
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you can scoop the rest of your ice cream
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on that tray to get it maximized and
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filled up and then you're going to put
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that back in the freezer and then go
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back up to the rest of your shelves I
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only choose tmu ice cream just because
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it's the best so I choose my Huckleberry
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ice cream because we're from idah Ido
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and Idaho is known for wild
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huckleberries so I always do that it's a
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really big seller now the key piece of
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freeze drying ice cream is you want to
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pre freeze your trays right here so
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stick all your trays for whatever size
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freeze dry you have put them in the
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freezer and make sure you're freezing
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these for at least one to two hours to
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get them nice and cold because you're
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going to have a very limited time to
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scoop all the ice cream and put them on
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a cold tray so make sure you do that
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first that's very important all right as
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you can see here it's at 31° that's the
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temperature of the chamber right now
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I've got the door closed and I'm not
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closing the drain valve right now that's
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because if I'm trying to open it it
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actually could create a little bit of
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suction so you don't want to like close
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the drain valve or anything like that
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just keep it shut and so it's been
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running for almost 44 minutes it's going
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to take about an hour for it to get down
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to that 20° but that's okay so no matter
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what again you're doing just try to find
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something else to do in your business
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while you're here at the kitchen or
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while you're at home and wait for this
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thing to cool down to 20° all right so
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freeze drying as a business is different
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for every single state some things are
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very consistent and most of the things
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that I talk about my channel are very
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general in terms of hey if you want to
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freeze dry lemon heads if you want to
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freeze dry fruit you can go ahead and do
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that pretty much in any state the
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difference is where you do it now I'm in
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a commercial kitchen so I have a food
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establishment permit to run my freeze
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drying business and I can run what they
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call TCS food so I can run tempature
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controlled types of food items that
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would be different than a cottage food
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operator that's what I started in a
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cottage food operator could only do
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things like candy in the state of Idaho
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fruit and a couple other different items
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so anything that has to be more
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temperature controlled for example ice
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cream or something that needs to be kept
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hot or has been cooked you couldn't do
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that in a cottage food operation now
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some states might be more flexible you
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might be able to do more in the cottage
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food side and also other states might be
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more strict now once you have a
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commercial kitchen you can submit a menu
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and show them exactly what you're going
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to be doing when you're doing
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freeze-dried ice cream one of the things
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that I had to prove was the activity
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level for moisture in the freeze-dried
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ice cream once it was done and what I
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did is I took it down into an
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independent laboratory and had my
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freeze-dried ice cream tested I took
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down every single flavor I had four at
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the time and then I also took down my
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freeze-dried ice cream sandwiches and
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they actually give you the water
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activity for the ice cream that's
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freeze-dried now every state might have
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a different guideline for what moisture
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activity they're going to allow but for
