🍨 Ice cream (scoop)
A scoop of ice cream is a frozen dessert of milk and cream sweetened with sugar and flavoured, churned while freezing so it stays smooth and soft. It is cold, creamy and melts on the tongue. It is served on its own in a cup or cone, or alongside cakes, fruit and warm desserts.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml whole milk
- 250 ml cream
- 130 g sugar
- 1 tsp vanilla extract or other natural flavouring
- A pinch of salt
Method
- Warm the milk with the sugar and salt, stirring until the sugar dissolves.
- Take off the heat, stir in the cream and vanilla, and chill the mixture thoroughly.
- Churn in an ice-cream maker until thick, about 20–30 minutes.
- Transfer to a container and freeze for 2–3 hours until scoopable.
How to make it lighter
- Stick to one scoop of about 70 g and serve it in a small cup.
- Top with fresh berries instead of sauces or sprinkles.
- Swap part of the cream for milk in homemade ice cream for a lighter texture.
History
Iced and frozen sweets have a long history, but cream ices spread in Europe from the 17th century and became widely affordable in the 19th century with ice harvesting and hand-cranked freezers. Today ice cream is eaten all over the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Ice cream (scoop) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →