Ingredients of Ice Cream

What is Ice Cream?

Before talking about the ingredients of Ice cream, let’s talk about the background story. Ice cream is a chilled sweetened food normally eaten as a snack or dessert. It may be made from dairy milk or cream and flavoured with a sweetener like sugar, spice such as cocoa or vanilla, and fruits such as strawberries or peaches. Colourings are also added sometimes.

Ice cream brings wonderful emotions and feelings to all from the youngest ones to the eldest. Ice cream is an old-fashioned treat that stretches its history across the globe in different countries in different versions such as Kulfi in India, Gelato in Italy, and Mochi in Japan. It seems every country has its own frozen confection that we call ice cream.

Normally world’s ice cream consumption is about 15.4 billion litres per year and the United States is the leading ice cream consumer in the world. Therefore, the growth of the varieties of ice cream also increased such as low-fat, organic, dairy-free, jelly, and flavoured.

US Ice Cream Market - Ingredients of Ice Cream
US Ice Cream Market

Apart from that the ice cream manufacturers also seek to maximize the nutritional benefits of the products they sell.

Verities of Ice Cream

Because of its popularity, there are millions of types of ice creams that differ from each other by their taste, colour, softness, serving method, shape, portion, functional properties, and nutritional values. But it is guaranteed that all these variations are awesome and bring a smile to everybody’s face.

All of those variations can be divided into the following types;

* Regular Ice Cream/ Hard Ice cream

Frozen food made from a mixture of dairy products containing at least 10% of milk fat. This type goes through the hardening process and most of the water in it has been frozen.

Hard Ice Cream
Hard Ice Cream

* Light/ lite Ice Cream

Contains at least 50% less total fat or 33% fewer calories than the reference product. Normally it has 25% low milk fat in comparison to regular ice cream.

Lite Ice Cream - Ingredients of Ice Cream
Lite Ice Cream

* Low Fat

Contains a maximum of 3 grams of total fat per serving (65grams). It is typically 0.1% from a serving.

Low Fat Ice Cream
Low Fat Ice Cream

* Non-Fat

Contains less than 0.5 grams of total fat per serving (65grams).

Fat Free Ice Cream - Ingredients of Ice Cream
Fat-Free Ice Cream

* Frozen Custard/ French

This is made with a base of custard and adding cream, milk, egg yolks, flavouring, sugar, and stabilizers. This must contain a minimum of 10% milk fat and at least 1.4% egg yolk solids.


French Ice Cream
French Ice Cream

* Sherbets

Should contain milk fat between 1%-2% of the content and weigh a minimum of 6 pounds per gallon.


* Frozen Yogurt

This contains a mixture of dairy ingredients such as milk and nonfat milk that have been cultured with ferments and ingredients for sweetening and flavouring. When required acidity levels are reached, yoghurt is whipped and frozen.

Frozen Yogurt - Ingredients of Ice Cream
Frozen Yogurt

* Plombir

This is considered the richest and tastiest of ice creams. It should contain at least 12% of milk fats. This must have no less than 36% of dry substances and no less than 2.2% of milk proteins.

Packeted Plombir
Packeted Plombir

* Creamy Ice Cream

This is slightly leaner than Plombir. It contains 8-11% of milk fats.

* Dairy Ice Cream

This contains no more than 7% of milk fats. There is at least 28% of dry substances and no less than 2.2% of milk proteins.

* Fruit Ice Lolly

There is no milk fat but contains 20% of fruits. If this is made from fruit juice concentrate, it should be contained fruits no less than 2.5%.

Fruit Ice Lollies - Ingredients of Ice Cream
Fruit Ice Lollies

* Soft Ice Cream

This is made with milk, sugar, cream, stabilizers, and flavourings. Only a small amount of water has been frozen in this type. It is stored as a liquid ice cream mix and served in a cone or bowl.

