When shopping for ice cream at the supermarket, you’ll probably see me shaking my head in sheer frustration as I return container after container back into the freezer after reading the long list of foreign ingredients. 

I know that ice cream isn’t considered healthy in the first place, but why do food manufacturers have to turn a not-so-bad treat once in a while (if sourced properly) into a chemical warfare of colorings, additives, fillers, thickeners, stabilizers and preservatives? 

Whatever the reasons, I refuse to eat it or feed it to my family if I have the choice.  And today, I’m giving you that choice too.

Just look at the ingredients in three of the most popular ice cream brands in the UAE to see what I’m talking about. 

My kids love fruity/berry flavored ice cream, so for the sake of comparison, I’ve selected similar flavors.

In plain English, here’s what most commercially produced ice creams are made of:

• Some form of processed milk, milk solids and/or milk fat. 
• Processed sweeteners (i.e. dextrose, maltodextrin, glucose syrup, high fructose corn syrup, etc.), which are mostly derived from genetically modified sources.
• Stabilizers & emulsifiers (i.e. carrageenan, guar gum, locust bean gum, xanthan gum, polysorbate 80, etc…).  These are added to food to help preserve the food’s structure, and in the case of ice cream it is added to prevent ice crystals from forming.
  Most of the gums used are indigestible so those with sensitive stomachs and digestive issues may experience gas and other abdominal side effects.
  Carrageenan, a widely debated additive has also been shown to cause stomach inflammation, so caution is also warranted.

• Thickeners (i.e. starch, pectin, propylene glycol, etc.). Propylene glycol by the way is the main ingredient in anti-freeze! It is used in ice cream as a thickening agent and to add texture. 
• Preservatives like sodium benzoate and potassium sorbate are used to extend the product’s shelf life.  By the way, the combination of sodium benzoate and ascorbic acid produces benzene, a known carcinogenic substance.
• Hidden trans fats (i.e. mono- and diglycerides of fatty acids – E471) also extend a product’s shelf life.
• Fillers like carboxymethylcellulose or cellulose gum made from the cells of trees and cotton, give ice cream a creamy texture. Do you want wood or cotton in your ice cream?
• Natural and/or artificial flavors. “Natural flavor” is one of the trickiest ingredients in food labeling because it can be derived from anything in nature – such as the gland of a beaver’s backside which is the case for most vanilla and strawberry flavors!
• Natural and/or artificial colors. Yellow #5 and yellow #6 (also known as tartrazine or E102) is banned in Austria and Norway, and other European countries have issued warnings about their possible side effects such as allergic reactions like asthma and hyperactivity in some children.  

The same goes for Red 40.  Instead, choose products that have paprika, beet juice, carotene, red cabbage and turmeric for coloring instead of synthetic dyes.

Can you blame me for saying NO to commercial ice cream?

This stuff is full of nasty ingredients I would never use at home!

So what is a mom to do when her kids ask for ice cream?

She heads into the kitchen and tries her best to create a delicious, non-toxic, natural ice cream she hopes her kids will love.

Unlike the ice creams mentioned above, my homemade ice creams have only 4 ingredients and take only a few minutes to prepare!

I hope you appreciate the simplicity of these recipes and consider trying them.  Please do let me know how they turn out.  

If you prefer popsicles, be sure to try my Orange Creamsicle recipe as well.

Berry Dream Ice Cream

Ingredients:

2 large frozen bananas, broken into pieces (I always keep ripe bananas in the freezer for frozen treats and smoothies)

¾ C frozen mixed berries (i.e. strawberries, raspberries, blueberries & blackberries or any berry of your choice)

¼ C coconut milk

1 Tbsp dried barberries (you can substitute with goji berries or unsweetened cranberries if you prefer)

2 Tbps macadamia nuts (optional)

Directions:

1. Place all of the ingredients into a blender and blend until smooth. Serve immediately, and enjoy!

Notes:  I find that it tastes better when the ice cream is eaten right away.  If you store it in the freezer, let it thaw for 5 minutes before eating.  This helps the ice crystals melt and reduces the overpowering taste of banana flavor.

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Simple Chocolate Ice Cream

(Recipe from wholefoodsimply.com)

Ingredients:

2 large frozen bananas, broken into pieces

2 mejdool dates, pitted

2 Tbsp raw cocoa powder

2 Tbsp coconut milk

Directions:

1. Place all of the ingredients into a blender and blend until smooth. Serve immediately, and enjoy!

Notes:  I find that it tastes better when the ice cream is eaten right away.  If you store it in the freezer, let it thaw for 5 minutes before eating.  This helps the ice crystals melt and reduces the overpowering taste of banana flavor.

If you find the banana flavor overpowering, try using less bananas and more dates instead. 

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