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Quiz: The Sweet Truth About Ice Cream

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How is eating ice cream like being addicted to a drug?

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How is eating ice cream like being addicted to a drug?

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Over time, addicts build up a tolerance to drugs. Taking more doesn’t give them as much pleasure as their initial highs. One study showed the same may be true with ice cream. Scientists looked at one group of teens who regularly ate ice cream and another group who didn’t. The ice cream-eaters seemed to be de-sensitized to the milkshakes -- that is, the reward centers in their brains were less active than those of the group that ate ice cream less often.

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Which has the most calories?

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Which has the most calories?

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A milkshake may be a tasty treat but you definitely shouldn’t have one often. One large shake at Baskin-Robbins has 1,070 calories and 32 grams of saturated fat, the equivalent of three Quarter Pounders, the Center for Science in the Public Interest says.


A large order of McDonald’s fries has 540 calories. One scoop of premium ice cream has 250 to 350 calories and half a day’s saturated fat.

How much ice cream does the average American eat a year?

How much ice cream does the average American eat a year?

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Americans have generally eaten less ice cream since 1988, but in 2008, the average person ate about 14 pounds over the course of the year.


If you think 14 pounds is high, consider the amount of ice cream people were eating in 1946. That year, Americans celebrated their victory in World War II and the end of sugar rationing by eating a whopping 23 pounds of ice cream per person.

Light ice cream is healthier than regular ice cream.

Light ice cream is healthier than regular ice cream.

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Light ice cream has at least 50% less fat or 33% fewer calories than regular ice cream, but that doesn’t make it necessarily healthier. And it doesn’t mean you should eat more of it. Chances are that even light ice cream has too much fat. Compare labels to help you choose the lower-fat option. And when you do have ice cream, just measure out a half a cup and eat it slowly for maximum enjoyment.

One of America's top 3 favorite flavors is:

One of America's top 3 favorite flavors is:

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Vanilla continues to be America’s No.1 flavor of choice, followed by chocolate, cookies 'n' cream, strawberry, and chocolate chip mint, according to the International Dairy Foods Association.

Which ice cream company has a "flavor graveyard" on its website?

Which ice cream company has a "flavor graveyard" on its website?

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The quirky duo behind the company famous for such flavors as Cherry Garcia (an homage to Grateful Dead front man Jerry Garcia) and Chubby Hubby (whose ingredients include fudge-covered peanut butter-filled pretzels) are not shy about their less-successful recipes. Among the flavors with headstones are Rainforest Crunch (1989-1996) and Bovinity Divinity (1998-2001).

What causes an ice cream headache?

What causes an ice cream headache?

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It’s a shame that something so pleasurable can cause such sharp pain. An ice cream headache (or "brain freeze") happens when something cold hits the warm roof of your mouth. This sets off nerves that control how much blood flows to your head; the nerves cause the blood vessels to swell up, triggering pain.


You can try to prevent these headaches by eating cold food more slowly.

Which is healthier -- a waffle cone or a sugar cone?

Which is healthier -- a waffle cone or a sugar cone?

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A sugar cone can have been 60 and 130 calories; a waffle cone can range from 120 to 160 calories.


If you get fancier and opt for say, a chocolate-dipped waffle cone at Ben and Jerry’s, the waffle cone alone will cost you 320 calories and 12 grams of saturated fat.


The best bet? Save your calories for the ice cream itself and order your dessert in a cup. That’s calorie- and fat-free.

Which ingredient is in creamy, low-fat "slow-churned" ice cream?

Which ingredient is in creamy, low-fat "slow-churned" ice cream?

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The secret behind creamy, low-fat "slow churned" ice cream is a protein from the ocean pout fish, which raises the freezing point, keeping the ice cream creamier. This protein coats the fine ice crystals in the dessert, preventing it from recrystallizing.

Why does ice form on the top of ice cream?

Why does ice form on the top of ice cream?

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A fluctuation in temperature is the most common reason for that layer of ice, so don’t leave your ice cream sitting out. When the small crystals in ice cream melt and re-freeze, they turn into lumps. Set your freezer between -5°F and 0°F and keep ice cream in the main part of the freezer instead of the freezer door.

Why would you need to use salt if you are making homemade ice cream?

Why would you need to use salt if you are making homemade ice cream?

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Most newer ice cream makers don’t use salt. But if you have the old-fashioned kind that surrounds the tub with ice while it’s turning, adding rock salt lowers the freezing point. The temperature of the ice and salt mixture goes below the normal freezing point of water, making the cream mixture cold enough to freeze.

Why does ice cream melt quickly on a hot, windy day?

Why does ice cream melt quickly on a hot, windy day?

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It's common sense that ice cream will melt more quickly on a hot, windy day. During these conditions, heat from the air is drawn to the cold ice cream. Ice cream will also melt faster in a humid climate than in a dry one.

What's the difference between sorbet and ice cream?

What's the difference between sorbet and ice cream?

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Sorbet, a tangy and fruity treat, is often served between courses to cleanse the palate. People who are lactose-intolerant can eat sorbet because sorbets are never made with dairy products. Sherbets can contain milk, eggs, or gelatin. Vegans -- people who don’t eat any animal products -- can make ice cream with peanut butter, almond milk, coconut milk, and other dairy substitutes.

Frozen yogurts have the same active probiotic cultures as regular yogurts.

Frozen yogurts have the same active probiotic cultures as regular yogurts.

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Some frozen yogurts contain the beneficial "live and active" cultures found in a lot of yogurt. These cultures go dormant during freezing but become active again when eaten and returned to a warm temperature in the body. Look for the National Yogurt Association’s voluntary Live & Active Cultures seal, though. Not all frozen yogurts -- or yogurts for that matter -- contain live cultures.

One full scoop of sorbet has more fat than half a scoop of ice cream.

One full scoop of sorbet has more fat than half a scoop of ice cream.

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One scoop of sorbet or soft-serve nonfat frozen yogurt at Haagen-Dazs has no saturated fat and about 120 calories. Compare that with half a scoop of their mint chocolate chip ice cream, which comes in at 145 calories and 6 grams of saturated fat. 


You could have a full scoop of sorbet and still come out ahead. But don’t overeat; all of these contain a lot of sugar.

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