Custard vs Ice Cream Difference : We Know But You Don’t

Custard vs Ice Cream Difference : We Know But You Don’t

9 differences between “Custard” and “Ice Cream” that you can’t ignore. Do you know them or believed they are the same thing all your lives? Read to know in details

To qualify as custard, the frozen food must contain at least 10% milkfat, and it must have more than 1.4% egg yolk.


At least 10% milkfat and less than 1.4% egg yolk should be present to qualify as ice cream.

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2) Quantity of Air Beaten Into Them

Custard is thicker and creamier. The air that is incorporated in the custard is less compared to ice creams, typically in the range of 20%


Air is beaten into the ice cream processing machine in much more larger quantity compared to ice cream often 100%, which mean your ice cream may be having cream and air mixture in the ratio of 1:1

3) Healthier option among the two

First & foremost brands vary. So your custard might be healthier or not than your ice cream depends on the extra ingredients in your custard. Generally speaking custard is a healthier option than ice-cream without additional toppings and minimal sugar


A vanilla ice-cream will have 10% more calories than custard, 2 times more saturated fat, less protein


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4) Calcium & Potassium Content

Considering if minimal sugar is used with no extra toppings, custard typically has more calcium & potassium


A proper ice cream typically has 1/2 calcium and potassium content compared to frozen custard


5) Texture

Custard feels a lot more creamier and thicker to taste. This is due to its egg yolk content which adds to the heaviness and texture similar to yougurt


Ice Cream feels like melting in the mouth due to the fluffy air beaten into it in excessive amount

6) Protein content

Custard definitely is more protein heavy due to the egg yolk which is added in more quantity compared to ice cream


Ice creams are generally less protein rich as the egg yolk content has to be less than 1.4% compared to custard

7) Temperature at which it can be served

Egg yolk content is less sensitive to temperature and thus the texture of custard can maintain itself more at a slightly warmer temperature than  an ice cream


Ice cream starts melting heavily beyond 10 degrees Farenheit due to it containing less egg yolk while custard can hold itself till 18 degrees Farenheit

8) Artificial flavors used

Due to custard being generally homemade, it contains less artificial flavours


Ice creams use a myriad of artificial flavors to add to the taste

9) Calories


Frozen Custard

Ice Cream

Calories per cup




12.3 grams

4.62 grams

Total Fat

8.15 grams

14.52 grams

Saturated Fat

3.79 grams

8.96 grams


176 milligrams

58 milligrams


26.8 grams

31.2 grams


27.1 grams

28 grams


276 milligrams

169 milligrams


359 milligrams

262 milligrams


222 milligrams

105.6 milligrams