Category: Dairy & Eggs
🤔 What Is Ice Cream?
Ice cream is a popular frozen dessert made from dairy products like milk and cream, combined with sweeteners, and flavorings. It is churned while being frozen to create a smooth, creamy texture, and is enjoyed globally in a vast array of flavors, from classic vanilla and chocolate to more elaborate combinations.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened Ice Cream | Freezer: -18°C (0°F or below) | 2-3 months |
| Opened Ice Cream | Freezer: -18°C (0°F or below) | 1-2 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- The container should be firm to the touch, not soft or sticky.
- Ensure the safety seal under the lid is intact.
- Check for any signs of ice crystals or freezer burn under the lid, if visible.
Appearance
The container should be free from any sticky residue, which can indicate it has thawed and been refrozen. The surface of the ice cream should be smooth.
Smell
It should smell like its intended flavor. A sour or off-smell is a clear sign of spoilage.
Texture
A container that feels soft or squeezed easily has likely been temperature-abused. It should be frozen solid.
Common Varieties / Types
Ice cream is classified by its ingredients and production method.
- Premium Ice Cream: Has a higher fat content (14-18%), less air incorporated (overrun), and uses higher-quality ingredients, resulting in a richer, denser product.
- Standard Ice Cream: Has a moderate fat content (10-12%) and more air, making it lighter and less expensive.
- Gelato: An Italian style of ice cream that is denser because it has less air whipped into it. It is made with more milk than cream, resulting in a lower fat content but an intensely flavorful result.
- Frozen Yogurt: A lower-fat alternative made with yogurt, offering a tangier flavor.
📅 Seasonal Buying Guide
Ice cream is not a seasonal product and is popular year-round, with peak sales occurring during the summer months.
❄ STORE FRESH: Storage Guide
- Primary Method: Freezer, in the back, for 1-3 months.
- Key Tip: Place plastic wrap on the surface to prevent ice crystals.
- Never store ice cream in the freezer door.
Storage Method Details
Freezer: Store ice cream in the main body of the freezer, not the door, where temperatures fluctuate. To prevent ice crystals (freezer burn) from forming, press a piece of plastic wrap directly onto the surface of the ice cream before replacing the lid.
Temperature Precision: For optimal texture, the freezer should be set to -18°C (0°F) or below. Temperature fluctuations are the primary cause of the formation of large, crunchy ice crystals that ruin the smooth texture of ice cream.
Ice cream’s quality is dependent on its structure of tiny ice crystals. When it partially thaws and refreezes (due to temperature fluctuations), these small crystals melt and then refreeze into larger, undesirable ones. Storing it cold and airtight minimizes this process.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: Less than 2 hours.
Understanding Food Safety Rules
The most important safety rule is to never refreeze ice cream that has completely melted. According to the FDA, once melted, it can become a breeding ground for bacteria like Listeria. If it has only softened slightly, it is safe to refreeze, but the texture will be compromised.
Reheating Methods
Ice cream is not reheated.
Date Labels Explained
The “Best By” date on ice cream is a quality indicator. If stored properly without thawing, it can be safe to eat after this date, but it will be more prone to developing freezer burn.
Allergen Information
- Contains: Milk. May also contain Eggs, Wheat, Soy, Peanuts, and Tree Nuts.
Allergen Handling & Prevention
Ice cream is a high-risk product for cross-contamination of allergens due to the huge variety of mix-ins used. It is essential to read the label carefully for “may contain” warnings if you have a food allergy.
⚠ Special Safety Considerations
Always use a clean scoop to serve ice cream to prevent the introduction of bacteria into the container.
Pasteurization Info
The FDA requires that all commercial ice cream mixes be made from pasteurized milk, cream, and eggs. This is a critical step to eliminate the risk of Salmonella and other harmful bacteria.
🧊 Freezing & Thawing Guide
Ice cream is a product that must be kept frozen. The concept of thawing only applies to tempering it slightly before serving.
Tempering Before Serving
To make hard, frozen ice cream easier to scoop, you can move it from the freezer to the refrigerator for 10-20 minutes before serving. This will soften it slightly without melting it.
Not Recommended
Do not thaw ice cream on the counter or in the microwave, as this will melt it unevenly and ruin its texture.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Sugar, Fat
- Good source of: Calcium
Ice Cream (Vanilla)
- Calories: 207 kcal
- Protein: 3.5g
- Fat: 11g
- Carbohydrates: 24g
- Fiber: 0.7g
Key Nutrients & Their Benefits
- Calcium: As a dairy product, ice cream is a source of calcium, which is important for bone health.
- Energy: The high sugar and fat content make ice cream a very dense source of calories and quick energy.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Ice cream has a notable environmental footprint due to its dairy and sugar ingredients, as well as the energy required for freezing and transportation. The sustainability of the product is highly dependent on the farming practices used to source its milk and cream.
Choosing brands that use milk from local, organic, or pasture-based dairy farms can support more sustainable agriculture.
🔄 Substitutions & Alternatives
There is a vast range of frozen dessert alternatives to traditional ice cream. These include gelato, sorbet (which is dairy-free), frozen yogurt, and numerous plant-based “nice creams” made from ingredients like bananas, coconut milk, or oat milk.
These alternatives cater to various dietary needs, including vegan and dairy-free diets.
🔪 Recommended Tools
A high-quality ice cream scoop, especially one that has been dipped in hot water, is the best tool for serving. An insulated container is great for transporting ice cream from the store to your freezer to prevent it from melting.
💡 Pro Tips
♻ Waste Reduction
If your ice cream has developed some ice crystals on top, you can often remove this top layer to find a smoother texture underneath. Use the slightly icy portion in a milkshake where the texture won’t be noticeable.
❓ FAQ
A: This is called freezer burn. It happens when the ice cream has partially melted and then refrozen, causing small ice crystals to merge into large, crunchy ones. Storing it in the back of the freezer and pressing plastic wrap on the surface helps prevent this.
A: Gelato is made with more milk and less cream than ice cream, and it is churned at a slower speed, incorporating less air. This results in a denser, smoother, and often more intensely flavored product with a lower fat content.
A: No. The FDA warns against refreezing fully melted ice cream. The milky, sugary liquid is a prime breeding ground for bacteria like Listeria, and refreezing it does not kill them.
A: Overrun refers to the amount of air that is incorporated into the ice cream during the churning process. Cheaper ice creams have a high overrun (up to 100%), making them light and airy, while premium ice creams have a low overrun, making them dense and rich.
A: This labeling is used for products that do not meet the legal definition of “ice cream,” which in the US requires a minimum of 10% milkfat. Frozen dairy desserts typically have a lower fat content.
A: Storing the tub inside a freezer-safe plastic bag can help insulate it slightly and prevent it from becoming rock-solid. A higher fat or sugar content also results in a softer freeze.
A: Yes. French vanilla ice cream is characterized by its yellow color and richer, more custard-like flavor, which comes from the inclusion of egg yolks in the base.
A: Yes, you can. The most common no-churn method involves whipping heavy cream and folding it into sweetened condensed milk. This mixture can be frozen directly to create a smooth, creamy ice cream.
A: A sticky exterior on a carton of ice cream is a sign that it has melted and leaked at some point in the supply chain. It’s best to choose a different container.
A: It is typically lower in fat, but it can often be just as high, or even higher, in sugar as regular ice cream. It’s always best to compare the nutrition labels.