1, divided into high-fat ice cream (fat content 14%- 16%), medium-fat ice cream (fat content 10%- 12%) and low-fat ice cream (fat content 6%-8%); According to the shape, it can be divided into brick shape, cup shape and special shape. According to the different spices used, it can be divided into vanilla ice cream, chocolate ice cream, coffee ice cream and mint ice cream. According to the added raw materials, it can be divided into nut ice cream, fruit ice cream, pudding ice cream and soybean milk ice cream.

2. Ice cream is a kind of hard frozen food with sticks, which is made of sugar, milk powder, eggs, essence, starch, malt powder and gelatin. As the main raw material, through mixing, heating sterilization, homogenization, mild freezing and injection molding.

According to the definition of national food laws and regulations, ice cream and ice cream are different. The total solid content of ice cream should be greater than 30%, and the total solid content of ice cream should be greater than 16%. In ice cream, the contents of fat and protein should not be lower than 6% and 2.2% respectively, but there is no requirement for ice cream, only the total sugar content should be higher than 13%.

The nature of ice cream is between ice cream and popsicle. It imitates ice cream in shape and taste, and has some characteristics of dairy products. It is easy to stimulate the oral cavity quickly when eating through appropriate expansion techniques.