Sometimes the best way to cool off is with a delicious frozen treat. Ice cream happens to be my favorite dessert — pure, simple, and irresistible.
Ahhh, summer: sun, long days and balmy evenings. Even though it hasn’t reached full heat in my corner of Southern California yet, I know the warm weather will return soon and the frozen desserts will be calling our names.
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Ice cream tip
To keep ice cream smoother and fresher-tasting, place the container inside an airtight plastic bag before storing it in the freezer. This reduces ice crystals and prevents the ice cream from picking up other freezer odors.
Different types of frozen desserts
If you’ve ever wondered how sorbet differs from ice cream, here’s a clear list of common frozen desserts and what sets them apart.
Frozen Yogurt
Frozen yogurt is made from yogurt and often resembles soft-serve. It typically contains less cream and more milk than traditional ice cream. Because freezing can reduce live cultures, check labels if you want the probiotics retained.
Gelato
Gelato is the Italian style of ice cream that contains less butterfat and less incorporated air, resulting in a denser, silkier texture compared with American-style ice cream.
Granita
Granita (called granite in French) is a simple frozen mix of water, sugar and flavoring. It’s known for its slightly coarse, icy crystals and bright, refreshing flavors.
Ice Cream
Ice cream is made from cream, milk, sugar and flavoring; some recipes include eggs or egg yolks to make a custard base. To be labeled “ice cream” it typically contains at least 10% butterfat, and air is incorporated during churning to achieve a creamy texture.
I’ve made many flavors over the years, from dark chocolate truffle with toasted almonds to honey-rosemary, classic mint chocolate chip, eggnog, and oatmeal crunch. The variety of flavors and mix-ins is part of what makes ice cream so fun.
Ice Milk
Ice milk is similar to ice cream but made with less butterfat and milk solids. It has a lighter texture and typically contains fewer calories than full-fat ice cream.
Sherbet
Sherbet is a frozen mix of sweetened fruit juice (or sometimes wine), milk, water and sugar, and it can include egg whites or gelatin. It’s lighter than ice cream but creamier than granita—check labels if you avoid animal-derived ingredients.
Examples include buttermilk sherbet and Meyer lemon mascarpone sherbet, which balance fruity brightness with a creamy mouthfeel.
Sorbet
Sorbet (sorbetto in Italian) is made from fruit or fruit juice and sugar and is typically dairy-free. It has a smooth, soft consistency and highlights the pure fruit flavor. Popular examples include lemon-thyme, peach, and wine-based sorbets.
Other types of ice creams you may see at the store
Light ice cream
Light ice cream is made with more milk and less fat than regular ice cream and meets standards for at least 50% less total fat or 33% fewer calories than the original product.
Lowfat ice cream
Lowfat ice cream is labeled to indicate a maximum of 3 grams total fat per serving.
Nonfat ice cream
Nonfat ice cream contains less than 0.5 grams of total fat per serving, according to labeling standards.
Premium ice cream
Premium ice creams often have higher butterfat content—up to around 20%—which contributes to a richer flavor and creamier mouthfeel.
Reduced fat ice cream
Reduced fat ice cream contains at least 25% less total fat than the original product it’s compared to.
Some sauces you can drizzle on
Sauces transform a simple scoop into a memorable dessert. Popular options include hot fudge, salted caramel, mocha caramel, roasted raspberry sauce and bourbon butter sauce. A drizzle or spoonful can elevate texture and flavor.
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