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Do you think you know the difference between Ice Cream, Frozen Custard, Sherbet, Gelato, Sorbet, Yogurt, and Yellow Snow?  Test your knowledge below and become a true frozen dessert connoisseur!! 

Ice cream: By US law, to be labeled ice cream, the package must contain at least 10 percent milkfat before the addition of bulky ingredients. Oftentimes, stabilizers and emulsifiers are needed to create the proper texture and mouthfeel.

Frozen custard or French ice cream: Must contain a minimum of 10 percent milkfat and at least 1.4 percent of egg yolk solids.

Gelato: Characterized by an intense flavor and served in a semi-frozen state similar to soft-serve, gelato is denser than ice cream as it has less air. Typically, gelato also contains more milk and less cream.

Sherbets: Milkfat content is between 1 and 2 percent with a slightly higher sweetener content than ice cream.

Frozen yogurt: A mix of milk and nonfat milk which has been cultured and frozen.

Sorbet and water ices: Sorbets contain no dairy and consist mostly of water and fruit puree.

Novelties: Single-serve frozen desserts like ice cream sandwiches, fudge sticks and juice bars.

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