Ice cream explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Regulations 2.1.13 to 2.1.16 give the standards for four everyday dairy product groups: fermented milks such as dahi and yoghurt, ice cream and kulfi, frozen desserts made with vegetable oil, fat or protein, and chhana and paneer. The line between ice cream and frozen dessert decides the name a product may carry, so the printed definitions matter. Makers of these products can begin with FSSAI registration for food manufacturers.
This article reads the text as amended up to 21 October 2024 (FSSAI chapter compendium consolidated to amendment 83; the amendment of 10 July 2025 does not change this chapter). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
Ice cream is a frozen milk product, while a frozen dessert is made with edible vegetable oil or fat having a melting point of not more than 37 °C, or with vegetable protein products, and may also contain milk fat and milk solids. Each has three types by composition, and the type must be on the label. Paneer and chhana have a full-fat, a medium fat and a low fat type. Fermented milks have viable-culture and protein requirements. All four standards direct additives to Appendix A and microbiology to Appendix B.
Regulation 2.1.13: fermented milk products
Fermented milk is a milk product made by fermentation with suitable micro-organisms that lowers pH, with or without coagulation, and may be heat treated after fermentation. The standard names the starter cultures for yoghurt, alternate culture yoghurt and acidophilus milk; for dahi the entry in the compendium table is shown as omitted. It also covers:
- Flavoured fermented milks: composite milk products with a maximum of 50% (m/m) of permitted non-dairy ingredients. Flavoured dahi may be sold only pre-packaged.
- Drinks based on fermented milk: at least 40% (m/m) fermented milk; lassi, chhaach and buttermilk are named as examples.
- Concentrated fermented milk: chakka, the product of removing whey from plain dahi or yoghurt, and shrikhand, a semi-soft composite product made from chakka with milk fat and sugar.
Starter micro-organisms must be viable, active and abundant up to the date of minimum durability; their sum shall not be less than 10 to the power 7 cfu/g, with a figure of 10 to the power 6 cfu/g for other labelled micro-organisms behind a content claim. These requirements do not apply to products heat treated after fermentation. Fermented milks shall have minimum milk protein of 2.9% (m/m) and minimum titratable acidity of 0.45% (m/m as lactic acid), unless otherwise specified. Plain dahi keeps the minimum fat and SNF of the milk it is made from, and the mixed-milk standard applies where the class is not stated. Whey removal after fermentation is not permitted, except for concentrated fermented milk.
The standard sets separate tables for yoghurt and flavoured dahi (milk fat not less than 3.0 and not more than 15 for the full type, SNF 8.5 minimum, titratable acidity 0.6 minimum), chakka and shrikhand. Chakka is white to pale yellow, semi-solid and smooth, and must not be mouldy. Shrikhand's table prints total solids at a minimum of 58.0 and sucrose at a maximum of 72.5 (m/m, on dry basis).
Naming. The name is "Fermented Milk", which may be replaced by Dahi, Curd and Yoghurt if the product complies. A substitution amendment, printed with the words that it "shall come into force on 1st August, 2023", would replace the designations by Dahi and Yoghurt and let a regional name be used with "dahi" in brackets. The compendium adds a note that enforcement of that amendment is in abeyance until further orders under a direction dated 12.07.2023. The type of dahi, yoghurt, chakka or shrikhand must be declared on the label, and heat-treated products are named "Heat Treated" followed by the designation.
Regulation 2.1.14: ice cream, kulfi, milk ice and dried ice cream mix
The standard covers ice cream, kulfi, chocolate ice cream and softy ice cream, which are frozen milk products made by freezing a pasteurised mix from milk or milk products; milk ice and milk lolly; and dried ice cream mix. Softy ice cream may be frozen to a soft consistency. The composition table has three types.
| Parameter | Ice cream etc. | Medium fat | Low fat |
|---|---|---|---|
| Total solids, minimum, % (m/m) | 36.0 | 30.0 | 26.0 |
| Weight, minimum, g/l | 525.0 | 475.0 | 475.0 |
| Milk fat, % (m/m) | 10.0 (minimum) | more than 2.5 and less than 10.0 | 2.5 (maximum) |
Milk protein is a minimum of 3.5 for the first two types and 3.0 for the third, as printed. Milk ice or milk lolly needs total solids of at least 20.0, milk fat of at most 2.0 and milk protein of at least 3.5. Where a coating or layer of non-dairy ingredients forms a separate part, only the ice cream portion has to meet the composition. Dried mix must give a product that meets the composition when water is added, with moisture of the dried product not more than 4.0%, and additive levels in Appendix A apply after reconstitution. The type must be shown on the label, including for softy ice cream sold from the freezer. A starch declaration is required under the packaging and labelling provision cited.
