Are sorbets really lighter than ice cream? In terms of calories, there is a real difference: on average 80 to 130 kcal for 2 scoops (100 g) of sorbet against 200 to 250 kcal for 2 scoops of ice cream, depending on the recipe. Ice cream is made from animal fats (milk, cream, sometimes eggs) so much richer in lipids and saturated fatty acids. It is fatty and sweet, but provides a little calcium (13% of the recommended daily allowance for approximately 2 scoops). Sorbets are made entirely of water, sugar and fruit. They are not greasy, but are still very sweet. They have the advantage of providing some vitamins and antioxidants from the fruits: up to 10% of the RDI.

Are yogurt ice creams healthier? To stay smooth, they are often made from Greek yogurt, twice as high in calories as conventional yogurt, and / or cream. And above all, these ice creams are rarely plain and are accompanied by coulis-type toppings which increase the caloric addition. Yogurt ice cream can therefore be as fatty and sweet as other ice cream.

How to choose the right sorbet? The richer it is in fruit, the better. This can go up to almost 70% fruit, then we are closer to a homemade sorbet! The ideal is to opt for a “full fruit” sorbet which must legally have a minimum fruit content of 45% (20% for acid fruits such as citrus fruits and strong in flavor such as bananas) against 25% for a classic sorbet. But that doesn’t count as fresh fruit, because there is very little fiber and a lot of added sugar!

How to choose the right ice cream?

The more ingredients there are (chocolate coulis, caramel sauce, pieces of almonds or hazelnuts, pieces of cookies…), the more it is transformed and the more there is a risk of finding additives. It also becomes much more caloric. Prefer simple flavors such as vanilla, chocolate, pistachio, coffee, coconut …

Which ingredients to avoid?

The one that is almost essential in jar ice cream is glucose syrup (or glucose-fructose), used instead of sugar to obtain a smooth texture. However, it is one of the worst sugars, very processed, with a very high glycemic index, and bad for the liver and the metabolic system in the long term. Apart from added sugars, also pay attention to additives: emulsifiers such as mono and diglycerides of fatty acids can come from palm oil and promote intestinal inflammation. Natural thickeners such as guar or locust bean gum do not pose a problem.

What are plant-based ice creams worth?

New to the market, ice creams without cow’s milk, butter or cream are interesting for lactose intolerant people or those who have decided to adopt a “vegan” diet. They are not necessarily made from vegetable juices, such as coconut, almond or soy juice, but often based on vegetable oil, especially coconut oil which is particularly rich in saturated fatty acids. They are therefore often more fatty than classic ice cream and contain more additives. We keep in mind that sorbets are naturally “vegan” and less processed.

Are organic ice creams necessarily better?

Even if it is better to have organic fruits in sorbets and that it is the assurance of an ice cream without artificial colors or flavors, ingredients such as glucose syrup, rice syrup, corn syrup, etc. are allowed. and often at the rendezvous. This does not therefore prevent scrutiny of the composition.

To know !

Better to eat them at the end of a meal than at snack time. Because like all sweet and “liquid” products, with little chewing, their glycemic index is very high: sugar quickly assimilated into the blood can cause a spike in blood sugar. Consuming it at the end of a meal reduces this effect, as the sugar is mixed with fiber and other nutrients; however, depending on the sensitivity of the intestines, ending up with a very cold food can also interfere with digestion. In this case, it is better to wait a bit.

Are they necessarily healthier at the glacier?

Even artisanal ice cream makers often use glucose syrup for creaminess. However, the “artisanal ice creams from France” quality charter guarantees the quality of the ingredients, without artificial colors or flavors for example, and traditional know-how in manufacturing.