Matcha ceremony cone
Takumi Matcha Ceremony as your signature serve: deep green, faintly bitter, finished with a white chocolate dip and a matcha crumble.
Made with Takumi Matcha Ceremony Soft Serve Mix
Fifty soft serve recipes, plus gelato ideas, signature serves and the products behind them. Pick one signature, add a twist, and let our frozen dessert chefs do the rest.
Where to start
Four moves behind every menu that works
01
Pick one signature
One flavour that is yours and nobody else nearby has. It goes on the sign, on the socials and in every photograph. Everything else on the menu supports it.
02
Add a twist, not a flavour
Two mixes in a twin machine give you three items. A twist costs you nothing extra in labour and reads as a third flavour on the board.
03
Dress the serve
A coating, a crumble, a sauce and a cone turn the same mix into four different desserts at four different prices.
04
Rotate the specials
Keep the sellers, change one line every few weeks. Specials give people a reason to come back and tell you what to put on permanently.
Soft serve
Soft serve recipes
Fifty creative soft serve recipes from our chefs, from Japanese tea flavours and bakery desserts to cocktails, superfoods and a few savoury surprises. Open any page to see the recipe card, save the ones you like to your own menu, or press Surprise me.
Free PDF booklet
Take the whole booklet with you
All fifty recipes in one booklet, each with its base, flavour ingredients and toppings, plus a page of chocolate toppings and crumbles to finish them. Tell us where to send it and we will email you the download link.
Download the booklet
50 recipes
Apricot Earl GreyOpen the recipe →- Black SesameOpen the recipe →
- Blueberry Earl GreyOpen the recipe →
- Densuke WatermelonOpen the recipe →
- Hokkaido Salted Butter CaramelOpen the recipe →
- Jasmine MatchaOpen the recipe →
- Miso CaramelOpen the recipe →
- House brandTakumi MatchaOpen the recipe →
- Yubari MelonOpen the recipe →
- Yuzu CheesecakeOpen the recipe →
- Banana BreadOpen the recipe →
- Basque Burnt CheesecakeOpen the recipe →
- Black Sesame CheesecakeOpen the recipe →
- Blueberry CheesecakeOpen the recipe →
- Bounty CoconutOpen the recipe →
- Butter CroissantOpen the recipe →
- Choc Peanut Butter CupOpen the recipe →
- Choc Raspberry BitesOpen the recipe →
- Hazelnut Milk ChocolateOpen the recipe →
- Churros Dulce de LecheOpen the recipe →
- Golden Caramel CrunchOpen the recipe →
- Lemon MeringueOpen the recipe →
- Lemon Tart CookieOpen the recipe →
- Mango YuzuOpen the recipe →
- Pandan CoconutOpen the recipe →
- Sticky Date PuddingOpen the recipe →
- Unicorn Cloud Fairy TwistOpen the recipe →
- Black Forest Gateau CakeOpen the recipe →
- Espresso MartiniOpen the recipe →
- Ginger BeerOpen the recipe →
- Mont Blanc CreamOpen the recipe →
- NegroniOpen the recipe →
- Oolong Milk TeaOpen the recipe →
- Peach BelliniOpen the recipe →
- Refreshing AleOpen the recipe →
- Royal Milk TeaOpen the recipe →
- Salted Peanut Butter LatteOpen the recipe →
- Spicy Green Mango Margarita MocktailOpen the recipe →
- Thai Milk TeaOpen the recipe →
- Turmeric Honey GingerOpen the recipe →
- Yuzu HighballOpen the recipe →
- Apple PieOpen the recipe →
- Butterscotch Pecan PopcornOpen the recipe →
- Chocolate Pistachio DubaiOpen the recipe →
- Sea MossOpen the recipe →
- Ube CoconutOpen the recipe →
- Parmesan Black TruffleOpen the recipe →
- Pear Miso CremosaOpen the recipe →
- Salted OliveOpen the recipe →
- Sun-Dried Tomato BasilOpen the recipe →
Nothing matches that. Try another word, or clear the chapter filter.
Start with the mix
Sixteen ideas you can run today in the soft serve machine you already have, each with the product behind it.
Matcha and white chocolate twist
Pull matcha down one side and white vanilla down the other, then twist: the sweetness balances the tea and the two-tone swirl photographs itself.
Made with Matcha 5 Stars Soft Serve Mix
Black sesame swirl
Toasted black sesame makes a dramatic grey-black serve with a nutty, savoury finish. Serve it in a plain white cup and let the colour do the work.
Made with Black Sesame Gelato Paste
Taro cloud
Soft lilac taro, the flavour bubble tea shops already sell. Top it with taro pearls or a coconut crumble for a dessert that travels well on social media.
Made with Taro Soft Serve Mix
Yuzu citrus soft serve
Japanese yuzu: sharp, floral and refreshing. A light serve for a hot day, and a good partner for a dark chocolate dip.
Made with Yuzu Fruit Paste
Saffron and pistachio
Golden saffron soft serve dipped in pistachio coating. A Middle Eastern dessert flavour that carries a premium price without a premium cost.
Made with Saffron Soft Serve Mix
Sea salt and caramel
Sea salt soft serve with a butterscotch ripple and a pinch of salt flakes on top. Sweet and salty is still the easiest upsell on the board.
Made with Sea Salt Soft Serve Mix
Black Hawaii coconut
Charcoal-black coconut soft serve, dairy free and vegan, in a white cone. The most striking serve you can put in a window.
Made with Black Hawaii Vegan Ready Gelato Mix
Kefir tart serve
A tangy, cultured serve for a health-led menu: lighter than froyo, with fresh fruit and granola instead of sauces.
Made with Kefir Soft Serve Mix
Popcorn and caramel sundae
Buttered popcorn through the serve, caramel sauce over the top and real popcorn on the side, in a tub. Built for cinemas, shows and school holidays.
Made with Variegato Popcorn Ripple Sauce
Custard tart soft serve
Egg custard soft serve, cinnamon on top, served beside a warm tart. A café dessert that uses the machine you already have.
Made with Custard Soft Serve Mix
Tiramisu affogato
A tiramisu serve in a glass with a shot of espresso poured over it at the table. Coffee machine plus soft serve machine, no extra labour.
Made with Tiramisu Dark Gelato Paste
Durian, for the regulars
Divisive, and that is the point: durian brings its own crowd and they tell everyone. Keep it as a rotating special.
Made with Durian Soft Serve Mix
Mango, dairy free
Bright orange, sweet and made with water, not milk. Serve it as a twist with vanilla, or over sticky rice.
Made with Ready Mango Gelato Mix
Kataifi crunch dip
Dip the serve, then press it straight into kataifi pastry or chopped pistachio: the shattering crunch everyone has chased since the Dubai chocolate bar.
Made with Pistachio Coating
Coloured dipped cone
Dip, then sprinkle. A coloured coating turns a plain vanilla cone into the serve children point at through the window.
Made with Strawberry Coating
Gelato
Creative gelato flavours
Flavours for the scoop cabinet and for express gelato made to order. Keep the classics, then use the last few pans to be the gelateria people talk about.
Pistachio Pure Sicily
The flavour a gelateria is judged on. Sicilian pistachio, nothing hidden behind sugar, with chopped pistachios on top.
Made with Pistachio Pure Sicily Gelato Paste
Black sesame gelato
Dark, nutty and slightly savoury, next to a pale fior di latte in the cabinet. One of the easiest ways to look different.
Made with Black Sesame Gelato Paste
Saffron and honey
Saffron gelato with a honey ripple: a restaurant dessert flavour that sells by the scoop in the cabinet too.
Made with Saffron Gelato Paste
Turkish delight
Rose and sweet, with a cocoa dusting. Lean into the colour and serve it beside pistachio for a dessert plate.
Made with Turkish Delight Gelato Paste
Lychee and rose
Delicate lychee, a touch of rose, finished with freeze-dried raspberry. A lighter flavour for the end of a long menu.
Made with Lychee Fruit Paste
Yuzu, sharp and floral
Japanese yuzu cuts through everything else in the cabinet, and makes a palate cleanser restaurants will put on the menu.
Made with Yuzu Fruit Paste
Red velvet crunchy
Red velvet gelato with a crunchy cremino rippled through it, so every scoop has a snap in it.
Made with Cremino Red Velvet Crunchy Cream
Speculoos biscuit
Caramelised biscuit gelato with crumbled biscuit on top: the flavour customers order without reading the board.
Made with Biscoff Speculoos Gelato Kit
Crème brûlée
Vanilla custard gelato with a burnt-sugar finish. Blowtorch a sugar disc on top for the table service version.
Made with Creme Brulee Gelato Paste
Dulce de leche
Slow-cooked milk caramel, deeper than butterscotch, with a pinch of salt.
Made with Dulce de Leche Gelato Paste
Taro gelato
The bubble-tea favourite in the scoop cabinet: pale purple, gently sweet, and it pairs with coconut.
Made with Taro Fruit Paste
Black Hawaii vegan
Jet black, made with coconut water and cocoa, with no dairy at all. It sells on looks and keeps your vegan customers in the shop.
Made with Black Hawaii Vegan Ready Gelato Mix
Irish cream, adults only
An Irish cream gelato for the dessert menu and for affogato. Mark it on the board so nobody is surprised.
Made with Rubibailey Gelato Paste
Whiskey ripple
Fior di latte with a whiskey ripple folded through it at the end: a grown-up flavour for winter and for restaurants.
Made with Variegato Whiskey Ripple Sauce
Popcorn gelato
Buttered popcorn as a scoop flavour, with caramel popcorn pressed on the display. Children choose it, adults photograph it.
Made with Popcorn Gelato Paste
Coffee crisp crock
Coffee gelato rippled with a crunchy coffee crock. Serve it as an affogato and charge for the espresso.
Made with Topping Coffee Crisp Crock
Dubai chocolate
Pistachio and kataifi pastry through chocolate gelato: the dessert trend that will not go away, and it works in a cone, a tub and a cake.
Made with Dubai Chocolate Gelato Kit
Salted butter caramel crunch
Caramel gelato with crunchy salted butter caramel pieces. Richer than a ripple and it holds its texture in the pan.
Made with Crunchy Salted Butter Caramel Gelato Kit
Cinnamon roll
A bakery flavour for autumn and winter: cinnamon gelato with a sweet dough ripple. Serve it warm-and-cold beside a pastry.
Made with Cinnamon Roll Gelato Kit
Hazelnut cream pie
Hazelnut gelato built like a pie: a hazelnut cream ripple and a biscuit crumble layer. A good second nut flavour next to pistachio.
Made with Cremino Hazelnut Spreadable Cream
Cherry and rum crush
Dark cherries and rum, an old-fashioned flavour that sells to anyone over thirty. Mark the board so nobody is surprised.
Made with Cherry and Rum Crush Gelato Kit
Trifle, the Italian way
Zuppa inglese: sponge, custard and liqueur as a gelato. Unfamiliar enough to be asked about, familiar enough to be ordered.
Made with Trifle (Zuppa Inglese) Gelato Paste
Signature serves
Eight ways to serve the same flavour
The flavour gets them in. The way it is served is what they photograph and what they pay extra for.
The twist tower
Two flavours and a twist is three menu items from one machine. Pick a pair that looks as good as it tastes, like matcha and white vanilla, or mango and coconut.
Dip, then dress
Dip the cone or the serve in a coating, then straight into a crumble or chopped nuts while it is still wet. Ten seconds of work, a dollar or two more on the docket.
Affogato, two ways
A scoop or a soft serve in a glass, espresso poured over at the table. Add a liqueur flavour for the evening menu.
The loaded tub
A takeaway tub, sauce, a crumble and a topping, built in front of the customer. It travels, so it suits delivery as well as the counter.
Gelato on a stick
Fill a stick mould, freeze it hard, dip and decorate. A grab-and-go line that needs no serving staff at the busiest moment.
Gelato sushi
Moulded gelato “rolls” and “nigiri” for platters, parties and catering. It photographs better than anything else in the cabinet.
Dessert by the slice
A gelato cake in a mould, cut to order. One mould turns the cabinet into a patisserie counter at weekend prices.
Float it
Slush or soda in the cup, a swirl of soft serve on top. The easiest upsell on a hot afternoon.
Machines
What makes them
Soft serveNo. 01Soft serve machinesCountertop and floor-standing machines for every serve on this page, from a single flavour to a twist.See the range →
GelatoNo. 02Gelato machinesBatch freezers for the scoop cabinet, and countertop machines for express gelato made to order.See the range →
CabinetsNo. 03Display cabinetsThe cabinet is the menu. Light the colours properly and the specials sell themselves.See the range →
Cups & mouldsNo. 04Moulds and presentationStick moulds, sushi moulds, cake moulds, cones, cups and spoons, printed with your own brand.See the range →More ideas
Recipe guides for every frozen dessert
Our recipe guides go dessert by dessert: gelato, express gelato, frozen yoghurt, sorbet and slush, with the ingredients behind each one.
FAQ
Creative frozen dessert ideas: frequently asked questions
How many flavours should I put on?
Fewer than you think, and change them often. Two or three soft serve flavours that always sell, plus one rotating special, beats eight flavours that each move slowly. In the gelato cabinet, keep the classics and use the last few pans for specials.
Do I get the recipes?
Yes. Our frozen dessert chefs develop the recipes, the flavours and the whole menu with you, for your base and your machine, and you can taste them before you commit. The recipe booklet on this page is the starting point; your own batch sizes and method depend on your machine, your mix and your market.
Can I run these flavours in the machine I already have?
Usually. Most of the soft serve ideas here are powder mixes you make up with water or milk, so any soft serve machine can run them. The gelato ideas need a batch freezer, or a countertop express gelato machine for the ready mixes.
Which flavours sell best?
Vanilla, chocolate and strawberry still pay the bills. The flavours on this page are what you put beside them to be talked about: matcha, black sesame, taro, pistachio, saffron and the dipped cones.
Are there dairy free and vegan options?
Plenty. Several of the ideas here are vegan or dairy free, including the coconut, mango and Black Hawaii serves and the fruit sorbetti. Ask us for the current list for your market.
Can you help me launch a new flavour?
That is what the team is for: recipe development, menu boards, custom-printed cups and spoons, staff training and a free demonstration before you order.
Recipe help
Let our chefs build your menu
Majors Group has an in-house team of frozen dessert chefs. Tell us the site, the equipment and the customers, and they will develop the flavours and the serves with you, then let you taste them at a free demonstration in our showrooms.