Turning a Banana Into Ice Cream with TCI Culinary’s Custom Moulds

Overview

Client: Roe Restaurant Service: Custom 3D-Scanned Silicone Moulds

Sector: Hospitality / Fine Dining

Timeline: 4 Weeks

Roe Restaurant is no stranger to innovation. Known for elevating dining with unexpected moments, they approached TCI Culinary with a bold idea: craft an ice cream dessert that looks exactly like a real banana. This wasn’t a gimmick it was a precision challenge. The moulds had to be hyper-realistic, food-safe, and built for high-volume service. We were all in.

The Challenge

Roe’s brief called for a mould that could:

• Accurately replicate a real banana in shape, texture, and surface

• Withstand high-volume use in a demanding kitchen

• Remain easy to clean, demould, and reuse without loss of detail
  

This was about more than just visual novelty — it was about engineering theatre into a real-world service environment.

Our Solution

TCI Culinary combined 3D scanning, CAD engineering, and food-safe silicone technology to deliver a mould that turned a banana into art.

1. 3D Scanning for Maximum Realism

We used high-resolution 3D scans of actual bananas to capture the natural curvature, ridges, and imperfections. The goal? Absolute authenticity. The scans were converted into digitally sculpted moulds that mimicked the organic form with uncanny precision.

2. Food-Safe, Flexible Silicone

We used high-grade commercial silicone, offering:

• Flexibility for easy demoulding

• Durability for repeat kitchen use

• Compliance with professional hygiene standards
  

This meant the moulds could be used again and again with no compromise on quality or safety.

3. Manufacturing for Scale

We engineered the production process to:

• Maintain surface fidelity

• Accelerate demoulding

• Deliver uniform results under pressure
  

Every ice cream banana came out perfectly formed, beautifully textured, and ready to serve fast.

The Results

Hyper-Realistic Presentation

Guests couldn’t tell the difference; the visual illusion held up right until the first bite. It became a show-stopping dessert, perfect for social sharing and memorable guest experiences.

Service-Ready Performance

The moulds stood up to daily use, cleaned easily, and kept pace with service. No hold-ups. No surprises.

Brand Impact

The banana ice cream became a signature dish; playful, surprising, and totally unique. It generated buzz, drove social media traction, and cemented Roe’s reputation for creativity.

Conclusion

This case study is a blueprint for what happens when culinary ambition meets material science. Through 3D scanning and custom silicone engineering, TCI Culinary helped turn an idea into a visually iconic, kitchen-ready product.

Got a bold idea? We’ll help you bring it to life; realistic, reliable, and ridiculously cool.

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