ice cream
ice cream

Ice Cream

Common names: Gelato, Sorbet, Frozen yogurt, Ben & Jerry’s, May have E420 (sorbitol).
See the full list of safe or harmful ingredients on the Food Ingredient Checker
KIDSADVISORY SAFETY RATING
See methodology
Caution
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Ice cream is a versatile and highly popular dessert in the food industry, valued for its creamy texture and wide array of flavors. It is commonly used as a standalone treat or as an ingredient in milkshakes, sundaes, and ice cream cakes, appealing to a broad demographic. The product’s versatility and sensory appeal make it a staple in restaurants, catering, and retail markets.[1]
Despite its widespread popularity, ice cream can pose dietary concerns due to its high sugar and fat content, as well as potential allergens such as dairy and nuts. Additives like artificial colors, stabilizers, or emulsifiers may also raise health concerns for some consumers. However, with proper labeling and adherence to food safety standards, ice cream can be enjoyed as part of a balanced diet.[2][3][4]

Safety Overview

Regulatory Bodies

FDA (US)
The FDA classifies ice cream as a regulated food product and mandates adherence to strict labeling and manufacturing standards, including requirements for milkfat and total milk solids content. Inspections and safety guidelines ensure compliance with food safety laws to protect public health.[3]
Health Canada
Health Canada enforces regulations regarding the composition, labeling, and quality of ice cream, ensuring compliance with the Food and Drugs Act. Standards cover allergen labeling, ingredient safety, and microbiological testing.[5]
EFSA (Europe)
EFSA oversees the safety of food additives and ingredients used in ice cream in the EU, emphasizing the safety of emulsifiers, stabilizers, and flavoring agents. The authority evaluates risks through scientific assessments to safeguard consumers.[4]
WHO (World Health Organization)
WHO highlights the need for hygienic practices in ice cream production to minimize contamination risks, especially with pathogens like Listeria monocytogenes. While WHO does not directly regulate ice cream, it provides global guidelines for food safety to prevent foodborne illnesses.[6]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating: The Environmental Working Group (EWG) evaluates ice cream products based on nutrition, ingredient concerns, and processing levels, assigning scores that reflect overall healthfulness.[7]
  • Level of Caution: EWG advises caution for ice creams containing additives like titanium dioxide and artificial colorings, which may pose health risks.[8]
  • Possible Health Risks: Consumption of ice creams with certain additives has been linked to potential health concerns, including increased risk of cancer and hyperactivity in children.[8]
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More about Ice Cream

  • Frozen Desserts: Ice cream cones, ice cream sandwiches, popsicles
  • Sundaes and Parfaits: Hot fudge sundae, banana split, yogurt parfait
  • Milkshakes and Smoothies: Chocolate milkshake, vanilla milkshake, ice cream smoothie

Historical Use
Ice cream's origins trace back to ancient China, where a mixture of milk and rice was frozen in snow around 200 AD. The dessert gained popularity in Europe during the Renaissance and was introduced to America in the 18th century, becoming a widespread treat by the late 19th century.[9]
Current Exposure
Today, ice cream is a globally consumed dessert, with per capita consumption varying by country; for instance, in 2022, the average American consumed 12.7 pounds of regular ice cream. Consumers encounter ice cream in various forms, including traditional scoops, ice cream bars, milkshakes, and as components in other desserts.[10]

High Caloric and Sugar Content
Regular consumption of ice cream, which is rich in sugars and fats, can contribute to weight gain and increase the risk of obesity-related conditions such as type 2 diabetes and cardiovascular diseases.[11]
Lactose Intolerance and Allergies
Individuals with lactose intolerance may experience gastrointestinal discomfort after consuming ice cream, and those with dairy or other ingredient allergies could face allergic reactions.[12]
Additive Concerns
Some ice creams contain emulsifiers and stabilizers, which, according to certain studies, may negatively impact gut health and contribute to metabolic disorders.[13]

Toxicological Studies
Excessive consumption of ice cream, primarily due to its high sugar and fat content, has been associated with obesity and an increased risk of metabolic syndrome. Studies also suggest that emulsifiers such as carboxymethylcellulose and polysorbate 80 may negatively impact gut microbiota, potentially promoting inflammation and metabolic disturbances.[11][13]
Long-Term Safety
While moderate ice cream consumption is generally safe, chronic overconsumption may elevate risks of non-alcoholic fatty liver disease, cardiovascular diseases, and insulin resistance. Research indicates that limiting dietary emulsifiers in processed foods, including ice cream, may reduce potential health risks over time.[13][14]

