Ice Cream Powder Market Value to Hit USD 2.3 Billion in 2034

Overview

New York, NY – July 23, 2025 – The ice cream powder market is projected to reach a valuation of USD 2.3 billion by 2034, growing from USD 1.6 billion in 2024 at a CAGR of 3.5% over the forecast period (2025–2034). Asia Pacific emerged as the dominant regional market in 2024, accounting for more than 42.8% of global revenue, or approximately USD 0.6 billion.

Ice cream powder, a dehydrated formulation mixed with fats, sweeteners, and stabilizers to make ice cream, is favored for its long shelf life, cost efficiency in logistics, and adaptability, particularly in markets with limited cold chain infrastructure.

The market’s expansion is further reinforced by supportive trade policies and evolving regulatory frameworks. For example, under the US, Mexico and Canada Agreement (USMCA), Canada has agreed to limit exports of skim milk powder and milk protein concentrates, securing domestic supply. In the U.S., the dairy sector remains robust, contributing over $41.6 billion in direct wages during 2021–2022. Additionally, health driven regulatory developments have come into play; in July 2025, the U.S. dairy industry committed to phasing out synthetic dyes in ice cream in favor of plant based alternatives, supported by FDA approvals and voluntary corporate commitments.

Consumer trends continue to be a vital growth engine, especially in emerging economies where increasing disposable incomes are boosting the demand for convenience foods. Countries like India and China are witnessing a surge in frozen dessert consumption, driven by younger demographics. The Food Safety and Standards Authority of India (FSSAI) reported a 9% year over year growth in the Indian ice cream market in 2023. Moreover, the shift toward health-conscious choices is accelerating the development of low-fat, low sugar, and plant-based ice cream options, significantly expanding the demand for versatile ice cream powder concentrates.

Key Takeaways

• The global ice cream powder market is anticipated to reach approximately USD 2.3 billion by 2034, rising from USD 1.6 billion in 2024, with a projected CAGR of 3.5% over the forecast period.
• The conventional segment led the market, accounting for over 89.4% of the global ice cream powder share.
• Among product types, soft ice cream powder dominated, holding more than 36.5% of the overall market share.
• The desserts application segment held the largest share, contributing over 57.7% to the global market.
• In terms of end use, the commercial segment maintained a dominant position, representing more than 78.3% of total market consumption.
• Wholesale outlets were the leading distribution channel, capturing more than 38.2% of the market share.
• The Asia Pacific (APAC) region was the top performing regional market, securing approximately 42.8% of global revenue, valued at nearly USD 0.6 billion.

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Key Market Segments

By Nature Analysis

• In 2024, conventional ice cream powder commanded over 89.4% of the global market share, highlighting its dominance in the segment. This widespread use is attributed to its affordability, long shelf life, and compatibility with standard ice cream equipment, making it the preferred choice for commercial producers, foodservice providers, and local ice cream parlors. Made with commonly available dairy ingredients and standard additives, conventional powders offer reliable performance at scale without the cost premiums associated with organic or specialty variants. Their availability and consistent quality have solidified their role in high volume ice cream production.

By Product Type Analysis

• Soft ice cream powder led the product type segment in 2024, capturing a market share of over 36.5%. Its popularity stems from its ability to produce smooth, creamy textures quickly and with minimal preparation, which is ideal for fast paced environments such as cafés, dessert shops, and quick service restaurants. Soft serve powders are compatible with automated machines, support high volume operations, and offer flexibility in flavor customization, making them highly adaptable to diverse customer preferences. These attributes continue to drive their usage in both urban food chains and small scale dessert outlets.

By Application Analysis

• Desserts emerged as the leading application segment in 2024, accounting for more than 57.7% of the global ice cream powder market. This dominance reflects rising consumer demand for indulgent treats such as frozen desserts, sundaes, puddings, and blended creations served across restaurants, hotels, and even home kitchens. Ice cream powder is favored for dessert preparation due to its ease of use, quick mixability with liquids, and ability to deliver consistent texture and flavor. Its role in enabling convenient, cost effective dessert formulation has made it a staple in both foodservice and retail dessert categories.

By End Users Analysis

• The commercial segment held a commanding share of over 78.3% in 2024, underscoring the significant demand from ice cream parlors, food manufacturers, restaurants, and catering services. Ice cream powder is a practical choice for these establishments, enabling bulk preparation, ease of storage, and consistent product output. Its role in managing portion control and reducing food waste further enhances its appeal in high-volume operations. As the number of quick service restaurants and dessert chains grows, particularly in metropolitan regions, the reliance on ice cream powder in commercial kitchens is expected to remain strong.

By Distribution Channel Analysis

• Wholesale outlets dominated the distribution landscape in 2024, holding more than 38.2% of the global market share. This trend is fueled by bulk purchasing behavior among commercial users such as manufacturers, hotels, and foodservice providers who prioritize cost savings and reliable supply chains. Wholesalers offer attractive pricing, large volume packaging, and consistent inventory availability, making them the go to option for businesses with high consumption rates. Additionally, the presence of specialized dairy wholesalers and foodservice distributors ensures streamlined delivery and strengthens long term partnerships between suppliers and buyers.

Regional Analysis

• In 2024, the Asia Pacific (APAC) region held the largest share of the global ice cream powder market, accounting for approximately 42.8% of total revenue, valued at around USD 0.6 billion. This dominant position is primarily fueled by the rapid expansion of the food and beverage sector in key countries such as China, India, Indonesia, Japan, and South Korea. The region’s evolving consumer preferences and increasing demand for processed and ready-to-prepare food items have significantly contributed to the rising consumption of ice cream powder.
• Several factors, including rising disposable incomes, growing urban populations, and shifting dietary habits, have led to a surge in demand for convenient dessert options across APAC. Ice cream powder has gained popularity in the region due to its long shelf life and minimal reliance on cold storage making it particularly suitable for areas with limited cold chain infrastructure. In addition, the versatility and affordability of these powders have made them a preferred choice among both industrial producers and local dessert vendors.

