1

votes

Which is the best choice for ice cream?

Answered on August 19, 2014
Created November 30, 2010 at 1:24 PM

From time to time (maybe 1-2 times a month) I allow my son's some ice cream out. I believe that if you restrict kids to much they will go crazy once they have the ability to make their own choices. I only say that from my own experience, where my mom didn't allow any unheathly foods and then I would go to a friends house and clean out their pantry...lol.

My question is.....is it better to give them regular ice cream or sugar free? Most ice cream parlors I go to don't use corn syrup, so is it better to just go with "natural" sugar or artificial sweetners?

2b4f887f5fd32a37c6038eb0aaaf3bf5

(1648)

on December 05, 2010
at 09:14 PM

Yes, this is why I only eat coconut ice cream as a rare treat, when I found out that agave isn't the golden answer that some had made it out to be. Gina, I don't know if there are brands that aren't full of agave. Maybe if you have a local ice cream store that makes it? We have a place called Full Tilt Ice cream that sells wholesale (and does have coconut ice cream), and I wonder if our local paleo group could order some with no added sweeteners. Coconut milk is pretty sweet naturally. Alex, good to know, I will keep that in mind. Perhaps regular ice cream is the better choice.

Bbb993c8dacf76dd461703a82686c06a

(135)

on December 04, 2010
at 03:10 AM

Are there any coconut ice cream brands out there not full of agave?

1568416ef28477d1fa29046218d83ddd

(6235)

on December 01, 2010
at 11:57 PM

I can't imagine letting school age kids make it this way. Watch? Sure. Maybe even pour if they are older, but having LN in your kitchen is about like having a blowtorch in your kitchen. Safe enough, but only if used properly. For grownups though? Nifty and easy, plus you can make beer ice cream.

77732bf6bf2b8a360f523ef87c3b7523

(6157)

on December 01, 2010
at 07:14 PM

Chocolate. Always chocolate. =)

47a42b6be94caf700fce9509e38bb6a4

(9647)

on November 30, 2010
at 08:27 PM

Thank you, Vrimj. From the link: "Apparently many school-aged kids make liquid nitrogen ice cream as part of elementary-school science lessons." I didn't know that. First time I'd heard of it.

F7f299ffd1957643be9621086081169f

(10)

on November 30, 2010
at 08:18 PM

Perhaps it is the agave nectar. It is worse than HFCS, just has a more natural name.

1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 08:14 PM

You can get it at welding supply companies or airgas, the container needs tto be vented. Then you just need the mix, a metal bowl, heavy gloves and a wooden spoon. You put the mix in the bowl. Put on your gloves. Have someone gently pour the LN in to the bowl while the person wearing the gloves stirs but stays out of the stream. Do that until the mixture becomes almost crunchy against the side of the bowl and check consistancy. There is a tutorial at http://www.101cookbooks.com/archives/001366.html and there are web tutorials but it really is easy peasy.

587538a2db229b2ec884ea04cc3dc75e

(462)

on November 30, 2010
at 08:11 PM

Coconut Bliss is delicious (like, try it before you die good) but gives me an insulin reaction that is significantly worse than normal ice cream.

0ff848383c9a87f3d0308cf5b28fa846

on November 30, 2010
at 08:06 PM

some argue that agave is worse than HFCS since agave is 90% fructose and very tough on the liver

47a42b6be94caf700fce9509e38bb6a4

(9647)

on November 30, 2010
at 07:21 PM

Whoa, Vrimj, liquid nitrogen? Please instruct ... Do you have a link or something?

1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 05:37 PM

We use liquid nitrogen to make our own during the summer. It is extra creamy, fun and fast. You do need some basic guidance in safe handling and a source but it is pretty cheap and doesn't take up kitchen space when I don’t need it

1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 04:37 PM

A parlor can be wonderful if they make their own! I would still pick sugar and simple but this way you can ask :)

F53a74de3f8df19a114c5ac702af2b12

(826)

on November 30, 2010
at 02:11 PM

Hagen Daas is some bs. rBGH all up in their milk. Ben and Jerrys is the best shot or something from the local co-op/organic store. We have Bruster's down here and straight from the Ops Manager at corp, they dont use any milk with rBGH. http://www.huffingtonpost.com/john-robbins/is-your-favorite-ice-crea_b_686629.html

22212e9ba2a041e6da6c963d4d41615a

(5773)

on November 30, 2010
at 01:41 PM

Agreed. However, we like to make it a special occassion and take them to an ice cream parlor to say...we can eat healthy and not feel left out.

