The composition of ice cream contains whole and condensed milk, butter, sugar, and depending on the type of product – vanilla, chocolate, jam, chocolate icing, syrups, nuts and other fillers. Based on this, it is safe to say that frozen dairy delicacy serves as a source of milk protein and fat, calcium and vitamin B2.
It also supplies the body with the necessary carbohydrates and energy. And this is a definite benefit. But depending on the type of ice cream in a classic recipe, big changes can occur.
How to choose the most useful snow delicacy for the child?
Under an attractive label, frozen foods of three types can be hidden: whipped sweet dairy, dairy compound and milk-containing. Therefore, carefully read the label and know that there is “ice cream with milk fat substitute”, that is, a milk-containing product, which contains vegetable fats.
If you focus on the nutritional value of the product, it is preferable for children to use natural ice cream without milk substitutes.
The second landmark is the percentage of fat content. In dairy ice cream, 7,5% of fats, in cream – 8‒11,5%, in ice cream – 12‒20%.
Moreover, according to GOST R 52175-2003 “Ice cream milk, cream and ice cream” as part of these types should be exclusively milk fats.
There is also fruit ice. When buying it, please note that according to GOST R 55625-2013 “Sweet food ices” this product consists only of a solution of sugars with the addition of stabilizers, dyes and other food additives or without them.
Unlike ice cream, it supplies the body mainly with sugar, which is unlikely to bring a very great benefit to the child. So fruit ice is better to buy a couple of times a year just for a change.