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Ice Cream Food Facts

Ice Cream Food Facts

Homemade The Best Ice Cream

For ice cream, it is really best to make your own or purchase non fat yogurt that states all natural on the package label.

The ingredients in most commercial ice creams contain chemical substitutes for most of the good quality natural ingredients that make a real ice cream.

There are only a few manufacturers of a no preservative, no chemical, natural ice cream. If you purchase ice cream from an ice cream shop, ask to see the list of ingredients from the top of the lid on the serving cartons. The law says that they must tell you what ingredients are in the ice cream.

Home Made Ice Cream

Home Made Strawberry Ice Cream

  • Real Milk or Cream
  • Eggs
  • Natural Color
  • Natural Fruit
  • Weight Approximately 8 pounds per gallon

Most Commercial Ice Cream:

  • Dry Milk Solids
  • Carrogeenan
  • Carboxymethyl cellulose
  • Yellow Dye #5
  • Ethyl Acetate
  • No less than 4-1/2 pounds per gallon plus air to bring it to weight

The Ingredients

  • Yellow Dye #5: Evidence related to rashes, swelling and allergic reactions.
  • Ethyl Acetate: Used as a cleaner and solvent for leather and plastics.
  • Carboxymethyl Cellulose: Used in printing inks and resin paints.

Ice Cream cone with chocolate and nuts

Quick Ice Cream Food Facts

  • Ice milk usually contains 6 percent fat and some contain eggs.
  • Ice cream, when made from whole milk, contains 10 to 15 percent fat.
  • Imitation ice milk is usually made from vegetable oils and contains 4 percent fat.
  • Imitation ice creams must contain at least 6 percent fat and may be made from hydrogenated oils (high in saturated fats). Read the label and try to choose from ice cream made with safflower oil and non fat milk.
  • Dietetic ice cream contains sugar substitutes; however, the fat is the same as regular ice cream at 10 to 15 percent.
  • Sherbet has very little fat, but is high in sugar.
  • If the chemical Torutein is listed on the ingredients of ice cream cartons, do not buy it. This chemical has already been suspended in Utah, England and Japan due to evidence linking the oil-based protein to cancer in humans.
  • The first known recipe for ice cream was first brought to Venice, Italy by Marco Polo after a journey to Japan. The Italians then introduced Cream Ice to Europe and later it was renamed Ice Cream by our own Dolly Madison for White House functions.
  • Ice cream containers sealed in a plastic bag will stop ice crystals from forming when it is in the freezer.
  • Soften Ice Cream: Microwave one pint solidly frozen ice cream, uncovered, on 100 percent power about 15 seconds or until soft enough to serve.

Ice Cream Manufacturers

Most ice cream is produced by a few major manufacturers. These manufacturers then supply the supermarket and ice cream chains with a pre-processed mix of dry milk solids, sugar, butterfat, emulsifiers and stabilizers.

Most markets and ice cream store chains then run this mixture through machines which pump in air and water. This is in addition to their own special and unique blend of flavorings and colorings. They sell this concoction to the public under new and strange names.

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