Compositional Rules
Every class has its own composition requirements. Samples may be subject to compositional analysis to confirm compliance, so read the rules for each class you enter.
Compositionally, for the term ice cream we advise but do not enforce that the product should contain no less than 5% fat, from whatever source, dairy or vegetable. For clarity, you are entitled to enter products lower than 5% fat content. Fats from other ingredients used in the ice cream such as egg, any flavouring, any emulsifier or stabiliser shall not be included in this overall fat content.
All entrants must accompany the ice cream with an ingredient declaration as per UK labelling regulations, the Food Information Regulations 2014, highlighting the main ingredients and all allergens contained within the product. There is no requirement to highlight small quantity ingredients of less than 3%.
The product will contain fats, milk solids and sugar, including any permitted sweetener as regulated by the Miscellaneous Food Additives and Sweeteners in Food Regulations 2013 (England). The ingredients will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce finished ice cream and comply with the General Food Law Regulations EC 178/2002.
Entries in this class may be produced in any type of freezer but must be made from basic ingredients, blended, prepared and frozen on the competitor's premises in accordance with General Rule 3.
Products that use dairy ingredients may be unflavoured or use vanilla flavouring.
The finished product may contain particles or ripples relevant to the flavour profile. Particles or ripples should not overpower or overwhelm the base ice cream.
Compositionally, for the term ice cream we advise but do not enforce that the product should contain no less than 5% fat, from whatever source, dairy or vegetable. For clarity, you are entitled to enter products lower than 5% fat content. Fats from other ingredients used in the ice cream such as egg, any flavouring, any emulsifier or stabiliser shall not be included in this overall fat content.
All entrants must accompany the ice cream with an ingredient declaration as per UK labelling regulations, the Food Information Regulations 2014, highlighting the main ingredients and all allergens contained within the product. There is no requirement to highlight small quantity ingredients of less than 3%.
The product will contain fats, milk solids and sugar, including any permitted sweetener as regulated by the Miscellaneous Food Additives and Sweeteners in Food Regulations 2013 (England). The ingredients will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce finished ice cream and comply with the General Food Law Regulations EC 178/2002.
Entries in this class may be produced in any type of freezer but must be made from basic ingredients, blended, prepared and frozen on the competitor's premises in accordance with General Rule 3.
The product must contain a proportion of chocolate or cocoa and must not rely solely on artificial or nature identical flavours. Natural and artificial flavours may be used alongside the actual flavour ingredients but must not provide the entire flavour profile.
The finished product may contain particles or ripples relevant to the flavour profile. Particles or ripples should not overpower or overwhelm the base ice cream.
Compositionally, for the term ice cream we advise but do not enforce that the product should contain no less than 5% fat, from whatever source, dairy or vegetable. For clarity, you are entitled to enter products lower than 5% fat content. Fats from other ingredients used in the ice cream such as egg, any flavouring, any emulsifier or stabiliser shall not be included in this overall fat content.
All entrants must accompany the ice cream with an ingredient declaration as per UK labelling regulations, the Food Information Regulations 2014, highlighting the main ingredients and all allergens contained within the product. There is no requirement to highlight small quantity ingredients of less than 3%.
The product will contain fats, milk solids and sugar, including any permitted sweetener as regulated by the Miscellaneous Food Additives and Sweeteners in Food Regulations 2013 (England). The ingredients, not including additions made after pasteurisation in the case of washed strawberries, will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce finished ice cream and comply with the General Food Law Regulations EC 178/2002.
Entries in this class may be produced in any type of freezer but must be made from basic ingredients, blended, prepared and frozen on the competitor's premises in accordance with General Rule 3.
The product must contain a proportion of actual strawberries. These may appear as fruit, freeze dried fruit, paste, puree or compote containing strawberries, and must not rely solely on artificial or nature identical flavours.
The finished product may contain particles or ripples relevant to the flavour profile. Particles or ripples should not overpower or overwhelm the base ice cream.
Compositionally, for the term ice cream we advise but do not enforce that the product should contain no less than 5% fat, from whatever source, dairy or vegetable. For clarity, you are entitled to enter products lower than 5% fat content. Fats from other ingredients used in the ice cream such as egg, any flavouring, any emulsifier or stabiliser shall not be included in this overall fat content.
All entrants must accompany the ice cream with an ingredient declaration as per UK labelling regulations, the Food Information Regulations 2014, highlighting the main ingredients and all allergens contained within the product. There is no requirement to highlight small quantity ingredients of less than 3%.
