What percentage of air can premium ice cream contain as overrun?

Premium ice cream can contain about 25 percent air as overrun.

Overrun is the increase in volume created when air is incorporated into ice cream during churning and freezing. A mixture that begins with a certain volume of liquid can become larger because tiny air cells are dispersed through the frozen structure. The percentage is calculated from the increase in volume, not simply from the final product’s volume.

Premium ice creams generally use less overrun than inexpensive commercial products, giving them a denser, richer mouthfeel. Some mass-market ice creams may contain substantially more air, while soft-serve products can also be formulated with high overrun for a lighter texture.

Overrun is not the same thing as water content, fat content, or melting resistance. It also varies by recipe and manufacturing process. The figure of about 25 percent is a useful description of premium ice cream, not a universal legal limit for every ice cream product.