Ice milk

Ice milk, or iced milk, is a frozen dessert made with frozen dairy milk, but with less milk fat than regular ice cream.^[1] Ice milk is sometimes priced lower than ice cream.^{[citation needed]}

Ice milk

Mint chocolate chip ice milk
Alternative names	Iced milk
Course	Dessert

In the United States, ice milk is defined as containing less than 10 percent milk fat and the same sweetener amount as ice cream.^[2] A 1994 change in United States Food and Drug Administration rules allowed ice milk to be labeled as "non-fat ice cream", "low-fat ice cream", or "light ice cream" in the United States (depending on its fat content).^[3][4][5] In Canada, ice milk is defined as containing 3%–5% milk fat content, while 5%–7.5% milk fat content would instead be considered "light ice cream"; a product with an undefined milk fat content would be defined simply as a "frozen dairy dessert".^[6][7]

References

1. "Ice milk". The Cambridge Dictionary. Retrieved 8 January 2023.
2. "Ice milk: Is it a thing of the past?". The Chicago Tribune. 20 June 2007. Retrieved 8 January 2023.
3. "Lowfat and Skim Milk Products, Lowfat and Nonfat Yogurt Products, Lowfat Cottage Cheese: Revocation of Standards of Identity; Food Labeling, Nutrient Content Claims for Fat, Fatty Acids, and Cholesterol Content of Food". Food and Drug Administration. Archived from the original on 19 October 2016. Retrieved 8 January 2023.
4. "Food Q&A: Ice milk became "light" ice cream". The Mercury News. 12 June 2007. Retrieved 8 January 2023.
5. Written at State College, PA. "Low-fat ice cream sales boom". Post-Bulletin. Rochester, MN. Associated Press. 15 February 1996. Retrieved 8 January 2023.
6. Goff, H. D. (2018). "Ice Cream and Frozen Desserts: Product Types". Reference Module in Food Science. Elsevier. doi:10.1016/B978-0-08-100596-5.00833-7. ISBN 978-0-08-100596-5. Retrieved 9 January 2023.
7. Goff, H. D. "Ice Cream and Frozen Desserts: Product Types". In Fuquay, John W. (ed.). Encyclopedia of Dairy Sciences (2nd ed.). San Diego: Academic Press. pp. 893–898. doi:10.1016/B978-0-12-374407-4.00244-2. ISBN 978-0-12-374407-4. Retrieved 9 January 2023.