Ice Cream Calculator

Type
Target Profile
Ingredients
  • 100%
    g
Total weight
100%
100 g
Serving Temperature

-1.1 °C

Target: -16 to -12 °C

Relative Sweetness

2.5%

Target: 11 to 20%

Total Solids

30%

Target: 35 to 45%

Total Fat

20%

Target: 10 to 30%

Milk Fat

0%

Target: 5 to 18%

Sugars

2.5%

Target: 11 to 17%

MSNF

0%

Target: 7 to 15%

Stabilizers

0%

Target: Up to 0.3%

Emulsifiers

0%

Target: 0.1 to 0.8%

Alcohol

0%

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.

Scoopability
Soft
-20 °C-18 °C-16 °C-14 °C-12 °C-10 °C-8 °C
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

3

Similar to 3 g sucrose dissolved in 100 g of water.

Serving Temperature
Your ice cream will be appropriately scoopable at this temperature.

-1.1 °C

Freezing Point
Your ice cream will begin to freeze at this temperature.

-0.3 °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.

2.5%

Sweetness Comparison
Compare the overall sweetness of this recipe to popular favorites.

Nutrition

1 Scoop (66 g)per 100 g
Energy140 kcal212 kcal
Total fat13.2 g20 g
Saturated fat12.4 g18.8 g
Trans fat0 g0 g
Carbohydrates3.3 g5 g
Sugars1.7 g2.5 g
Fiber0 g0 g
Protein1.7 g2.5 g

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