Ice cream is a complex product. Dairy ice cream contains milk fat and non-dairy ice cream contains vegetable fat combined with milk fat. All ice cream will also contain non-fat milk components such as proteins and carbohydrates. Sweeteners, flavourings, emulsifiers and stabilisers are added during processing. Ice cream contains over 50% water from milk or other ingredients and air is incorporated into the product resulting in finely-distributed air cells protected by a layer of fat globules.