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ucts on the market that are labeled according to the amount of milk fat they contain. Here’s some information about the oldtime favorites, plus some newer varieties.
Ice cream has milk fat and milk solids as its main ingredients. Depending on state laws, the milk fat content can vary between 10 percent and 20 percent; it has to contain a minimum of 10 percent to be legally labeled an ice cream. The more popular and widely distributed brands contain the highest amount of milk fat. Calorie content of ice cream varies between 125 and 165 per halfcup serving.
Ice milk is prepared from the same ingredients as ice cream but has less milk fat (usually between 2 percent and 7 percent). Ice milk often has more sugar than ice cream, and its consistency is usually softer. The calorie content is about 100 per half-cup serving. Most soft-serve frozen dessert is ice milk; it’s taken directly from the freezer and not allowed to harden.
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