2023’s Best Cities for Ice Cream Lovers

What are the differences between ice cream, gelato, and sorbet?

The main differences between ice cream, gelato, and sorbet are the fat content. Gelato having the most fat, and sorbet having typically no fat. There is also the sugar content, with sorbet mainly being thickened by the sugar content.

All three are a careful balance of sugar, fat, and a base flavor.

Another notable difference between the three is that sorbet will typically have a fruit base.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

For an ice cream cone, anything you can mix in that packs a flavorful punch and that is small enough to consume with each or most bites.

Think:

• Cookie crumbles
• Oreos
• Salted caramel

Then, you can finish it with a sauce that doesn’t run too much. An example of that would be dulce de leche sauce — thick enough to grab onto the ice cream and to create a separate texture from the creaminess.

You can add all these to a sundae as well. You can also add some fluffy whipped cream and a maraschino cherry to add yet another type of texture. You would be keeping it traditional by doing so.

What are three never-before-considered toppings that would go well with ice cream?

• Fig and balsamic — aged and thickened
• Bacon
• Chocolate-covered raisins

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

• Halo Top
• A mango sorbet (every sorbet is usually non-dairy and vegan)
• Talenti dairy-free gelato

What is the best ice cream option for lowering sugar intake this summer? Is low-calorie ice cream worth the hype?

Healthy Choice Fudge bar — only 100 calories and low fat. There’s also portion control with an item like this.

Usually, when you think of a flavorful ice cream that isn’t the worst health-wise, you will either have to sacrifice by lowering the fat or lowering the sugar. If you can choose something that is lower caloric-wise, it might be your best bet. However, there are some breakthroughs with sugar substitutes these days via sugar alcohols (called zero sugar) so be on the lookout for those.

What is one delicious international type or flavor of ice cream that most Americans might not be familiar with?

Affogato. It is vanilla ice cream served with a shot of espresso right on top.

What are the differences between ice cream, gelato, and sorbet?

While gelato and ice cream are both creamy, dairy-based desserts, sorbet is completely dairy-free. This is a common question: Does gelato have dairy? The answer is yes. If you’re looking for a non-dairy alternative, order sorbet.

Gelato starts out with a similar custard base as ice cream but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.

Gelato contains more calories and fat thanks to the use of milk. Because sorbet is just fruit juice and sugar (no dairy), it has fewer calories and is, therefore, a healthier option.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

• Crackers: Crushed crackers make a golden, buttery topping for ice cream sundaes.
• Potato chips: Crunchy, salty potato chips make an indulgent ice cream topping.
• French fries: You’ve heard of dipping french fries into milkshakes. Now french fries are popping up on ice cream menus as a sundae topping.

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

• Jeni’s Splendid Ice Creams
• Oatly
• Van Leeuwen

Other options:

• McConnell’s Fine Ice Creams
• Ben & Jerry’s Non-Dairy
• Favorite Day
• Magnum Non-Dairy Classic
• Cado
• So Delicious
• Coolhaus
• NadaMoo!

What is the best ice cream option for lowering sugar intake this summer? Is low-calorie ice cream worth the hype?

Diabetic-friendly ice cream:

• Edy’s Slow Churned Ice Cream. This is an excellent option for those with diabetes.
• Breyers Creamy Vanilla.
• Blue Bunny Ice Cream.
• Halo Top.

The eight best low-sugar ice creams:

• Turkey Hill No Sugar Added Vanilla Bean
• Rebel Creamery Triple Chocolate
• Nick’s Strawbär Swirl
• Cavo Java Chip Avacado Frozen Dessert
• Halo Top Oatmeal Cookie Light Ice Cream
• So Delicious Dairy Free Vanilla Bean Coconutmilk Sandwiches
• Yasso Chocolate Fudge Greek Yogurt Bars
• Chloe’s Oatmilk Cookies and Cream Pops

What are the differences between ice cream, gelato, and sorbet?

