The pH level of ice cream can vary depending on the ingredients used and the manufacturing process. Generally, ice cream has a slightly acidic pH level, with a pH range of around 6.0 to 6.6.
This slightly acidic pH level is due to the presence of lactic acid, which is produced by the bacteria used to ferment the dairy in the ice cream. Additionally, some ingredients used in ice cream, such as fruits and chocolate, can also contribute to its acidity.
It’s worth noting that the pH level of ice cream may change over time, especially if it is not stored properly. When ice cream is exposed to air and begins to melt and refreeze, it can cause a chemical reaction that increases its acidity. For this reason, it’s important to store ice cream in airtight containers and at the proper temperature to maintain its quality and prevent spoilage.