IC350 Powder-Based Ice Cream Vending Machine Makes Global Debut

SUNZEE unveils the IC350 for global markets at IAAPA EXPO ASIA 2026, Hong Kong

Hong Kong Convention and Exhibition Centre. June 10–12, 2026.

Three days. Over 300 exhibitors. More than 5,400 verified attendees. Close to 3,700 qualified buyers from over 2,500 companies.

SUNZEE brought three machines: the new IC350 automatic ice cream vending machine, the P10 popcorn vending machine, and the MG121 mini cotton candy machine.

The IC350 ice cream vending machine drew the crowds.

Why Powder Beats Liquid Mix

No liquid mix. No pre-mixed dairy bags.

The IC350 powder-based ice cream vending machine blends dry powder with purified water on-site, chills it, and serves a cup in under a minute.

Many visitors had to see it twice.

An F&B Manager from a major Hong Kong mall walked past on Day 1. Didn't stop. Came back on Day 2 with a carton of store-bought liquid mix. Asked if he could pour it in.

The sales rep said no—powder only.

That got his attention.

He watched three full cycles. Then said: "If ingredient costs really drop 50–60%, this trip pays for itself."

The math is straightforward. Traditional ice cream vending machines use pre-packaged liquid mix—expensive to buy, costly to store, requires full cold chain from warehouse to machine. The IC350 ice cream vending machine uses dry powder + purified water. On-site production. No cold-chain storage waste. No expired mix to throw out.

Taste tests kept people around.

The IC350 self-cleaning ice cream vending machine runs quietly—60–70 decibels. One visitor pulled out his phone, ran a decibel app. The traditional unit humming at 90–100 dB, the difference was obvious. A pop-up kiosk operator from a shopping mall said he'd been turned down before because of noise. "This one," he noted, "might actually get approved."

The closed dispensing hatch also turned heads. Cup rises to the serving position. Door opens. Customer's hand never reaches inside. A Singaporean foodservice owner crouched down to inspect the seal. Stood up. Said: "That solves a big compliance headache for self-serve locations." Hong Kong and Macau food safety regulations are strict on this—open cavities where customers can reach in? That's a fine waiting to happen.

Cleaning came up in almost every conversation.

Traditional ice cream vending machines? Nightmare. Every day after closing: unscrew panels, disassemble tubing, scrub by hand. One to two hours of labor. Every single day.

The IC350 self-cleaning ice cream vending machine does a hot-water purge at start. Another at shut-down. 90°C dual-heat source sanitization. No screws. No disassembly. No scrubbing.

A 24-hour convenience store manager watched two demo cycles. Then asked: "How long to train a new hire?"

Answer: two buttons.

He took a photo of the control panel. Said he'd send it to his training team.

 Real Buyers, Real Questions

From the Philippines to Thailand — What Visitors Asked

Another operator asked about the powder hopper—200–240 servings capacity. Enough to cover a full day's peak rush. "So I don't have to keep running back to refill every hour?" Exactly.

Power draw surprised a few people.

Start-up pulls about 10A. Steady at 3–4A (600–800W). That's half the power consumption of traditional ice cream vending machines.

One visitor runs a cluster of boutique hotels in older buildings. His electrician had told him traditional machines won't work—20–40A start-up, instant breaker trip. Special wiring required. Expensive retrofit.

He saved the sales number twice. "Just to be sure I don't lose it."

On the second afternoon, a minor clog alert popped up.

Two hours of continuous output. The screen showed a blockage warning.

The rep tapped "self-clean" on the panel.

About a minute later, the powder-based ice cream vending machine resumed.

A few customers watching exchanged looks. One said: "No disassembly. That's the only way I'd buy one."

The dehumidifier inside the powder hopper helps too—reduces clumping in humid climates. And if something does get stuck? Remote one-click purge. No service call. No waiting for a technician.

Visitors from Thailand and Vietnam focused on something else.

Heat. Humidity. 35°C plus. High moisture.

Traditional ice cream vending machines use fixed on/off cooling. Environment gets hot? Efficiency drops. Ice cream consistency goes unstable.

The IC350 ice cream vending machine has adaptive cooling—3°C to 45°C full-range. Industrial-grade servo motors that monitor torque, current, angle in real time. Stable output. Even in Bangkok heat.

They recorded a full video of the powder hopper seal. Twice. Took all the brochures. Said they'd send everything to headquarters for evaluation.

By the last day, two Japanese buyers came back.

They'd stopped by on Day 1. Watched. Took notes. Left.

Came back on Day 3. Asked for another full demo. Recorded the sound level again. Checked the dispensing mechanism one more time.

Then took all remaining brochures.

Beyond Ice Cream — The Full SUNZEE Lineup

The P10 popcorn vending machine ran out of kernels early on Day 3.

Good sign. The sweet smell pulled people in from across the aisle. They'd walk over for popcorn, then spot the IC350 ice cream vending machine. Stay for the ice cream. One British operator spent nearly twenty minutes at the booth—photographed the powder hopper, the jam frozen compartment, the waste discharge port. Asked about the anti-backflow wastewater design (no sewage smell creeping back up). Watched the self-clean demo twice.

