Description

Ice cream calculator is a free Windows software for ice cream, gelato, sorbet balancing and recipe creation. It calculates useful data for ice cream making and recipe development. The database currently have 116 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.
For a progress report and latest news please check the History page!

Calculate
Calculates ratios and information for ice cream mixes
Calculate
Calculates all the important ratios and metrics for ice cream mixes. Calculates freezing point, serving temperature and freezing curves.
Database
Online and local ingredient and recipe database
Database
Online database with ingredients and recipes. Local fully editable database. Full access to the USDA food database.
Recipes
Create and manage all your ice cream recipes
Recipes
Save your recipes on file or online. Ingredients are automatically updated. Add instructions and add-ins. Print your recipe and recipe data.
Balance
Perform ice cream balancing
Balance
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.
Cost
Calculate cost.
Cost
Calculate the ingredient cost for recipes.
Share
Share your ingredients and recipes with other users.
Share
Share your ingredients and recipes with other users.
Customize
Customize tables, charts and data.
Customize
Customize tables, charts and data to meet your specific needs.
Free
Ice Cream Calculator is free.
Free
Ice Cream Calculator is totally free even for commercial use. No advertisements, No hidden costs.
Support
Free email support
Support
Just send and email with your questions. Manual and tutorials are also available.
Import
Import ingredients from Excel.
Import
Bulk import of ingredients from Excel or other spreadsheets.
Translation
Can be translated to any language
Translation
Can be translated to any language

80 thoughts on “Start”

  1. 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 icecreamcalc@gmail.com 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.

      2. 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.

      3. 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.

      4. 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.

        1. It’s already added. Check the latest version and the Grid button to customize the table.
          I can’t guarantee that all ingredients are updated yet with protein though.

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