Calculator
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%
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
0 g
~ 0 scoops
Total solids
0%
Milk fat
0%
Sugar (non-dairy)
0%
MSNF
0%
Stabilizers
0%
Alcohol
0%
Contribution by Ingredient
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.
0%
Nutritional Information
| 1 Scoop (66 g) | 2 Scoops (132 g) | Total (0 g) | |
|---|---|---|---|
| Energy | 0 kcal | 0 kcal | 0 kcal |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 0 g | 0 g | 0 g |
| Sugars | 0 g | 0 g | 0 g |
| Fiber | 0 g | 0 g | 0 g |
| Protein | 0 g | 0 g | 0 g |