Eiscreme

Eiscreme is a frozen dairy dessert made from a base of milk or cream, sugar, and flavorings. The mixture is churned as it freezes to incorporate air, yielding a smooth, creamy texture and a characteristic melt.

Typical ingredients include milk, cream, sugar, and flavorings such as vanilla or chocolate. Many recipes use stabilizers and emulsifiers to improve texture and shelf life. Variants include custard-based ice creams with egg yolks, as well as non-dairy or vegan versions made from plant milks. In German-speaking regions, Eiscreme usually denotes the traditional dairy-based product, while broader terms like Speiseeis may be used for frozen desserts.

The production process generally involves heating and pasteurizing the base, aging it to develop structure, and then freezing with continuous agitation. The amount of air introduced, known as overrun, affects volume and texture. Fat content, sugar level, and stabilizers influence melting behavior and mouthfeel. After production, Eiscreme is stored at low temperatures, typically around −18 °C or colder, to maintain texture and prevent rapid melt.

Eiscreme comes in numerous flavors and formats, including standard scoops, tubs, and ice pops. In addition to traditional dairy variants, there are fruit sorbets and non-dairy frozen desserts that do not use milk fat. The category is widely produced and sold in commercial outlets and home kitchens, with regional styles and traditions influencing flavor preferences and presentation.

A brief history points to early frozen desserts in ancient cuisines, with modern ice creams developing in Europe during the early modern period. The rise of commercial refrigeration and chocolate, vanilla, and fruit flavors helped popularize Eiscreme globally, including German-speaking regions.