Ice Cream Moulds for 74 ml Brick Portions

By Atmar Horeca team

If you need a frozen dessert portion that stays consistent across plated service, grab-and-go counters and hotel buffets, a compact brick format gives you a clear advantage. This Martellato mould is designed for professional production of 12 brick-shaped ice creams per cycle, with a capacity of about 74 ml per ice cream.

That size helps you portion cleanly without moving into an oversized serve. The finished ice cream size is 35 x 25 h 93 mm, so each piece reads as a defined individual portion and sits neatly on a plate, in a display line or on a dessert station.

Why a 74 ml brick format works in service

A 74 ml format gives you a straightforward way to standardise output. You can plan one moulding cycle as 12 pieces, then repeat the same result through production.

The brick shape also changes how the finished product presents. Instead of a rounded classic profile, you get a more compact, straight-sided portion that looks tidy in rows and is easier to align for batch finishing or simple garnish placement.

For operations that want the same 12-piece production format but a more traditional silhouette, the alternative is the Classic Silicone Ice Cream Mold Kit 12 pcs 390x146 mm - Martellato 104000.

Recipe concept sized for the mould

For one full cycle, you need enough mix for 12 cavities at about 74 ml each. That is about 888 ml total mix, so a 900 ml batch keeps your production simple.

Use a plain vanilla yoghurt ice cream base if you want a neutral format that can move between plated desserts and take-away sales.

Ingredients for 12 brick-shaped stick ice creams

• 450 ml plain yoghurt
• 300 ml double cream
• 120 ml whole milk
• 30 g sugar

This batch is sized to fill 12 cavities at roughly 74 ml each.

How to fill, insert sticks and freeze 12 pieces per cycle

1. Mix the yoghurt, double cream, whole milk and sugar until smooth.
2. Set out the mould kit. The package contents are 2 molds, 1 tablet, 1 package of sticks.
3. Place the mould on a flat tray suitable for moving it to the freezer.
4. Fill the 12 cavities evenly with the prepared mix.
5. Use the tablet from the kit to position the sticks across the mould.
6. Insert the supplied sticks into each cavity.
7. Level the surface so your portions stay consistent across all 12 pieces.
8. Freeze until fully set.
9. Once frozen, unmould the 12 brick-shaped ice creams and move them to holding or finishing.

Tip: fill all 12 cavities in one pass, then level the surface before inserting sticks to keep the final portions visually consistent.

How to finish and serve the brick-shaped ice creams

The straight brick profile works well when you want a clean plated look. You can serve each piece as it is for a simple frozen dessert, or add a minimal garnish at service so the portion stays easy to handle.

For take-away counters, the shape helps keep the line uniform. For hotel dessert stations, 12 identical pieces per cycle make it easier to replenish in small, tidy batches instead of overloading the display.

Because the finished size is 35 x 25 h 93 mm, each piece has a narrow, elongated footprint that suits side placement on a dessert plate as well as linear arrangement in a display tray.

When to use this format instead of a classic stick shape

Choose this format when presentation needs to look geometric and compact. It suits pastry teams that want a more architectural line on the plate, or a more regular shape for organised display.

It also makes sense when portion control is part of the brief. With productivity of 12 pcs and capacity of about 74 ml per ice cream, you can build your prep around repeatable batches.

If your menu calls for a more familiar, rounded ice cream profile, use a classic-shaped mould instead. If you want a brick-style portion with a defined edge and the same 12-piece workflow, this format is the better fit.

Specifications

See the product page for the Martellato Brick Silicone Ice Cream Mold 12 pcs 390x146x27 mm, where ordering and Type B confirmation happen there.