Do you know the difference between sorbet and sherbert? What the heck is ice milk anyway? If you want to know the scoop on all of your favorite summer treats just keep reading.
Understanding all of the different types of ice cream can make your head spin. While we my call a lot of summer treats by the name ice cream, in reality, the FDA has a strict labeling for what can and can not be called ice cream.
Ice cream must have at least 10 percent milk fat. Premium products contain even more.
Reduced fat ice cream is a little misleading. It has to contain at least 25 percent less fat that the original version of the same ice cream. Since different ice creams contain different amounts of fat, the average fat content of the leading brands can be used.
Light ice cream has either 50 percent less fat that the regular product or 33 percent less calories. Some light products contain artificial sweeteners.
Low fat ice cream must only contain 3 grams or less fat per 1/2 cup serving.
Non-fat ice cream cannot contain more than .5 grams of fat per 1/2 cup serving.
Frozen yogurt contains yogurt cultures. Most cultures don’t survive the freezing process, so you really aren’t getting any benefits other than taste and some reduction in fat over ice cream.
Sherbet is mostly sugar or fruit and sugar, but it does contain a small amount of milk fat, about one or two percent, and may also contain some egg white or gelatin.
Sorbet may or may not have fruit along with the sugar, but it contains no dairy products.
Non-dairy frozen deserts may be considered a substitute for ice cream and other treats that contain dairy. Some treats are made with rice milk, soy milk, coconut milk or even hemp in some cases!