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Ice Cream Calculator

Ingredients

Add an ingredient from above or work from a starter recipe:

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

Freezing and Hardness

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
0
Similar to 0 g sucrose dissolved in 100 g of water.
Serving Temperature
Your ice cream will be appropriately scoopable at this temperature.
N/A
Freezing Point
Your ice cream will begin to freeze at this temperature.
N/A
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.

0%

Nutritional Information

1 Scoop (66 g)2 Scoops (132 g)Total (0 g)
Energy0 kcal0 kcal0 kcal
Fat0 g0 g0 g
Carbohydrates0 g0 g0 g
Sugars0 g0 g0 g
Fiber0 g0 g0 g
Protein0 g0 g0 g

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