It’s easy to get lost in front of the freezers in supermarkets when it comes to choosing a frozen dessert! Let’s see what the different products are made of.
Firstly, when we talk about ice cream, we’re also talking about cream, which translates into a high nutritional value in fat and energy (calories). Canadian regulations govern the composition of this type of product, which must be made from cream, milk, or other dairy products. It must also contain at least 10% milk fat. In addition, depending on the products, it may contain varying amounts of sugar, and sometimes eggs, modified dairy substances, and additives. These ingredients enhance the taste and texture but increase the caloric value of the product.
Sugar-free products may seem like interesting alternatives due to their lower carbohydrate content. Instead of sugar, they are sweetened with various sugar substitutes such as maltitol (polyol) and sucralose. The amount of polyol per 125 mL serving often reaches around 10 g, which is the suggested maximum daily intake to avoid gastrointestinal discomfort. It’s better to stick to a small portion in this case!
When it comes to frozen yogurt, there are no specific regulations, but it is generally a less fatty dessert than ice cream. However, the amount of sugar it contains is still high depending on the chosen variety. There is also Greek frozen yogurt, which offers a slightly higher protein content, but nothing compared to fresh Greek yogurt.
Frozen milk contains between 3% and 5% milk fat. It is the dairy frozen dessert with the lowest fat content. With its moderate sugar content, it is one of the most interesting choices.
Sorbet stands out from other products by being mainly composed of juice and/or fruit puree. These ingredients should be listed first in the ingredient list, well ahead of sugar. It can contain up to 5% milk solids and is low in fat. However, it takes the prize for frozen desserts with the highest carbohydrate content.
All in all, regardless of the chosen product, the ingredient list should be as short as possible.
Nutritional Value per 125 mL (1/2 cup) or 1 scoop
Here is a table that allows you to compare the nutritional value of some frozen desserts:
|Calories||Fat (g)||Carbohydrates (g)||Protein (g)|
|Regular Ice Cream (Vanilla)||150||8||17||2|
|No Added Sugar Ice Cream (Vanilla)||120||7||14||3|
|Frozen Yogurt (Vanilla)||120||4||18||3|
|Frozen Milk (Vanilla)||95||2||15||4|
|Sorbet (Various Flavors)||120 to 140||0||30 to 40||0|
|Ice Cream Sandwich (1 sandwich)||140 to 170||3 to 5||25 to 30 g||2|
|Milkshake (Various Flavors)||117 to 147||4||18 to 22||5|
To know the exact nutritional information, consult the nutrition facts table and the list of ingredients. You will be able to compare the products and make an informed choice.
In short, you don’t have to completely deprive yourself of frozen desserts during the beautiful season. Keep in mind that frozen milk is the wisest choice due to its lower fat and carbohydrate content. Among the available flavors, vanilla is often the most interesting from a nutritional point of view. However, there’s nothing stopping you from indulging in a more indulgent flavor occasionally. Pay attention to the portion consumed and, above all, take the time to savor every bite of this delicious pleasure!