Manufacturers of frozen dairy desserts need to know the quantity of ingredients required to make the desired amount of product; the freezing characteristics of their mix; how much ice cream can be made from a volume of mix; and how much it costs to make each package of ice cream. Mix formulation calculations turn the required formulation, based on components including water, fat, milk solids-not-fat, sweeteners, stabilizers and emulsifiers, into a recipe based on the ingredients used to supply these components (e.g., cream, milk, condensed milks, and sugars). Although calculation software exists, it is important to understand the basis of these calculations. The method and procedures of making mix calculations are demonstrated by a few typical problems along with some detail to aid in understanding. These can become quite complicated as many of the ingredients supply more than one component. Computer-aided calculations are demonstrated. In addition, freezing point depression calculations and overrun calculations are also shown. The examples demonstrated here can serve as patterns for setting up and solving similar problems unique to each product.