FDA's standard of identity for ice cream requires a minimum milkfat level and specific compositional criteria. Imported products that do not meet those thresholds cannot be labeled 'ice cream' and must use an alternative descriptor such as 'frozen dairy dessert.' Misbranding at entry can result in refusal or detention, so verifying product composition against FDA standards before export is essential.

Frozen desserts must remain at controlled temperatures throughout transit and port dwell time. Delays in FDA admissibility review can extend port hold times, increasing the risk of temperature excursions. Importers typically arrange refrigerated container positioning at the port and work with brokers experienced in perishable-entry procedures to minimize dwell time.