31 March 2025

Ice Cream vs. Frozen Dessert: What’s the Difference?

Ice cream plant & Frozen dessert plant by Goma

When you’re at the grocery store, you might have noticed some products labelled as "Ice Cream" while others are called "Frozen Dessert." At first glance, they seem the same, cold, creamy, and delicious! But did you know there’s a significant difference between them?

The key distinction lies in ingredients, composition, and regulations that define their classification. If you're in the food industry, understanding these differences is crucial when choosing the right processing equipment to ensure top-quality production, whether it's for your Ice Cream Plant or a vegan milk process plant.

Let’s break it down!

The Ingredient Base: Dairy vs. Vegetable Fat

Ice Cream: Made using dairy fat (milk, cream, or butterfat), giving it a rich, creamy texture and a natural dairy taste.
Frozen Dessert: Uses vegetable oils (palm oil, coconut oil, or hydrogenated fats) instead of dairy, making it a non-dairy alternative that’s often more cost-effective.

Regulations & Legal Classification

In India, the FSSAI (Food Safety and Standards Authority of India) mandates that ice cream must contain at least 10% dairy fat. If vegetable fat is used, the product must be labelled as a "Frozen Dessert."

In the U.S., the FDA requires ice cream to contain at least 10% milk fat and regulate overrun (air content) for a consistent texture.

Texture & Creaminess

Ice Cream is naturally smooth and rich due to the emulsification of dairy fat.

Frozen Desserts may feel slightly icy or less creamy, but with the right processing techniques, they can achieve a similar mouthfeel.

Health & Nutrition

Ice Cream contains natural milk proteins and essential nutrients.

Frozen Desserts have lower dairy content but may include hydrogenated fats, which need to be consumed in moderation.

Price & Market Demand

Frozen Desserts are cheaper to produce, making them attractive for mass production.

Ice Cream, being dairy-based, is often perceived as a premium product and is priced accordingly.

How Goma Powers Ice Cream & Frozen Dessert Production

For manufacturers, choosing the right equipment is crucial to delivering consistent quality, efficiency, and cost savings. Goma’s advanced processing technology ensures seamless production for both ice cream and frozen desserts with:

Mixing & Blending Systems – Ensure uniform texture and flavor distribution.

Pasteurization & Homogenization Equipment – Essential for enhanced shelf life & smooth texture.

Continuous Freezers – Maintain precise temperature control for the perfect consistency.

Cup & Cone Filling Machines – For high-speed, hygienic packaging.

Which One Should You Choose?

For consumers, the choice depends on taste, dietary preferences, and budget. For manufacturers, success comes down to processing efficiency and market demand.

Want to take your ice cream or frozen dessert production to the next level? Goma offers state-of-the-art equipment designed for high efficiency, superior quality, and regulatory compliance. Whether you’re looking for ice cream process plant solutions or advanced High Pressure Homogeniser technology, we have the tools to support your business.