Then asked about delivery lead time.

The MG221  cotton candy machine? That one surprised everyone.

Small machine. Big pull.

It sits right next to the P10. Takes up almost no counter space. But the moment it starts spinning, people stop.

Sugar goes in. Heat turns it to floss. A puff of pink or blue cloud forms around the bowl. Kids pressed their faces against the booth railing. Parents followed.

One operator from a themed outdoor park watched the whole cycle twice. Then asked: "How many per hour?" Answer: about 45. He did a quick mental math. Nodded. "That's enough for a weekend cart."

A Polish operator of outdoor parks featuring Christmas-themed activities pulled out his phone, recorded the spinning head. Asked about cleanup. The rep flipped the bowl off, wiped it with a dry cloth. No water needed. No sticky syrup mess.

"Simple," the buyer said. "Very simple."

The MG121 isn't flashy. No big screen. No complex mechanics. But for venues that want a low-cost, high-turnover attraction? It fits. Birthday parties. Fairs. Hotel lobbies. Cinema concessions.And it's not just for businesses. The MG121 fits right into a home kitchen. Countertop size. Plug and play. Kids love watching the floss spin. Parents love the easy cleanup. Birthday parties at home? Weekend family movie nights? It turns any gathering into something special.

By Day 3, the demo sugar supply was running low. Good problem to have.

Key Features That Set IC350 Apart

When the team packed up, they counted name cards.

Who showed up? Convenience chains. Mall F&B departments. Big residential complexes. Themed outdoor parks. Arcade game makers. And a whole lot of unattended retail operators.

The common thread in every conversation? "We need to rethink what this ice cream vending machine can do."

Not "Is it cheaper?" Not "Does it work?"

But "How is this even possible?"

Because the IC350 ice cream vending machine isn't just an incremental improvement. It's a different approach altogether. Powder-to-ice-cream in under a minute. Automated water-to-powder ratio—no human contact with ingredients. No gloves, no masks, no "did the staff wash their hands?" worries. Dual heat sanitization. Self-cleaning tubes. A dispensing hatch that keeps customer hands out.

And that 27-inch screen? Upgraded from 21 inches. Shows progress bars, dynamic animations, order status. Customers can see exactly what's happening. No guesswork. No "is my ice cream almost ready?"

The show is over.

But the questions, the tests, the phone recordings, the photos of control panels—those stuck around longer than any brochure.

One visitor from America pulled out his tape measure. Checked the footprint. Measured the clearance needed. Took a photo of the magnetic sliding storage compartment and the side tool hooks. "Small details," he said. "But these are the things that matter when you're fitting into an existing kiosk."

Another from Canada asked about the optional 6°C jam frozen compartment and the three-channel automatic topping dispenser. He said, "If the self-cleaning ice cream vending machine can handle that without manual intervention, that's a game-changer."

The IC350 ice cream vending machine?

People who saw it run already made up their minds.

Not because of a flashy sales pitch. Because they watched dry powder turn into ice cream. Heard the quiet operation. Saw the self-clean cycle. Touched the sealed dispensing hatch. Did the math on ingredient costs, labor savings, power consumption.

Three days at the Hong Kong Convention and Exhibition Centre. Exhibitors and buyers from various countries and regions.

And one question that kept coming back: "When can we get one?"

Get the IC350 for Your Business

Ready to bring the IC350 powder-based ice cream vending machine to your location?

[Request a quote for bulk orders]

[Contact our sales team for a live demo]

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Frequently Asked Questions

Q1: How does powder-based ice cream taste compared to liquid mix?

Better than you'd expect. The IC350 ice cream vending machine uses a proprietary powder formulation and real-time mixing ratio control. The result is smooth, creamy texture—comparable to premium soft-serve. Many visitors at the show couldn't tell the difference until we told them it was powder-based.

Q2: How many flavors can the IC350 make?

The powder-based ice cream vending machine supports multiple flavor options. Standard configurations include vanilla, chocolate, and strawberry. With separate powder hoppers, you can offer 2–3 flavors simultaneously and switch varieties easily. Optional side compartments also support fruit toppings and syrups.

Q3: What global certifications does the IC350 hold?

The IC350 ice cream vending machine is designed for international markets. It meets CE (Europe), UL/ETL (North America), and CB (global) standards. Food-contact materials comply with FDA and EU food safety regulations. Specific certifications can be tailored for your region—[contact our team] for details.

Q4: Is the IC350 hard to maintain?

No. That's the whole point. The self-cleaning ice cream vending machine runs automated hot-water purges at start and shut-down. No disassembly. No daily scrubbing. Seals and wear parts are user-replaceable with a standard screwdriver—no service technician needed. Core components are designed for 3-year maintenance-free operation.

Q5: What power supply does the IC350 need?

Standard 220V AC, 10A start-up, 3–4A steady-state (600–800W). That's standard for most commercial outlets. No special wiring, no breaker upgrades—unlike traditional ice cream vending machines that can pull 20–40A and trip circuits in older buildings.

*The IC350 powder-based ice cream vending machine is available for global orders now. 

[Get a quote] or [schedule a virtual demo] today.*