Welcome to the DSFT Online Ice CreamGelatoand Sorbet Mix Calculator
The purpose of this calculator is to help you convert an ice-creamgelatoor sorbet formula into a practical recipebased on the ingredients you intend to use and the required mass or volume of mix.
From formula to ingredients
A formulation is typically expressed in terms of target percentages of key components such as fatmilk solids-not-fat (MSNF)sugarsstabilisers (stabilizers in the US)and emulsifiers. These components can be supplied by a wide range of ingredients. For example:
Fat may be supplied by whole milkcreambutteror combinations of these.
MSNF can come from whole milkskim milkskim milk powdercreamor concentrated dairy ingredients such as condensed milk.
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Sugars may be supplied by sucroseglucose syrupsor other sweeteners.
Many ingredients contribute more than one component (for examplecream supplies fatMSNFand lactose).
Using the calculatoryou can select from a range of available ingredients and determine the precise quantities required to meet your formulation or specification. Additional ingredients can be added on request.
Balanced mix calculations
Once the recipe is definedthe mix is processed into ice creamgelatoor sorbet for distribution and sale. In the UK and North Americaformulations are usually defined as percentages of fatMSNFsugarstabilisersand emulsifiers. Because several different ingredients can supply the same component (particularly MSNF)ingredient selection is normally based on both quality and costafter which the calculator determines the required quantities.
Before finalising a mixtechnologists should ensure that it is balanced. Mix balance is explained in more detail in the accompanying ice-cream articlebut as an example:
An ice-cream mix containing 8% fat should be balanced with respect to sugar and MSNF.
If this mix is produced using a vertical freezera sugar concentration of around 13% is typical.
Assuming 1.25% stabiliser/emulsifierthe required MSNF would be approximately 11.1%.
Ice-cream mixes produced solely from cow or goat milkwithout a concentrated source of MSNF (such as skim milk powder)cannot usually be balanced for MSNF in the conventional commercial sense.
Using the calculator effectively
The calculator is designed to be straightforward, but a help facility is providedalong with a more detailed user guide containing annotated screenshots. Users should always check the total solids values of the ingredients provided by the software.
In some calculations-for example when working with egg preparations-the output may be expressed as a weight adjusted to give 100% solids. If this adjustment is not requiredthe percentage solids of the ingredient (e.g. liquid egg) should be set to 100%.
Further background information on ice creamalong with links to related calculatorsis available in the main ice-cream article and its references. If you need to work with additional ingredientsyou can email me with the relevant fatMSNFand sugar compositionand these ingredients can usually be added.
Access and additional resources
Instructions for using the calculator are provided here. Once access has been grantedusers also receive access to a range of additional resourcesincluding:
A downloadable Excel spreadsheet for calculating the freezing-point depression of ice cream and gelato mixes
Ice cream and gelato mix specifications
Other subscriber-only calculators and reference tools
Recent resources include:
A spreadsheet for determining ingredient quantitiessweetnessand hardness indicators for ice cream and gelato using whole milkcream or butterskim milk powderegg yolkinulinchocolatealcoholic drinksglucose solidsnut pastesfruit pureesand salt.
An extended spreadsheet that also includes polyols (three different polyols supported). This version automatically accounts for the hardening effect of fat in nut pastes.
A calculator that plots the freezing-point-depression curve of ice creamgelatoand sorbet mixes (a fully functional online version of the "Package 1" spreadsheet).
A calculator for estimating the effects of temperature and storage time on ice-crystal growth in ice cream.
A calculator for estimating approximate titratable acidity and pH values for ice-cream mixes containing 7-13% MSNF.
Two calculators for predicting cream density as a function of fat content.
The first two spreadsheetswhile available onlinecan also be supplied as Excel files on request. More information on the resources available to subscription users can be found here.
Access terms
Use of the calculator normally requires a subscription. Please see here for more details. Howeveryou may access the calculator free of charge for 24 hours without registration. During this periodcalculations cannot be saved and stored results are not available. Access to the other resources requires an active subscription.
Start Free 24-Hour Trial. Registration is not required.
How to cite this article
MullanW.M.A. (2025) [On-line] Available from: Accessed: