Sugar is used for sweetening the ice cream. It increases the total solids, thus improving the body. Too high a percentage lowers the overrun and gives an ice cream that is too sweet.

Sucrose is used in ice cream. Other sugars may be used, such as invert sugar from sucrose, corn sugar, and levulose. Since the commercial levulose is too expensive, honey may be used. Corn sugar or dextrose is not so sweet as sucrose and therefore can be substituted successfully for only about 25 to 35 per cent of the sucrose in ice cream.