July is All About Ice Cream Month!
Whether you spoon it from a dish or lick it from a cone, there’s no denying the cool sweetness of ice cream on a hot summer day. It’s no wonder Americans indulge in an average of 48 pints ice cream per year. We are the number one consumers of ice cream worldwide. And even though you can find hundreds of flavors from traditional to trendy to offbeat, vanilla is still the number one flavor in the U.S.
There are so many “ice cream” options today from gelato to fro-yo to sorbet. But how do you know what type to choose? Here’s the low-down on some of the most popular items.
Ice Cream: To be labeled as ice cream, the product must consist of 20% cream and 10% milk. Also, ice cream will usually contain at least 10% fat (although some of the more indulgent options may contain 15-20%, though). Classic ice cream will be less dense and is often served very frozen.
Gelato: One of the main components of gelato production is that it is churned very slowly, making it much more dense than regular ice cream. However, it contains about 5-7% less fat, due to the higher ratio of milk to cream.
Frozen Yogurt: This “ice cream” is definitely the most unique out of all the different frozen treats. That is because in addition to the mixture of ice cream, yogurt is added that makes the taste more tangy.
Sherbet: Classic sherbet is made with fruit juice, sugar and water or wine. Some versions contain milk, buttermilk, egg whites or gelatin.
Sorbet: Also called sorbetto, sorbet (pronounced sor-BAY) is often used as a palate cleanser between courses or as a lovely, fresh and light dessert. A true sorbet is vegan, made without milk, eggs or gelatin.
Italian Ice: Made with fruit (often from concentrates, juices or purées), Italian ice is not shaved ice that is flavored; rather, it is made like ice cream by freezing the ingredients while mixing them.
Whichever variety you choose, make sure it’s at top quality by following these safe handling and storing tips:
- Make the ice cream aisle your last stop.
- Put ice cream products in a separate section of the grocery cart or place on top of other groceries.
- When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream for the ride home.
- At home, don’t allow the ice cream to repeatedly soften and refreeze.
- Store ice cream in the main part of the freezer, not on the door, where it is subject to more fluctuating temperatures.
So scoop up a bowl or cone to celebrate July Ice Cream Month! And if you’re feeling adventurous, here are some great ideas so your ice cream isn’t so…vanilla.
- Chef Billy Parisi whipped up a classic with this deliciously easy Root Beer Float.
- Transform the flavors of cherry crisp into a refreshingly frozen dessert with these Cherry Vanilla Crumble Squares from Blue Bunny.
- Cool Food Panelist Angie from Eclectic Recipes created this stackable, sliceable Ice Cream Sandwich Cake.
- For a combination of warm and cool, try Bananas Foster Ice Cream from Kemps.
- For 100 percent of the fun with only 50 percent of the sugar try Graeter’s Low Glycemic Ice Cream. If you or a loved one are managing diabetes, one scoop of low-glycemic ice cream serves up a deliciously responsible indulgence.
Make sure you celebrate ice cream all month long by entering our Coupon and Freezer Giveaway. You can win coupons for free ice cream and a chest freezer to store it all! Enter here until July 31. But if you do, get ready for some BRAIN FREEZE!