Ice cream refers to the frozen food made from a heat-treated mix made out of milk, cream and/or other milk products (derived from cow and buffalo milk), and with or without sweetening ingredients, eggs, water, fruits, nuts, chocolate, permitted stabilisers, permitted emulsifiers, edible common salt, and permissible flavouring and colouring matter. In FSS Regulations, ice creams are categorised into three types: 1) ice cream; 2) medium-fat ice cream; and 3) low-fat ice cream. The requirements for these categories are different with regard to total solids, milk fat, protein, and weight/volume.
Frozen dessert means the product obtained by freezing a pasteurised mix prepared with milk fat and /or edible vegetable oils and fats, having a melting point of not more than 37 degrees C in combination and milk protein alone or in combination /or vegetable protein products singly or in combination with the addition of nutritive sweetening agents. As per FSS Regulations, desserts are categorised into three types: 1) frozen dessert; 2) medium-fat frozen dessert; and 3) low-fat frozen dessert. The requirements for these categories are different for Total Solid, Total fat, protein, weight per volume. As per FSS Regulations, every package of frozen dessert shall bear the following on the label: “Frozen dessert contains edible vegetable oil.”