The product will contain fats, milk solids and sugar, including any permitted sweetener as regulated by the Miscellaneous Food Additives and Sweeteners in Food Regulations 2013 (England). The ingredients will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce finished ice cream and comply with the General Food Law Regulations EC 178/2002.
Entries in this class may be produced in any type of freezer but must be made from basic ingredients, blended, prepared and frozen on the competitor's premises in accordance with General Rule 3.
The product must contain a proportion of actual pistachios. These may appear as whole or chopped nuts, freeze dried, or as a paste or puree containing pistachios, and must not rely solely on artificial or nature identical flavours.
The finished product may contain particles or ripples relevant to the flavour profile. Particles or ripples should not overpower or overwhelm the base ice cream.
Purpose. To identify the best-tasting ice cream or gelato regardless of flavour. This class celebrates creativity in flavour development, ingredient combinations and eating quality. Entrants are encouraged to create unique, exciting and memorable flavours, but the primary judging criterion remains the quality of the finished ice cream.
Rule 1. Any flavour profile may be entered except those entered into another specific flavour class. For clarity, flavours that would qualify for the Best Vanilla, Best Chocolate, Best Strawberry or Best Pistachio classes cannot be entered into this class. Vanilla, chocolate, strawberry and pistachio can be used in combination with other flavours, but the ice cream should not rely on these ingredients for the major component of the flavour profile — for example, Tiramisu ice cream is allowed even though it contains chocolate.
Rule 2. The entry must be judged primarily on flavour and eating quality.
Rule 3. Compositionally the ICA advise a minimum of 5% fat in the product but do not enforce this rule. The product will contain only food grade ingredients at whatever proportions the producer feels appropriate within legislation and to produce a high quality product. The ingredients will have been subjected to a heat treatment and the final mix cooled and frozen to produce a finished product that complies with current UK food legislation.
Rule 4. Ingredients, inclusions and ripples may be used freely provided they contribute to the flavour profile. The particles or ripples should not overpower or overwhelm the base ice cream.
Rule 5. Entrants should provide a brief flavour description of no more than 20 words and include an ingredient declaration highlighting any allergens contained within the product.
The description sorbet includes those ices usually recognised as water, sugar and fruit based sorbet frozen with agitation, and may be made of any suitable ingredients. The product must exclude any inclusions or fat based products such as milk, cream or ice cream mix. Trace amounts of fats included in emulsifiers are permissible.
All entrants must accompany the ice cream with an ingredient declaration as per UK labelling regulations, the Food Information Regulations 2014, highlighting the main ingredients and all allergens contained within the product. There is no requirement to highlight small quantity ingredients of less than 3%.
The product may include any permitted sweetener as regulated by the Miscellaneous Food Additives and Sweeteners in Food Regulations 2013 (England). The ingredients will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce finished sorbet and comply with the General Food Law Regulations EC 178/2002.
Entries in this class may be produced in any type of freezer but must be made from basic ingredients, blended, prepared and frozen on the competitor's premises in accordance with General Rule 3.
Purpose. To recognise genuine innovation that advances the ice cream industry through ingredients, manufacturing processes, sustainability, functionality, technology, presentation or consumer experience. The Innovation Class is not primarily about flavour.
What belongs in Innovation. Ingredient innovation — novel dairy alternatives, upcycled ingredients, new stabiliser systems, sugar reduction technology, functional ingredients. Technical innovation — significant advances in texture, shelf-life improvements, reduced-fat products with premium eating quality. Production innovation — new freezing methods, alternative processing techniques, energy-saving production systems. Sustainability innovation — waste reduction initiatives, carbon reduction strategies.
What does not belong in Innovation. Flavour innovations — for example Chocolate, Chilli & Mango, Lemon Meringue Pie, Sticky Toffee Cheesecake, Black Forest Gateau, Pistachio & Honey — should be entered into Open Flavour instead.
Rule 1. The entrant must clearly identify the innovation being presented.
Rule 2. The innovation must represent a genuine advancement in one or more of the following areas: ingredients, manufacturing, sustainability, functionality, product performance.
Rule 3. A unique flavour combination alone does not constitute innovation, and will be eliminated from the competition if a specific innovation as described above is not highlighted.
Rule 4. Entrants must provide a written statement (maximum 250 words) explaining the innovation, the problem it solves, and the benefit to the industry or consumer. Entrants must also include an ingredient declaration highlighting all allergens contained in the product; the ingredient declaration is not included in the word limit.
