Juno formula tool

Protein ice cream ratio calculator.

Measure concentration, convert liquid volume, and scale the complete formula. The verified Juno Chocolate preparation—88g dry mix with 1¼ cups 2% milk—is shown only as a comparison control.

Formula inputs

Compare a measured base.

Use the total weight of every dry ingredient—not only the protein powder. Stay within the maximum fill line and instructions for your exact machine.

Calculated comparison

70.4g dry mix per cup

This base has the same measured dry-to-liquid ratio as the verified Juno Chocolate control. That comparison describes concentration; it does not predict creaminess because protein source, sugar, fat, milk solids, stabilizers, and flavor ingredients still matter.

Dry mix per 100mL
29.8g
Entered liquid
296mL
Scaled dry mix
88.0g
Scaled liquid
1.25 cups · 296mL
Record this in the batch log →

How to use the result

  1. Enter the weight of every dry ingredient and the total liquid volume.
  2. Record the concentration in your batch log.
  3. Change only one ingredient in the next pint.
  4. Compare texture under the same freezer and processing conditions.

A matching dry-to-liquid number does not make two recipes equivalent. Read the complete ratio guide before interpreting a comparison.