At a glance
Summary
This ice cream is heavily processed, containing refined sugar and corn syrup solids, which are linked to health issues like obesity and diabetes. The presence of multiple stabilizers and emulsifiers further contributes to its high processing level. While it uses real cream and milk, the overall ingredient quality is compromised by the added sugars and processing agents.
Key ingredients 10
CreamGood
Traditional whole-fat dairy ingredient.
Risks
Excessive consumption of saturated fats may contribute to heart disease.
Benefits
Provides a creamy texture and is a source of fat-soluble vitamins like A and D.
MilkGood
Whole dairy ingredient.
Risks
Lactose intolerance can cause digestive issues for some individuals.
Benefits
Rich in calcium and vitamin D, supporting bone health.
Nonfat Dry MilkNeutral
Nonfat dry milk is used to increase the protein content and improve the texture of ice cream. It is made by removing water from pasteurized skim milk. This ingredient is a convenient source of dairy nutrients without the fat content.
Risks
May cause digestive issues in lactose-intolerant individuals.
Benefits
Provides protein and calcium without added fat.
ChocolateNeutral
Chocolate adds flavor and richness to ice cream, containing cocoa solids and cocoa butter. The health impact depends on the cocoa content and added sugars. Dark chocolate with high cocoa content can offer some health benefits.
Risks
May contain added sugars and fats that contribute to calorie intake.
Benefits
Contains antioxidants like flavonoids, which may support heart health.
Cocoa Processed With AlkaliNeutral
Cocoa processed with alkali, also known as Dutch-processed cocoa, has a milder flavor and darker color. The alkalization process reduces acidity but may decrease antioxidant levels. It is commonly used in chocolate-flavored products.
Risks
Reduced antioxidant content compared to natural cocoa.
Benefits
Provides flavor and color to chocolate products.
Locust Bean GumNeutral
Locust bean gum is a natural thickener derived from carob seeds, used to stabilize ice cream. It helps improve texture and prevent ice crystal formation. It is generally considered safe for consumption.
Benefits
Improves texture and stability of frozen desserts.
Guar GumNeutral
Guar gum is a thickening agent derived from guar beans, used to stabilize and thicken ice cream. It is effective in small amounts and helps maintain smooth texture. It is widely used in food processing.
Risks
Excessive consumption may cause digestive discomfort.
Benefits
Enhances texture and consistency of ice cream.
SugarBad
Sugar is used to sweeten ice cream but is a refined carbohydrate with no essential nutrients. High consumption of sugar is linked to various health issues, including obesity and diabetes. It is important to consume sugar in moderation.
Risks
Excessive sugar intake can lead to weight gain, insulin resistance, and dental cavities.
Corn Syrup SolidsBad
Corn syrup solids are used as a sweetener and to improve texture in ice cream. They are derived from corn starch and are high in glucose. Overconsumption can contribute to metabolic issues.
Risks
High glycemic index can lead to spikes in blood sugar levels.
CarrageenanBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Some studies suggest potential digestive issues with high consumption.
Benefits
Improves texture and stability in dairy products.
Processing
Ultra-Processed Foods
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