Soft Ice Cream
Soft Ice Cream

* Gelato

It is made with more amount of milk in comparison to cream, sugar, egg yolks, sweeteners, and flavourings. It has an intense flavour.


Other than these types there are Lactose-free, Gluten-free, and Organic ice cream types in the markets.

Origin of Ice Cream

Before the modern era, there are some stories related to the early stage of ice cream. They are;

  • In 200 BC, China invented a kind of ice cream by packing a milk and rice mixture into ice.
  • Some sources indicate that ice cream-like food originated in Persia as far back as 550 before Christ. They were all based on ground ice made with sweetened water and then decorated with various fruits and toppings.
  • Some sources indicate that Alexander the Great of ancient Greece enjoyed snow and ice flavoured with honey and nectar.
Alexander the Great
Alexander the Great
  • Roman emperor Nero Claudius Caesar (A.D 54-86) sent his people to collect snow from the Apennine mountains to make concoctions flavoured with fruits, wine and honey. He has held this ice in ice houses made of deep pits covered with straw.
Nero Claudius Caesar
Nero Claudius Caesar
Painting of a Roman runner in the Apennine mountains
Painting of a Roman runner in the Apennine mountains
  • Some documentation says that China has eaten ice cream-like foods in 618-907 AD.
  • Stories tell that China King Tang of Shang had 94 ice men who made a frozen dish of buffalo milk, flour, and camphor. This version was frozen by placing the milk mixture into metal tubes and keeping them in an ice pool. This process is similar to the method that Indians used to make Kulfi before the invention of the refrigerator.
Emperor Shang Tang
Emperor Shang Tang
  • Twelve centuries later, Marco Polo (1254-1324) introduced Italy a frozen milk dessert that seems like modern Sorbet to Europe, which he had enjoyed in the Far East.
Marco Polo
Marco Polo
  • In the fourteenth century, a frozen dessert called “Cremefrez” has been served during the coronation banquet of England king Henry V.
England king Henry V
England king Henry V
  • In the sixteenth century, the Italians found a frozen confection and called it Ice Cream.
  • According to the Ain-I-Akbari, the record of the life of Moghul emperor Akbar the Great (1556-1605) there was an ice cream-like dessert called Kulfi in India in the 16th And this book also gives pieces of evidence for the use of the endothermic process in that era.
Kulfi Ice Cream
Kulfi Ice Cream
  • Before the invention of refrigerators, Beethoven mentioned in his note that the Austrians were in fear the warm winter would prevent them from enjoying ice cream.
Ludwig Van Beethoven
Ludwig Van Beethoven
  • According to history, Buontalenti a cook of Italian princess Catherine de Medici introduced frozen desserts to France when he migrate to France in 1533 due to the marriage of her princess with King Henry II (Duke of Orleans).
Princess Catherine de Medici
Princess Catherine de Medici
King Henry II
King Henry II
  • Antonio Latini (1642-1692), a man working for a Spanish Viceroy in Naples, write down a recipe for the frozen dessert Sorbetto. He is credited as the first person to write down a recipe. He also created a milk-based sorbet which is known as the first official ice cream. For the first time, this book included an ice cream recipe containing eggs.
Antonio Latini & his publication
Antonio Latini & his publication
  • In the seventeenth century, king of England Charles I was served ice cream regularly. And he has offered his ice cream maker a lifetime pension for keeping the formula secretly to make ice cream royal prerogative.
king Charles I
King Charles I
  • King Charles II in the United Kingdom served ice cream at the royal table during the banquet for the feast of St. George at Windsor Castle in 1671. This was the first time that ice cream came to the UK public.
King Charles II
King Charles II
  • In 1674, chemist Nicholas Lemery wrote the first individual sorbet recipe.
Nicholas Lemery
Nicholas Lemery
  • The first ice cream sale was taken place in Paris at Café Procope in 1686. A Sicilian named Francesco Procopio Dei Coltelli opened this and started to sell ices and sherbets. Later, it became a meeting place for many famous intellectuals including Benjamin Franklin, Victor Hugo, and Napoleon. This café introduced Gelato, the Italian version of Sorbet. This Gelato was served in small porcelain bowls and the Procopio is considered as the Father of Italian Gelato.
Francesco Procopio Dei Coltelli
Francesco Procopio Dei Coltelli
Café Procope, the oldest cafe in Paris
Café Procope, the oldest cafe in Paris
  • Ice cream recipes flavoured with apricots, violets, rose petals, chocolate and caramel were contained in English cookbooks in the eighteenth century.
