Hershey's and Smucker's Shells
Plastic squeeze bottles of toppings like Chocolate Fudge, Reese's, and Cookie Dough Crunch -- harden as the goo hits the cold ice cream. The only way to make the sweet, shiny coating stiffen is to pump it up with a fat that's solid at room temperature. The best candidate: coconut oil, the most heavily saturated fat. It gives each two-tablespoon serving six to eight grams of saturated fat -- a third of your daily limit.
And don't forget the ice cream underneath; a cup of basic vanilla adds ten more grams of saturated fat.
When you have the urge for something cold, creamy, and chocolate, top some low-fat ice cream with Hershey's Chocolate Syrup, which is fat-free. It may not be a double dip -- but it's not a double bypass either.
