Compositional Rules

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 that are lower than 5% fat. 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 (Food Information Regulations 2014), highlighting the main ingredients and all allergens, if any, 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 in and 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 that complies 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 2.

Products that use dairy ingredients may be unflavoured or use vanilla flavouring.

The finished product may contain particles and/or ripples relevant to the flavour profile. The 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 that are lower than 5% fat. 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 (Food Information Regulations 2014), highlighting the main ingredients and all allergens, if any, 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 in and 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 that complies 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 2.

The product must contain a proportion of chocolate and/or cocoa and not rely solely on the use of artificial or nature identical flavours. For clarity, natural or artificial flavours can be used in conjunction with the actual flavour ingredients but must not be used to provide the entire flavour profile.

The finished product may contain particles and/or ripples relevant to the flavour profile. The 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 that are lower than 5% fat. 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 (Food Information Regulations 2014), highlighting the main ingredients and all allergens, if any, 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 in and 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 that complies 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 2.

The product must contain a proportion of actual strawberries. These shall appear as actual fruit (or freeze dried) and/or in the form of a paste, puree or compote containing strawberries, and the product must not rely solely on the use of artificial or nature identical flavours. For clarity, natural or artificial flavours can be used in conjunction with the actual flavour ingredients but must not be used to provide the entire flavour profile.

The finished product may contain particles and/or ripples relevant to the flavour profile. The 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 that are lower than 5% fat. 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 (Food Information Regulations 2014), highlighting the main ingredients and all allergens, if any, 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 in and 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 that complies 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 2.

The product must contain a proportion of actual pistachios. These shall appear as whole or chopped nuts (or freeze dried) and/or in the form of a paste or puree containing pistachios, and the product must not rely solely on the use of artificial or nature identical flavours. For clarity, natural or artificial flavours can be used in conjunction with the actual flavour ingredients but must not be used to provide the entire flavour profile.

The finished product may contain particles and/or ripples relevant to the flavour profile. The particles or ripples should not overpower or overwhelm the base ice cream.

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 its flavour profile. For example, tiramisu ice cream is allowed even though it contains chocolate.

The entry must be judged primarily on flavour and eating quality.

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.

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.

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’ will include those ices usually recognised as the 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 fat that may be included in emulsifiers are permissible.

All entrants must accompany the sorbet with an ingredient declaration as per UK labelling regulations (Food Information Regulations 2014), highlighting the main ingredients and all allergens, if any, 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 in and 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 that complies 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 2.

The entrant must clearly identify the innovation being presented.

The innovation must represent a genuine advancement in one or more of the following areas:

• Ingredients
• Manufacturing
• Sustainability
• Functionality
• Product performance

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.

Entrants must provide a written statement (maximum 250 words) explaining:

• The innovation
• The problem it solves
• The benefit to the industry or consumer

Entrants must also include an ingredient declaration highlighting all allergens included in the product. The ingredient declaration is not included in the word limit.

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.

The innovation must be demonstrable and commercially relevant.

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.

Only open to those who have been producing or manufacturing ice cream for less than three years. The class is not eligible for the Golden Scoop National Champion Award. The focus of the class is on 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 that are lower than 5% fat. 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 (Food Information Regulations 2014), highlighting the main ingredients and all allergens, if any, 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 in and 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 that complies 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 2.

Open to all flavours, including those in other classes.

General rule. The soft serve ice cream can be entered by any competitor that owns and runs a mobile business. This includes manufacturers, provided they own and run their own ice cream van. 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 the head office in Derby. The competitor must be registered with the Local Authority for at least six months prior to the competition date.

Soft serve foundation. The foundation of the dessert must be a vanilla soft serve ice cream. It provides a common starting platform for all competitors; competitors are specifically encouraged to develop this foundation into a new flavour experience through the creative integration of sauces, ripples and other permitted ingredients.

The formulation may use either dairy or vegetable fats. The ICA recommends a minimum fat content of 5%, although entries containing other fat levels will be accepted. The ice cream must have been subjected to an appropriate heat treatment, and the final mix must be cooled and frozen to produce a finished product complying with all applicable UK food legislation.

The soft serve foundation may be a dairy vanilla soft serve, a vanilla gelato style soft serve, or a plant based vanilla soft serve. The vanilla should provide a good quality foundation but does not need to remain the dominant flavour of the finished creation — judges will instead consider how successfully the competitor has transformed the base into a coherent and distinctive finished dessert.

Flavour development and integration. Competitors are encouraged to create a recognisable flavour profile by incorporating sauces, ripples and inclusions into or throughout the soft serve dessert. Examples include:

• Sauces or ripples layered through the soft serve
• Different sauces introduced at different stages of construction
• Fruit preparations incorporated between layers
• Crumbs, pieces or inclusions distributed throughout the dessert
• Contrasting elements creating a beginning, middle and finish to the eating experience
• Complementary sweet, acidic, salty, bitter, fruity, spiced or savoury notes where appropriate

There is no requirement for the finished dessert to taste primarily of vanilla. However, all flavour additions should complement the soft serve and contribute towards a deliberate overall flavour concept. Simply adding a selection of unrelated toppings to the top of a vanilla soft serve will not score as highly as a dessert where flavour and texture have been thoughtfully integrated throughout the serving.

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 either 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 as separate components.

Sauces and ripples may be incorporated within, between or around the soft serve, and do not have to be restricted to the top of the finished product.

Allowed, for example: honeycomb pieces, brownie crumb, toasted pecans, dried raspberry, caramel sauce, chocolate sauce.

Not allowed: a dessert containing an excessive number of individual ingredients, for example ten or twelve unrelated components. The intention of the limit is to encourage thoughtful flavour combinations rather than simply adding more ingredients.

No brand references. Neither entry forms nor presentations may include brand names, supplier names, trade marks or packaging.

Allowed: caramelised biscuit crumb, chocolate coated wafer pieces, chocolate coated honeycomb. Not allowed: naming Biscoff, Oreo, Kinder Bueno or Cadbury Flake.

For clarity, branded products may be used, but they 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.

The creation should be capable of being reproduced during normal commercial trading. Judges should be able to imagine the winning dessert being successfully sold from a mobile ice cream vehicle, rather than existing solely as a competition showpiece.

Single serving assessment. Each judge receives an individual portion. There are no communal judging samples. This ensures consistency.

Three bite rule. The intended character of the dessert should become apparent within the first three spoonfuls or bites. Judges should not have to eat through a large quantity of plain soft serve, or dig down through the product, before discovering the sauces, ripples, inclusions or principal flavour components. A successful entry should provide flavour interest throughout the serving.