  • The first-ever documentation found in America mentioned ice cream was a letter that has been sent in 1700 by William Black, a visitor to the house of Maryland Governor Thomas Bladen. He has mentioned that he has been served “among the rarities… some fine ice cream”
  • England’s first publication of an ice cream recipe was published by a former confectioner to Queen Anne Mary Eales in 1718. The name was “Mrs Mary Eales Receipts”. This recipe did not contain egg yolks and the ice cream was not churned.
Mrs Mary Eales Receipts
Mrs Mary Eales Receipts
  • In 1742, a French master chef Tortoni published a recipe for ice cream including egg yolks and involved stirring. This was a closer moment of modern ice cream production.
A portrait of Chez Tortoni, painted by the French artist Édouard Manet
A portrait of Chez Tortoni, painted by the French artist Édouard Manet
  • In the 18th century, a frozen dessert called Fromage became quite popular throughout France. French confectioner Nicolas Audiger has indicated various recipes of Fromage in his La Maison Reglee book. Those recipes included ice, cream, sugar, orange, and other fruits. He also suggested stirring ice during the freezing process to introduce air and create a fluffier texture.
La Maison Reglee book
La Maison Reglee book
  • In the middle of the 18th century, France introduced custard-based ice cream using egg yolks.
  • In 1776, America’s first ice cream parlour was opened in New York. According to the records, American presidents George Washington and Thomas Jefferson were fond of ice cream. They also had their own ice houses. President Abraham Lincoln’s wife Mary Todd frequently hosted strawberry parties for their friends in Springfield, Illinois and Washington to celebrate the berry season.’
Ice Harvest on the Hudson River in 1870
Ice Harvest on the Hudson River in 1870
  • The development of insulated ice houses in the nineteenth century made ice more accessible to the general public and that helped a lot for ice cream production.
Old advertisement for an Ice cream maker
An old advertisement for an Ice cream maker
  • In 1843 the world’s first mechanized ice cream makers were invented. Thomas Masters in London has made a machine named “Ice Cream Apparatus”.
Patent for 'Ice Cream Apparatus'
Patent for ‘Ice Cream Apparatus’
  • Nancy M Johnson in Philadelphia, America also made a machine named “Artificial Freezer” in 1843. This artificial freezer contained a tub, cylinder, lid, dasher and crank. This design is still widely used today.
Nancy M Johnson
Nancy M Johnson
Patent for 'Artificial Freezer'
Patent for ‘Artificial Freezer’
  • The first documented ice cream production took place in 1851 in Baltimore when a milk dealer named Jacob Fussell was required to do something with his surplus of fresh cream. He quickly made ice cream before it gets soured and sold at a discount and got a very popular demand. He made the world’s first ice cream factory in Seven Valleys, Pennsylvania and earned recognition as “The father of the wholesale ice cream industry”.
Jacob Fussell
Jacob Fussell
Jacob Fussell's ice cream factory
Jacob Fussell’s ice cream factory
  • In the 1880s, an ice cream sundae was born in Evanston, America. At that time, selling ice cream sodas on Sundays was illegal. Therefore, some traders replaced the soda with syrup and called it “Ice Cream Sunday”. Later they changed the name to “Ice Cream Sundae” to avoid upsetting the religious leaders.
Ice Cream Sundae
Ice Cream Sundae
  • By the 1920s, American agricultural schools offered courses on ice cream production.
  • In 1929, William Dreyer and Joseph Edy found Rocky Road Ice Cream. It had vanilla, chocolate and strawberry flavours.
  • During WWII, ice cream was so popular and became an American symbol of troop morale. Therefore, in 1943 the U.S Armed Forces were the world’s largest ice cream manufacturers.
US aircrew made their own ice cream in WW2
US aircrew made their ice cream in WW2
  • In the 1950s competition between American ice cream parlours took place and the parlours sprang up in every town.
  • In the 1970s, making ice cream in homes also became so popular and restaurants started to add ice cream to their dessert list.
  • United States president Ronald Reagan declared July 15 as National Ice Cream Day.
President Ronald Reagan
President Ronald Reagan
  • July was declared America’s national ice cream month in 1984.
  • When it started to sell ice creams on UK streets, the ice cream vendors are called “Hokey Pokey man” and the small glass of ice cream they sell called “Penny Lick”. In 1899, Penny Licks were banned in London due to the spreading of tuberculosis.
A hokey pokey man selling penny licks
A hokey-pokey man selling penny licks
Penny lick
Penny lick

