Private label ice cream is ice cream made by a co-packer to a stock or custom recipe and packed under your brand. It’s one of the harder categories to start in, for three reasons. Minimums vary hugely: a small-batch Colorado maker lists 960 pints per flavor, while a large plant plans programs of hundreds of thousands of cases a year. The name “ice cream” has a legal definition, with at least 10% milkfat. And the product must stay frozen from plant to doorstep, which usually means dry ice, a regulated hazardous material in shipping.
Below I compare co-packers, explain the federal standard, and cover food safety and shipping.
Private label ice cream co-packers
From each company’s own site, checked October 11, 2026:
| Co-packer | Location | Published minimum | Notes |
|---|---|---|---|
| Sugar Lab of Colorado | Federal Heights, Colorado | 960 pints per flavor, or 100 three-gallon buckets | Small 13-quart batches; FDA-registered, kosher |
| Perry’s Ice Cream | US | Annual programs, such as 300,000 cases of pints across 4 to 6 SKUs | SQF Level 3; organic and kosher lines; also quarts, family size, tubs and novelties |
| Ice Cream Factory Co. | US | Ask | SQF facility; 2.5-gallon tubs; frozen pallet storage |
| Lopez Island Creamery | US | Ask | Co-packing and private label, including dairy-free options |
Perry’s figures are annual targets for a program, not single-run minimums. They show the scale large plants expect.
My take: start small with a batch maker like Sugar Lab, and sell locally or regionally first. National online ice cream sales are possible but expensive to ship.
What legally counts as “ice cream”
The FDA’s standard of identity (21 CFR 135.110) sets minimums for anything labeled ice cream:
| Requirement | Minimum |
|---|---|
| Milkfat | 10% |
| Nonfat milk solids | 10% |
| Weight | 4.5 pounds per gallon |
| Total solids | 1.6 pounds per gallon |
The weight rule limits how much air can be whipped in. Products that don’t meet the standard must use another name, such as “frozen dessert”. Dairy-free products aren’t ice cream under this standard either, so name them accordingly.
Ask your co-packer for the specification sheet showing each recipe meets the standard you’re labeling to.
Food safety: the Listeria lesson
Ice cream is a ready-to-eat food, so contamination after pasteurization is the key risk. In 2022, a Listeria outbreak linked to Big Olaf ice cream led to 28 illnesses in 11 states and one death, according to the CDC figures the FDA reported.
The FDA has draft guidance on controlling Listeria in ready-to-eat foods. In practice, ask any co-packer about its environmental monitoring program, recent audits and recall plan. An SQF or similar certification is a good sign, but ask for the audit result itself.
Labeling basics
- Allergens: milk is almost always present; nuts, eggs, wheat and soy appear in many flavors. All nine major allergens, including sesame, must be declared.
- Nutrition Facts: required unless you qualify for an FDA small business exemption.
- Facility registration: your co-packer registers with the FDA; there’s no fee, and renewals happen in even-numbered years.
Shipping ice cream with dry ice
Shipping frozen dessert means dry ice, which USPS treats as a hazardous material.
| Rule (USPS Publication 52) | Detail |
|---|---|
| Air limit | No more than 5 pounds of dry ice per mailpiece |
| Air marking | “Dry Ice, UN1845” (or the formal name), plus contents and dry ice net weight |
| Packaging | Must let carbon dioxide gas escape |
| Surface mail | Marked “Surface Only”; more than 5 pounds allowed |
Amazon doesn’t accept frozen goods into FBA, so online ice cream sales generally run through your own store with specialist cold-chain shipping.
Honestly, shipping is where most direct-to-consumer ice cream ideas fail. Price a full insulated shipment, with dry ice and expedited delivery, before you commit to selling online.
How I’d launch a private label ice cream brand
- Start local: farmers markets, cafes and regional grocers before national shipping.
- Pick a small-batch co-packer with a published low minimum.
- Confirm the recipe meets the ice cream standard, or name it correctly if it doesn’t.
- Check food safety: environmental monitoring, audits and recall plan.
- Design packaging that holds up in freezers and shows allergens clearly.
- Test shipping with a few real orders before advertising nationally.
In my view, a distinctive flavor story beats volume in this category. Regional flavors and limited editions give a small brand something national brands can’t copy.
Mistakes new ice cream brands make
- Calling it ice cream when it isn’t. Low-fat or dairy-free recipes need a different name.
- Underestimating cold-chain costs.
- Ignoring food safety paperwork from the co-packer.
- Too many flavors at once, each with its own minimum.
- Assuming Amazon is an option. Frozen goods aren’t eligible for FBA.
For more food categories, see our guides to private label food manufacturers, private label chocolate manufacturers and private label cookie manufacturers. If you’d like a team to source and vet co-packers, that’s our complete sourcing management service.
FAQ
What is the minimum order for private label ice cream?
It varies widely: one small-batch maker lists 960 pints per flavor, while a large plant plans annual programs of hundreds of thousands of cases.
What makes a product legally “ice cream”?
Under 21 CFR 135.110, at least 10% milkfat and 10% nonfat milk solids, at least 4.5 pounds per gallon, and at least 1.6 pounds of total solids per gallon.
Can I sell private label ice cream on Amazon?
Amazon’s grocery guidance says frozen and refrigerated goods aren’t eligible for FBA, so most online ice cream brands sell through their own stores with cold-chain shipping.
How much dry ice can I ship by air with USPS?
No more than 5 pounds per mailpiece, marked “Dry Ice, UN1845” with the net weight. Surface mail allows more.
Is dairy-free frozen dessert “ice cream”?
Not under the federal standard, which requires milkfat. Name it a frozen dessert or similar.
What food safety questions should I ask a co-packer?
Ask about environmental monitoring for Listeria, recent audit results, certifications such as SQF, and its recall plan.
Last updated: October 11, 2026. General information, not legal advice. Sources: 21 CFR 135.110; FDA, Listeria outbreak linked to ice cream (2022); FDA, draft guidance on Listeria in ready-to-eat foods; FDA, food allergies; FDA, registration of food facilities; USPS Publication 52, dry ice; Amazon, how to sell groceries; Sugar Lab of Colorado; Perry’s Ice Cream; Ice Cream Factory Co.; Lopez Island Creamery.
