Ice cream, Recipes

Making Classic ice cream on a Stick

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For this recipe you need: 

Italian Gelato Mix

Flavoring paste

Molds and Sticks

  1. In a jug, combine the Stickhouse ice cream mixture (415 g for vanilla, 390 g for the other flavours) and the flavouring paste (15 g for vanilla, 40 g for the other flavours).
  2. Mix with a hand blender for a few seconds and let it rest in the fridge for at least 15 minutes.
  3. Remove the mixture from the fridge and pour it into the mould.
    Our advice: fill the moulds up to about ⅔ of their volume and then top up with the remaining mixture. Stop about 1 cm from the edge.
  4. Insert the sticks into the special grooves at the base of the mould and press firmly into place.
  5. Place in the freezer for about 12 hours (cooling time may vary depending on the power rating of your appliance).

Your ice cream is ready! Remove the stick holder with small movements, pushing from the bottom up, then take out the ice creams.
Our advice: in order to take out the ice creams you can immerse the mould in water at room temperature (immerse the mould completely up to the top edge).

Now it’s up to your imagination: decorate your ice cream on a stick however you like! Chopped nuts, meringues, toppings or fruit… It’s your choice!

Video Tutorial

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Choose the flavours you like best and customize your ice cream!

Hazelnut Ice cream Paste


Pistachio Ice cream Paste


Mould for ice cream on a stick


Forest Fruit Topping


Chocolate Topping


Gianduia Ice cream Paste


Wooden lolly sticks


Recipes with UHT Liquid Base

Quantity for a mould with 5 sticks

Coffee 390 40
Gianduia 390 40
Hazelnut 390 40
Pistachio 390 40
Sour Cherry 390 40
Coconut 390 40
Vanilla 415 15