Scoop Science

Ice Cream Texture Calculator

Goldilocks zone for CREAMi

Ingredients

Heavy Cream (Double Cream)
PAC 4POD 0
ml
Whole Milk
PAC 5POD 0
ml
Table Sugar (Sucrose)
PAC 100POD 100
g
Cream Cheese
PAC 5POD 0
ml

Texture Prediction

🧊Too Hard
33
Soft Perfect (240-270)Hard

Will be difficult to process. Add softeners!

Recipe Analysis

PAC Score
33
Freezing Point Depression
POD Score
17
Sweetness Power
Water61.5%
Fat14.9%
Solids38.5%
Add 20-30g Allulose or 1 tbsp Glycerin to reach Ice Cream target
Texture targets assume -12°C serving; freeze pint 24h at -18°C before spinning.

Perfect Your Texture

Allulose is a game-changer for ice cream texture - it lowers freezing point without the sweetness or calories of sugar.

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Understanding Ice Cream Science

The CREAMi "Hump" Explained

Learn why high-water recipes form a dome during freezing and how PAC science helps you avoid it.

PAC Score

Measures how much an ingredient lowers the freezing point. Higher PAC = softer ice cream at freezer temp. CREAMi sweet spot: 240-270 at -12°C serving (freeze 24h at -18°C).

POD Score

Relative sweetness compared to table sugar (100). Allulose has PAC of 190 but POD of only 70, so it softens without being too sweet.

Scoopability

Combined metric predicting texture right from the freezer. Based on PAC relative to water content. Different categories have different "perfect" ranges.