Honeycomb Real Dairy Ice Cream
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This ice cream contains whole milk and whipping cream, which are beneficial ingredients providing essential nutrients and a creamy texture. However, it is heavily processed with the inclusion of refined sugar and emulsifiers, which detract from its nutritional quality. The presence of multiple additives and its ultra-processed nature limit its healthfulness despite the absence of artificial ingredients.
Key ingredients 8
Whole milkGood
Whole milk is a natural source of calcium and vitamin D, essential for bone health. It provides a balanced profile of macronutrients including proteins and fats. The milk used is likely pasteurized, ensuring safety from pathogens.
Risks
Potential risks include lactose intolerance and allergies in some individuals.
Benefits
Rich in calcium and vitamin D, supporting bone health and providing essential nutrients.
Whipping creamGood
Whipping cream is a source of high-quality fats and fat-soluble vitamins. It enhances the creamy texture and flavor of the ice cream. The cream is likely pasteurized, ensuring safety from pathogens.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Provides a rich source of fat-soluble vitamins and enhances the texture and flavor of the product.
HoneycombNeutral
Honeycomb adds a unique texture and flavor to the ice cream. It is primarily composed of sugar and glucose syrup, providing sweetness. The processing involves heating, which may reduce any potential benefits of honey.
Risks
High sugar content can contribute to metabolic issues if consumed in large amounts.
Benefits
Adds a distinct flavor and texture to the product.
Milk solidsNeutral
Milk solids are used to enhance the creaminess and nutritional profile of the ice cream. They provide additional proteins and lactose. The processing involves drying milk, which retains most nutrients.
Risks
May cause issues for those with lactose intolerance or milk allergies.
Benefits
Contributes to the creaminess and nutritional content of the ice cream.
GlycerineNeutral
Glycerine is used as a humectant to retain moisture in the ice cream. It is generally recognized as safe and is derived from plant or animal sources. The processing involves distillation, ensuring purity.
Benefits
Helps maintain moisture and texture in the ice cream.
Stabilisers (sodium alginate and guar gum)Neutral
Stabilizers like sodium alginate and guar gum are used to enhance texture and prevent ice crystal formation. They are derived from natural sources like seaweed and guar beans. The processing is minimal, retaining their natural properties.
Risks
Excessive consumption may cause digestive discomfort in some individuals.
Benefits
Helps maintain smooth texture and consistency in the ice cream.
SugarBad
Refined sugar is a high-calorie ingredient with no essential nutrients. It contributes to the sweetness of the ice cream but can lead to health issues like obesity and diabetes. The sugar is processed, lacking any nutritional benefits.
Risks
Excessive consumption can lead to obesity, diabetes, and other metabolic disorders.
Emulsifier (mono- and diglycerides of fatty acids)Bad
Emulsifiers like mono- and diglycerides are used to improve texture and prevent separation. They are derived from fats but are highly processed. The processing can involve chemical reactions that may introduce impurities.
Risks
May cause digestive issues and contribute to inflammation in sensitive individuals.
Benefits
Improves texture and stability of the ice cream.
Processing
Ultra-Processed Foods
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