Bidford-on-Avon, Warwickshire. Mon to Fri.BRCGS Grade AA certificated01789 224228
TCICulinary Get a quote

Service · frozen

Silicone moulds for ice-cream, gelato and lollies.

Frozen product wants a mould that holds its geometry down to -25°C and pops without a fracture. It also wants a stick or a wrap that lands right every time.

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BRCGS AACertificated
PFAS-freePlatinum-cure
UKMade
Any batchNo minimum

Overview

Silicone moulds for ice-cream, gelato and lollies.

Gloved hand releasing a frozen lolly from silicone mould
Flexible lolly mould releasing cleanly after freezing

Ice-cream, gelato and lolly production is a repeat-cycle job. Fill, freeze, extract, wrap. If any of those steps snags on the tooling, the whole shift slows down.

We build silicone moulds for stick lollies, ice-cream sandwich formats, gelato bar tooling, sorbet cavities, and branded shapes for seasonal launches. Grade is food-contact silicone, sized to the freezer or brine tank you already run.

What we make

Common asks in this service.

01

Stick-lolly moulds

Cavity moulds with a defined stick channel so the wooden or plastic stick lands central every fill.

02

Ice-cream sandwich cavities

Slab moulds for cutting or portioning between two biscuits, with edge profiles that keep the crumb clean.

03

Gelato bar tooling

Bar-format silicone for stick or hand-held gelato, sized to your dipping tank or wrap machine.

04

Sorbet and centred formats

Deeper cavities for filled sorbets or centres, worked out around your freezer cycle.

05

Branded seasonal shapes

One-off cavity work for a seasonal launch — a flag, a landmark, a mascot. Prototyped and signed off before production.

Ice-cream, lolly and sandwich silicone mould formats on chilled bench
Different mould formats for frozen dessert production

How it gets made

Drawn, proofed, then poured.

Every ice-cream mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.

Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.

How our processes work

Single proof cavity for ice-cream mould beside its master form

What we ask up front

Four questions on every enquiry.

01

The freeze method

Blast, brine tunnel, or hardening room. Each one drives a different wall-thickness and hardness spec.

02

The extraction method

Warm water dip, air knife, or invert-and-tap. Silicone hardness is set around how the extraction actually happens on your line.

03

How the stick lands

If it is a stick lolly, we detail the stick channel so a single-stroke insertion is reliable. We also handle centre-fill designs.

04

What sits on the outside

Wrapper, foil, biscuit. If the lolly needs a specific edge profile to sit clean in packaging, we build to that.

Typical work

Case studies and further reading.

Overhead view of three-colour lolly mould with sticks being filled.
Lolly

Devon ice-cream Union Jack lolly

A three-colour Union Jack lolly mould with a defined stick channel, prototyped from a chef sketch.

See project
Multi-cavity gelato stick-bar moulds lined up with wooden sticks inserted.
Gelato

Gelato stick-bar production tooling

A production-run tooling set for a gelato maker's stick-bar line.

See project
Overhead view of three-colour lolly mould with sticks being filled.
Seasonal

Seasonal filled sorbet cavity

A limited-run cavity mould for a filled sorbet dessert, chilled through a blast cycle.

See project

At a glance

The idea in a picture.

Where food-grade silicone is used

FreezerFrozen desserts, gelatoChillerSetting, mousse, chocolateRoomCasting, filling, storingOvenBaking, where the grade allowsColderHotter

Swipe to see the whole diagram

Platinum-cure silicone copes with a wide temperature range. We confirm the limits of your grade on every order.

Questions

Four that come up on this service.

Will the mould survive brine?

Yes — we spec brine-tolerant food-contact silicones for tunnel-freeze producers. Tell us your brine chemistry at enquiry.

How do we release cleanly at -25°C?

Silicone stays flexible at freezer temperature. A brief warm-water dip on the outside of the mould breaks the ice contact and lets the lolly slide out.

Can you do multi-coloured lollies?

Yes. We build the mould with the fill sequence in mind — where each layer sits, how the boundaries stay clean between fills, and how the finished lolly reads.

Do you supply the sticks?

No, we build the mould around the stick you buy. Send us a sample and we detail the channel to it.

Ready?

Talk to us about ice-cream moulds.

Send a photo, a sketch or a sample. We'll come back with a route and a quote.

Send an enquiry 01789 224228

Real people, a real workshop

You deal with the people who make it.

No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.

  • A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
  • Real people on the phoneCall the team on 01789 224228, Monday to Friday.
  • The same team on every jobDesign, production and aftercare come from the people you see here.
  • BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
The TCI design and project office.
The TCI design and project office.
A stack of TCI silicone moulds.
A stack of TCI silicone moulds.
The TCI workshop, with moulds on the bench mid-build.
The TCI workshop, with moulds on the bench mid-build.
  • Thomas LaneManaging Director
  • George PrestonDesign & Project Manager
  • Kelly BallingerHead of Partnerships
  • Jim AndertonProduction Manager
  • TheodoreEmployee Welfare
Meet the team