Farmers Weekly Video

Milk the Profit From Gelato Production

The webinar, chaired by Debbie James, explored how dairy farms can diversify revenue by producing gelato. With farm‑gate milk prices under pressure, converting surplus milk into a premium frozen dessert offers a higher‑margin outlet for farmers. Panelists highlighted that Carpagani, the world’s largest frozen‑dessert equipment maker, provides end‑to‑end support—from countertop machines for hobbyists to full‑scale production lines—plus menu development, training, and ROI modelling. Gary Ingram emphasized the natural‑product appeal and the ability to match equipment size to a farm’s milk surplus, while Zoe Glennville shared her experience navigating recipe science and regulatory hurdles. Key quotes underscored the opportunity: Paul Richards noted Carpagani’s 400‑machine portfolio and full technical backup; Gary said “70% of gelato is good milk,” turning a commodity into a value‑added product; Zoe stressed the importance of understanding the difference between ice cream and gelato to differentiate on flavor. The discussion concluded that gelato production is increasingly viable for farms of any size, especially as social‑media platforms amplify consumer demand for locally‑sourced, artisanal foods. With proper training, equipment scaling, and early engagement with environmental‑health regulators, dairy operators can unlock new profit streams and future‑proof their businesses.