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11 Answers

3
61852721b5ff3613f56f043fe890a679

(1172)

on November 30, 2010
at 07:47 PM

Echoing what others said, my preferences would be as follows, with the most preferable option first, second most preferable second, etc:

  1. Make your own (either dairy-based or coconut) with 100% natural ingredients, full fat (best choice)

  2. Find a local boutique ice cream salon/manufacturer whose ingredients you can source. Do not select sugar-free or low-fat anything.

  3. Coconut Bliss

  4. Commercial ice cream, purchased at the store, made without HFCS

3
0c0c5c65612425e497b7231c21516943

(1354)

on November 30, 2010
at 01:59 PM

You can always make your own with raw milk and berries and organic sugar. Making it yourself in a blender or ice cream maker is lots of fun. There is even this kick the ball ice cream maker that would be a nice Christmas present. There are lots of organic ice creams in the grocery store. Personally, with all of the chemicals and hormones in ice cream that you get out, I wouldn't do it. Plus all of the sugar is GMO.

1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 05:37 PM

We use liquid nitrogen to make our own during the summer. It is extra creamy, fun and fast. You do need some basic guidance in safe handling and a source but it is pretty cheap and doesn't take up kitchen space when I don’t need it

1
E2b9c679315c7c9c7265783dde89f350

on November 30, 2010
at 08:02 PM

I'd recommend looking at small, local companies if you can find them. If you're in the North East (USA), Trickling Springs Creamery based in Chambersburg, PA is awesome. Full fat from Jersey cows, all natural ingredients for their non-fruit flavors (real sugar, real cream, nothing weird), and their milk is from a 100% grassfed farm, and they only VAT pasteurize (low temp pasteurize). Some nearby Whole Foods carry their products, and some hole-in-the-wall shops as far down as Virginia.

In the southern mid-west, Braum's is the best that I know of. Incredibly creamy and they own their own cows. I've heard that the cows do actually get to roam outside, though I do believe that they're mainly grain fed. Still, head and shoulders over most national brands.

Also, if you can find a local source of raw or VAT pasteurized milk, you may come across ice cream there. A local farm that has a membership-only basis had a sign up saying that they had ice cream, though I didn't see it when I checked the freezer.

1
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on November 30, 2010
at 06:40 PM

I make homemade ice cream with cream, egg yolks, stevia, and flavoring. Sometimes raw milk. It's absolutely delicious and very healthy too

1
Ce57a94251224f9696faf47f9ca630a0

(858)

on November 30, 2010
at 02:21 PM

A lot of the sugar-free ice creams are also low-fat, because people believe that makes it healthier. I prefer Ben 'n' Jerry's full fat, full sugar ice cream when I need a treat (I live near one of their stores, so I can indulge on scoop at a time), as most of their basic flavors have cane sugar instead of HFCS. I wouldn't stress too much if it's just an occasional treat.

1
1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 01:35 PM

If I were going to have ice cream I would go for hagan das's five line. I like simple and I dislike sweetners.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on November 30, 2010
at 07:21 PM

Whoa, Vrimj, liquid nitrogen? Please instruct ... Do you have a link or something?

F53a74de3f8df19a114c5ac702af2b12

(826)

on November 30, 2010
at 02:11 PM

Hagen Daas is some bs. rBGH all up in their milk. Ben and Jerrys is the best shot or something from the local co-op/organic store. We have Bruster's down here and straight from the Ops Manager at corp, they dont use any milk with rBGH. http://www.huffingtonpost.com/john-robbins/is-your-favorite-ice-crea_b_686629.html

1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 04:37 PM

A parlor can be wonderful if they make their own! I would still pick sugar and simple but this way you can ask :)

22212e9ba2a041e6da6c963d4d41615a

(5773)

on November 30, 2010
at 01:41 PM

Agreed. However, we like to make it a special occassion and take them to an ice cream parlor to say...we can eat healthy and not feel left out.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on November 30, 2010
at 08:27 PM

Thank you, Vrimj. From the link: "Apparently many school-aged kids make liquid nitrogen ice cream as part of elementary-school science lessons." I didn't know that. First time I'd heard of it.

