When the Brooklyn-based Ample Hills Creamery opens a 15,000-square-foot factory in Red Hook next month, its owners, Brian Smith and Jackie Cuscuna, will be able to churn a million gallons of ice cream a year to keep up with their shops and pint production. The offbeat, candy-packed ice creams will get a tweak in texture, becoming creamier and smoother.

Best of all, fans will get a chance to sample them at the source in October, when a scoop shop opens, with windows offering a clear view into the plant. By next spring, Mr. Smith said, visitors will be able to go on self-guided tours of the factory, and walk through various ice cream-themed installations.

Ample Hills, which opened its first shop is 2011, currently makes its ice cream in Gowanus, using a batch-freezing method. But the new dairy plant, beside Erie Basin, will use a continuous freezing method: Milk will run steadily through a gleaming network of tanks and pipes — pasteurized, pumped through homogenizers and swirled through a hopper with flavorings — before it is uniformly aerated and frozen in the tireless spin of industrial dasher blades.