Ice Cream Calc

Avocado ao Leite

by Sidney Bianco

Other
Shared Sep 04, 2026
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Recipe Information

Ingredients (8)

Ingredient Weight %
Buffalo cream 45% fat 77 g 12.7
Milk 242 g 39.8
Sugar 73 g 12.0
Neutro 3 g 0.5
Skim milk powder 31 g 5.1
Avocado 150 g 24.7
Dextrose 32 g 5.3
Glucose syrup 40 DE 0 g 0.0
Total mix 608 g 100.0
Recipe Analysis
Sweetness (POD)
167.12
Freezing Point
-3.1°C, 26.4°F
Serving Temp
-15.2°C, 4.7°F
Gelato Temp
-12.0°C, 10.4°F
Extraction Temp
-7.8°C, 17.9°F
Mix Volume
0.55 L
Ice Cream Volume
0.69 L
Creaminess
42
Coldness
50
Body
56

Gelato Base

Milk fat 6.94
5.00 – 9.00
Total fat 10.56
5.00 – 12.00
Milk solids 16.00
16.00 – 22.00
Total solids 40.00
35.00 – 40.00
Water 60.00
60.00 – 65.00
Serving temp gelato -12.00
-13.00 – -11.00
POD 167.12
165.00 – 185.00
Stabilizers/Water 0.33
0.20 – 0.35
Emulsifiers 0.30
0.30 – 0.50
Lactose concentration 7.59
0.00 – 10.00
Nutrition (per 100 g)
Energy 203 kcal / 849 kJ
Fat 11.0 g
of which saturates 4.9 g
Carbohydrates 22.0 g
of which sugars 22.0 g
Protein 3.8 g
Salt 0.01 g
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