According to the above findings, it is very difficult to find the inventor of ice cream. The first documentation about ice cream has been found in China. However, many people from all over the world have contributed to converting flavoured ice into modern ice creams.

How did refrigeration do before the invention of the refrigerator?

The first electrical refrigerator was invented in 1913. So, how did our ancestors make frozen desserts?

They have collected ice from the mountains or during the winter season and stored them in ice houses.

An ice house inside a defensive wall in Iran
An ice house inside a defensive wall in Iran

According to the sources, the first-ever ice house was built in 1780BC by king Zimri Lim of Mari in Mesopotamia (now in Syria). Then they cover the container of ice cream mixer with ice and add salt to the ice. The chemical reaction between the ice and salt made the cold and freeze the mixer. This process is called the Endothermic process.

Astatue of king Zimri Lim
Astatue of king Zimri Lim

The first known record of using endothermic process comes from the Indian poem Panchatantra during the 4th century. This freezing method is not known from any European sources before the 16th century.

The Origin of Ice Cream Cone

Initially, ice cream was served in porcelain or glass dishes, cups or bowls. However, in Naples and Sicily, ice cream has been sold in a brioche-type bun for some time. This was called ‘Briosca Con Gelato’ or ‘Pain Gelato’.

Briosca Con Gelato
Briosca Con Gelato

The first-ever idea of serving ice cream on an edible cone was initiated by Mrs Agnes B Marshall in her ‘The Book of Icess’ in 1885. She introduced a recipe for making ice cream cones using flour, ground almond, egg, sugar, vanilla essence and orange flower water. She has moulded these cones using cornet cases.

Mrs Marshal - The Book of Ices
Mrs Marshal – The Book of Ices

The first waffle cone was introduced in 1904 at the world’s fair in St. Louis by an ice cream vendor named Italo Marchiony. He also has taken the first-ever patent for an ice cream cone moulded in 1902. He started experiments to make an edible cone in 1896. The reason for that was, that his hokey-pokey glasses were always being stolen or broken when he sold ice creams using a cart at wall street.

Italo Marchiony
Italo Marchiony
Marchiony's patent for a mold for 10 ice cream cones
Marchiony’s patent for a mould for 10 ice cream cones

Ingredients of Ice Cream

Modern ice cream production uses the following ingredients;

  1. Dairy products (Milk, Cream, Butterfat)
  2. Sugar
  3. Egg
  4. Flavourings and colouring
  5. Approved additives
  6. Air
Ice Cream Ingredients
Ice Cream Ingredients

According to the flavour and the variation of ice cream, manufacturers use ingredients ranging from sweet cream to nonfat dairy milk, cane sugar to corn syrup solids and fresh eggs to powdered eggs. Generally, Ice cream contains water in 55% to 64% of the weight.

Does ice cream contain gelatin?

