How to Start an Ice Cream & Frozen Dessert Business in Nigeria
How to Start an Ice Cream & Frozen Dessert Business in Nigeria: Equipment, Setup Cost & Profitability
Ice cream, gelato, frozen yogurt, and milkshakes sell well all year in Nigeria’s warm climate. Whether you plan a kiosk, mall shop, or mobile cart, the cold chain is your lifeline. This guide explains the exact equipment you need, realistic costs, and how to price for profit while keeping quality consistent.
Business Models You Can Start
- Soft-serve kiosk: High impulse sales; compact footprint.
- Gelato/craft scoop shop: Premium positioning; artisanal flavors.
- Frozen yogurt (self-serve or counter-serve): Toppings-led experience.
- Mobile cart: Events, schools, beachfronts; requires robust power strategy.
Is It Profitable?
Frozen dessert businesses can achieve 40%–60% gross margins with disciplined portion control and minimal melt loss. Below is a simple soft-serve scenario:
| Metric | Assumption | Estimate (₦) |
|---|---|---|
| Cones sold/day | 180 cones | — |
| Selling price/serving | ₦1,500 | ₦270,000 revenue/day |
| Mix & toppings cost | 30% of revenue | ₦81,000 |
| Operating cost | Rent/power/labor | ₦120,000 |
| Daily profit | — | ₦69,000 |
| Monthly profit (26 days) | — | ₦1,794,000 |
| Break-even | Capex ₦4.5m; monthly profit ₦1.79m | ~3 months |
Core Equipment & Costs (Nigeria, 2025)
Select machines sized to your expected footfall; reliable cooling and hygiene are critical.
| Equipment | Use | Spec/Capacity | Est. Cost (₦) |
|---|---|---|---|
| Soft-Serve Machine | Dispense soft ice cream | Single/Double flavor; air/pump | 500,000 – 1,400,000 |
| Batch Freezer (Gelato) | Freeze gelato bases | 3–10 L/batch | 900,000 – 2,000,000 |
| Blast Freezer (optional) | Rapid hardening | -35°C cabinet | 600,000 – 1,600,000 |
| Display Freezer (Scooping) | Visible pans for sales | 6–12 pan | 400,000 – 1,200,000 |
| Upright Freezer/Storage | Ingredients & stock | Single/Double door | 350,000 – 900,000 |
| Pasteurizer (optional) | Safe dairy base prep | 30–60 L | 800,000 – 1,800,000 |
| Work Table & Handwash Sink | Prep & hygiene | SS construction | 100,000 – 300,000 |
| Topping Bar/Dispensers | Experience & upsell | Countertop | 60,000 – 200,000 |
| Power Backup | Uninterrupted service | Inverter/Gen (5–10 kVA) | 300,000 – 1,200,000 |
| Smallwares | Scoops, pans, jugs, thermometers | — | 80,000 – 250,000 |
Setup Cost Breakdown
| Category | Budget Range (₦) |
|---|---|
| Production & display freezers | 1,400,000 – 3,500,000 |
| Soft-serve/batch equipment | 900,000 – 2,000,000 |
| Power backup & electrical | 300,000 – 1,000,000 |
| Stainless tables, sinks, smallwares | 200,000 – 600,000 |
| Fit-out (branding, counters) | 300,000 – 900,000 |
| Licenses, initial stock, packaging | 200,000 – 500,000 |
| Total Estimated Setup | ₦3,300,000 – ₦8,500,000 |
Quality & Hygiene Controls
- Maintain –18°C holding in freezers and –6 to –12°C for scooping cabinets.
- Sanitize nozzles and augers daily; adhere to dairy safety practices.
- Use calibrated digital thermometers and cleaning SOPs.
- Enforce strict portion control with standard cups/cones/spoons.
Final Thoughts
Cold chain reliability and portion discipline separate profitable shops from the rest. Afess Industrial Equipment supplies soft-serve machines, gelato systems, blast/display freezers, stainless workstations, and backup power, with installation and support. Talk to Afess for a tailored equipment list based on your shop format and volume targets.