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the state of Idaho it had to be under a
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certain amount of levels and so I had
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that result done and I still kept all
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these lab results from 2021 now every
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year when they give me the food
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establishment review and they come and
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see my process at this kitchen that I'm
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at right now I actually asked them do
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you need to see the lab results for the
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freeze dried ice cream even though maybe
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in that day I was doing strawberries or
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candy to show them what I was doing
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because sometimes they just randomly
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drop by but they said no we don't need
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to see that but I always have it handy
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in case they do and if they needed me to
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update it most of these lab results for
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each individual type of test is about 20
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bucks so you're really not out that much
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considering this is going to allow you
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to freeze dry and then sell a lot of
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items that other people in cottage food
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wouldn't be able to do all right so what
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type of tools do you need to freeze dry
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ice cream well it's actually very basic
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what you're going to need is a cup of
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water or something so that you can make
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sure that you're getting a solid scoop
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and it's not too hard and Compact and
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water will really help with that that
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way also you can rinse off your uh
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Scoops now speaking of the scoop this is
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a stainless steel cookie scooper and it
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actually is a size 100 I don't really
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know what that means I know it's less
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than an ounce in size that you're going
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to actually get in volume but these you
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can find in links Below in the video
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description also you can just type into
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Google and look for a stainless steel
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cookie scooper 100 and you'll find one
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of these there I usually have two of
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them just so I can rotate between I'm
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probably just going to stick with the
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Huckleberry ice cream this time around
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but if I was going to go to different
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flavors you probably want to have
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multiple different glasses of water so
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that you're not mixing the different
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Flav flavors in the same water but
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because I'm going to just do Huckleberry
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then I can just use the same one now you
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do want to get some gloves if you have
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them on hand but I pretty much like
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having the gloves just so I don't get
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all the milk and the ice cream on my
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hands and I can just go to town and
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start scooping the ice cream really fast
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which I'm going to show you now it comes
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time this is this is The Big Show so we
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got to be very quick when we take out
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this tray that's already Frozen as well
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as the ice cream we're going to go to
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town I love that term and we're going to
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start scooping all that half half quart
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of tmok ice cream onto the tray again
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this tray is
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frozen and I've done this process enough
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to where you have enough time to get all
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this ice cream out of here now I do need
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to get on some gloves and this just
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allows you to just not get that ice
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cream on there I'm not trying to make it
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too intimidating for you but uh you do
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need to work very quickly so that you
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make sure you're maximizing the coldness
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of your tray and the ice cream okay so
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let's get started now sometimes this ice
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cream is
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actually soft enough to where you can
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just scoop it right on the tray and I
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like having a table that's low enough
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like this so I'm not having to reach
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like this and scoop that really is hard