Top Use Cases

• Commercial Ice cream Manufacturers: Ice cream powder enables factories to scale production efficiently by using standardized mixes. Manufacturers gain consistency in taste, texture, and yield while reducing waste and downtime. It supports large scale operations, ensures quality control, and simplifies logistic chains making it ideal for branded ice cream products targeting diverse markets.
• Foodservice & HoReCa Segment: Restaurants, cafés, hotels, and caterers use ice cream powder to quickly prepare fresh servings on demand. This approach reduces storage needs for perishable ingredients, minimizes spoilage, and speeds up service. It also allows easy customization with flavors and toppings supporting menu diversity without complex inventory management.
• Retail Ready to Mix Packs for Consumers: Pre package ice cream powder caters to home cooks who want easy at home dessert creations. These DIY mixes are convenient, require no refrigeration, and let users experiment with flavors. This boosts impulse purchases in stores, appeals to budget conscious households, and matches the growing trend of experiential cooking at home.
• Protein Fortified & Health Focused Products: As consumers look for healthier dessert options, fortified ice cream powder (e.g., added protein or reduced sugar) meets demand. Brands can market these products as “better dessert” alternatives for fitness minded or health conscious buyers, tapping into the global “protein dessert” trend without sacrificing convenience or taste.
• Seasonal & Region Specific Flavors: Manufacturers use ice cream powder to launch limited edition flavors such as mango in summer or cardamom in regional markets. Powders simplify production and inventory for seasonal flavors, enabling rapid response to local tastes or cultural trends. This flexibility supports promotional campaigns and keeps consumer interest high year round.
• Non Dairy & Vegan Alternatives: Ice cream powders formulated with plant based or non‑dairy creamers cater to vegan or lactose intolerant consumers. These blends mimic traditional ice cream texture and flavor without dairy, helping brands access emerging non dairy markets. Such products reflect growing global demand for clean label, allergen friendly food solutions.
• Industrial Blend Components: Companies in bakery, confectionery, and beverage sectors incorporate ice cream powder into other products like ice cream cakes, sandwich cookies, milkshakes. Powders offer a stable, shelf ready form of dairy blend, simplifying formulation and ensuring uniform quality. This drives cross category innovation and value added product development.
• Export Models & Developing Markets: Ice cream powders are lightweight, shelf stable, and easier to export than frozen goods, making them ideal for emerging markets. Local outlets can reconstitute ice cream using water or milk, reducing transport costs and cold chain reliance. This model supports market expansion in regions with limited refrigeration infrastructure.

Recent Developments

1. Shandong Tianjiao Biotech Co., Ltd

• Shandong Tianjiao, a leading Chinese manufacturer of ice cream powder and non dairy creamers, has a production capacity of approximately 10,000 tonnes per month, exporting to over 30–50 countries across Asia, Africa, the Middle East, and Europe. It is certified with ISO 9001, HACCP, Halal, Kosher, FDA, CE, CB, ETL, RoHS and GOST, fulfilling both consumer and industrial needs with hard and soft ice cream powders. Tianjiao is also actively innovating functional food ingredients for yogurt and whipped toppings in response to global demand.

2. Pelwatte Dairy Industries Limited (Sri Lanka):

• Pelwatte Dairy has invested US $3.5 million to upgrade its milk collection and storage infrastructure, doubling fresh milk intake capacity and supporting local cooperative farmers. It installed advanced FOSS FT3 testing equipment the first in Sri Lanka and achieved FSSC 22000 V6.0 food safety certification. In 2025, Pelwatte began building a new plant (ready by June 2026) processing up to 300,000 L/day, expanding ice cream and butter exports to the Maldives and eyeing Seychelles and Mauritius, while promoting Sri Lanka’s dairy self sufficiency.

3. Amul (India):

• Amul continues its product diversification and health focus. It recently launched a high protein, low fat, lactose free ice cream range under its “Health and Wellness” initiatives. Simultaneously, it’s expanding packaging innovation with smaller pack ice creams, whipped cream, and gourmet spreads. Amul has also partnered with Michigan Milk Producers Association to enter the US market, aligning its global export strategy and leveraging its cooperative model through over 87 branches and 1 million+ retailers.

4. Grand‑Place Vietnam Ltd (Puratos Grand‑Place Vietnam):

• Puratos Grand Place Vietnam, a JV between Belgian Puratos and Grand Place, has been honored in June 2023 among Vietnam’s “TOP 50 Corporate Sustainability Awardees,” recognized for optimizing sustainable raw material sourcing and environmental stewardship. Operating since 1994, the firm sources local cocoa and boasts a vertical “farmer to bar” model. In April 2025, Vietnam’s royal couple visited its bakery school, highlighting its role in farmer training, chocolate innovation, and sustainability in food ingredients.

Conclusion

The global ice cream powder market is on a steady growth path, with its value rising from about USD 1.6 billion in 2024 to an expected USD 2.3 billion by 2034, growing at a moderate 3.5% CAGR. This steady rise is driven by consumer interest in quick, convenient dessert options, and the growing popularity of soft serve and specialized ice cream flavors. The powder format known for its ease of storage, flexible customization, and long shelf life appeals to both commercial users, like cafés and food manufacturers, and home cooks. As trends like healthier mixes, plant based dairy alternatives, and single serve formats continue, ice cream powder is set to remain a strategic focus for producers, especially as they look to innovate and expand into emerging markets.

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