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From Web to Pint: How It Works 🧪
Scoop Science uses real ice cream formulation science to predict your recipe's texture before you freeze it. Our calculator analyzes PAC (Anti-Freeze Power) and POD (Sweetness Power) to help you create perfectly scoopable frozen desserts every time.
Simply add your ingredients below, adjust quantities, and watch the analysis update in real-time. When your PAC score hits the green zone, you're ready to freeze. Save your perfected recipe to the CREAMi Recipes app and spin it into creamy perfection.
Creamy scoopable texture
Ingredients
Texture Prediction
Very soft texture - great for milkshakes
Recipe Analysis
Perfect Your Texture
Allulose is a game-changer for ice cream texture - it lowers freezing point without the sweetness or calories of sugar.
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Understanding Ice Cream Science
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Learn why high-water recipes form a dome during freezing and how PAC science helps you avoid it.
PAC Score
Measures how much an ingredient lowers the freezing point. Higher PAC = softer texture. Perfect range varies by category: Ice Cream 24-30, Sorbet 28-34, Milkshake 20-26, Smoothie Bowl 18-24.
POD Score
Relative sweetness compared to table sugar (100). Allulose has PAC of 190 but POD of only 70, so it softens without being too sweet.
Scoopability
Combined metric predicting texture right from the freezer. Based on PAC relative to water content. Different categories have different "perfect" ranges.