All begins with fresh cream.
The factory stores it in refrigerated silos, set just a few degrees above freezing. The silos feed a high speed mixer, that blends the cream with other ingredients.
The main dry ingredients are powdered skim milk and plant-based stabilizers and emulsifiers.

Stabilizers prevent the ice cream from crystallizing and emulsifiers allow the mix to bond with air during the whipping process.
The other ingredients are sugar and corn syrup after about three minutes of mixing.