Straight-from-freezer release
Silicone that flexes at freezer temperature for a quick pop-out.
Ice-cream moulds · single-serve frozen moulds
Single-serve frozen moulds for plated desserts.
Restaurants and banqueting kitchens plate frozen desserts to order. The mould has to release a perfect portion straight from the freezer.
Overview
Single-serve frozen moulds, done properly.
A plated frozen dessert has seconds between freezer and pass. It has to come out cleanly, in one piece, and look the same as the last one.
We make single-serve frozen moulds — bombes, domes, sorbet quenelles and signature shapes — for restaurants, hotels and banqueting.
What we design for
The details that make this format work.
Consistent portions
Every cavity the same volume, so every plate looks the same.
Signature shapes
Your own frozen dessert form, proofed on one cavity.
Banqueting trays
Trays sized for a large-cover service.
What we ask up front
The same four questions we ask on every job like this.
The freeze method
Blast, brine tunnel, or hardening room. Each one drives a different wall-thickness and hardness spec.
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.
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.
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.
Related case study
Industrial mousse tray for a catering producer.
A contract caterer making individual mousse desserts for schools, care homes and events needed trays that froze flat, washed daily and turned out identical portions.
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
Questions
What people ask about this format.
Can I plate straight from the freezer?
Yes. That is the point of these moulds.
Can you do sorbet and parfait?
Yes, and layered frozen desserts.
Can the tray go in a dishwasher?
Yes, with the right grade. Tell us your machine.
Related formats
Other formats in this family.
Lolly stick moulds
Stick lollies with central sticks. Explore
Gelato bar moulds
Stick bars for dense gelato. Explore
All ice-cream moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about single-serve frozen moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
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.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare