Ice Cream & Slush Machines

Commercial Ice Cream & Slush Machines for Cafés, Bars and Restaurants

A commercial ice cream machine, slush machine or gelato machine adds a high-margin frozen product line to any venue – consistent output, repeatable quality and a visible draw that brings customers back. Slush machines freeze and dispense flavoured slush drinks from a rotating bowl – suited to bars, cafés and family venues running high-volume cold drink service in summer and year-round. Soft serve machines produce soft ice cream continuously from a mix fed into the machine – suited to cafés, dessert bars and ice cream parlours running consistent soft serve output across a full service. Gelato machines batch-freeze gelato to professional specification – suited to specialist gelato operations, restaurants and premium dessert menus where artisan quality and precise overrun control matter.

Ascot Wholesale stocks commercial ice cream and slush machines from Blue Ice and Carpigiani – the full Blue Ice slush dispenser range (DR5x2, DR12x3), Blue Ice slush machines (ST12x1, ST12x2, ST12x3, Mi7.5×2), Blue Ice soft serve machines (T5A, T10), and the full Carpigiani gelato range (Freeze & Go, Labo 6/9 XPL P, Labo 8/12 XPL P, Quartetto batch freezer, Ready 6/9, Ready 8/12, Soft Serve 161 T G SP, Synthesis 2 modular). Trade pricing, reliable stock, UK delivery.

How to Choose a Commercial Ice Cream or Slush Machine

• Slush vs soft serve vs gelato – A slush machine freezes flavoured syrup and water into a semi-frozen drink – low mix cost, high margin, minimal skill required. A soft serve machine produces soft ice cream continuously from a liquid mix – suited to high-volume dessert and ice cream service where speed and consistency matter. A gelato machine batch-freezes gelato to precise overrun and temperature specification – suited to specialist operations where artisan quality and product differentiation drive the offer. Match the machine type to your menu and your team’s skill level.
• Slush machine capacity – Blue Ice slush machines are available in single-bowl (ST12x1), twin-bowl (ST12x2, DR5x2, Mi7.5×2) and triple-bowl (ST12x3, DR12x3) configurations. A single bowl suits venues running one flavour; twin and triple bowls suit venues running multiple flavours simultaneously. The DR dispenser range is counter-mounted; the ST and Mi ranges are freestanding. Match the bowl count to your flavour range and service volume.
• Soft serve output – The Blue Ice T5A and T10 soft serve machines produce continuous soft serve output from a liquid mix. The T10 suits higher-volume operations running sustained soft serve service across a full shift. The T5A suits smaller venues and lower-volume service. Check the output rate against your peak hourly demand before ordering.
• Gelato machine specification – Carpigiani gelato machines range from the entry-level Freeze & Go (£4,922 ex. VAT) through the Labo and Ready production ranges to the Synthesis 2 modular system (£16,041 ex. VAT). The Quartetto batch freezer suits operations producing multiple gelato flavours in sequence. Match the machine capacity, overrun control and production volume to your gelato menu and daily output requirement.
• Leasing vs purchase – At price points from £741 (Blue Ice DR5x2) to £16,041 (Carpigiani Synthesis 2), leasing spreads the capital cost across monthly payments – suited to new venues or operations adding a frozen product line without a large upfront equipment budget. Ascot Wholesale offers equipment leasing across the full ice cream and slush machine range.

Trade Insight

Blue Ice is the trade standard for slush machine reliability and value in UK bars and cafés. The Blue Ice slush machine range covers single, twin and triple bowl configurations from £741 to £2,051 ex. VAT – built for sustained commercial use across a full summer season and year-round in high-footfall venues. The DR dispenser range (DR5x2 at £741, DR12x3 at £1,139) suits counter-mounted service; the ST range suits freestanding display. The Mi7.5×2 at £1,539 suits venues requiring a compact twin-bowl freestanding unit.

Carpigiani is the world standard for professional gelato machine quality. The Carpigiani range stocked by Ascot Wholesale covers the full spectrum from the Freeze & Go entry-level gelato machine (£4,922 ex. VAT) through the Labo production range (Labo 6/9 XPL P at £7,707, Labo 8/12 XPL P at £8,564) to the Ready production machines (Ready 6/9 and Ready 8/12 at £9,100 each) and the Synthesis 2 modular gelato system at £16,041. The Quartetto batch freezer at £9,636 suits operations producing multiple flavours in sequence. Carpigiani machines are built for specialist gelato operations where overrun control, temperature precision and consistent batch quality are non-negotiable.

