Definition and nutritive value

Ice cream is a frozen dairy product prepared by suitable blending and processing of cream and other dairy products together with sugar and flavour, with or without stabilizers or color, and with the incorporation of air during the freezing process.

The nutrient component of the ice cream depends on the type of ice cream as well as the ingredients that are used in its manufacture. On an average, the ice cream contains three times more fat and slightly more protein than that is present in milk. It is a rich source of calcium, phosphorous and other minerals important for bodybuilding.

It is also rich in lactose and good quality protein especially the amino
acids tryptophane and lysine, which are generally lacking in other common foods. Ice cream is an excellent source of food energy because of rich fat content and sugar which will help in improving body weight. It is a good source of vitamin A, thiamine, niacin and vitamin E. Fruit ice creams are excellent source of vitamin C.

Appropriate age

Ice cream can be safely given to babies over age 1 or once they have had a full bottle/cup of whole milk and had no reactions.

Babies' digestive system isn't fully matured prior to age 1 and since dairy products are harder to digest this could cause a reaction, IE, vomiting, diarrhea, rash.

Concerns

1. Contamination
Unfortunately, cross-contamination is common in ice cream parlors because of shared scoops. It's also a possibility in soft-serve ice cream, custard, or yogurt places because the same dispensing machine is often used for lots of different flavors. Instead, buy tubs of ice cream at the supermarket and be sure they're made by a large manufacturer and the labels indicate they're safe.

2. Brain freeze
When something very cold touches the center of the palate, the cold temperature can set off certain nerves that control how much blood flows to your head. The nerves respond by causing the blood vessels in the head to swell up. This quick swelling of the blood vessels is what causes your head to pound and hurt. And ice cream isn't the only food that can make your head hurt. Anything that's very cold — like ice pops, slushy frozen drinks, and even cold soda, water, milk, or juice — can make the blood vessels swell.

3. Extra calories, added sugars and weight gain
The AAP 2006 report on optimizing bone health recommends consuming low-fat or fat-free flavored milks, cheeses, and yogurts containing modest amounts of added sugars to meet calcium recommendations in children. Desserts like ice cream and cake are fine once in a while, but certainly shouldn’t be an everyday indulgence. Particularly if your child is overweight, pay attention to portion sizes.

As a general rule, choose an ice cream product with less than 120 calories and 2 g of bad fats (add up saturated fat and trans fat) per serving.

Try low fat ice-cream. A few brands have mastered the technology of making lower-fat ice cream taste good without so much fat. As a matter of fact, your kids will never suspect that you are serving up healthier ice cream.

Take care of extras, coating and sugar type
• Added cookies or chocolate chips add extra calories and bad fat. Try adding cut-up fruits instead.
• The crunchy coating adds texture, but may also add fats because it is mostly oil.
• "Sugar-Free" or "No Sugar Added" contain artificial sweeteners. Generally, this is not an ideal choice.

Go for frozen yogurt; it is more creamy than low fat ice-cream and has lower calories and saturated fat. Though it's preferable that you always read the labels.