This International Standard specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes. The method is also applicable to concentrated and dried ice mixes. The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of these constituents makes the Röse-Gottlieb method unsuitable. NOTE With such products, a method utilizing the Weibull-Berntrop principle (see ISO 8262-2.IDF 124-2[3]) is suitable.