U.S. Food and Drug Administration standards require ice cream to contain at least 10% milkfat.
That requirement is part of the U.S. federal definition of ice cream, which also covers milk solids, sweeteners, and optional flavoring ingredients. Products with lower fat content may instead be sold under names such as frozen dairy dessert, depending on their formulation and labeling.
The 10% figure applies to ordinary ice cream, not every frozen dessert. Premium products often contain substantially more milkfat, while reduced-fat and low-fat products are regulated under different categories. This is why two similarly packaged frozen desserts can have different legal names.
The standard should not be confused with a worldwide rule. Food-labeling definitions differ between countries, and some countries classify frozen dairy products using different minimums or terminology.