• Ice cream is a frozen dairy product comprised primarily of milk, cream, sugar, and flavoring that has air incorporated into it to make it light and fluffy. In order for a product to legally be called ice cream, it must adhere to certain ingredient inclusions and ratios.
• Gelato — also known as Italian ice cream — has less fat and more milk than regular ice cream, and has less air incorporated. This makes it thicker than ice cream.
• Sorbet contains no dairy ingredients and is typically made with fruit juices and purees. It should not be confused with sherbet, which does contain dairy ingredients.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

My personal favorites are:

• Fresh fruit
• Crushed cookies
• Sweetened condensed milk

What are three never-before-considered toppings that would go well with ice cream?

The number of possible toppings is only limited by your imagination. Warmed peanut butter, olive oil, breakfast cereal, and gold leaf are some I’ve heard of.

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

Frozen desserts for vegans contain no animal products, while lactose-free frozen desserts have had lactose removed. Lactose is a naturally occurring sugar in milk.

I can’t suggest a particular brand, but it’s important for consumers to understand that removing or replacing any true ice cream ingredient will change the flavor and texture profile and that the dessert may no longer be called ice cream.

What is the best ice cream option for lowering sugar intake this summer? Is low-calorie ice cream worth the hype?

Again, consumers should understand that lower sugar or lower fat options will not taste or have the same mouthfeel as regular ice cream.

• Sugar provides more than sweetness and contributes to the ice cream texture and freezing temperature. Sweeteners are added at a fraction of the amount of sugar, so the bulk that sugar provides is typically replaced by other ingredients.

• The purpose of the cream is to enhance the texture and flavor of ice cream. Low-calorie ice cream replaces the fat with other ingredients and incorporates more air than normal ice cream, resulting in fewer calories per serving.

What is one delicious international type or flavor of ice cream that most Americans might not be familiar with?

Vanilla is the most popular flavor throughout the world, but in Japan, fish-flavored ice cream is available. My personal favorite is also from Japan and is a combination of sherbet and ice cream called guri-guri.

What are the differences between ice cream, gelato, and sorbet?

Ice cream and gelato typically contain the same ingredients, they are just mixed or frozen differently.

• Ice cream is mixed faster and frozen quickly, incorporating more air.
• Gelato is mixed at a slower speed and for a longer time, resulting in a dense, creamy product.
• Sorbet is simply a flavor base (typically fruit puree) and simple syrup. The mixture is frozen in an ice cream machine.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

• I really love gummy candies. The cold ice cream hardens them and adds a great texture.

• Raisins soaked in rum add a grown-up twist.

• Breakfast cereal gives a nice crunch to ice cream as well.

What are three never-before-considered toppings that would go well with ice cream?

• Shaved truffles
• Caviar
• Corn smut

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

• Talenti
• Häagen-Dazs
• Ben & Jerry’s

What is the best ice cream option for lowering sugar intake this summer? Is low-calorie ice cream worth the hype?

Rebel creamery.

Lowering sugar in ice cream is difficult. The sugar is necessary to achieve a smooth texture.

What is one delicious international type or flavor of ice cream that most Americans might not be familiar with?

The French are incredible at making ice creams and sorbets. I recently saw a Fois Gras ice cream on a menu. Sounds delish.

What are the differences between ice cream, gelato, and sorbet?

Ice cream is a frozen dessert made from milk, cream, sweetener, and often egg yolks to make a custard.

• Ice cream has the highest milk fat content of any frozen dessert, usually ranging between 14-25% (the USDA requires that ice cream have at least 10% milkfat).
• Ice cream’s fluffy, creamy texture is unique among frozen desserts. Ice cream is churned (in an ice cream maker) at high speeds to add air to the mixture. It can also be served in a style called “soft serve,” which has more air and is served at a slightly higher temperature.

Gelato (Italian for “ice cream”) is made from a mixture of milk, cream, and sweetener.

