FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ICE MILK
is low in fat, with and or without small amounts of egg products. It may or may not have chocolate, fruits, nuts, or other flavor materials. From a regulation viewpoint it must have no more than 0.5% edible stabilizer, not less than 2 % nor more than 7% milkfat. Not less than 11% total milk solids.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a sweet frozen food similar to ice cream but containing less butterfat.
