Icecream

Ice cream is a frozen dairy dessert made from milk and cream, sweetened and flavored, and churned during freezing to introduce air. Traditional recipes rely on dairy fat and solids, but modern versions also use plant-based milks and emulsifiers. Variants include gelato, sorbet, and sherbet.

The concept has ancient roots in East Asia and the Middle East, where mixtures of ice and dairy were flavored with fruit and spices. By the 16th–18th centuries ice creams appeared in Europe and the Americas, popularized by cooks and book recipes. Hand-cranked churns in the 19th century enabled home production; electric freezers later supported mass production.

A typical ice cream base is pasteurized and homogenized, then aged before freezing. It contains dairy ingredients, sugar, and flavorings; egg yolks are used in custard-style ice creams. Air is whipped in during freezing (overrun), yielding light texture. Stabilizers and emulsifiers are often added to improve scoopability and shelf life.

Varieties include gelato (tends to be denser with less air), sorbet (water-based, dairy-free), sherbet (low dairy), and frozen yogurt. Serving styles include cones, cups, sundaes, or sandwiches. Flavors range from vanilla and chocolate to fruit purees and complex desserts.

Nutrition varies by recipe; ice cream generally contains fat, sugar, and protein, and can be high in calories. It may contain allergens such as dairy and eggs. Regulatory definitions differ by country, with standards governing minimum fat and solids in some jurisdictions.