Rule 5. Judges will assess both the innovation and the quality of the finished product. Judges may award lower marks where the innovation claim is not clearly demonstrated.
Rule 6. The innovation must be demonstrable and commercially relevant.
Rule 7. The product will contain only food grade ingredients at whatever proportions the producer feels appropriate within legislation. The ingredients will have been subjected to a heat treatment and the final mix cooled and frozen to produce a finished product that complies with current UK food legislation.
The innovation test. An entry should satisfy this question: “If the flavour were removed, would the innovation still exist?” If the answer is no, the entry probably belongs in Open Flavour. If the answer is yes, it may belong in Innovation.
Only open to those who have been producing or manufacturing ice cream for less than three years. Entries are star rated in the same way as every other class, but the class is not eligible for the Golden Scoop National Champion Award. The focus of the class is learning and development.
Compositionally, for the term ice cream we advise but do not enforce that the product should contain no less than 5% fat, from whatever source, dairy or vegetable. For clarity, you are entitled to enter products lower than 5% fat content. Fats from other ingredients used in the ice cream such as egg, any flavouring, any emulsifier or stabiliser shall not be included in this overall fat content.
All entrants must accompany the ice cream with an ingredient declaration as per UK labelling regulations, the Food Information Regulations 2014, highlighting the main ingredients and all allergens contained within the product. There is no requirement to highlight small quantity ingredients of less than 3%.
The product will contain fats, milk solids and sugar, including any permitted sweetener as regulated by the Miscellaneous Food Additives and Sweeteners in Food Regulations 2013 (England). The ingredients will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce finished ice cream and comply with the General Food Law Regulations EC 178/2002.
Entries in this class may be produced in any type of freezer but must be made from basic ingredients, blended, prepared and frozen on the competitor's premises in accordance with General Rule 3.
Open to all flavours, including those covered by other classes.
Not eligible for the Golden Scoop National Champion Award. This class is star rated in the same way as every other class, but a win here does not count towards the National Champion title.
General rule. The soft serve ice cream can be entered by any competitor that owns and runs a mobile business. Entrants are encouraged to innovate rather than enter a standard vanilla soft serve — toppings and inclusions are welcome. Entries should be made from any complete liquid or powdered mix and be frozen on the competitor's vehicle. The final creation entered will be prepared and constructed in the competitor's vehicle on the day of the competition at head office in Derby. The competitor must be registered with the Local Authority for at least six months prior to the competition date.
Base. The formulation can use either dairy or vegetable fats. The ICA recommend a minimal fat content of 5%, however any fat content will be accepted. The ice cream will have been subjected to a heat treatment and the final mix must be cooled and frozen to produce a finished product that complies with all UK food legislation. The flavour may be dairy vanilla, vanilla gelato-style soft serve, or plant-based vanilla soft serve.
Allergen confirmation. The finished product should be accompanied with an ingredient declaration highlighting all allergens contained in the product for the judges to review.
Portion standardisation. All entries must be presented in a standard single cone (wafer or waffle) or a standard non-edible dessert cup. Maximum serving weight 180g total finished product. Maximum height 20cm.
Topping limits. A topping is any ingredient added after extrusion from the soft serve machine. Maximum four toppings and two sauces — a crumb and a sauce count separately. This encourages thoughtful combinations rather than excessive, large products.
No brand references. Neither entry forms nor presentations may include brand names, supplier names, trade marks or packaging — for example, "caramelised biscuit crumb" rather than "Biscoff". Branded products may be used but must not be declared or displayed to the judges.
Commercial viability. All components must be food safe, commercially obtainable and suitable for retail sale. Decorative items that cannot be eaten are prohibited.
Judging criteria. Soft serve base quality 40% (texture, creaminess, smoothness, vanilla flavour, meltdown characteristics, overall technical quality — a poor base cannot win regardless of toppings). Flavour balance 15% (harmony of ingredients, balance of sweetness, ingredient compatibility, finish and aftertaste). Topping integration 10% (how well toppings work with the soft serve, distribution, ease of eating). Texture contrast 10% (crunch, crispness, chew, mouthfeel variation). Presentation 10% (visual appeal, neatness, professional finish). Practicality 10% (reproducibility, suitability for high volume trading from a busy van on a summer Saturday). Creativity and originality 5% (creativity alone cannot compensate for poor eating quality).