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Start free with our precision PAC/POD balancing calculator, or upgrade to commercial inventory control, cost tracking, and multi-location operations. Every tier includes all previous tier's benefits.
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Got Questions? We Have Answers.
Everything you need to know about formulating, costing, and scaling your ice cream or gelato kitchen with Batch & Scoop.
Spreadsheets can calculate basic arithmetic, but they lack ice cream science. When you adjust cocoa, fruit purée, or nut pastes, a standard spreadsheet cannot calculate freezing point depression (PAC), sweetness power (POD), and water-to-solids ratios to guarantee your gelato stays scoopable without melting in the display case. Batch & Scoop pairs real-time formulation science with automatic cascading ingredient costs and sub-recipe inheritance. When dairy prices change, your entire menu’s costs recalculate instantly—without broken cell formulas or complex VLOOKUPs.
Dairy, vanilla beans, and nut pastes fluctuate constantly. With Batch & Scoop, you track purchases in standard supplier units ($/gal, $/kg, $/lb). If your heavy cream price jumps 15%, that update automatically cascades across every master base, ripple swirl, and finished flavor on your menu. You see true gross margins per scoop, display tub (pan), and retail pint in real time, so you can adjust menu prices and eliminate margin bleed on expensive specialty flavors.
It works for every frozen dessert style. Gelato requires higher anti-freezing power (PAC) to stay scoopable at warmer display temperatures (-12°C to -14°C / 7°F to 10°F), while traditional ice cream requires higher butterfat and lower overrun control at -18°C (0°F). Sorbets demand precise brix and sugar solids balancing without dairy. Batch & Scoop lets you select target balance profiles for Italian Gelato, French Custard, American Hard Scoop, Sorbetto, or Plant-Based/Oat bases, and define custom ingredients with exact fat, MSNF, sugar solids, PAC, and POD coefficients.
Not at all. Batch & Scoop is architected around Sub-Recipes. You formulate and balance your master White Base (Sweet Cream), Custard, or Oat base once. Then, create flavor recipes that simply reference that base and add variegates, ripples, pastes, or baked inclusions. If you adjust your master base recipe or your milk supplier updates their pricing, every flavor linked to that base updates automatically.
Yes. Formulating a 1,000g benchtop test batch is very different from churning a 12-quart batch in an Emery Thompson or Carpigiani freezer. With one click, you can scale any recipe to your batch freezer’s liquid capacity or desired pan yield. Batch & Scoop models overrun (volume expansion) so you know exactly how many 5-liter Napoli pans or 2.5-gallon tubs a churn run will yield, along with your exact cost per serving.
Your recipes are your trade secrets, and we treat them as strictly confidential. Your formulation data and custom ingredient profiles are encrypted, tied to your private account, and never shared, sold, or used to train AI models. Shareable links are only created if you explicitly choose to generate and send a recipe link to a colleague or partner.
You can be up and running in under 15 minutes. Batch & Scoop comes pre-loaded with standard dairy products, sugars, stabilizers, and common inclusions. You don’t need to migrate your entire archive at once—most creameries start by entering their master base and their top 2 or 3 most expensive flavors. Once you see immediate visibility into your per-scoop margins, adding seasonal flavors takes just minutes per recipe.
You will never lose your work. We understand that ice cream is often a seasonal business. If you ever cancel or downgrade to our free Single Scoop plan, your entire recipe library, custom ingredients, and formulation calculations remain completely accessible, editable, and safe in your account.
Yes! Through Our Promise to Hobbyists, our core formulation calculator is 100% free, anonymous, and un-gated forever. You can balance recipes, adjust PAC/POD, and test custom ingredients right in your browser with zero registration, zero credit card, and zero sales pressure.
Pro Scoop is built for expanding operations running central pasteurizing hubs, multi-shop scoop retail, or commissary kitchens. It adds printable kitchen batch sheets for prep staff, role-based permissions (so churners see formulation weights without seeing business profit margins or raw invoice prices), aggregate ingredient purchasing across batches, and multi-location inventory depletion. We are currently onboarding select creameries into our pilot program.