Yes, but not a large amount. Gelatin is still used as a stabilizer in a few products like Lollies and mousses. But rarely found in ice cream. Always check the ingredient list of the products before buying them.

Does Ice cream contain eggs?

Few ice cream recipes contain egg but most doesn’t. Most organic ice creams use eggs as an emulsifier. Always check and confirm the ingredient list before buying a product.

The role of main substances

1. Fat (Milk or Vegetable)

Fat provides flavour, body and texture. The type and content of the fat can be varied according to ice cream flavour and the type. Coconut oil, palm oil, palm kernel oil or a combination of these are widely used as vegetable fat.

2. Non-fat milk solids

Non-fat milk solids contain proteins (Whey and Casein), lactose and minerals. The proteins contribute to the structure of the ice cream and it helps to the incorporation of air during the processing. Lactose contributes to sweetness.

3. Sugar and sweeteners

Sugar and sweeteners provide sweetness and improve texture. Normally, a combination of sugars (Sucrose, glucose, fructose, etc.) is used to obtain the desired sweetness in the final product.

Sugars lower the freezing point of the ice cream mixture and that allows some water to remain unfrozen at serving temperature. This helps to the softness of the final product that can easily be scooped and eaten. Permitted sweeteners are normally used to make lower-calorie products. Generally, ice cream contains 12% to 16% sweeteners in weight.

4. Flavours and colours

Natural and artificial flavours and colours enhance the appearance and taste of the final product.

5. Emulsifiers

Emulsifiers are additives used to bind all the ingredients and to create a branching network of fat globules during the production process. They help to keep the milk fat evenly dispersed in the mixture during freezing and storage. The good distribution of fat stabilizes the air incorporation in ice cream. They also improve the whipping quality during mixing.

The most common emulsifiers are;

  • Egg yolks
  • Mono and diglycerides

6. Stabilizers

Stabilizers are proteins or carbohydrates that improve air incorporation during production. Further, they help to maintain the creaminess and melting properties of the finished product by influencing its body and texture. These additives prevent heat shock and the formation of large ice crystals which causes the ice cream to be coarse, icy and unpleasant to eat.

The most common stabilizers are;

  • Guar gum extracted from the guar bush
  • Locust bean gum
  • Gelatins
  • Carrageenan extracted from sea kelp or Irish moss

Generally, ice cream contains stabilizers and emulsifiers in 0.2% to 0.5% of the weight.

7. Air

Air improves ice cream’s ability to absorb flavourings and the fluffier texture of the ice cream. Without air, ice cream would become heavy and saggy. On other hand, too much air would make ice cream snowy and dry.

The addition of air is called overrun. The overrun level can be set according to the desired finished product.

Ice Cream Production

The main steps of the general ice cream manufacturing process are;

Ice Cream Production Steps
Ice Cream Production Steps

1. Storage of milk

Refrigerated tankers bring milk to the ice cream factory from the local dairy farms. Then the milk is stored in storage silos at 36 Fahrenheit  (2 Celsius ).

2. Blend all the ingredients

The milk fat source, non-fat solids, stabilizers and emulsifiers are blended together using speed blenders to ensure complete mixing of liquid and dry ingredients.

3. Pasteurize the mix

Then the blended ice cream mixture is pasteurized at 155 Fahrenheit  (68.3 Celsius) for 30 minutes or 175 Fahrenheit  (79.4 Celsius) for 25 seconds. This is done by using hot water nearly at 182 Fahrenheit  (83 Celsius). Pasteurization is done for two important reasons. They are, to destroy pathogenic bacteria and to reduce the number of spoilage organisms (Psychrotrophs).

The temperature conditions used to pasteurize ice cream mixture are greater than the conditions used for fluid milk because of the higher viscosity due to the higher fat, solids and added sweeteners.

