Ice Cream Calculator | Calculate Ice Cream

With this ice cream calculator, you can calculate and check ice cream recipes. Suitable for different styles of ice cream. Intended for the hobbyist ice cream maker who has reasonable technical knowledge of ice cream.

With support for the following ingredients: chocolate, cocoa, fruit, alcoholic drinks & stabilizers + emulsifiers. There are also cow’s milk-free (vegan) options. Use the ‘Alt.’ (alternative) fields and specify the properties of the ingredients in the ‘Cow’s milk-free alternatives’ tab.

The Dutch version of this calculator has a lot more functionality. There is support for custom milk- and cream values (MSNF, MF), also there is support for sugar alcohols (polyols). I’ll try translating and migrating it when there are sufficient users and funding.

Due to its complexity, only available on larger screens.

Your screen size is too small to use the ice cream calculator. Try a laptop, desktop PC or tablet in landscape mode.

Ice cream / Frozen dessert	Milkfat %	MSNF %	Sugars %	Total solids %	Stabilizers %
Nonfat ice cream	<0,7	12-14	18-22	35-37	1,0
Lowfat ice cream	2-4	12-14	18-21	35-38	0,8
Light ice cream	5-6	11-12	18-20	35-38	0,5
Reduced fat ice cream	7-9	10-11	18-19	36-39	0,4
Economy ice cream	10-12	10-11	14-17	35-39	0,3
Deluxe ice cream	13-14	8-9	13-17	39-40	0,3
Premium ice cream	14-16	7-8	13-17	40-41	0,3
Superpremium ice cream	17-20	6-8	16-17	42-44	0,2
Frozen yogurt: regular	3,3-6	8,3-13	16-20	30-33	0,5
Frozen yogurt: lowfat	2-4	8,3-13	17-21	29-32	0,6
Frozen yogurt: nonfat	<0,7	8,3-14	17-21	28-31	0,6
Sherbet	1-2	1-3	26-35	28-36	0,5

Gently heat milk/water and, if necessary, cream. add milk powder. Then ad sugars mixed with stabilizer. Heating to the correct temperature to pasteurize and to achieve the target temperature for the stabilizer.
Cool mixture quickly.
Age the mixture in the refrigerator.
Blend/stirr the mixture.
Churn the ice cream.
Continue freezing in the static freezer or serve.

Ice Cream Recipe Template