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The approximate compositions of commercial ice creams (taken from the book Ice Cream by Goff & Hartel)...
| Ice cream | Fat % | MSNF % | Sugars % | Stabilizers % | Total solids % |
|---|---|---|---|---|---|
| Nonfat ice cream | < 0.5 | 12-14 | 18-22 | 1.0 | 28-32 |
| Low-fat ice cream | 2-5 | 12-14 | 18-21 | 0.8 | 28-32 |
| Light ice cream | 5-7 | 11-12 | 18-20 | 0.5 | 30-35 |
| Gelato | 4-8 | 11-12 | 16-22 | 0.5 | 36-43 |
| Reduced fat ice cream | 7-9 | 10-12 | 18-19 | 0.4 | 32-36 |
| Standard ice cream | 10-12 | 9-10 | 14-17 | 0.2-0.4 | 36-38 |
| Premium ice cream | 12-14 | 8-10 | 13-16 | 0.2-0.4 | 38-40 |
| Superpremium ice cream | 14-18 | 5-8 | 14-17 | 0-0.2 | 40-42 |
| Frozen yogurt: regular | 3-6 | 9-13 | 15-17 | 0.5 | 30-36 |
| Frozen yogurt: nonfat | < 0.5 | 9-14 | 15-17 | 0.6 | 28-32 |
| Sherbet | 1-2 | 1-3 | 22-28 | 0.4-0.5 | 28-34 |