Ice Cream Mix Solver
Back-calculated recipes from your ingredients & targets — FPD, overrun, cost & QC checks
Educational reference tool. Compositions, freezing-point and cost figures are indicative and assume standard ingredient specs. Validate against supplier CoA data and pilot batches. Verify product classification, vegetable-fat limits, egg-pasteurisation and allergen labelling with your local food authority (FSA/UK, local authority/EU) before production. No liability accepted.
1 · Type
2 · Volume
3 · Ingredients
4 · Targets
5 · Recipe
Step 2 · Volume, Overrun & Serving
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Step 3 · Select Ingredients
Primary Fat Source (auto-dosed to hit fat target)
Fat carrier
Cream 35% fat
Cream 40% fat
Cream 50% fat
Butter (unsalted, 82%)
Anhydrous Milk Fat (99.8%) AMF/butter → recombined mix; pair with water base
Liquid base (balance)
Whole Milk 3.5%
Skim Milk 0.1%
Water (RO)
MSNF Source (auto-dosed to hit MSNF target)
MSNF carrier
Skim Milk Powder
Whole Milk Powder (adds fat)
Whey Powder (lactose-rich)
Sweetener system
100% Sucrose
70% Sucrose + 30% DE42
50% Sucrose + 50% DE55
100% DE55 ↑ DE → ↑ FP depression (softer), masks off-notes
Optional Additions
Ingredient Prices (£/kg — indicative defaults, edit to your quotes)
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Step 4 · Composition Targets
Pre-set from type. Adjust to tune mouth-feel, firmness and cost. The solver hits these exactly.
← Back Solve Recipe →
Step 5 · Recipe & Analysis
← Adjust Print
Method: Mass-balance solver — one primary fat carrier + one MSNF carrier + balance liquid via a 2×2 simultaneous solution; the MSNF carrier's own fat (WMP) is carried into the fat balance. Freezing point by molal depression of sugars + lactose + salt (salt as ions, factor ≈1.9) with a milk-salts adjustment (Kf = 1.86 °C·kg/mol); % frozen via the freezing-curve ratio at serving temperature (after Goff & Hartel, Ice Cream , 7th ed.). Glucose-syrup average MW ≈ 18000/DE. Lactose tracked per source (SMP ≈52%, WMP ≈38%, whey ≈70%, dairy serum ≈54.5% of MSNF); sandiness flagged where lactose-weighted MSNF exceeds ~16.5% of the serum. Egg yolk ≈50% solids / 33% fat (non-milk fat — does not count toward a milk-fat label minimum). Prices and ingredient compositions are indicative defaults — confirm with supplier CoA and quotes. Educational use only; verify all regulatory requirements before production.