Delicious Frozen Dairy Desserts with Real Milk and Cream
Nothing beats the summer heat quite like frosty dairy desserts. Let’s understand exactly what a frozen dairy dessert is. From ice cream to sherbet, there are so many delicious scoopable options. While they may not seem all that different in taste and texture, each one is unique. Expand your frozen dairy treat horizon and enjoy the many options this summer and all year long.
Key Takeaways on Frozen Dairy Desserts
Ice cream, gelato, frozen custard, frozen yogurt, and sherbet are all frozen dairy desserts, but they differ in ingredients, milk fat levels, and how much air is churned in.
Ice cream must contain at least 10 percent milk fat and is churned quickly for a light, fluffy texture, while gelato and frozen custard are churned more slowly for a denser, richer result.
Frozen yogurt and sherbet use less cream and more cultured milk or fruit, which can lower fat content but may increase added sugars to balance tart flavors.
Delicious Frozen Dairy Desserts
Ice Cream
Fluffy, whipped texture from being churned at high speed to incorporate air, which increases its volume
Made with milk, cream, sugar, and sometimes egg yolks
Must have at least 10 percent milk fat to be labeled ice cream, making it one of the most decadent and delicious of the frozen dairy treats.
Gelato
Ice cream’s Italian cousin
Made with an ingredient combination similar to that of ice cream, but with different proportions
Uses more milk and less cream, which means it contains lower fat
Gets its signature dense consistency from being churned very slowly during the freezing process to avoid incorporating too much air.
Frozen Custard
Similar ratio of milk, cream, and sugar as ice cream
Always contains egg yolks, which makes for a richer product
Must have 1.4 percent egg yolks in addition to at least 10 percent milkfat to be labeled “frozen custard”
Slow-churned like gelato, but has a consistency more like soft-serve
Frozen Yogurt
A.k.a. fro-yo
Made with cultured milk instead of cream, which gives it its distinctive tart and tangy taste
May contain more sugar to compensate for the cultured milk’s unique flavor
Sherbet
Whipped like ice cream
Made with only a touch of milk to allow the fruit to take center stage
Lower-fat alternative to the other dairy desserts, but higher in added sugars
Q&A Section
Q: What makes ice cream different from other frozen dairy desserts?
A: Ice cream is made with milk, cream, sugar, and sometimes egg yolks, must have at least 10 percent milk fat, and is churned quickly to whip in air for a light, fluffy texture.
Q: How is gelato different from ice cream?
A: Gelato uses more milk and less cream than ice cream and is churned slowly, which incorporates less air and creates a denser, silkier frozen dessert with a richer flavor.
Q: What sets frozen custard, frozen yogurt, and sherbet apart?
A: Frozen custard includes egg yolks and at least 10% milk fat for extra richness, frozen yogurt uses cultured milk for a tangy taste, and sherbet uses only a little milk, so fruit flavor and added sugars stand out.
Although store-bought versions of frozen desserts might be convenient, making them at home couldn’t be any easier and is a fun way to get the kids in the kitchen this summer. Visit The Dairy Alliance’s dessert section for Blueberry Buttermilk Ice Cream, Strawberry Frozen Yogurt Bars, and other frozen dairy recipes.
Andrea Kirkland, MS, RD, is the owner and founder of Culinary Med. Ed., an online continuing education service that offers culinary courses to dietitians. She provides leadership for the company’s strategic growth and direction, which includes the development of course and patient education materials. As an experienced editor, writer, and recipe developer, she has created food-related content for print and online media brands, including Weight Watchers, Cooking Light, Diabetic Living, and eMeals.
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