For pasteurization, batch or continuous pasteurizer is used. The advantage of using a batch freezer is its ability to denature high amounts of whey protein which is recognized for providing ice cream with a better body.  Continuous pasteurization is performed in High-Temperature Short-Time Heat (HTST) exchangers.

4. Homogenize

Then by using an intensive air pressure nearly at 2,000 psi, the hot mixer is forced through a small opening into the homogenizer.

Homogenizer is a high-pressure piston pump that draws the mixture into it by downstroke and increases the pressure by upstroke from 2500 psi to 3000 psi. This decreases the milk fat’s globule size and prevents fat particles from separating from the rest of the mixture. That forms a better emulsion and contributes to generating a smoother, creamier ice cream.

Homogenization also ensures that the emulsifiers and stabilizers are well blended and evenly distributed in the ice cream mix before freezing.

5. Age the mix

Then after decreasing the temperature of the ice cream mixture, it is pumped into a separate tank for ageing. The mixture needs to be aged at 40 Fahrenheit  (5 Celsius) for at least 4 hours or overnight.

Ageing cools down the mixture before freezing. Further ageing helps the milk fat to partially crystallize and gives time for protein stabilizers to hydrate. This improves the whipping properties of the mixture.

6. Add liquid flavours and colours

Then the mixture is pumped into vats to add flavours (cocoa, vanilla, etc.) and colours. These flavours and colours are added to the mixture in liquid form.

7. Freeze

This process freezes the mixture and incorporates air by injecting air into the freezer barrel. Ice cream mixture can be frozen in a batch freezer or continuous freezer. The conditions used for freezing depend on the type of freezer. The freezer keeps the mixture at -40 Fahrenheit (-40 Celsius) by using the liquid ammonia as a freezing agent.

Batch freezers are designed for home productions. They consist of a rotating barrel that is usually filled with one-third to one-half of the ice cream mixture. As the barrel turns, the air in the barrel is incorporated into the ice cream mixture. A batch freezer is ideal for small runs and beginner’s production.

A continuous freezer consists of a fixed freezing barrel that has a blade inside that continuously scrapes the surface of the barrel. The ice cream mixture is pumped from a bulk tank to the freezing barrel. This continuous freezing process is much faster than the batch freezing process.

At the point of discharging the ice cream mixture from the freezer, only about 50% of the water in the mixture is frozen. Soft serve ice cream is generated at this point in the ice cream manufacturing process.

Up to 50% of the volume of finished ice cream (100% overrun) can be the air that is incorporated during the freezing process.

8. Adding fruits, nuts and bulky flavourings (candy pieces, etc.)

Fruits and bulky types of flavourings (nuts, cookies, candy pieces, etc.) are added at this point.  These ingredients can not be added before the freezing step because they could interfere with the smooth flow of the mixture in the freezer.

On other hand, during the freezing process, it could damage the pieces of the bulky flavourings. At this point in the production process, the ice cream mixture is very soft. Therefore, it is very easy to add bulky flavourings and uniformly mix throughout the entire mixture.

9. Package

At this point, the ice cream mixture is packed in desired containers using automatic filling machines, inkjets for printing, heat tunnels for wrapping and conveyor belts.

10. Hardening

At this step, the ice cream containers are cooled in blast freezers as quickly as possible (Rapid Rate Static Freezing) down to the holding temperature that is less than -13 Fahrenheit  (-25 Celsius). The temperatures and timings of the cooling process will depend on the type of storage freezer used.

Rapid cooling will encourage the quick freezing of water and create small ice crystals in ice cream. Storage at -13 Fahrenheit (-25 Celsius) will help to stabilize the ice crystals and maintain the product quality.

Structure of Ice Cream - Ingredients of Ice Cream
Structure of Ice Cream

However, at this temperature, there is still a small portion of liquid water. That should be there because if all the water in the ice cream were frozen, the ice cream would be as hard as an ice cube.

Quality controlling

Ingredients that are supplied to the factory for ice cream production are going through lab tests to identify their quality. Every mixture is randomly tested during the manufacturing process to identify the concentration of butterfat, solids and bacteria. Taste-testing is also conducted for each mixture.