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on the wrist so the little bit lower of
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the table you can make it the better now
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I'm going to just do this court and talk
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a little bit so if you want to fast
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forward you can but I'm just going to do
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this court talk about the ice cream and
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then I'll show you me putting in the
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tray and then I'll put a little time
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lapse show you all the different trays
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in there so you don't have have to watch
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me scoop everything as you can see you
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can get one two 3 four five six seven
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Scoops vertically on this tray and then
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we're just going to go down the line and
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I keep these as compact as possible um
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so that you can maximize how much you're
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getting on the tray this is still pretty
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hard ice cream right now so I don't
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really need to use the water if it was
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really hard for example I like doing
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chocolate peanut butter ice cream from
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tillamuk that can be a little bit harder
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of an ice cream so I will go and use the
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the water to kind of soften up uh my
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scooping so I'm not having to dig too
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hard Huckleberry ice cream is super
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delicious whether you've had Huckleberry
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Jam or you've had any type of
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Huckleberry flavored vodka or anything
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like that it's really delicious so I try
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to make sure that I have every scoop
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hitting some type of that puree that's
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in this ice cream as you can see now
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it's only been maybe a minute or two but
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I've been able to do four vertical rows
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right now or vertical columns now if
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you're wondering how much I paid for ice
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cream and then let's talk about the
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pricing for ice cream now it is a high
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value product because look how much
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labor I'm going into putting into doing
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this I charged
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$112 for about3
13:29
o net of freeze-dried ice cream now in
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my bags I can fit about probably 14 to
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15 of these individual Scoops because
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they don't really expand that much so
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we're getting down to the last little
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bit of these quart and a halfs and I'll
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tell you something it gets softer as you
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go as soon as it becomes a little bit
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too melty I'm going to zoom in a little
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bit see how it's kind of melting right
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here this is not a good Scoop so so I'm
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going to kind of dump it back and see if
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I can get something a little bit harder
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in the last little bit which I did it's
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a it is a judgment call so I'm done now
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I'm going to place this ice cream here
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we're done with this quart and now we're
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going to put this tray into the freeze
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dry now scooping that half of that tray
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took about maybe 3 to four minutes so
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multiply that by two you're looking at
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about probably 7 to eight minutes per
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tray to fill it up with freeze Dy ice
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cream so it is about an hourong process
14:31
to scoop everything also you got to
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remember your wrist can get a little bit
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tired too which mine does so this is a
14:38
very tedious process but I'm going to
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scoop the rest of the ice cream I'll
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show you what it looks like putting it
14:43
all in and then I'll show you what the
14:45
process looks like for getting this
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first tray out that we just
14:49
[Music]
14:57
did all right all five trays are in now
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it's time for the second phase of this
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which we're going to take that first
15:04
tray that we did on the bottom shelf
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we're going to bring it back out here
15:07
we're going to load it up with as much
15:09
ice cream as we can fill it that way we
15:11
maximize the capacity and the production
15:14
out of this freeze dryer for all the ice
15:16
cream that we've done if you're excited
15:17
about freeze drying ice cream and you
15:18
like this video so far please give it a
15:20
thumbs up it's really going to help me
15:22
and the video for future people who are
15:24
going to be searching for how to freeze
15:25
dry ice cream or just want to know what
15:27
freeze-dried ice cream is all out I'd
15:29
really appreciate it all right so we're
15:30
going to get the ice cream out first out