• Gelato is made with less cream than ice cream, which means gelato has less fat. Gelato usually has a butterfat content of around 4-9%, considerably lower than ice cream, but considerably higher than either sherbet or sorbet.
• Unlike ice cream, gelato’s creamy texture is thick and dense because it is churned slowly to allow less air in the mixture.

Sorbet is just made up of fruit puree (or fruit juice, like lemon juice) and sweetener (commonly sugar, simple syrup, or liqueur).

• While ice cream, gelato, and sherbet are dairy products, sorbet is dairy-free and therefore vegan.
• Sorbet was originally used as a palate cleanser between courses of large meals.
• Sorbet is the most low-fat compared to most other frozen desserts because it doesn’t include cream. Due to its lack of cream, sorbet has the lightest, iciest texture compared to other frozen desserts. One variation on sorbet, called granita (also called Italian ice or water ice), is periodically scraped during freezing so the ice crystals are especially flaky.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

• Fresh fruit
• Cereal or granola
• Candy — like chopped Reese’s or Butterfingers

What are three never-before-considered toppings that would go well with ice cream?

• Olive oil
• Bacon bits
• Caviar

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

According to USA Today:

• Jeni’s Splendid Ice Creams
• Oatly
• Van Leeuwen

What is the best ice cream option for lowering sugar intake this summer?

Making your own, using only natural ingredients like fresh fruit and Greek yogurt.

Is low-calorie ice cream worth the hype?

I don’t think so — eat the good stuff but in moderation.

What is one delicious international type or flavor of ice cream that most Americans might not be familiar with?

Savory ice creams such as:

• Olive oil
• Bacon
• Pickle ice cream

What are the differences between ice cream, gelato, and sorbet?

Ice cream is defined as 10% milk fat and 10% nonfat milk solids. It cannot use any other fat sources outside of milk in the mix base. Ice cream must contain dairy. Air is incorporated to make it light and fluffy and melt easily in your mouth.

Gelato does not have a legal definition but is often higher in sugar, giving it a softer more scoopable texture. The increase in sugar levels decreases the freezing point of the ice cream causing it to not freeze as hard as ice cream. Gelato also has less air incorporated, giving it a more dense or indulgent texture. Typically, gelato is lower in fat than ice cream. Gelato is served at a higher temperature than ice cream which also makes it easier to scoop.

Sorbet does not have a legal definition either but is typically fat- and dairy-free. Many recipes have a fruit puree or juice base supplemented with sugar and water.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

• Toasted coconut can give the ice cream a great tropical flavor with a caramelized flavor note.

• Pop rocks can be a fun surprise for kids, adding a little extra kick to their ice cream as long as they don’t sit in the ice cream too long.

• Fresh fruit is a personal favorite of mine, especially in the summer. Whatever fruit is in season can add a refreshing sweetness to your vanilla ice cream. My personal favorites are strawberries and peaches.

What are three never-before-considered toppings that would go well with ice cream?

Sweet and savory combinations are becoming more popular in ice cream. Adding a little heat, in the form of peppers or spices is also emerging as a new fad.

My favorite flavors of Ice cream bring a little contrast to the sweetness of the ice cream — whether is it adding something a little salty or a little sour. Embracing some of these contrasting flavors can be a way to switch up your ice cream this season.

This could be done by simply adding a little flaky sea salt to your ice cream for an extra crunch with a little saltiness. A little heat could be added with a pepper jelly sauce or chili crisps. If you like to stick with the sweeter flavors, single-origin honey can bring some unique flavor notes reminiscent of orange blossoms, citrus, confectionary, coffee, or even woody-type flavors.

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

1. I love Talenti dairy-free sorbetto. It has a fresh flavor, which can be attributed to all the fruit incorporated into the base of both the mango and raspberry flavors. Talenti also has some dairy-free gelato options.

2. Oatly brings a little different variation to the non-dairy ice cream. Many dairy-free ice creams have a coconut milk base, which restricts options for people with a tree nut allergy. Oatly’s oat milk base gives options to consumers that may have multiple allergies or sensitivities.