Production Requirements

The production facility should have followed machines/ equipment;

  • Dry store for ingredients and packaging
  • Blender
  • Ageing vat
  • Pasteurizer
  • Homogenizer
  • Ice cream freezer
  • Filling machine
  • Packing machine
  • Freezer store for packaged final products

Regulations for ice cream production

There are regulations and standards for categorizing any food as ice cream and for the concentration of ingredients. Those are;

  • According to the United States Food and Drug Administration, it is required to have milk fat greater than 10% (from the weight) and 6-10% (from the weight) milk and non-fat milk solids to categorize any food as ice cream.
  • According to the Canadian Food and Drugs Act and Regulations, ice cream should have at least 10% milk fat and 180g of solids per litre. When the flavours and sweeteners are added, the percentage can be lower to 8%.
  • The range of milk fat in ice cream generally goes from 10% to 16% in weight. Most premium ice creams use 14% milk fat. A higher fat content leads better, richer taste and a creamier texture. Ice cream manufacturers don’t go higher than 16% because it would highly cost and get high in calories.
  • Frozen desserts that have not gone through the hardening process can not be called ice cream. E.g., Sorbet, frozen yoghurt
  • Ice cream can be labelled as Reduced Fat, Light, Low-fat, and Non-fat when the fat content is less than 25%, less than 50%, less than 3 grams of fat per serving and less than 0.5 grams of fat per serving respectively to the reference ice cream.
  • Ice cream can be labelled as Custard or French when the egg yolk content is at least 1.4% of the weight.

Health Benefits of Ice Cream

# Ice cream has a lot of vitamins

Every ice cream contains a composition of vitamin A, B1 (Thiamine), B2 (Riboflavin), B3 (Niacin), B6, B12, C, D, E and K. These vitamins stimulate the immune system and promotes the functions of nerves and organs. Especially, vitamin K helps to prevent blood coagulation.

# Ice cream is a great source of energy

Ice cream contains a huge amount of fats, proteins and carbohydrates. Therefore, it can give a lot of energy. Due to the sugar content, ice cream can be used as an instant energy source also. Apart from that, this protein content may boost muscle recovery also.

# Ice cream contains essential minerals

Ice cream has a lot of antioxidants, phosphorus and calcium. In fact, 99% of human bones and teeth are made of calcium and our body is required to take its calcium intake through food. So, ice cream helps to build strong and healthy bones.

The body required phosphorus to absorb calcium. Apart from that it prevents kidney stones, maintains the health of joints and prevents the chances of premenstrual syndrome (PMS) also.

This mineral concentration is also dependent on the ice cream flavour. Because, vanilla beans have antioxidants, calcium, manganese, magnesium, potassium, zinc and iron. Cocoa is loaded with antioxidants, flavonoids, oleic acid and phytochemicals. Flavonoids protect your heart, oleic acid lower cholesterol level and phytochemicals fight off free radicals ( Free radicals are oxygen cont).

# Ice cream stimulates well-being

Ice cream helps the human body to release stress. It contains L-Tryptophan which produces the happiness hormone serotonin. Therefore, it improves mental health, prevents mood swings and uplifts mood.

Medical officers recommend keeping an ice cream tub in hand for people who struggle with seasonal affective disorder during cold weather.

# Ice cream reduces the chances of cancer

It is clinically proven that calcium deficiency would increase the risk of colon, colorectal and breast cancers. Therefore, the calcium in the ice cream reduces the development of polyps and the risk of these cancer developments.

# Ice cream improves your metabolism

Calcium inside the ice cream improves metabolism and reduces the deposition of body fat. Further, eating a moderate amount of cold/ frozen foods may tend to lose weight, because the human body acquires energy from fat layers to cool down the food before digestion.

