Work out ice cream overrun instantly with clear inputs, formula shown and shareable results.
Overrun is the air incorporated during freezing, measured as (mix weight - frozen weight) / frozen weight x 100 for the same container volume. Economy ice cream runs 100-120% overrun, premium 20-50% and gelato 20-35%. It is the single largest lever on cost per litre sold.
Overrun
Overrun % = (weight of mix - weight of frozen product) x 100 / weight of frozen product, at equal volume
Yield
Output volume = mix volume x (1 + overrun / 100)
Ice cream sold by volume must meet minimum weight per litre requirements in most jurisdictions. Verify against the applicable food standard.
High overrun lowers cost per litre and gives a lighter texture, but too much makes the product foamy and fast-melting. Legal minimum weight per litre limits how far it can go.
Freezer dasher speed, mix flow rate, air injection rate, mix viscosity and fat content. Emulsifier and stabiliser levels determine how well the air is held.