Regulation 2.1.15: frozen desserts
A frozen dessert or frozen confection is made by freezing a pasteurised mix prepared with edible vegetable oils or fats, having a melting point of not more than 37 °C, or vegetable protein products, or both. It may also contain milk fat and milk solids with nutritive sweeteners and permitted non-dairy ingredients. Its table has three types, with minimum total solids of 36.0, 30.0 and 26.0, minimum weight of 525.0, 475.0 and 475.0 g/l, total fat of 10 (minimum), more than 2.5 and less than 10.0, and 2.5 (maximum), and protein worked out with the factor 6.25 as printed. The name is "Frozen Dessert or Frozen Confection", with its type shown. Clause 6(c) requires a "Contains" statement of milk fat, edible vegetable oil, vegetable fat and vegetable protein product; the compendium says that clause comes into force after FSSAI's final decision on the nomenclature under a direction dated 01/01/2020. Our sister article on mandatory label declarations covers the label statement under the Labelling and Display Regulations.
Regulation 2.1.16: chhana and paneer
Chhana or paneer is made from any variant of milk, with or without added milk solids, by precipitation with permitted acidulants and heating. Acidulants include lactic acid, citric acid, malic acid, vinegar, glucono delta lactone and sour whey; spices, condiments and salt are for flavoured paneer only. As substituted, the table prints moisture at a maximum of 65.0 for chhana and 60.0 for paneer, with milk fat at a minimum of 50.0 on dry matter basis. Medium fat and low fat types follow, with milk fat of more than 20.0 and less than 50.0, and 20.0 maximum on dry matter basis. Low fat and medium fat products are sold in sealed packages only, and medium fat packs carry "Contains ... % Milk Fat".
Summary table
| Product | Defining feature | Key parameters named | Clause |
|---|---|---|---|
| Fermented milk, dahi, yoghurt | cultured milk, viable starter | milk protein, acidity, culture count, fat and SNF | 2.1.13 |
| Chakka, shrikhand | concentrated fermented milk | total solids, fat, protein, sucrose, ash | 2.1.13 |
| Ice cream, kulfi, milk ice | frozen milk product | total solids, weight, milk fat, milk protein | 2.1.14 |
| Frozen dessert | vegetable oil, fat or protein | total solids, weight, total fat, protein | 2.1.15 |
| Chhana, paneer | acid-precipitated milk | moisture, milk fat on dry basis | 2.1.16 |
A practical example
Sunrise Creamery makes a frozen treat with palm oil and skimmed milk powder. Under 2.1.15 it is a frozen dessert and may not be named ice cream; the label shows its type and the clause 6(c) statement as and when that clause applies. Its paneer line, sold loose, needs the paneer composition, while the low fat version must be in a sealed pack.
Need help with dairy products?
For a business-level view see FSSAI compliance for ice cream and frozen dessert makers. If you need a licence for a dairy unit, our team handles it through FSSAI registration for food manufacturers.
Key takeaways
- Ice cream is a milk product; a frozen dessert is made with vegetable oil, fat or protein, or both.
- The type of ice cream or frozen dessert must be shown on the label.
- Fermented milks carry viable culture and protein requirements.
- Paneer has full, medium fat and low fat types, and the last two are sold sealed.
- The dahi naming amendment is in abeyance under the note in the compendium.
Read next
- Regulations 2.1.8 to 2.1.12: ghee, butter and milk powders
- Regulations 2.1.17 to 2.1.24: cheese, casein, lactose and whey proteins
- Dairy product standards: milk, curd and ghee
- FSSAI compliance for ice cream and frozen dessert makers
Disclaimer: Based on the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as consolidated in FSSAI's chapter-wise compendium (to amendment 83 of 21 October 2024) and the First Amendment Regulations, 2025, as consulted on fssai.gov.in on 2-3 October 2026. Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.