Which Milk Powder is Used for Ice Cream? A Complete Guide

December 12, 2025 •

5 min read

Adding milk powder to your ice cream base is a secret for a smoother, richer frozen dessert, according to many professional ice cream makers. But which milk powder is used for ice cream, and what is its specific purpose? The right milk powder increases total solids, creating a denser and creamier texture while preventing large ice crystal formation.

Quick Summary

An essential ingredient for superior frozen desserts, milk powder improves ice cream's texture, stability, and flavor. Choosing the right type, such as skim or whole, is key for achieving the desired creaminess and richness, whether for homemade batches or commercial production.

Key Points

Skim Milk Powder for Stability: Skimmed milk powder (non-fat dry milk) is the most common choice, prized for its ability to increase solid content and prevent ice crystal formation, resulting in a smoother texture.
Whole Milk Powder for Richness: For a more indulgent and creamier ice cream, whole milk powder is used to enhance richness and provide a fuller dairy flavor due to its higher fat content.
Milk Solids Prevent Icy Texture: By increasing the milk solids non-fat (MSNF), milk powder binds excess water, which is key to preventing the grainy, icy texture that can occur during freezing.
Emulsification and Body: Milk proteins in the powder act as a natural emulsifier, helping to create a stable mixture and contributing to a firmer, more substantial 'body' in the final ice cream.
Use the Right Ratio: Overuse of milk powder, especially skim, can lead to a sandy or gritty texture. Most recipes recommend adding between 3-7% by weight of the base ingredients.
Consider Specialty Powders: For unique flavor profiles, other powders like buttermilk powder can be used to add a tangy, acidic note to specialty ice creams.

The Essential Role of Milk Powder in Ice Cream

Milk powder, also known as dry milk, is a crucial ingredient in high-quality ice cream production, both homemade and commercial. Its primary function is to increase the milk solids non-fat (MSNF) content without adding excess water. A higher MSNF level gives ice cream a superior body, smoother texture, and improved stability. Without it, ice cream can taste watery and develop undesirable large ice crystals.

Functions of Milk Powder

Texture and Structure: The proteins in milk powder, especially skim milk powder, are excellent at binding water, which prevents the formation of large ice crystals during freezing. This results in a smoother, less icy mouthfeel and a firmer body.
Emulsification: Milk proteins act as natural emulsifiers, helping to create a stable fat-in-water emulsion. This ensures that the fat is evenly dispersed throughout the mix, preventing a greasy or grainy texture.
Flavor Enhancement: Whole milk powder, in particular, contributes a rich, dairy flavor that enhances the overall taste profile of the ice cream. Toasted milk powder can also add complex, nutty, and butterscotch notes.
Overrun Control: In commercial production, milk powder helps stabilize the air bubbles incorporated during churning, which controls the amount of air, or overrun, in the final product. This leads to a consistent, creamy, and light texture.
Adjusting Solids Content: Professional ice cream makers use milk powder to precisely control the solids-to-water ratio in their recipes. This allows them to create consistent results batch after batch, especially when working with different ingredients.
Shelf Stability: By reducing the amount of free water, milk powder extends the shelf life of ice cream by minimizing spoilage and ice crystal growth during storage.

Which Milk Powder is Best for Your Ice Cream?

There are several types of milk powder available, and the best choice depends on the desired outcome for your ice cream.

Skim Milk Powder (Non-Fat Dry Milk)

This is the most widely recommended and used milk powder for ice cream. It is made by removing the fat from milk before dehydration, resulting in a powder with a high percentage of milk solids non-fat, primarily protein and lactose.

Pros: Excellent for preventing ice crystals and creating a smooth texture without adding extra fat. It's also more affordable and has a longer shelf life than whole milk powder. Its neutral flavor makes it versatile for a wide range of ice cream flavors.
Cons: It does not contribute to the richness or creaminess that fat provides. Using more than 10% of the total mix can lead to a sandy texture due to high lactose levels.

Whole Milk Powder

This powder is made from whole milk, retaining its full fat content (around 26-28%).

Pros: Ideal for creating a richer, creamier flavor and a more indulgent mouthfeel. It is perfect for premium, full-fat ice cream recipes.
Cons: Its higher fat content means a shorter shelf life compared to skim milk powder. It may not be suitable for those seeking a lower-fat product.

