How to prepare Fredomix ice cream mixes

There’s something unmistakably nostalgic about apricots—sun-warmed fruit, a gentle sweetness and that “home-made” feeling. Fredomix Apricot from Opočno helps you recreate that classic Czech flavour in a professional, repeatable way, whether you run a gelato/ice cream machine at a café, a small shop, or you simply want dependable portions for tubs and scoops.

Choose the method that suits your operation: a quick cold process for speed and convenience, or a hot process with pasteurisation for controlled production. Either way, you’ll get a creamy texture and a bright apricot aroma that customers recognise instantly.

a) Cold method without pasteurisation

Mix 1 kg of dry ice cream mix in a blender with 2 litres of cold drinking water. Leave to stand for about 15 minutes, mix again, strain, pour into the ice cream machine and freeze during churning. Dispense into portions or tubs.

Recommendation: before freezing in the batch freezer, stir the mixture in the containers occasionally. The prepared mix can be frozen immediately in the machine, or stored before freezing at temperatures up to +4 °C.

b) Hot method with pasteurisation

Mix 1 kg of dry mix with 2 litres of cold drinking water, strain and heat-treat. The production process must ensure that after pasteurisation the heat-treated mix is subsequently cooled. Then process the prepared mix into frozen ice cream.

Cool the mix to +4 °C within 90 minutes after pasteurisation. The mix can be frozen immediately to -8 °C and below. The cooled, unfrozen mix may be stored for a maximum of 48 hours at temperatures up to +4 °C. This temperature must also be maintained during transport and distribution.

For making a shake, we recommend a 1:4 ratio (1 part Fredomix and 4 parts water).

All ice cream mixes are gluten-free.

Ready to turn apricot nostalgia into best-selling scoops? Add Fredomix Apricot from Opočno to your basket and start serving a flavour that feels like summer—every day.

FAQs

1) How much finished mix do I get from the 2 kg pack?
Using the standard ratio (1 kg mix + 2 litres water), 2 kg of mix makes approximately 4 litres of liquid base before freezing (yield increases after churning).

2) Do I need an ice cream machine?
For best texture and professional results, use a batch freezer/ice cream machine. The instructions are designed for machine processing.

3) Is Fredomix Apricot suitable for cafés and small ice cream shops?
Yes—Fredomix mixes are designed for consistent results, easy portioning into scoops or tubs, and efficient preparation.

4) Is it gluten-free?
Yes, all Fredomix ice cream mixes are gluten-free.

5) What allergens does it contain?
It contains milk (including lactose).

6) Can I store the prepared liquid mix?
Yes. If you use the hot method, the cooled, unfrozen mix can be stored for up to 48 hours at up to +4 °C. Keep the cold chain during transport as well.

7) Can I use it for milkshakes?
Yes—use the recommended 1:4 ratio (1 part Fredomix to 4 parts water) for shakes.

Store in a dry place at a temperature of up to +24 °C