3. Ben & Jerry’s offers a lot of their original flavors as dairy-free. You can still have all of the decadent inclusions while getting a dairy-free option.

What is one delicious international type or flavor of ice cream that most Americans might not be familiar with?

Kulfi is an Indian version of ice cream. Its flavor is developed by cooking milk until it is condensed and develops a caramelized flavor, but it can also be made using sweetened condensed milk from a can.

This condensed milk gives the ice cream a denser texture and a sweet caramel flavor. Typically this ice cream is not churned, so it will not have air incorporated — which also plays a role in its dense texture.

What is the best ice cream option for lowering sugar intake this summer? Is low-calorie ice cream worth the hype?

Many ice cream brands offer low-sugar options but keep in mind that many of these low-sugar options include alternative sweeteners such as erythritol, stevia, and artificial sweeteners. Alternative sweeteners have fewer calories than added sugars, but they may have other undesirable side effects.

Your best option for lowering sugar intake or calories from ice cream is to eat ice cream in moderation. Ice cream can be included in a healthy, balanced diet as long as you keep your portions in check and regularly eat an array of other whole and nutrient-dense foods.

Depending on the brand and flavor, one cup of ice cream may contain around 300-400 calories and 25-30 grams of added sugar. The calories and added sugar can really add up if you overindulge.

What are the differences between ice cream, gelato, and sorbet?

Ice cream has a general range between 12-16% butterfat. A few producers will drop from 12% to 10% for a less expensive product and a few on the upper end may go as high as 18%. Ice cream is made with stabilizers which help make the ice cream shelf-stable.

True gelato, made in Italy, is made fresh every day and has a butterfat content of only 4-7%, with no stabilizers. What makes some of the best gelatos is the attention to the purity of the ingredients and flavoring. Real gelato is softer (warmer) and by using outstanding flavorings, the gelato flavors truly stand out. Freezing overnight or for extended periods will cause gelato to become icy. What you see in the American freezer case that is labeled gelato is just a variation of ice cream. It is not really true Italian gelato.

Sorbet is a water-based product (with naturally no butterfat) and can make a wonderful fruit-flavored dessert. However, one of the best sorbets — if made with excellent cocoa — is a chocolate sorbet. A variation of sorbet is sherbet which is a milk-based product that is stabilized.

Apart from classic toppings like sprinkles, peanuts, and fudge, what are three of the best add-ons we should consider adding to level up our next ice cream cone or sundae?

1. One of the newest “hot” toppings is salted caramel. You are now starting to see salt added to various toppings besides caramel — like chocolate.

2. Any nut can make a great addition. I like pecans, walnuts, and almonds, among many others. Pecans with maple syrup make a great combination.

3. What makes a great topping may not be the base flavor, such as chocolate, but the quality of the ingredients used to make the topping. You will find a great difference between Hershey’s chocolate syrup and one made with high-quality bittersweet cocoa or chocolate.

What are three never-before-considered toppings that would go well with ice cream?

I’m generally a purist and stick with ice cream by itself or the standard homemade or high-end flavorings like bittersweet chocolate or fudge, caramel (dulce de leche), and maple syrup.

However, a true favorite is vanilla ice cream with aged balsamic vinegar (aged over 25 years) and excellent, sweet strawberries.

Another would be vanilla ice cream with strawberries, brown sugar, and sour cream folded in.

What are the three tastiest non-dairy ice cream brands for those who are vegan or lactose-intolerant?

Halo Top is a good product and Arctic Zero makes a product that people who don’t or can’t eat ice cream might select.

What is the best ice cream option for lowering sugar intake this summer? Is low-calorie ice cream worth the hype?

Reducing portion size will reduce your sugar intake. Low-calorie ice cream usually is created by using various chemicals to achieve the desired outcome.

What is one delicious international type or flavor of ice cream that most Americans might not be familiar with?

The best ice cream in the world is found in Paris behind the Notre Dame Cathedral on Ile St. Louis, Bertillon. Again, the flavorings are relatively common, but the quality is superb.