Your Favorite Grocery Store Ice Cream Isn't Actually Ice Cream

Paul O. Mims
·3 min read
48

Don't be bamboozled by your favorite frozen dessert.

Nothing sounds better than staying inside with your favorite movie, wrapped in a blanket that was gifted to you decades ago, and eating out of a tub of your favorite ice cream (forget a bowl). This can be done with or without a breakup involved. It's time to pause the movie for a bathroom break, and upon returning to the sofa, ice cream in hand, you notice the label. You are probably thinking what exactly is "frozen dairy dessert," but you continue to mindlessly eat.

It may come as a surprise that the terminology "frozen dairy dessert" does mean something, and it has to do with the legitimacy of the ice cream. You see "ice cream" is a legally protected designation according to the U.S. Food and Drug Administration (FDA). If an ice cream product does not meet those standards, it will have to fall under something else. If you take a walk down the freezer aisle in your local supermarket, you will come across your favorite brands not meeting the criteria. Find out what those standards are and if your favorite brand follows them or not.

What Is Ice Cream, According to the USDA?

The United States Department of Agriculture, along with the FDA, has specific standards that ice cream manufacturers have to abide by. According to the USDA, "ice cream shall contain at least 1.6 pounds of total solids to the gallon, weigh not less than 4.5 pounds to the gallon, and contain not less than 20 percent total milk solids, constituted of not less than 10 percent milkfat." Overall, this translates to milkfat weight being the biggest factor for ice cream designation.

What Is Overrun?

Did you know that one of the major ingredients in ice cream is air? Air is a huge factor in classifying ice cream quality. One of the ways is by measuring its overrun. Overrun is just a fancy term for how much air has been incorporated into ice cream as it's being made. The maximum amount of air that can be incorporated into ice cream in the United States, and still be called ice cream, is 100%. What that means is that one gallon of ice cream base can yield two gallons with added air. Ice cream manufacturers have used overrun to their advantage. The more air added can decrease the amount of cream needed for each container of ice cream. This allows cost savings for companies. Unfortunately, companies love cutting costs so much, that they exceed the overrun limit and therefore, market their product as anything other than ice cream. This is where terms like "frozen dairy dessert" come into play. If overrun is over the limit they can't legally call their product "ice cream."

Did You Know Ice Cream Has a Grading System?

Just like meat or eggs in the U.S., ice cream also has grading based on (you guessed it) overrun.

  • Super-premium: Very low overrun, high fat content, best quality ingredients.

  • Premium: Low overrun, higher fat content than regular ice cream, higher quality ingredients.

  • Regular: Meets the federal overrun requirement.

  • Economy: Meets required overrun, sells for a lower price.

Brands That Are Not Considered Ice Cream

Here is a list of popular brands that are not considered ice cream based on government standards:

  • Blue Bunny Frozen Dairy Dessert Sandwiches

  • Breyers

  • Friendly’s

  • Reese’s Peanut Butter Cup and Chocolate

  • Turkey Hill

The Takeaway

Do not worry! Formidable brands like Ben & Jerry's, Jeni's, or even Haagen-Dazs are all considered real ice cream. You will have to spend more dollars at the supermarket for those brands. In all honestly, there is nothing wrong with brands like Breyers if it fits the bill, just make sure you are purchasing with full transparency and knowledge.