Abstract: A system for making ice cream includes a pod, a whisking component, and a freezing component. The pod includes a mixture having a powder mixture, a flavoring liquid, and a stabilized fluid. The whisking component is attached to the pod. The whisking component whisks the mixture and produces a whisked, aerated mixture. The freezing component freezes the whisked mixture and produces ice cream.

Abstract: A container is used in conjunction with ice cream and frozen dessert mixes that do not require the use of ice cream machines. The container acts as a primary or secondary packaging for the powdered mixes and as a foam creation and whisking vessel that contains indicators or markers critical to the proper operation of the mixes, such as target overrun run levels and or whisking target indicators for various types of desserts made using the mixes. The container may contain optional modifications, such as static mixers and homogenizers, that enhance the performance of the mixes and improve the stability and quality of the finished product.

Abstract: A method produces a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate, no ice cream machine needed, ice cream and frozen desserts and products made. The method relies on successive simultaneous particle size reduction and blending steps without the use of traditional mix drying operations. A product produced from this mix consists of a (protein-concentrate and emulsifier)—stabilized, protein-based foam created by combining a powder mix with one or a combination of a large range of above freezing temperature liquids then immediately whisking the mixture at room temp to a target overrun without pre-aging, and then freezing that product statically till desired hardness is achieved. The process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user before they are combined without pre-treatment, freezing homogenization or aging.

Abstract: This disclosure describes a simple, low cost method to produce a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate, no ice cream machine needed, ice cream and frozen dairy and non-dairy desserts and products made by this process. The method relies on successive simultaneous particle size reduction and blending steps without the use of traditional mix drying operations. The formulations produced by this process are modular and allow quick and simple ingredient substitutions to create distinct finished products. The process yields mixes that produce stronger, more stable foams that don't leave an oily mouth feel. The disclosure also includes a formulation and process used to make ice cream, and related frozen dairy and non-dairy desserts at room temperature in one step where the ingredients do not need to be aged, or homogenized, and aeration occurs without the need for simultaneous cooling or freezing.

Abstract: A system for making ice cream is provided herein. The system includes a pod, a whisking component, and a freezing component. The pod contains a mixture having powder mixture, flavoring liquid, and a stabilized fluid. The whisking component is attached to the pod and is configured to whisk the mixture and produce a whisked, aerated mixture. The freezing component freezes the whisked mixture and produces ice-cream. The whisking component includes a plurality of designs. In an embodiment, it is attached to the lid the pod or the body of the pod. In another embodiment, the whisking component may be a free moving whisk ball or a built in powder capsule.

Abstract: The present invention describes a novel packaging container with a dual purpose used in conjunction with ice cream and frozen dessert mixes that do not require the use of ice cream machines. The container acts as a primary or secondary packaging for the powdered mixes in its first role, and as a foam creation and whisking vessel that contains indicators critical to the proper operation of the mixes, such as target overrun run level and or whisking target indicators for various types of desserts made using the mixes. The Container may contain optional modifications, such as static mixers and homogenizers, that enhance the performance of the mixes and improve the stability and quality of the finished product. The container can be made from a variety of materials in a variety of shapes.