Ice cream
calculator

It shares out the ingredients you give it and hands back the balanced formula: the grams of each one, the POD, the PAC and the total solids. It is the same engine our own recipes are formulated with, so what comes out here is directly comparable with them.

POD is sweetening power: how sweet your mix is compared with table sugar, which is given the value 100. PAC is antifreezing power: how much water stays unfrozen and therefore how soft the ice cream will be. Both figures move live as you change the grams.

The guided route asks you nine simple questions — machine, quantity, fat, sweetness, flavour — and builds the formula for you. The technical editor puts the table in front of you so you can add ingredients and set the grams by hand. You can start with the guided route and jump to the editor whenever you like.

Yes, it is one of the four ways in. You load any of our already formulated recipes and change it: adjust the weight, raise the fat, move the sugars. You always work on a copy, so the original recipe is never touched.

Yes. With the Ninja and the Pacojet you freeze the whole tub and then process it, and that processing raises the temperature of the mix. The calculator takes it into account: it trims the stabiliser dose and changes the method. The rest of the formula stays put.

It doesn't stop you, but it warns you. If the solids, the fat or the PAC drift outside the band for the type of ice cream you are formulating, a notice appears explaining what will happen later in the freezer. You decide whether to fix it or carry on.

Yes. Choose sorbet and the targets change by themselves: with no fat and no milk solids, the balance rests on the fruit, the sugars and the sorbet stabiliser. The engine applies the values proper to each type, not the same ones for everything.

Yes, by logging in to your account. The recipes you save stay in your recipes section and you can open them later to carry on adjusting them exactly where you left off.

Write to us at info@haztuhelado.com and tell us about it: which step or which recipe it was, what you expected and what you got. This same engine holds up every recipe in the house, so each report helps us sharpen it. We always reply.

Yes, and it is its most common use. The base is the part that repeats across all your recipes — milk, cream, sugars, milk solids and stabiliser — before the flavour goes in. Get it right once with the solids and the PAC in range, then reuse it changing only the ingredient that gives the flavour.

No. This does what a homemade spreadsheet does, but with a database of more than four hundred ingredients already loaded and the warnings built in: if you overdo the sugar or fall short on solids, it tells you as you type. It is free and runs in the browser, with nothing to install.