Ice Cream Calc

High protein

by pharmacistae

Other
Shared Aug 10, 2026
66
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Recipe Information

Ingredients (14)

Ingredient Weight %
Heavy Cream 100 g 21.2
Egg yolk 10 g 2.1
Allulose 2 g 0.4
Agar 0 g 0.1
Acacia fiber 2 g 0.4
Vanilla extract 10 g 2.1
Konjac gum 3 g 0.6
Carboxymethyl Cellulose 1 g 0.2
Guar gum 1 g 0.2
Sugar 30 g 6.3
Invert sugar 3 g 0.6
Brown butter 10 g 2.1
Whey Protein Powder 200 g 42.3
Milk 100 g 21.2
Total mix 473 g 100.0
Recipe Analysis
Sweetness (POD)
80.12
Freezing Point
-6.1°C, 21.0°F
Serving Temp
-27.4°C, -17.4°F
Gelato Temp
-22.1°C, -7.7°F
Extraction Temp
-10.0°C, 14.0°F
Mix Volume
0.39 L
Ice Cream Volume
0.48 L
Creaminess
68
Coldness
45
Body
100

Ice Cream Base

Milk fat 12.09
10.00 – 15.00
Total fat 12.65
10.00 – 20.00
Milk solids 52.42
16.00 – 22.00
↑ Above
Total solids 63.68
39.00 – 45.00
↑ Above
Water 35.58
55.00 – 61.00
↓ Below
Serving temp -27.43
-17.00 – -14.00
↓ Below
POD 80.12
165.00 – 185.00
↓ Below
Stabilizers/Water 3.28
0.20 – 0.35
↑ Above
Emulsifiers 0.15
0.30 – 0.50
↓ Below
Lactose concentration 9.14
0.00 – 10.00
Nutrition (per 100 g)
Energy 311 kcal / 1301 kJ
Fat 13.0 g
of which saturates 8.2 g
Carbohydrates 12.0 g
of which sugars 10.0 g
Protein 35.0 g
Salt 0.26 g
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