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If you've been searching for the perfect way to develop a profitable menu, look no further than Dippin’ Flavors, a division of Lilar Corporation. As a full service supplier of only the highest quality ice cream and frozen dessert ingredients for more than 20 years , Dippin’ Flavors has your recipe for success. Read More

New products!

Take a look at our new stock View all our products
  • Lochhead Vanilla from Dippin' Flavors

    Natural Single Strength Vanilla 103C | ZLH062R

    $96.55
    Add to cart
  • Lochhead Vanilla from Dippin' Flavors

    Natural Double Strength Vanilla 103A | ZLH020R

    $109.50
    Add to cart
  • Southern Bourbon Butter Pecan Base | ZDF006

    $73.50
    Add to cart
  • New Product from Dippin' Flavors

    Butterscotch Base | ZRC205

    $110.65
    Add to cart

Dippin' Flavors Information Center

A place to learn and generate ideas View all our blog posts
summer

5 Ice Cream Flavors for Your Summer Menu

Summer Ice CreamSummer is almost here and fruit-filled summer flavors are coming with it.  These five flavors will add summer fun to your menu.

Try these fun recipes to give your customers an exciting reason to visit your store all summer long!
Lemon Strawberry Crepe Ice Cream
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A creamy lemon flavored ice cream with a strawberry variegate throughout.
Batch Size: batch
Total Preparation Time:8-15minutes
Recipe Author:Dippin' Flavors
This recipe has been provided by Dippin' Flavors. You can find more great recipes at: dippinflavors.com
Lemon Strawberry Crepe Ice Cream
Rate this recipe!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print:
Print Recipe
A creamy lemon flavored ice cream with a strawberry variegate throughout.
Batch Size: batch
Total Preparation Time:8-15minutes
Recipe Author:Dippin' Flavors
This recipe has been provided by Dippin' Flavors. You can find more great recipes at: dippinflavors.com
Ingredients
Instructions
  1. Chill the Strawberry Ribbonette to 40º F. prior to use.
  2. Add the Lemon Custard Base to the ice cream mix in the freezer and freeze.
  3. As the ice cream is being filled into the containers, swirl in the Strawberry Ribbonette, turning the container occasionally to achieve uniform distribution of the ice cream and the ribbonette.

Note: A three-gallon container of ice cream requires  24 fluid ounces of Strawberry Ribbonette.

(more…)

Black Forest Ice Cream Recipe

Black Forest Ice Cream

Featured Recipe: Black Forest Ice Cream



Black Forest Ice Cream RecipeBlack Forest Ice Cream
 is a flavor that comes from it’s more famous counterpart, Black Forest Cake.

Black Forest Cake originated in Germany and is named not directly after the Black Forest mountain range in southwestern Germany, but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) which is distilled with tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the cake its flavor.

Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany.

Today, we can enjoy the delicious flavor of tart cherries, rich, dark chocolate and cream in our Black Forest Ice Cream recipe. (more…)

How to Series - Dippin' Flavors

A Guide to Making Fine Frozen Desserts

How to

A Guide to Making Fine Frozen Desserts – Rod Oringer

In this manual you will find general information for making high quality frozen desserts.  The recipes are standard guidelines for making Hard Ice Cream, Frozen Custard, Gelato, Italian & Water Ices Sherbets and Sorbets.

This guide is provided to you by I.Rice and Company.

GENERAL INFORMATION

The freezing of ice cream is accomplished in one of two freezers, a batch freezer, which makes a single batch of ice cream at a time, or a continuous freezer, which freezes continuously.

When using a continuous freezer, liquid flavors are added to the mix tank prior to freezing. Variegates, fruits and nuts are added after the freezing by a mechanical fruit feeder. (more…)