Silicone ice cream moulds: the expert guide to making perfect frozen desserts this summer
Are you looking for a silicone ice cream mould suitable for professional use? Whether you’re a baker, pastry chef or restaurant chef, choosing the right mould is crucial for creating successful frozen desserts, individual sorbets and trompe-l’œil desserts this summer.
Maé Innovation manufactures a complete range in France of silicone moulds for professional frozen desserts, including ribbed cylinders, honeycomb-patterned moulds, and trompe-l’œil fruit moulds, co-designed with Jean-Thomas Schneider, 2018 World Ice Cream Champion and 2019 Meilleur Ouvrier de France Glacier. This guide helps you choose the right size to boost your summer menu.
Why choose a silicone mould for your frozen desserts?
Cold resistance: −45°C without deformation
Platinum silicone retains its flexibility at very low temperatures. Maé Innovation’s Silmaé moulds withstand temperatures from −45°C to +280°C, and are suitable for mechanical freezing. No cracks, no warping after hundreds of cycles.
Perfect release, even straight from the freezer
Leave the mould for 30 to 60 seconds at room temperature after freezing. A simple press on the back of the cavity releases the piece cleanly, with all the details preserved. No need to run under hot water, unlike with stainless steel.
Our 5 must-have silicone ice cream moulds for summer
Our selection of products made in France, designed for high-volume production and ice cream desserts that look stunning in the display case.
-
Mould 40 Ribbed Cylinder Silicone Ø61X45 mm – 117 ml 80,43 € EXCL
-
Strawberry silicone mould 8 cavities – 100 ml 28,80 € EXCL
-
Lemon 3D silicone mould 12 cavities – 107 ml 38,84 € EXCL
-
Pebble-shaped mould honeycomb pattern 12 cavities – 93 ml 38,84 € EXCL -
Silicone cylinder mould 24 cavities Ø59X22 mm – 57 ml 72,10 € EXCL
Ice cream creations by Jean-Thomas Schneider
Jean-Thomas Schneider, 2018 World Ice Cream Champion and 2019 Meilleur Ouvrier de France Glacier, has co-developed the Silmaé fruit moulds and created two exclusive recipes available free of charge on the Maé Innovation blog.
The orchard strawberry ice cream
Made using the Silmaé strawberry mould (8 cavities, 100 ml), this creation combines a light mousse infused with white tea, a filling of orchard strawberry compote and a thin white chocolate shell.
- Finished with red velvet spray for striking realism.
- The signature creation of the summer.
SEE THE RECIPE FOR THE STRAWBERRY TROMPE L’OEIL
Lemon sorbet
Made using the Silmaé 3D lemon mould (12 cavities, 107 ml), lemon ice cream and a light, hyper-realistic sorbet mixture.
- Ideal for hot summer days and citrus-based menus.
SEE THE RECIPE FOR LEMON TROMPE L’OEIL
How to remove a frozen dessert from a silicone mould
- 30 to 60 seconds at room temperature. Remove the mould from the freezer and wait before turning it out. Never force it out straight from the freezer.
- A gentle movement on a flat surface. Place the mould on a clean tray and turn it over in one smooth movement. The silicone will shrink back naturally without damaging the piece.
- For detailed reliefs. On ribbed, honeycomb or 3D fruit moulds, a light press of the thumb on each cavity is sufficient. Maé platinum silicone reproduces every detail intact after hundreds of uses.
Summary table: which frozen dessert mould for which dessert?
FAQ — Silicone ice cream moulds: your questions
Need a custom-made mould?
If none of our standard products meet your requirements, Maé Innovation designs and manufactures bespoke silicone moulds.
