Americans consume more ice cream than any other nation in the world. It is one of the most-enjoyed desserts by all ages, from children to their grandparents. Dairy desserts can vary from non-fat to very high-fat and offer a choice for everyone regardless of dietary restrictions, states Dr. Heli Roy, a nutritionist with the LSU AgCenter.
Supermarket sales indicate that the top five ice cream flavors Americans prefer are vanilla, chocolate, Neapolitan, butter pecan and chocolate chip.
According to the International Dairy Food Association, the first advertisement for ice cream in the United States appeared May 12, 1777, in the "New York Gazette."
In 2001, 8.9 percent of the milk produced in the United States was used for frozen dairy products. A full selection of ice cream and frozen dairy products is available in supermarkets, including low-fat, no-fat and "no-sugar-added" varieties, along with innovative flavors and mix-ins such as cookies, brownies or cake. A frozen yogurt is another alternative to ice cream and it is available in many flavors and has lower fat content than ice cream. Even those that are lactose intolerant can enjoy frozen yogurt without having symptoms.
"Ice cream is usually high in fat," Roy says, noting that about 48 percent of its calories come from fat. But the nutrition expert points out, "Ice cream is also a good source of calcium."
By federal law, ice cream must contain at least 10 percent milk fat. What is ice cream made of? Ice cream consists of a mixture of milk and other ingredients used for sweetening and flavoring, such as fruits, nuts, chocolate chips, along with stabilizers and emulsifiers, which are often included for proper texture and to enhance the taste.
"The U.S. Food and Drug Administration sets labeling standards for ice cream, so you will get a consistent product, no matter which brand you buy," Roy says. She adds that there is plenty of information on the ice cream food labels, but asks, "Do you know what it really means?" She offers these definitions to help you decide which kind to buy:
- Reduced-fat: contains at least 25 percent less total fat than regular ice cream.
- Light: contains at least 50 percent less total fat than regular ice cream.
- Low-fat: contains a maximum of 3 grams of total fat per serving (1/2 cup).
- Non-fat: contains less than 0.5 gram of total fat per serving.
- Premium: has a higher fat content than the regular ice cream, and the manufacturer uses higher-quality ingredients.
- Superpremium: usually has a high fat content (about 60 percent of calories from fat), and the manufacturer uses the best-quality ingredients.
Roy says ice cream is best stored in the freezer for one or two months. A thin, plastic film is sometimes used inside the carton to cover commercial ice cream. This prevents absorption of other food odors in the freezer. If this film is missing, you can press a sheet of wax paper against the ice cream before re-sealing the carton.
"The texture and quality of ice cream will change over time from thawing and re-freezing," the nutrition expert says.
Sometimes frozen ice cream is hard to scoop. Roy suggests putting the ice cream container in the refrigerator for about 15 minutes. This will make the ice cream easier to scoop or slice. Also, to prevent the ice cream from sticking to the scoop, dip the scoop in cold water before using.
Ice cream is a dairy product and belongs in the milk group of the MyPyramid. According to the new dietary guidelines, we should consume from 2 to 3 cups of low-fat or fat-free milk (or equivalent) every day depending on the caloric level.
"This doesn’t mean, however, (as some of us may think) that we need 3 cups of ice cream every day," Roy admonishes, adding, "If you usually follow a healthy diet, and ice cream is just a treat, you can enjoy a small amount of even the richer varieties once in a while."
She warns, "Just keep in mind that with ice cream, calories add up very fast, and the key to a healthy diet is portion control."
The nutrition expert also suggests contacting an extension agent in your parish LSU AgCenter office to learn more about the pros and cons of cream.