Not all tubs of “ice-cream” you see in supermarket freezers are technically ice-cream,which is why you will not always find the words “ice-cream” on the front of every tub if you take a closer look. To be officially classed as “ice-cream”,the base needs to be cream and/or milk with no less than 10 per cent milk fat,which gives true ice-cream its rich taste and texture. Generally speaking,the more premium,and the more the tub costs,the more likely it is that you are paying for real ice-cream,which will contain 10 to 12 per cent fat and 20 per cent sugars. While the base of most ice-creams is similar,the greater the number of flavours,confectionery or sweet additions you make,the higher the ice-cream’s overall sugar and calorie content will be.
Dietitian’s thoughts
Some may argue that you are better off enjoying a controlled serve of full-fat ice-cream occasionally,than overdoing the more processed varieties more frequently. Also keep in mind,the greater number of flavours within a serving,the more you are likely to eat it,so sticking to a single flavour such as chocolate or vanilla isn’t a bad idea either.
Common brands: Sara Lee,Connoisseur,Bulla Murray Street,Haagen-Dazs,Norco Cape Byron,Bulla Creamy Classics,Maggie Beer,Reece’s Peanut Butter Ice Cream