Ice Cream Calculator

Type

Target Profile

Ingredients

100%
g

Total weight

100%

100 g

Serving Temperature

-30.7 °C

Target: -16 to -12 °C

Relative Sweetness

0.49%

Target: 11 to 20%

Total Solids

99.39%

Target: 35 to 45%

Total Fat

62.4%

Target: 10 to 30%

Milk Fat

Target: 5 to 18%

Sugars

0.49%

Target: 11 to 17%

MSNF

Target: 7 to 15%

Stabilizers

Target: Up to 0.3%

Emulsifiers

Target: 0.1 to 0.8%

Alcohol

Target: Up to 2%

Composition

Ice cream is made up of seven key components: fat, milk solids-not-fat (MSNF), sweeteners, stabilizers, emulsifiers, water, and flavors. The balance of these components determines the texture, mouthfeel, and overall quality of the ice cream.

Freezing and Hardness

The hardness of ice cream is primarily determined by two factors: the total water content, and the freezing point depression of sugars, salt, and alcohol. By balancing these factors, you can create an ice cream recipe that is scoopable at your desired serving temperature.

Some ingredients are impacting the hardness of your recipe

The frozen water target has been reduced from 75% to 29% to account for hard ingredients (Black tahini) .

Scoopability

Soft

Hard

Freezing Point Depression Factor

A measure of how much the freezing point of a solution is depressed by sugars, salt, and alcohol. Also known as FPDF or PAC.
Learn more

1.5

Similar to 1.5 g sucrose dissolved in 100 g of water.

Serving Temperature

Your ice cream will be appropriately scoopable at this temperature.

-30.7 °C

Freezing Point

Your ice cream will begin to freeze at this temperature.

-19.7 °C

Freezing Curve

This chart approximates the hardness of your ice cream at different temperatures based on the freezing point depression of ingredients and the water content. As temperature decreases, ice crystals form and the concentration of solutes increases, further depressing the freezing point. This phenomenon causes the non-linear relationship seen here.

Sweetness

Sweetness is determined by the type and amount of sugars used. The target sweetness is up to your personal preference. Keep in mind that bitter ingredients (e.g. coffee, chocolate, etc.) may necessitate a higher relative sweetness.

Relative Sweetness

A measure of how sweet an ice cream is compared to table sugar. Also known as POD.

0.49%

Sweetness Comparison

Compare the overall sweetness of this recipe to popular favorites.

Nutrition

	1 Scoop (66 g)	per 100 g
Energy	460 kcal	697 kcal
Total fat	41.2 g	62.4 g
Saturated fat	5.9 g	9 g
Trans fat	0 g	0 g
Carbohydrates	9.4 g	14.2 g
Sugars	0.3 g	0.5 g
Fiber	5.5 g	8.4 g
Protein	13 g	19.7 g

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