1568416ef28477d1fa29046218d83ddd

(6235)

on December 01, 2010
at 11:57 PM

I can't imagine letting school age kids make it this way. Watch? Sure. Maybe even pour if they are older, but having LN in your kitchen is about like having a blowtorch in your kitchen. Safe enough, but only if used properly. For grownups though? Nifty and easy, plus you can make beer ice cream.

1568416ef28477d1fa29046218d83ddd

(6235)

on November 30, 2010
at 08:14 PM

You can get it at welding supply companies or airgas, the container needs tto be vented. Then you just need the mix, a metal bowl, heavy gloves and a wooden spoon. You put the mix in the bowl. Put on your gloves. Have someone gently pour the LN in to the bowl while the person wearing the gloves stirs but stays out of the stream. Do that until the mixture becomes almost crunchy against the side of the bowl and check consistancy. There is a tutorial at http://www.101cookbooks.com/archives/001366.html and there are web tutorials but it really is easy peasy.

0
03f5a69fde4012b827ebdb6d93b71e7a

on November 30, 2010
at 11:26 PM

http://www.clemmysicecream.com/ is ridiculously good :)

0
0ff848383c9a87f3d0308cf5b28fa846

on November 30, 2010
at 08:05 PM

My rule of thumb: go for an organic brand. Then find a flavor with the highest fat to sugar ratio (aim for 1:1).

0
2b4f887f5fd32a37c6038eb0aaaf3bf5

on November 30, 2010
at 07:37 PM

You should also look into coconut milk ice cream. There is a brand called Coconut Bliss, made out of Oregon, which is great. I've also heard a few of our local ice cream shops make coconut ice cream as well.

Coconut Bliss is made with agave nectar, which I think is better than sugar or HCFS, though from what I hear it isn't the best solution either.

F7f299ffd1957643be9621086081169f

(10)

on November 30, 2010
at 08:18 PM

Perhaps it is the agave nectar. It is worse than HFCS, just has a more natural name.

Bbb993c8dacf76dd461703a82686c06a

(135)

on December 04, 2010
at 03:10 AM

Are there any coconut ice cream brands out there not full of agave?

0ff848383c9a87f3d0308cf5b28fa846

on November 30, 2010
at 08:06 PM

some argue that agave is worse than HFCS since agave is 90% fructose and very tough on the liver

587538a2db229b2ec884ea04cc3dc75e

(462)

on November 30, 2010
at 08:11 PM

Coconut Bliss is delicious (like, try it before you die good) but gives me an insulin reaction that is significantly worse than normal ice cream.

2b4f887f5fd32a37c6038eb0aaaf3bf5

(1648)

on December 05, 2010
at 09:14 PM

Yes, this is why I only eat coconut ice cream as a rare treat, when I found out that agave isn't the golden answer that some had made it out to be. Gina, I don't know if there are brands that aren't full of agave. Maybe if you have a local ice cream store that makes it? We have a place called Full Tilt Ice cream that sells wholesale (and does have coconut ice cream), and I wonder if our local paleo group could order some with no added sweeteners. Coconut milk is pretty sweet naturally. Alex, good to know, I will keep that in mind. Perhaps regular ice cream is the better choice.

0
95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on November 30, 2010
at 07:31 PM

I avoid sugar free or low carb ice cream options on the rare occasions that I have it, opting only for really simple classic preparations. Luckily, where I live (as well as many places) there are parlors where you can get a scoop of rbgh-free, locally made, small batch, full fat ice cream. I definitely feel no compunction about eating an occasional dish at a roadside farm stand on a hot summer day while chatting with the person who made the ice cream and petting the cows or goats that produced the milk in it, and very little about buying a dish of similar ice cream in town, or even a bite of something a bit more large scale here and there (as long as I am certain it fits my criteria of no HFCS, preservatives, intentional low-fatness, or rbgh). Ice cream affects me better (or less adversely, maybe) than almost any other dessert thing save maybe berries and cream when eaten in a reasonable amount and not too often.

0
Ef9f83cb4e1826261a44c173f733789e

on November 30, 2010
at 01:56 PM

I've never had sugar-free ice cream, so I can't comment on that. If you're going out to parlors you can ask them what's in the ice cream or where do they get it from. I would prefer that the ice cream is made from the basics: cream, sugar, vanilla, etc.

Reserving ice cream for a "special treat" is a good idea not just for health reasons. The kids will appreciate it more and you can use it as a reward for good grades, etc.

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