Milk is the main ingredient in ice cream, providing it with its creamy texture and flavor.

Sucrose, also known as table sugar, is the most common type of sugar used in ice cream.

Calcium is naturally present in milk and is an important mineral for bone health.

Stabilizers help prevent the formation of large ice crystals, resulting in a smooth and creamy texture.

Vitamin D is often added to ice cream to improve its nutritional value and support bone health.

Milk fat, also known as butterfat, is the primary source of fat in ice cream.

Sherbet is a type of frozen dessert that typically has a lower fat content compared to regular ice cream.

Frozen yogurt typically contains live and active probiotics, which are beneficial bacteria that may support digestive health.

Sherbet is a type of frozen dessert made with a combination of milk, fruit, or fruit juice.

Sorbet is a frozen dessert made primarily with fruit or fruit juice, rather than milk.

Gelato typically has a higher proportion of milk solids compared to other types of frozen desserts.

Gelato is typically served at a slightly warmer temperature compared to ice cream, resulting in a denser and creamier texture.

Custard is a type of ice cream made with a combination of milk, cream, and eggs.

Frozen yogurt is a type of frozen dessert made primarily with yogurt.

Sorbet typically has a lower sugar content compared to other types of frozen desserts.