Soft serve and gelato are distinct product categories requiring different machines. A soft serve machine produces a continuous flow of soft ice cream from a liquid mix at a fixed overrun – suited to high-volume, consistent output. A gelato machine batch-freezes to a precise overrun and temperature, producing a denser, lower-air-content product with more intense flavour. The Carpigiani Soft Serve 161 T G SP bridges both categories – a Carpigiani-specification soft serve machine suited to operations wanting Carpigiani build quality in a continuous-output format. Do not substitute a soft serve machine for a gelato machine on a specialist gelato menu.

Equipment leasing makes high-ticket frozen equipment accessible without large capital outlay. At £4,922 to £16,041 for the Carpigiani gelato range and £741 to £2,051 for the Blue Ice slush range, leasing spreads the cost across monthly payments – suited to new venues adding a frozen product line, seasonal operations managing cash flow, and established venues upgrading to premium equipment without a full capital commitment. Ascot Wholesale offers leasing across the full range.

Why Buy from Ascot Wholesale

• Competitive trade pricing – across the full Blue Ice slush machine and Carpigiani gelato machine range.
• Slush, soft serve and gelato covered – Blue Ice for slush and soft serve, Carpigiani for professional gelato and specialist soft serve.
• Full configuration range – single, twin and triple bowl slush machines, entry-level to modular gelato production, soft serve for high-volume output.
• Free delivery on qualifying orders – across the UK mainland.
• Equipment leasing available – spread the cost of high-ticket Carpigiani and Blue Ice equipment across monthly payments.
• 25 years supplying UK hospitality – trade authority built on real commercial experience across restaurants, bars and dessert operations.

Browse our full Commercial Beverage Machines range, or explore related categories: Commercial Coffee Machines and Commercial Water Boilers & Catering Urns.

Frequently Asked Questions

What is the difference between a slush machine and a soft serve machine?

A slush machine freezes flavoured syrup and water into a semi-frozen drink dispensed directly into a cup – low mix cost, high margin, minimal skill required. A soft serve machine produces soft ice cream continuously from a liquid mix – suited to high-volume dessert and ice cream service where consistent output across a full shift matters. Slush machines suit bars, cafés and family venues; soft serve machines suit ice cream parlours, dessert bars and high-footfall cafés.

What is the difference between soft serve and gelato?

Soft serve is produced continuously from a liquid mix at a fixed overrun – high air content, light texture, suited to high-volume consistent output. Gelato is batch-frozen to a precise overrun and temperature – lower air content, denser texture, more intense flavour, suited to specialist operations where product quality and differentiation drive the offer. A soft serve machine cannot produce gelato to the specification a Carpigiani gelato machine delivers.

Which Blue Ice slush machine should I choose?

Match the bowl configuration to your flavour range and service volume. The DR5x2 (£741 ex. VAT) is the entry-level twin-bowl counter-mounted dispenser. The ST12x1 suits single-flavour freestanding service. The ST12x2 and Mi7.5×2 suit twin-flavour service at different footprints. The ST12x3 and DR12x3 suit three-flavour service at high volume. Size to your peak demand – a single-bowl machine running one flavour at high volume will run out of product during a busy service.

What Carpigiani gelato machine is right for my operation?

The Freeze & Go (£4,922 ex. VAT) suits entry-level gelato production for smaller operations adding gelato to the menu. The Labo 6/9 XPL P and Labo 8/12 XPL P suit medium-volume production operations. The Ready 6/9 and Ready 8/12 suit higher-volume production. The Quartetto batch freezer suits operations producing multiple flavours in sequence. The Synthesis 2 modular system (£16,041 ex. VAT) suits specialist gelato operations requiring maximum production capacity and flexibility. Match the machine to your daily output requirement and flavour range.

Can I lease a commercial ice cream or slush machine?

Yes. Ascot Wholesale offers equipment leasing across the full Blue Ice slush machine and Carpigiani gelato machine range. Leasing spreads the capital cost across monthly payments – suited to new venues adding a frozen product line, seasonal operations managing cash flow, and established venues upgrading to premium equipment without a full capital commitment. Contact Ascot Wholesale to discuss leasing options across the range.

How do I clean a commercial slush machine?

Drain the bowl completely at the end of service. Rinse the bowl and dispensing mechanism with clean water to remove syrup residue. Disassemble the dispensing tap and seals and clean with food-safe sanitiser. Reassemble and run a clean-water cycle before refilling with fresh mix. Follow the manufacturer’s cleaning schedule – a slush machine that is not cleaned regularly develops bacterial growth in the bowl and dispensing mechanism, creating a food safety risk. Check the Food Standards Agency guidance for food business operators for full hygiene requirements.

Useful Sources

• Food Standards Agency – Guidance for food business operators
• HSE – Health and safety in catering and hospitality