# Ice cream stimulates the brain functions

Research has proved that eating ice cream in the morning would give a brain boost. Moreover, ice cream tends to increase the body’s dopamine levels and make the body more awake and alert. Further, ice cream promotes the brain and prevents the chances of insomnia.

# Ice cream increases the human fertility

It is proved that consuming high-fat dairy products would reduce ovulation issues by 27%. Therefore, it would increase fertility also.

# Ice cream boosts human libido

Phosphorus in ice cream helps to keep the body’s testosterone level high. Therefore, it would increase sexual arousal also.

Risks of consuming too much ice cream

  • Contamination of bacteria, parasites, toxins and viruses in ice cream during manufacturing, freight, point of sale and consumption can cause foodborne diseases. Ice cream-related foodborne outbreaks have taken place multiple times in history since the invention of ice cream.
  • Ice cream is loaded with fat and calories. Therefore, consumption of an excessive amount of ice cream may cause risks of belly fat deposition and obesity.
  • Ice cream contains a relatively high amount of triglycerides and cholesterol. Therefore, eating excessive ice cream may be prone to high blood pressure due to the fatty deposition in arteries and the risk of contracting cardiovascular diseases (CVD).
  • According to research published in the American Journal of Clinical Nutrition, ice cream alters the reward centre of the brain and sends signals to eat more and more. That means there is a possibility to get addicted to ice cream.
  • Due to the high lactose content, consumption of too much ice cream would cause digestive problems such as bloating and flatulence in people who suffered from lactose-intolerant.
  • Contamination of unhealthy additives may cause serious long-term health issues.
    • Researchers have found that Trehalose, an artificial sweetener has the potential to increase the infections of Clostridium Difficile in our guts.
    • An Italian founding has revealed that aspartame, a most common artificial sweetener has the potential to cause lymphomas, leukaemia and tumours in rats.
    • Mouse studies have proved that two commonly used dietary emulsifiers, Carboxymethylcellulose (CMC) and Polysorbate 80 (P80) have the potential to cause inflammatory bowel diseases, weight gain and other metabolic syndromes.
  • Ice cream lowers carbohydrate absorption in the bloodstream. That strains the pancreas and rises the risk of pancreatic dysfunction.

Nutritional information of ice cream

Ice Cream Nutrition Label - Ingredients of Ice Cream
Ice Cream Nutrition Label

The nutrition table of the most common varieties of vanilla ice cream is shown below. These are averaged values and these can be changed slightly according to the manufacturer and the flavour.

Per ½ cup (65grams)

RegularPremiumLow-FatNo Added Sugar
Total Fat7g13g2.5g5g
Total Carbohydrates17g20g17g15g

65 grams of ice cream serving provides 6% to 10% of the daily value (DV) of Calcium and Phosphorous for an average man.

How to keep an ice cream tub without downgrading its original quality?

  • Check the temperature of the grocer’s freezer case. It should not exceed -20 Fahrenheit (-28.8 Celsius). If the freezer is kept at a proper temperature, ice cream should be thoroughly frozen and remain hard. If the product is soft, don’t buy it.
  • Choose the nearest grocery shop to your home to buy ice cream. Because keeping ice cream in a warm car for a long time would downgrade its original product quality.
  • Insulate ice cream products with other groceries during the ride to your home.
  • At home, ice cream should store at the very back of the freezer at a temperature between -5 Fahrenheit (-20.5 Celsius) to 0 Fahrenheit (-17.7 Celsius).
  • Ice cream should not be left out of the freezer unnecessarily. Softening and freezing repeatedly would eventually convert small ice crystals of the ice cream into large, unpalatable lumps.
  • Always keep the ice cream container lid tightly closed to reduce the formation of large ice crystals.
  • Don’t store ice cream alongside the uncovered food because its odours may penetrate the ice cream lid and change its flavour.
  • The ideal serving temperature of ice cream is 6 Fahrenheit (-14.4 Celsius) to 10 Fahrenheit (-12.2 Celsius).

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