15:32
of the freezer now we're going to get
15:33
the tray out of the freeze dryer and
15:35
we're probably going to end up using
15:37
this entire one and a half court again
15:41
take this time right now and subscribe
15:43
to this channel because I'm really
15:46
hoping that this community really
15:49
connects itself together in the future
15:52
that could happen this year as of this
15:54
video it could happen in future years
15:56
but I really want you guys all who are
15:59
watching this who love freeze drying and
16:01
have a business or if you just want to
16:03
love the freeze drying industry follow
16:06
along all the people that are watching
16:08
this I'd love to connect with you and
16:11
also leave a comment if you have a
16:14
different process for freeze ring ice
16:15
cream or if you have
16:17
questions please let me know I do try to
16:20
do my best to answer the comments as
16:23
best as I can all right as you can see
16:25
I'm really filling up this tray it's
16:27
looking really nice
16:29
all these previous Scoops already are
16:31
frozen the freeze dryer right now is at
16:34
10° so all of these are already Frozen
16:36
that's why this process is really
16:39
important for you to follow scooping
16:40
this ice cream you're putting a lot of
16:42
pressure on your hand and your wrist you
16:45
have pain on your wrist you're just not
16:47
going to be able to do freeze-dried ice
16:49
cream yourself now you could hire other
16:51
people if you want to but it's it is
16:54
taxing on the hand I do my ice cream in
16:57
my freeze dry business business for a
16:59
limited time I only do four flavors I do
17:03
Huckleberry chocolate peanut butter
17:05
cookies and cream and then strawberry
17:08
ice cream they seem to just always be
17:10
what people want sometimes I will
17:13
venture out and I'll do the orange
17:16
vanilla cream tck ice cream that comes
17:18
out sometimes now I'm not going to do a
17:20
full trays worth of all five just
17:22
because I actually really don't have
17:25
that much time right now um as of this
17:28
video that I'm recording it's like 10:30
17:30
at night it's my only time to get videos
17:33
done it's late I don't really feel like
17:35
getting too uh too much less sleep given
17:39
I have some young kids so now this is a
17:41
fully loaded tray this is going to
17:44
produce at least eight to 10 bags of ice
17:47
cream so you know that's gross
17:49
sales-wise that's that's 100 to $120
17:53
tray right there of freeze-dried ice
17:55
cream given that I'm charging $12 retail
17:59
that's not the wholesale prices that I
18:01
give but that's freeze-dried ice cream
18:04
now if you are new to freeze drying or
18:07
you want to buy a freeze dryer I'd
18:09
really appreciate if you use the
18:11
affiliate link for Harvest Right or stay
18:14
fresh in the links Below in the video
18:16
description I own both of those freeze
18:18
dryers my preferred freeze dryer is the
18:20
Harvest right as of this video because
18:23
they offer the largest freeze dryers
18:25
right now to produce the most capacity
18:28
and when you're running a freeze drying
18:29
business you're going to realize quickly
18:31
either you're going to have to increase
18:33
the amount of freeze dryers that you
18:34
have or you're going to have to upgrade
18:36
to something larger so that every run
18:38
produces the maximum amount of capacity
18:40
so that's the process for my successful
18:43
freeze drying ice cream process now
18:44
we're going to let the freeze dryer do
18:46
its thing we'll come back and we'll see
18:48
what the end result is now when you're
18:49
freeze drying ice cream and it's done
18:51
with its cycle one of the things you're
18:53
going to have to figure out is whether
18:54
it's done and the best way to do that I
18:56
found is to do some taste test testing I
18:58
haven't really had any trouble with it
19:00
not drying properly especially in my
19:03
Harvest Right freeze dryer so I'm going
19:05
to do a tray we're going to test ones
19:08
that are in the middle and we're going
19:09
to test one that's on the outsides as
19:12
well to see if it's dry with some taste
19:14
test now also the freeze dryer is not
19:16
quite in the defrost option the reason I
19:19
keep it at the mode right here where it
19:21
says process complete is I have the
19:23
option to either defrost or no defrost
19:26
or continue doing some additional final
19:28
D
19:28
so in the case that I find that the ice
19:30
cream isn't done and I find some some
19:33
cold spots in those taste tests then I'm
19:36
going to add more dry time probably at
19:38
least 6 to8 hours of final dry time just
19:40
to be sure and then you can take them
19:42
back out and do another taste test so
19:44
that's why I keep it in this mode and I
19:46
don't immediately go to the defrost mode
19:48
so that I can put it back into the final
19:50
dry hey before we do the taste test if
19:52
you are interested in freeze drying more
19:54
products I want to show you the next
19:56
video that I'm going to be doing which
19:58
is how to freeze dry ice cream
19:59
sandwiches in that video I show you
20:01
exactly the type of brand to buy I show
20:03
you how to prepare it and cut it up into
20:05
bite-sized pieces that's perfect for
20:07
selling it in your freeze-dried bags for
20:09
your freeze drying business I'd
20:10
encourage you to check out that video
20:12
after this and then also I've shared it
20:15
in the video description below make sure
20:16
you subscribe as well and you'll be
20:17
notified of more future videos that I'm
20:19
going to be coming out with on how to
20:21
freeze dry and how to get better at your
20:22
freeze drying business all right let's
20:24
taste test the freeze-dried ice
20:26
cream so so good super crunchy it still
20:29
has that milky type of taste to it where
20:32
you've got the milk type of ice cream
20:34
flavor and then that puree of the
20:35
Huckleberry just hits you again as well
20:38
this is why I love freeze dried ice
20:39
cream all right now let's try the
20:41
chocolate peanut butter if you can see
20:42
this it still has the peanut butter in
20:45
it which makes it a little bit creamy
20:47
and then you've got the
20:48
chocolate this is so delicious now with
20:51
the creaminess of this peanut butter
20:52
what I typically do is I let the freeze
20:55
dryer get cool enough down to like 50
20:57
40° GRE just so it kind of keeps the
20:59
peanut butter a little bit more Compact
21:01
and kind of Frozen up and then that way
21:03
it's not super creamy and doesn't get on
21:06
the bags on the kind of the inside of it
21:09
and dust the bags with a little bit more
21:11
peanut butter right so if it's already
21:13
kind of compact from being somewhat you
21:16
know cooled down and not hot then uh you
21:19
don't have as much uh messiness when
21:21
you're bagging the the chocolate peanut
21:23
butter type you got to try different
21:24
flavors try things that you think would
21:26
be very flavor F and impactful for your
21:29
community and your customers have some
21:31
fun with it but that's how to freeze dry
21:33
ice cream now if you're interested in
21:35
how to package it and what you should be
21:37
putting on your ingredients I do have a
21:39
video after this about the eight common
21:42
questions about packaging where I cover
21:45
the same types of things that you would
21:47
put on freeze-dried ice cream bags but
21:49
it's more related to Candy so go ahead
21:51
and check out that video and I'll see
21:52
you
21:53
[Music]
21:57
there
22:01
[Music]

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