First, to make cone ice cream, everything starts with fresh milk. The milk is usually stored in a freezer, kept at a constant temperature of four degrees Celsius, and piped from the warehouse to a high-speed blender that mixes the milk with other ingredients. The main dry ingredient is skim milk powder, along with plant-based stabilizers and emulsifiers. The stabilizer prevents the ice cream from crystallizing and the emulsifier does. During the mixing period to the mixture and air are combined, the other ingredients contain sugar and corn syrup. After mixing for about three minutes, the equipment system feeds the mixture into a large, low-temperature sterilization tank. The mixture is left in the 72 degree Celsius sterilization tank for half an hour to kill all bacteria and allow the stabilizers to take effect. The mixture is then homogenized and smoothed.

Secondly, this process breaks up the fat globules to give the ice cream a smooth texture. Next, let the mixture cool, then add the vanilla flavoring concentrate, then cool and stir for about 15 seconds. Churning allows the mixture to mix with the air and go from a liquid to a soft solid. Without air, the finished product will resemble frozen milk rather than ice cream. Ice cream with new cookies, made using ingredients from chocolate cake. Send the two cookies to the injection tube in the middle, just as the cookies are in place, is the machine injects 80 ml of vanilla ice cream in the middle, the injection tube exit allows the ice. The ice cream turns into a quadratic rear deflection line just enough to allow the cookies to accelerate, which makes 140 slices of ice cream per minute at this rate. When the sandwich cookies are sent to the packaging machine, the sandwich still has to maintain the cold temperature of the freezing stage, so there is no need to be afraid of melting. The wrapping system feeds the individual sandwich cookies into the wrapper, then folds and gathers the edges.

Third, the next machine counts the number of sandwiches and feeds them into a carton, which is then sealed and sent straight into the freezer storage room at -30 degrees Celsius. Another line is producing ice cream cones, with feeders dropping pre-packaged cones into trays on conveyor bags. The cones first pass under a sprayer that coats the inside with a layer of chocolate, which not only enhances the flavor, but also separates the cone from the ice cream so that the cone stays crispy until the moment of consumption.

Fourth, this nozzle squeezes 78 milliliters of ice cream into each cone. This line produces two flavors, one row of cones will receive vanilla ice cream and the other row will be chocolate ice cream, now with liquid caramel in the middle. This plant also produces another ice cream that is chocolate flavored with strawberry sauce. The next process is a drizzle of chocolate syrup, and the final touch is a crunchy dotted layer of chocolate buds. The cones pass underneath a paper-cover dispenser, where a machine places a wax-coated paper cover on each cone, and a heating element immediately melts the cover so that it fits snugly into the cone's paper sleeve. Next, the ice cream cones are boxed and then go straight to the freezer so the cone ice cream is produced.