Ice cream calculator is a free Windows software for ice cream and gelato balancing and recipe creation. It calculates useful data for ice cream making and recipe development. The database currently have 100+ ingredients. This is purely a hobby project! If you use it I’d love to hear what you think and also any suggestions for improvements, new features, bugs etc. For more science background I refer you to the references in the documentation.

Calculates ratios and information for ice cream mixes
Calculates all the important ratios and metrics for ice cream mixes. Calculates freezing point, serving temperature and freezing curves.
Online and local ingredient and recipe database
Online database with ingredients and recipes. Users can share ingredients and recipes. Full access to the USDA food database.
Create and manage all your ice cream recipes
Save your recipes on file or online. Ingredients are automatically updated. Add instructions and add-ins. Print your recipe and recipe data.
Perform ice cream balancing
Flexible tool to balance your ice cream recipe against target ratios.
Nutrition Labels
Create nutrition labels and ingredient lists.
Nutrition Labels
Create nutrition labels and ingredient lists. Allergy information. Use local editor or HTML.
Calculate cost.
Calculate the ingredient cost for recipes.
Share your ingredients and recipes with other users.
Share your ingredients and recipes with other users.
Customize tables, charts and data.
Customize tables, charts and data to meet your specific needs.
Ice Cream Calculator is free.
Ice Cream Calculator is totally free even for commercial use. No advertisements, No hidden costs.
Free email support
Just send and email with your questions. Manual and tutorials are also available.
Import ingredients from Excel.
Bulk import of ingredients from Excel or other spreadsheets.

71 thoughts on “Start”

    1. I use linux, and the program works almost flawlessly using wine. I have some issues in printing, but the quick print feature works fine. I`m not sure if sharing and database updateing via internet works though…
      Now, wine can be installed on according to this site. But in Catalina only 64bit apps work… Is the icecreamcalc 64bit?

  1. You’ve done a great job with this calculator. I have a feature request and that’s having the ability to have a column for a 1000 gram recipe derived from the W%.

    I own quite a few ice cream books and find the ones that list their recipes in 1000 g quantities work well with the size of my ice cream makers.

    Again, great job. Much appreciated.


  2. I’m running David Lebovitz’s Peanut Butter recipe through your calc and notice that the PAC for 180 g of peanut butter is -128.07. Is that right, can you have a negative PAC?

    1. The software handles the hardening effects of fats from nuts and chocolate by modifying the PAC.
      This is not strictly correct but it gives a way to handle the hardening of these fats.
      I use the same method as the book “il gelato senza segreti” by Angelo Corvitto

      1. Hello,
        first of all thank you for great program.
        I am also using a book from Angelo Corvito but “The secrets of ice cream”.

        With last update you change a calculation of PAC. (vegtable fat)
        But now, when I make calculation for hardening, with hazelnut paste there is no difference with or without a paste.
        Former version, I think work much better even it was not fully correct.

        1. Hello,
          I understand your concern.
          The idea is to develop a specific hardening value instead that takes these fats into account.
          And as a step towards this and to clean up the system I decided to remove the negative PAC values.
          The thing is that the freezing curve is mainly based on PACse so using modified PAC values will not actually show you the correct freezing points.
          It makes more scientific sense not to manipulate the PAC value.
          You can however, at the moment until this hardening value is developed, continue to use negative or modified PAC values.
          Just make copies of the ingredients and modify the PAC values.
          The PAC for Hazelnut paste was -91.
          Here is a list of the old value
          Name PAC POD
          Nutella 7 55
          Pine nut paste -87 0
          Hazelnut paste -91 0
          Almond paste -91 0
          Walnut paste -84 0
          Pistachio paste -70 0
          Nougat paste 0 40
          Peanut paste -70 0
          Cacao powder 21 -42 -50
          Cacao powder 11 -20 0
          Chocolate 70% -50 30
          Chocolate 65% -46 35
          Chocolate 60% -34 40
          Chocolate 55% -23 45
          Milk chocolate 40 4 35

