AbstractIce creams with different ‘stand‐up’ characteristics have been prepared using the same basic mix but without emulsifiers. This has been achieved by allowing the gelatin stabiliser to compete for the oil‐water interfaces in the emulsion yielding mixes of varying emulsion stability. The emulsion stability varies according to the ratio of gelatin to milk protein present at the homogenisation stage and shows a minimum which corresponds to ice creams with maximum stand‐up. The data provides an independent check of the theory of Kloser and Kenney in mixes not containing lipid em