Dairy
Dairy Base
Dairy ice cream bases define structure by custard vs Philadelphia (no egg), fat level, and overrun—classic ice cream, French custard, gelato, frozen custard, soft serve, premium high-fat, and light styles. Base choice controls chew, melt, and flavour release. Custard bases taste richer and freeze smoother; Philadelphia is faster and cleaner. Soft serve and light formulas trade fat for air and stabilisers. Keep frozen hard; temper slightly for scooping.
Track this ingredient
Explore further
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.92 g
- Saturated Fat 6.32 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.99 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 28.5 mg
- Sodium 81 mg
- Salt 0.19 g
- Total Carbohydrate 5.14 g
- Dietary Fibre 0 g
- Total Sugars 4.73 g
- Complex / starch 0 g
- Protein 8.07 g
- Water 73.6 g
- Energy 148 kcal
- Water 73.6 g
- Carbohydrates 5.14 g
- Sugars 4.73 g
- Protein 8.07 g
- Fat 9.92 g
- Saturated Fat 6.32 g
- Monounsaturated Fat 2.99 g
- Polyunsaturated Fat 0.29 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 29.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 494 mg
- Major Minerals 493 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 28.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.4 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Dairy Base of Ice Cream: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
European frozen creams diverged into custard and cream styles.
Industrial ice cream standardised bases and overrun.
Premium high-fat and light ice creams split the market.
Gelato and frozen custard styles globalised beside supermarket tubs.