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Is frozen yogurt healthier than ice cream? Nutrition experts weigh in
🇸🇬 Singapore /Health & Science

Is frozen yogurt healthier than ice cream? Nutrition experts weigh in

From CNA · () English

Translated from English, summarized and contextualized by DistantNews.

At a glance

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  • Frozen yogurt, long marketed as a healthier alternative to ice cream, is experiencing a resurgence in the United States.
  • Nutrition experts note that while frozen yogurt typically has fewer calories and less saturated fat than ice cream, it can contain more added sugars and often has toppings that negate the calorie difference.
  • The health benefits of live cultures found in some frozen yogurts are supported by limited research, but the overall nutritional superiority to ice cream is debated, especially considering the ultra-processed nature of many products.

Frozen yogurt is enjoying a significant comeback, with nearly 130 new shops opening in the U.S. in the past year, a 50% increase. This resurgence taps into its long-standing reputation, dating back to the 1970s, as a guilt-free indulgence and a healthier option compared to traditional ice cream.

Unlike ice cream – which by US federal law must contain at least 10 per cent fat and be made from pasteurised dairy ingredients like milk or cream – the contents of frozen yoghurt can vary widely.

— Scott A RankinA professor of food science at the University of Wisconsin-Madison explaining the legal and compositional differences between frozen yogurt and ice cream.

However, nutrition experts caution that the perception of frozen yogurt as inherently healthier may be misleading. While it generally contains less fat and fewer calories than ice cream, which legally must have at least 10% fat, frozen yogurt's composition can vary widely. Many versions are low-fat or non-fat, but often compensate with added sugars to balance the yogurt's natural tartness.

Frozen yoghurt typically contains 3 per cent to 4 per cent fat (or less in non-fat or low-fat versions), and it is made with at least one fermented milk product, like yoghurt or cultured milk, along with sugar and flavourings.

— Scott A RankinA professor of food science at the University of Wisconsin-Madison detailing the typical fat content and ingredients of frozen yogurt.

Furthermore, the addition of popular toppings can easily erase any calorie advantage. Experts also point out that most frozen yogurt, like much of the ice cream sold, is ultra-processed. This means it often includes sweeteners, stabilizers, and emulsifiers that contribute to its smooth texture but have been linked to health risks like obesity and diabetes.

Fermented milk contains live microbes, which convert sugar to lactic acid, providing that quintessential tangy flavor.

— Chris LossA food science lecturer at Cornell explaining the process behind yogurt's characteristic tanginess.

While some frozen yogurt brands highlight gut-friendly probiotic benefits from live cultures, research in this area is limited. Some studies suggest potential benefits for digestive issues, but the overall health impact remains a subject of ongoing discussion among nutritionists.

As with much of the ice cream in the United States, most frozen yoghurt sold in stores and shops is ultraprocessed.

— Scott A RankinA professor of food science at the University of Wisconsin-Madison discussing the processing level of most commercially available frozen yogurt.
DistantNews Editorial

Originally published by CNA in English. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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