Häagen-Dazs — Wholesale Supply

Häagen-Dazs is the one line where the container matters more than the brand. Everything else you can browse confectionery wholesale for on this site moves ambient in a dry box; ice cream moves frozen, on a reefer booking, through a chain that has no tolerance for a single gap. This page is therefore written as a frozen-export page rather than a product page — if the cold chain holds, the product looks after itself, and if it does not, no amount of brand equity survives the arrival inspection.

Minus eighteen, with no gap anywhere in the chain

Frozen ice cream is held and moved at around minus eighteen degrees Celsius or below, and the operational point that catches inexperienced importers is that the number is not the hard part — continuity is. A reefer container is a refrigeration unit that needs power. It is pre-cooled before stuffing, plugged in at our loading point, plugged in on the road, plugged in while it sits in the terminal and in the port yard, connected to the vessel's reefer sockets at sea, and plugged in again on the far side while it waits for clearance and collection. The failure points are almost never the voyage itself; they are the stationary periods either side of it, where a box that nobody has plugged in warms up quietly while the paperwork moves.

Partial thaw and refreeze is the specific risk. It changes texture irreversibly and puts ice crystals through a premium tub, and on a premium line texture is the entire proposition. That is why set point, pre-cooling, plug-in continuity and temperature recording are agreed as part of the booking rather than assumed. Ambient lines carry none of this: buyers who also source Lotus Biscoff in bulk ship it in a standard dry container on the same lane at a fraction of the freight cost.

Reefer FCL, frozen groupage and what you need at the far end

There are two realistic ways to move this. A reefer full container load gives you one set point, one seal and one chain under your control, and it is the cleaner option once your volume supports it. Frozen groupage — sharing a temperature-controlled load — opens the category to smaller buyers, but the load is consolidated and deconsolidated with other consignments, which means more handling and more doors opening at temperatures you do not set. Neither is wrong; they are different risk-and-cost profiles.

What we will ask you about before quoting is the far end, because that is where frozen consignments actually fail. Do you have frozen storage capacity available on the date of arrival, or will the container wait? Is there a plug-in point at the yard or terminal where it waits? Is your last-mile delivery refrigerated, and is your customer's receiving bay equipped to take frozen goods without a long dock exposure? A buyer who can answer those three is ready to import ice cream; a buyer who cannot should fix that before ordering, and we will say so rather than take the order.

Formats and the freezer space they earn

We supply pint tubs, minicups, stick bars and multipack formats. Freezer space is the scarcest resource in every channel this line sells into, so format selection is really a space-allocation decision. Minicups suit hotel, foodservice and portion-controlled dessert service. Tubs carry the take-home and premium grocery occasion. Stick bars and multipacks drive impulse and summer volume through supermarket freezer cabinets and travel retail.

Demand is strongly seasonal in temperate markets and steadier year-round in warm climates, which changes how you should phase orders: freezer capacity, not annual volume, is what limits a frozen listing, so several smaller shipments usually beat one large one. Our stock is EU-sourced and supplied in original manufacturer packaging with artwork, ingredient declaration, batch coding and date coding intact. Buyers building a premium indulgence or gifting offer commonly quote Ferrero Rocher wholesale supply at the same time, since it competes for the same gifting budget while shipping ambient.

• Tubs, minicups, stick bars and multipack formats
• Reefer FCL and temperature-controlled groupage options
• Case, pallet and full container load (FCL) quantities
• Frozen handling at around minus eighteen degrees throughout
• EUR.1 movement certificates and Certificates of Origin
• CIF and DAP frozen deliveries plus EXW and FOB

Frozen paperwork and cold-chain clearance

Frozen consignments carry the same commercial documents as ambient ones — commercial invoice, packing list, and EUR.1 or Certificate of Origin where your entry requires them — plus a layer that ambient goods never need. Temperature is part of the evidence. Reefer movements record their set point and running data, and destination inspection of frozen foodstuffs commonly includes a temperature check at the point of entry alongside the documentary review. That makes the timing of clearance a cold-chain question, not just an administrative one: a delay that would be an inconvenience on a container of biscuits is a product-integrity problem on a container of ice cream. Tell us at enquiry stage what your authority requires on arrival and we will make sure the booking and the paperwork are built to satisfy it together.

Why frozen sits apart from the rest of this category

Ice cream appears in our confectionery range because that is where buyers look for it, but it does not behave like anything else in that range. It ships on a separate booking type, a different cost base, a different lead-time logic and a different set of destination requirements. It cannot share a container with ambient goods. Planning it as though it were another pallet of chocolate is the single most common reason a first frozen order goes wrong.

Booking the reefer and phasing your orders

Frozen exports reward forward planning more than any other line we carry, and bonded storage can smooth duty timing and cash flow, which we explain in our guide to bonded warehousing for FMCG importers. We are a Belgium-based exporter with over a decade of trading behind us, serving more than 60 countries through Antwerp and Rotterdam, and we structure the reefer booking, routing and documentation around your destination. Importers who want an ambient sweet line running alongside the frozen programme often source Haribo in bulk on a separate dry shipment timed to land in the same week.

What we will not put in the reefer

One thing we will not do is mix ambient stock into a frozen container to fill it out. Dry goods do not belong in a reefer set for ice cream, and a part-filled reefer is still cheaper than a ruined one. What we do instead is quote the two together: a frozen booking for the ice cream and a dry consignment for the ambient lines — Cheetos wholesale supply is a common companion for buyers serving the same impulse accounts — planned to arrive in step, on one enquiry and one commercial relationship, under separate transport terms.

Before you commit freezer space for the season

Premium frozen dessert and the ambient indulgence lines it competes with rarely move in step from one season to the next. If you are allocating freezer capacity for the year rather than repeating last season, the confectionery trend read for 2026 covers how the premium end is trading.