Milk Fat: Increases richness of flavor. Make ice cream taste smooth

Nondairy Fats: Provides good structure a-nd texture. A-nd cost lower than milk fat.

Milk Solids-Not-Fat (MSNF): Milk solids-not-fat contain the lactose, caseins, whey proteins, a-nd minerals (ash content) of the product from which they were derived. They can improve the texture of ice cream. It may be a cheap source of total solids, especially whey powder.

Sugar: Improves the flavor a-nd texture of ice cream. Make ice cream sweet. It can also lowers freezing point.

Corn Syrup Solids: It costs lower than sugar. & it can increase stability of the ice cream.

Stabilizers: They can enhance smooth texture. Enhance shelf life of ice cream.

Egg Yolk Solids: Improve whipping ability. & impart custard flavor.

Emulsifiers: Including natural, plant-derived ingredients like guar gum, xantham gum, a-nd carageenan, are just another kind of emulsifier that manipulates ice cream texture. Promote fat destabilization, leading to dryness, smoothness, a-nd good melting properties.

Flavoring: Meet the needs of consumers.

Coloring: Improve the attractiveness of ice cream.