Small-Batch Ice Cream and Sorbet for Local Cafés

Cafés, restaurants, specialty food shops, farm stores and event caterers that want a local, distinctive product.

Wholesale price per tub or litre, with repeat weekly or biweekly orders. Seasonal flavours and catering orders for weddings and events can add extra sales.

• Recipe development and consistent quality
• Food safety habits
• Selling to local businesses

• Food premises approval from your local public health unit, and any provincial food processing rules
• Ice cream is a regulated dairy product with composition and labelling rules, so check requirements with the CFIA and your province
• Federal licensing may apply if you sell across provincial borders, so check before you do
• Commercial general liability and product liability insurance
• Demand drops in winter, so plan cash flow and consider cold-season products or catering
• Keeping product frozen during delivery, so check your cold chain

Estimated startup costs are typically around $8,000 to $35,000, depending on kitchen rental, equipment, packaging and ingredients. Treat it as a guide and cost out your own recipes and volumes.

Monthly revenue is estimated at typically around $2,000 to $10,000, depending on how many cafés and caterers you supply and your pricing. Demand drops in winter, so plan cash flow. Hours start at around 15 a week.

Check food premises approval with your local public health unit and provincial food processing rules. Ice cream is a regulated dairy product, so check composition and labelling with the CFIA and your province, and whether federal licensing applies if you sell across provincial borders.