How is frozen yogurt and ice cream different

By law, there must be at least 10 percent milkfat in ice cream. To meet this requirement, cream is usually added. Frozen yogurt is slightly different than ice cream, as it's made from cultured milk instead of cream.

There's no minimum fat requirement for frozen yogurt, and there's often more sugar in frozen yogurt than in ice cream. Although cultured milk is the main dairy ingredient in frozen yogurt, the cultures often don't survive after being frozen, so you don't get the probiotic benefits. The biggest nutritional difference between frozen yogurt and ice cream is the fat content. One cup of regular vanilla ice cream contains calories, 15 grams of fat, and 9 grams of saturated fat.

One cup of regular vanilla frozen yogurt contains calories, 6 grams of fat and 4 grams of saturated fat. According to CNN, the freezing process used to make frozen yogurt often kills off those healthy probiotics, with many manufacturers adding extra probiotics in the production process afterwards.

Probiotics can have some major gut benefits. This seal, created by the National Yogurt Association , confirms that a product has at least million cultures per gram. This can also make it easier for lactose-intolerant people to digest milk-based frozen treats, where traditional ice cream usually does not, unless it specifically states that it's low-lactose or lactose free. Froyo can have a lot of sugar. Kofsky explained why, telling CNN, "In order to get rid of the tart taste, [frozen yogurt companies often] add sugar.

Fat is sometimes a good thing. The sugar substitutes often added to frozen yogurt in the absence of fat can lead to a blood sugar spike and crash, or even digestive issues and bloating, which is exactly the opposite of what you might be going for by choosing probiotic-rich froyo in the first place. Be careful with portion sizes. But if you've ever eaten an entire pint of those trendy low-calorie ice creams , thinking you're getting the best bang for your caloric buck, you know just how deceiving that health halo can be.

You'll get something that's to calories-worth. Plus, if you add toppings galore, opting for candies, sauces, or even granola, your formerly healthy treat becomes just as sugary as traditional ice cream.

It definitely sounds like a richer option than ice cream, but I never knew why. It turns out that custard is very similar to ice cream, but it incorporates more egg yolk to create a creamier texture.

Lastly, we have gelato: arguably the most delicious of the bunch. Italians just know how to do things right. So, how do they accomplish that? Gelato actually contains the least amount of air of any of the frozen desserts. By whipping less air into the product, it becomes very dense and creamy, almost like a spread.

Gelato is served at a slightly higher temperature than ice cream. While it is still cold enough to stay frozen, that slightly higher temperature keeps the gelato incredibly soft and creamy. Since gelato has the least amount of air, it is very dense, and thus heavier.