Gelato & ice cream recipe software
Know how the mix will behave before you make it — and what a scoop costs before you price it.
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Gelato & ice cream
What actually changes
No more batches you bin
Instead of fixing it after freezing, you see at your desk that the mix will come out too hard or too sweet.
Pricing based on numbers
Cost per kilo recalculates whenever an ingredient price changes, so your margin isn't a guess.
One source of truth
Recipes, allergens and nutrition in one place — not across three files and one person's memory.
The ingredient list built here goes straight onto an EU 1169/2011-compliant label — you never retype it.
A finished recipe then drops into a production plan with guided weighing, so nobody works out proportions at the scale.
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See your own recipe in Scooply
Try Scooply free and bring your gelato shop's recipes, production and labels into one place.
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