The Secret to Snappable Chocolate on Your Ice Cream Sticks: Callebaut ICE Chocolate

When the temperature rises, there’s only one thing on everyone’s mind: ice cream! But what if you could take your frozen treats to the next level? You can with Callebaut ICE Chocolate: the perfect chocolate for ice cream and gelato makers. 

by Lyndsey Hall

08 July 2025

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What is ICE Chocolate?

Specially crafted to work like a dream on ice cream and gelato, ICE Chocolate is a ready-to-use couverture that sets fast with no tempering required. Available in Milk (SCC1610B), Dark (SCC1612), White (SCC1614), and Ruby (SCC1616 – to order only), each one flows smoothly thanks to a very high fluidity and hardens quickly with a perfect snap – ideal for creating a thin, glossy shell that melts in the mouth.  

Think Magnums, choc ices, ice cream bars and bombes. Based on Callebaut’s well-known and much-loved recipes for 811, 823, W2 and Ruby, these chocolate couvertures for ice cream taste incredible and perform just as well as your favourite Callebaut couverture. 

How do you use ICE Chocolate?

Whether you’re whipping up batches for a busy gelato parlour or experimenting with new dessert ideas in your restaurant kitchen, ICE Chocolate brings that wow factor with ease.  

Simply melt your ICE chocolate (a table-top melter comes in handy here!) and dip your cones, wafers, ice cream sticks and more into the couverture until coated. Hold the coated ice cream over the melting tank for a few seconds to allow the excess to run off before it sets hard. Then it’s ready for your customers to enjoy! 

You can pre-dip your ice cream and gelato products each day, or prepare them to order in front of the customer for a little added spectacle, allowing you to customise each item with different ice cream flavours, chocolates and inclusions.  

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Recipe Inspiration

Here are some sweet ways to use Callebaut ICE Chocolate: 

  • Dipped fruit – Try strawberries, bananas or mango slices dipped in ICE Chocolate for an eye-catching treat. We love what Pukpip is doing, taking wonky fruit that would otherwise go to waste and turning it into delicious frozen, chocolate covered treats! Good for the environment and good for you. 
  • Waffle cones – Line the inside or dip the tops for extra crunch and chocolatey goodness. Don’t forget the best part of any ice cream cone – the chocolate bit at the bottom of the cone! 
  • Ice cream bars & sticks – A classic dessert made even better with that irresistible crack and indulgent chocolate taste. Try Ruby ICE chocolate for a unique, fruity-tasting coating – perfect with strawberry ice cream. 
  • Ice cream balls – Cover mini scoops in a chocolate shell for elegant single-bite desserts. With the huge popularity of mochi balls and other small indulgent treats, these are sure to be a hit! 
  • Stracciatella – Drizzle melted ICE Chocolate into churned gelato and stir through for fine, melt-in-the-mouth shards in every bite. 
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Ready to get creative?

Callebaut ICE Chocolate is here to make your frozen creations shine all summer long. It’s quick, easy to use, and packed with cocoa rich, real chocolate flavour. Perfect for professionals—and just as fun for enthusiastic makers looking to elevate your summer treats. 

Try one of our gelato recipes and use your ICE chocolate to dip your cones, coat your scoops or blend through your batch for a fabulous stracciatella! 

We love to see what you create with our products, tag us in all your ICE chocolate posts on social media @keylinkltd. 

Lyndsey is a marketing executive, writer and lover of books and chocolate from Sheffield.

Her favourite chocolate is Cacao Barry Lactee Superieure.