Summertime and ice cream are perfectly matched – but there are many facts about this treat you might not know. Here’s a look at a few of them, as well as recipes to make your own – without as much sugar as you might find in some varieties.
Fast Nutrition Facts About Ice Cream
- To be labeled as ice cream, the product must contain a minimum of 10% milk fat. Some companies use closer to 20% milk fat because it’s the fat, after all, that makes ice cream creamy.
- Soft-serve ice cream can often be a lower-calorie option. When it’s made, producers start with an ice milk base that’s part milk and part cream, not just cream. If your soft-serve selection is blended with extra goodies like candy, it's likely no longer a better option.
- To make a slightly less sinful frozen treat at home, try a combination of frozen fruit, Greek yogurt and flavoring extracts. Add a little sweetener, such as honey, agave nectar or maple syrup. You may find you don’t need it.
Tips for Homemade Ice Cream
- Harness the power of the frozen banana. It is a common ingredient in healthier homemade frozen desserts because it helps add a thicker, creamier texture with a fraction of the calories.
- There are many recipes online, and many call for coconut milk, but carefully consider what you choose. Canned coconut milk has 360 calories, 36 grams of fat, 3 grams carbohydrates and no protein per cup. The coconut milk you find near the other dairy alternatives such as almond milk has 80 calories, 5 grams fat, 7 grams carbohydrates, no or very little protein.
- Either way, you still come out ahead when you use these coconut milk choices instead of heavy whipping cream; it has nearly 800 calories per cup and 80 grams of fat.
Give It a Try With These Recipes