Buttermilk Powder

Derived from the liquid left after churning butter, buttermilk powder contains fat and adds a tangy, slightly acidic flavor.

Pros: Can add a distinct, tangy flavor profile to specialty ice creams. Its acidic properties work well in specific recipes.
Cons: Not suitable for all flavors due to its unique tangy taste. It is also generally more expensive than other milk powders.

Comparison: Skim Milk Powder vs. Whole Milk Powder


Feature	Skim Milk Powder (SMP)	Whole Milk Powder (WMP)
Fat Content	< 1.5%	~26-28%
Flavor	Mild, slightly sweet, neutral dairy flavor	Rich, creamy, and full-bodied dairy flavor
Texture Impact	Improves smoothness, body, and structure; prevents ice crystals	Adds creaminess and velvety mouthfeel; also prevents ice crystals
Best For	Stable, low-fat ice cream and recipes where flavor needs are specific	Premium, rich, full-fat ice cream and recipes where indulgence is key
Shelf Life	Very long and stable	Shorter due to higher fat content
Cost	Generally more affordable	More expensive due to processing and storage costs

How to Use Milk Powder in Your Ice Cream Recipe

Incorporating milk powder into your ice cream base is straightforward, but it requires careful measuring and mixing to prevent lumps.

Steps for a smooth mix:

Combine Dry Ingredients: Thoroughly whisk the milk powder with other dry ingredients like sugar and stabilizers before adding any liquid. This helps disperse the powder evenly.
Heat Gently: For cooked bases, add the dry mixture to the liquid dairy (milk, cream) and heat gently while whisking constantly. This helps the milk powder dissolve fully without scorching.
Use a Blender: For no-cook recipes, a blender or hand mixer can help combine the milk powder and other ingredients until a smooth consistency is achieved.
Strain the Base: To ensure a perfectly smooth base, strain the mix through a fine-mesh sieve before chilling and churning.
Calculate Correct Proportions: The amount of milk powder needed varies by recipe. For homemade batches, adding 3-7% skim milk powder to the total base weight is a common practice for improving texture. For specific recipe guidance, refer to sources like this Reddit thread on adding skim milk powder.

Conclusion

While many recipes don't call for it, using the right milk powder is a game-changer for homemade ice cream, elevating it from good to truly great. Skim milk powder is the most versatile option, adding body and preventing ice crystals without a lot of extra fat. For a richer, more decadent result, whole milk powder is the perfect choice. By understanding the function of milk powder and how to incorporate it, you can achieve a professional-quality, smooth, and stable frozen dessert every time.

How to Store Milk Powder

To maintain the quality of your milk powder, store it in an airtight container in a cool, dry place. Proper storage prevents moisture from causing clumping and extends its shelf life significantly. Label the container with the date to ensure you use it while it is at its best.

The Commercial Advantage

Beyond home use, milk powder is a staple in commercial ice cream manufacturing for its cost-effectiveness, extended shelf life, and functional properties that ensure a consistent, high-quality product. The ability to precisely control the ratio of milk solids to fat and water is critical for large-scale production.

Frequently Asked Questions

Yes, you can use regular milk powder for ice cream, but the specific type matters for the result. Skim milk powder is generally preferred for improving texture and stability, while whole milk powder adds richer flavor and creaminess.

Milk powder increases the milk solids non-fat (MSNF) content, which improves the body and texture of the ice cream by absorbing water and preventing the formation of large ice crystals. It also enhances flavor and aids in emulsification.

Neither is universally 'better' and the choice depends on your goal. Skim milk powder is superior for creating a smooth texture and preventing ice crystals, while whole milk powder is better for a richer, creamier flavor and mouthfeel.

The amount of milk powder varies by recipe, but a general guideline is to add between 3-7% of skim milk powder by weight of your total ice cream base. Using more than 10% can lead to a sandy texture.

Yes, one of the main functions of milk powder is to prevent icy ice cream. Its proteins and milk solids absorb excess water, which reduces the amount of free water available to form large ice crystals during freezing.

Low-heat milk powder has a fresher milk flavor and dissolves more readily, making it ideal for ice cream. High-heat milk powder has a sweeter, more caramelized flavor due to a higher denatured protein content and is often used in baking.

No, milk powder is a dairy product. While it can be used to thicken dairy-based ice cream, it is not suitable for dairy-free alternatives. For vegan ice cream, plant-based thickeners or fats would be required.