          1. Hi Patrick,
            I cannot use your software as I have a Mac, but from what I get it’s really well thought out.
            I have a comment about vegetable fats, Corvitto’s negative PAC approach (some people recoil in horror at the thought) and the consequent ‘corrections’ which may be implemented in various ways.
            I know that what people care is a balancing sheet and that the end results may not differ, but I find it difficult to justify, from a scientific point of view, that vegetable fats are the cause of hardening. If you think that most vegetable fats are mono- or polyunsaturated, you’ll realise that this does not make any sense, as those oils have low or very low melting points.
            I know that a fat with low melting point will have a deleterious impact on partial coalescence, and the ice cream structure will generally be worse at stabilising air, but the problem with nut butters is in my opinion not the fats, but their starches and fibres (take cocoa for example, one of the worst case scenarios as it comes with saturated fats AND insoluble fibers). And those solids are way more difficult to account for, as each will have its own behaviour.

            This is the beauty of perfecting vegan ice cream, one of the reasons why I love studying and working on it.

          2. Hi,
            Yes negative PAC is not the best way in my opinion.
            I used negative PAC before because this is a work in progress and you have to start somewhere.
            Corvitto works heavily on PAC and suggests different ranges of PAC for different temperatures
            This is based on his long experience and experimentation.
            What he doesn’t do in his book is calculate freezing curves and when you start doing this you realize that negative PAC to adjust for hardness is not the most elegant solution.
            What we need is a freezing point calculation and a hardness calculation.
            Calculating hardness in ice cream is difficult and there are not a lot of research on this.
            So, what you say about nut ingredients is interesting and in that regard it makes more sense to use a general hardening factor instead of manipulating PAC.
            So, using a general hardening factor as I do today makes more sense and the HF does not have to be related to the fats at all.
            But since the numbers Corvitto has experimentally calculated are the only ones available I use those numbers until I can find a better way.

  3. In fact, Corvitto initially recommends has a 1,8x HF for ‘pure cocoa’ and a 0,9x HF for cocoa fats which may have some sort of value. Then he moves towards a general 1,4x factor which is where science starts to recoil. It’s a shame I cannot look at your software, I am sure it is really good!

    1. Hey, usually you can run Windows OS on a Mac and then you can use the software.
      With Boot Camp, you can install and use Windows. Boot Camp Assistant helps you set up a Windows partition on your Mac computer’s hard disk and then start the installation of your Windows software.

  4. HI, congratulations. I am writing to you from Italy. I find the software well done and above all a free resource difficult to find. I wanted to ask have you ever thought about calculating lactose? And if you plan to dedicate the balancing of the sorbets too?

    1. Hi Emanuele,
      Lactose is calculated from MSNF, you can add it to the chart by pressing the Chart button and add it.
      You can not specify the lactose amount in the ingredients but it is calculated from the MSNF.
      I’d love to be able to balance sorbets as well.
      Please send me an email to and you can explain more what is needed.

      1. Just a thought. I noticed that when I am working with the software you can only use on category at a time even if you have three different recipes open. It would be nice if for each recipe open you can categorize it with the charts. Gelato and Ice cream while the two recipes are open. Thank you Great job.

        1. Hello Gino,
          Just added this feature in the next update. You will be able to save a profile in each recipe.
          This profile saves the chart, panels and some other stuff in the recipe.
          So, when switching tabs or opening a recipe the saved profile will be applied to the charts and panels.
          It also save the %FW used for serving temp estimations (as you might have different settings here for ice cream and gelato)

    2. Hi I created my own formula for sherbets using the customized by right clicking on the chart and selected custom and then I used the categories for a good balance for sherbets. Sorbets is already there.

  5. In the database, dextrose is set to 92% sugar, with a PAC of 174.8 and a POD of 64.4
    Goff and Hartel have a sugar-supplied percentage of 40%, a PAC of 190, and a POD of 74. Who am I to believe?

    1. I’m not sure where you get 40% from I just checked my copy and on page 42 in table 3.2 he clearly writes 92%.
      EDIT: Ahhh… you are looking at table 3.4? there he has a column with 40% for dextrose, but this is “Percent of sugar on a sweetness basis generally acceptable from a quality viewpoint”.
      So it is approx how much you can add to a recipe it has nothing to do with solids,water content.
      Anyway dextrose is a sugar so pure dextrose is 100% sugar. But when you buy it there is usually some water that is why we use the 92%.
      Pure dextrose has a PAC/POD of 190/70 and 190*0.92 = 174.8 and 70*0.92=64.4.

      Pure Dextrose(d-glucose monohydrate powder) has a molecular weight of 180 and sucrose has a molecular weight of 342. So, 342/180=1.9 that is why the PAC is 190.

      POD or relative sweetness is more complicated. There is no science method to measure relative sweetness it is subjective. Relative sweetness for dextrose I have seen reported between 65-80 percent of sucrose. So I have assumed 70 for pure dextrose which is the most common number I have seen.

      The PAC I am quite sure is correct the POD might be something else, I will check around and compare and maybe it will get changed.
      It’s hard to find accurate, consistent and reliable data for PAC/POD for all ingredients so thanks for pointing things out.

  6. Thanks for the clarification. I was looking at a sugar table Ruben at IceCreamScience had put on one of his blogs. Appreciate the detailed explanation.

    1. Yes, he also clearly states that the values are for pure dextrose.
      I have actually emailed the company that makes the dextrose I use and we’ll see what they say.
      Most commercial dextrose is actually dextrose monohydrate and has crystallized water so the sugar content is usually around 91-92%.
      But I am checking this and if I get better information I will update the database.

  7. Since it’s a .NET app, is it possible to publish it as a web app running the .NET things on the server side? I have no windows nor macs.

  8. Patrick, is there a way to add the cost into the database. I see the column there but I cannot seem to figure out how to add the cost of products.

    Thank you so much

    1. If you edit an ingredient you can set the cost.
      You can not set the cost for the standard database ingredients you have to make your own copies of them first.
      Note! I did find a bug that when the ingredient type is “Dairy” this field was grayed down, I will fix this in the next update.
      (You can set the type to general and then back again: See this movie:

  9. Hi,
    I am new to ice making, but wouldn’t it be beneficial to have the PAC and especially POD per volume? Because currently the Balancing function is quite useless, because there is no reference volume.

    1. The whole system uses weights not volume. So the PAC and POD and everything else is referenced by weight.
      Volume is not an accurate measurement.
      There are good references in the documentation if you like to learn more about the science.
      You can also check my science articles and tutorials.

  10. I recently discovered this website and just wanted to say massive thanks. I finally deleted all my improvised excel sheets with calculations because this program has all the functions I always needed for homemade ice cream. I’m so delighted with it, thanks and good luck in the future.

  11. Your software is great. So many thanks. I am following a course on artisinal ice cream making and this really helps. We’re working on sorbets now and I love how I can adjust the tables to sorbet and the colums change. We are working with the Brix scale which I can calculate based on the sugar and other solids, but it would be helpful if I could read the Brix level somewhere. Maybe I missed a column since I am still learning.

    1. Nice that you like the software!
      Brix is just sugar weight %. So the Total Sugar % is the same as Brix.
      Or it is close enough anyway since the definition of Brix is actually the weight percentage of sucrose.

  12. Thank you for the software, it saves me a lot of times by calculating the mix manually!
    Is there a way to measure the percentage of glucose(not sucrose) in a solution? Would a refractometer do the work?

  13. Amazing work. You have come really far. The app is great
    Its making my life a lot easier when creating recipes

    As I said some months ago, when you get a stable/more permanent version, I can translate everything to Spanish, given the case you add support for multilanguage string variables, and that would make the app even better

  14. I really love the work you are doing for us, (hobby) gelato/ice cream makers. Just mentioned before, more attention to brix calculations would be nice, but otherwise we have to do it ourself. 😉
    For others: I am running IceCreamCalc in a Windows 10 Virtual Machine with VMWare. I especially installed it for IceCreamCalc (yeah, really!), because I didn’t want to switch machines everytime. My Macbook is my main device. Hope this helps and maybe you could put it in the FAQ as a suggestion. Will send a donation later! Hope others will do so to support you!

