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Ice Cream Calculator

Ingredients
  • 100%
    g

Composition

Target 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. Target compositions help ensure your recipe achieves the desired characteristics for your specific type of ice cream.
Total solids
40 - 42%
Milk fat
14 - 18%
Sugar (non-dairy)
14 - 17%
MSNF
5 - 8%
Stabilizers
0 - 0.2%

Sourced from Ice Cream, 7th Edition by Goff and Hartel.

Total Weight
100 g
~ 1.5 scoops
Total solids
98.8%
Milk fat
0%
Sugar (non-dairy)
9.28%
MSNF
0%
Stabilizers
0%
Alcohol
0%
Contribution by Ingredient

Freezing and Hardness

Some ingredients are impacting the hardness of your recipe

The frozen water target has been reduced from 75% to 24% to account for hard ingredients (Peanut butter, reduced fat) .

Scoopability
Soft
-20 °C-18 °C-16 °C-14 °C-12 °C-10 °C-8 °C
Hard
Freezing Point Depression Factor (FPDF)
A measure of how much the freezing point of a solution is depressed by the presence of solutes. Also known as PAC. Learn more
17.4
Similar to 17.4 g sucrose dissolved in 100 g of water.
Serving Temperature
Your ice cream will be appropriately scoopable at this temperature.
-445.7 °C
Freezing Point
Your ice cream will begin to freeze at this temperature.
-278.8 °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

Relative Sweetness

Relative sweetness is a measure of how sweet an ice cream is compared to table sugar. Use this metric to compare the sweetness of different recipes. Note that the addition of bitter ingredients (e.g. coffee, chocolate, etc.) will necessitate a higher relative sweetness.

9.28%
Sweetness Comparison

Nutrition

1 Scoop (66 g)per 100 g
Energy343 kcal520 kcal
Fat22.4 g34 g
Carbohydrates23.5 g35.6 g
Sugars6.1 g9.3 g
Fiber3.4 g5.2 g
Protein17.1 g25.9 g

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