Ordinary (Hard) Ice Cream – Traditional recipe that is best known around the world. Made with no less than 10% milk fat, 12-16% of sweeteners, cream, sugar, eggs, and stabilizers, this type of ice cream was tried by almost everyone who ever consumed this perfect summertime treat. Countless toppings and flavors have ensured that this ice cream type will live forever.
French Ice Cream – Made with the base of custard that contains cream, milk, egg yolks or whole eggs. Popular not only in France, but also all around the world.
Reduced Fat Ice Cream –People who take care about their shape and diet can also enjoy their summer days with ice cream that uses low-fat ingredients which are clearly declared on label.
Light Ice Cream – Low fat ice cream that has only one different ingredient than regular recipe – its base uses 25% less milk fat.
Soft Ice Cream – Made from similar ingredients as regular ice cream, but one step of the production is different. Freezing process is done at higher temperatures in a machine that keeps the mixture smooth, creamy and soft.
No Sugar Added Ice Cream – Made by using only artificial sweeteners or natural sugar substitutes.
Lactose-free Ice Cream – Ice creams that have no detectable lactose are perfect for people who cannot digest this enzyme.
Gluten-Free Ice Cream – Same as with lactose, several brands of ice cream are targeted for people who have problems digesting gluten.
Organic Ice Cream – Produced solely from natural ingredients.
Cones – Edible hollow cone in which ice cream is poured. After the invention of ice cream cones in 1904, this type of ice cream became absolute most favorite of them all.
Sticks (bars) – Industrially made ice cream, which are frozen and solidified with small wooden sticks protruding from their bodies. Very popular across the entire world.
Cakes – Frozen cakes that incorporate ice cream fully or sometimes only partly.
Buckets – Industrial ice cream that is poured directly into plastic bucket, with sizes ranging from very small to large (family sized) ones.
Sundae – One of the most popular ice cream based deserts. It consists of the tall glass, few scoops of ice creams and many additional syrups and toppings.
Floats – Liquid desert that uses carbonated bubbles to ensure that one scoop of ice cream floats on the top of the glass.
Frozen Custard – At least 10%R milk fat ant 1.5% egg yolk, with very small amount of air present in the final mix.
Frozen Yogurt – Low fat and fat-free frozen treat.
Dondurma – Traditional Turkish ice cream made from salep and mastic resin.
Gelato – Popular Italian frozen desert.
Sherbet – Ice cream variation which uses only 1-2% milk fat and is very sweet.
Snow cones – Frozen balls of flavored ice, crushed so that it remains in preferred shape.
Frozen Soufflé – Cold desert that whose base (usually frozen custard) has been enhanced with whipped cream and a Soufflé dish. All is frozen and decorated with various toppings (chocolate, fruits).
Frozen Yogurt – desert made of low fat or non-fat yogurt, sweeteners, gelatin, corn syrup, flavoring and in some cases coloring.