    1. Updated the FAQ with the VMWare tip, thanks.
      I do have a brix meter but haven’t used it yet.
      If you give me more info on what is needed in the software I can certainly look into that.


      1. You are fast! 😉

        I will do my best to find good information on BRIX!
        I forgot to say that it would be nice to be able to print the ingredients database too, if not to much work. I make screenshots now and take notes on that for translations and fat percentage for instance: cream: EU 35% and US 40%. I make it a new ingredient.

  15. Hi. A feature request that may or may not be planned for the future, but it would be really useful:
    – Setting value limits, or I should better say alerts. Example, I want to set that the maximum Total Fat % to be 10%, if my recipe goes beyond 10%, the program to tell me that I did, putting the numbers in red for example. Or the Lactose/Water to be less than 8.2%

    Something that should be somewhat simple to add I believe. Just turning the font or background red should be enough
    Thanks and great work as usual!

    1. Hi, Thanks for the suggestion.
      I will check for a good solution.

      I have added MIN/MAX values that can be set in the PANELS.
      If the value is outside the range the panel is red.
      If the value is inside the range the panel is green.
      If neither min or max is set the panel is yellow like before.

  16. Would it be possible to add polysorbate-80 to the ingredients database? It has significant effects on softness that I’m not sure how to account for.

    1. Polysorbate-80 is an emulsifier and you can just add it yourself to the database.
      How it affects softness I don’t know as I have never used it.
      I guess the most important is that it increases overrun and this will make the ice cream softer?
      There are currently no calculations taking overrun into account for the hardness or serving temp estimations.
      The only thing you can do is to add it to the database and set a very high negative HF value.

      Sorry I couldn’t help more.
      Maybe someone else reading this knows how to handle it or have any suggestions?

  17. I… I love this program so much. I was trying to do all of this myself in Xcel and searching the USDA database and importing info manually. Then I stumbled upon the link to this page, and… Wow. This is amazing work, and you instantly upped my ice cream game (which was not weak to begin with) about 1000%. My undying gratitude is yours, to be followed by a donation when I’m less broke. Thank you!! 🙂

  18. Now that I see that you are really into this program, and you seem to be having fun doing it, something that I can relate to be honest as I’m a programmer myself, I would like to show you an intelligent ice cream recipe maker that you may or may not know about
    Its the MyIceCreamLab app, that is on this site:

    What is cool about the app is that you can do the recipes backwards, that is by inputing the results and the ingredientes available, and then the program calculates the % of each ingredient in order to achieve those numbers

    Its a quite interesting approach and maybe you can do something similar in the future, to build recipes inputing the results wanted first. Also the UI is really intuitive

    Just a new idea to get inspired. Keep up with the good work!

    1. You can of course use the Balancing tool to do this already.
      I am working on a much more general balancing tool where you will be able to balance and create recipes using a larger set of parameters. You can for example reverse engineer a recipe using the nutrition data and ingredient list.

      1. You are absolutely right. I haven’t seen that system before. That is indeed a great feature for auto balancing recipes, at least for starting from there

        Changing the subject, I found 2 different issues that you may enlight me.
        – One is the PAC, that is calculated correctly, but the Serving Temp is at least 2 or 3 degrees off from every other program or even the recipes that say recipe for 13º or recipe for 18
        For example the recipes that are made for -18º, the program shows me serving temp as -20 or -21º. Same for those that say for example for -15º, the app says -17 or -18º. If I input the same recipe on another app, I get 15 and 18 with the same PAC

        – The other thing I found is the evaporation system. I just realized that on all my formulas there were some % off when I was watching some pro videos with recipes. I then compared with others apps, and then I saw that a 250g total sugars on a 1kg recipe, showed almost 27%, and after trying a few things I found that it was due to evaporation.
        The thing is that I believe that all original formulas are calculated directly from the original values. I have never seen anyone formulate the percentages having evaporation in mind, even when it happens most of the time. I could be wrong though

        If you could shed some light on this, I would appreciate it. As usual great work, I’m using the app a lot, its better than everyone other paid formula maker out there, so you really are outshining yourself and everyone else with this

        1. Ok, I recently posted about ice cream hardness here
          I calculate a freezing-curve that shows the amount of frozen water at a certain temperature.
          In the settings you have a HF factor that controls at which %FrozenWater the serving temp is estimated at.
          The default value is 75. So, the serving temp is the temperature when the ice cream has 75% frozen water.
          This value can be altered in the settings to fine-tune the serving temperature.
          For gelato I think you should use a value of 65-70 maybe.
          Most things in the calculator are quite simple but to calculate the hardness of the ice cream and the serving temp is not!
          I have researched this a lot and compared to the ice creams I make myself and I think the method I use work quite well, at least for ice cream.

          Another approach would be to use the PAC/Serving temp ranges from the Corvitto book. He lists serving temps and PAC-ranges.
          Maybe I should add this alternative for the Serving Temp estimation?
          But note that just using PAC is not a perfect way as PAC in itself does not tell you everything. This blog series explains this very well.
          The only thing I don’t agree with is the freezing curve formula.
          Gelatologist PAC1
          Gelatologist PAC2
          Gelatologist PAC3

          This is also an area where I plan on doing more research and I would really welcome comments on how well/bad the serving temp estimation is in the calculator.

          When making gelato or ice cream professionally using pasteurizers I don’t think you have any evaporation to consider.
          When making ice cream at home and cooking you mix on the stove you will have some evaporation depending on temp and time of course.
          This can be taken into account in my calculator. I have not seen this elsewhere except by Ruben and his ice cream science blog.
          It’s not really complicated, when water evaporates all other solids will get a higher concentration in the final mix.
          Just set the evaporation to 0 if you don’t want to use it.
          BUT evaporation is very useful when making sub-recipes that you save as ingredients. For example you boil strawberries and reduce them by cooking of water and then save that as a new ingredient strawberry puree.
          If you weigh the strawberries before and after cooking you know how much water has evaporated and the recipe will be much more accurate.

          If you like to discuss more you can maybe email me at instead of in this comments section.

          1. You are completely right about the PAC, is not a final number and its hard to calculate
            Those articles are quite interesting. I was just curious about why the serving temp was different what I usually see on other places (apps or recipes)
            Setting the HF to 70 seems to give values quite similar for gelatos to what I’ve seen
            I don’t know enough of this to actually make any remark, but maybe ice creams are different when it comes of hardness, compared to gelato. Maybe due to the reason that gelatos have a lot less fat percentage

            About the evaporation you are right. Usually proffesional pausterizers are closed machines, so the steam doesn’t leave the enclosure, so probably evaporation is not a thing. On home made ice cream we do it on an open pot, so some water is lost for sure and the result will change. Now I wonder if the formulation should still be made according to the original values or the evaporation should be taken into account. Well, even with a 5% evaporation, things do not change that much

            Thanks for all the clarification. You have taken into account in your program way more things that everyone else, thus making it more complex but more precise aswell, so its good. Thanks again

  19. Congrats Patrik for such a great work! And thank you for sharing your program and improving with followers.
    You deserve the best success.

    1. Hi,
      PAC and POD are not percentages of the weight so I don’t want to add those to the chart.
      I want the chart to be max 100%
      The idea is to add PAC and POD etc.. to the Panels below the chart.

  20. This job is at the top of the splendor and perfection, you have made it easy for the gelato makers. So we really have to thank you and immortalize your name and make it a badge of honor. Thank you from the bottom of my heart.
    It would be nice if everyone donated to the site even a small part of the money to develop this business.

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