Selecting a healthier version of ice cream can be confusing with all the options in today’s stores. Here’s some advice from Gloria Tsang, a registered dietitian and author of the new book “Go Undiet”:
Go easy on premium ice cream. “Premium” means higher fat — typically, between 250 and 280 calories per serving, compared with 180 calories for regular ice cream. That’s not necessarily bad if you can keep portion size to about half a cup. But choose a lower-fat version if you need several scoops to be happy.
Don’t write off low-fat products. If you tried one of those ice creams years ago and hated it, try again. New whipping technology has made many brands much creamier.
Avoid mix-ins and syrups. Extra toppings add up quickly: An ounce of chocolate syrup adds 75 calories, for example, while a blob of whipped cream might be another 45.
Skip the shakes. Large milkshakes from fast-food and chain restaurants can pack as many as 1,500 calories. They also tend to be loaded with fat, sugar and even salt.
Try ice-cream alternatives. Frozen yogurt and gelato typically are made with milk instead of cream, which can save 40 to 50 calories per half-cup. Most sherbet (about 105 calories per half-cup) and sorbet (about 100 calories) is made of fruit puree, sugar and water; sorbet is milk-free, while sherbet has low-fat milk added. Choose one that lists fruit puree as the first or second ingredient.
Skip commercial popsicles. Water is usually the first ingredient and sugar the second — especially in brands with cartoon characters on the box. Make popsicles at home with real fruit juice instead.
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