High-Risk Groups
Individuals with lactose intolerance, dairy allergies, or metabolic disorders such as diabetes may experience adverse effects from ice cream consumption.[15] Additionally, populations with compromised immune systems, such as the elderly or immunocompromised patients, may be at a higher risk of foodborne illnesses from contaminated ice cream.[16] Listeria monocytogenes, a bacterium that can contaminate ice cream, poses a significant health risk for these groups.[16]
Health Impacts
For vulnerable populations, lactose intolerance can lead to gastrointestinal symptoms after consuming dairy products.[17] Dairy allergies involve immune responses to milk proteins, which can cause allergic reactions.[18] For individuals with diabetes, the high sugar content in ice cream can affect blood glucose levels.[17]

Recommended Intake
Regulatory bodies have not established a specific Acceptable Daily Intake (ADI) for ice cream as a whole product. However, certain additives commonly used in ice cream, such as artificial sweeteners, do have ADIs. For instance, the FDA has set an ADI for aspartame at 50 milligrams per kilogram of body weight per day.[19]

General Safety Level
Ice cream is generally safe for most people; however, it can contain common allergens such as milk, eggs, and nuts, which may trigger allergic reactions in susceptible individuals. Proper labeling helps consumers identify potential allergens in the product.[20]
Sensitive Individuals
People with lactose intolerance, milk protein allergy, or other sensitivities may experience adverse reactions ranging from mild gastrointestinal discomfort to severe allergic responses. Cross-contamination during production may pose risks to those with severe allergies.[21]

FAQ

What is the FDA standard for ice cream?

The FDA requires ice cream to contain at least 10% milkfat and no less than 1.6 pounds of total solids per gallon.

What temperature is ice cream food safety?

Ice cream should be stored at 0°F (-18°C) or below to prevent bacterial growth and maintain quality.

How should food workers avoid contamination of ice cream?

Food workers should use clean utensils, practice proper hand hygiene, and store ice cream at safe temperatures to prevent contamination.

What are the main food safety risks to be aware of with cream-based desserts?

The main food safety risks include bacterial contamination, improper storage temperatures, and cross-contamination from handling.

References

  1. International Dairy Foods Association 2022 Ice Cream Sales & Trends Available at: https://www.idfa.org/ice-cream-sales-trends#:~:text=Ice%20Cream%20Production&text=The%20ice%20cream%20industry%20has,to%20IDFA's%20Dairy%20Delivers%C2%AE. ↩︎
  2. Shahar-Nissan K Peled O 2019 The ice cream challenge A favourable extemporaneous Kayexalate formulation improves compliance in paediatric patients British Journal of Clinical Pharmacology 85(11) 2580-2581 Available at: https://bpspubs.onlinelibrary.wiley.com/doi/10.1111/bcp.14067 ↩︎
  3. US Food and Drug Administration FDA 2024 Code of Federal Regulations Title 21 - Ice Cream Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135/subpart-B/section-135.110 ↩︎
  4. European Food Safety Authority EFSA 2008 Safety of ice structuring proteins Available at: https://www.efsa.europa.eu/en/news/safety-ice-structuring-proteins ↩︎
  5. World Health Organization WHO n.d. Food safety Available at: https://www.who.int/health-topics/food-safety ↩︎
  6. Environmental Working Group EWG n.d. EWGs Food Scores Available at: https://www.ewg.org/foodscores/ ↩︎
  7. Environmental Working Group EWG 2024 Something to scream about Harmful chemicals in ice cream and popsicles Available at: https://www.ewg.org/news-insights/news/2024/06/something-scream-about-harmful-chemicals-ice-cream-and-popsicles ↩︎
  8. The Old Farmers Almanac 2024 The History of Ice Cream Available at: https://www.almanac.com/history-ice-cream ↩︎
  9. Statista 2024 Per capita consumption of ice cream in the US 2022 Available at: https://www.statista.com/statistics/183500/per-capita-consumption-of-ice-cream-in-the-us-since-2000/ ↩︎
  10. Oli L 2020 Ice Cream Nutrition and Its Health Impacts Academic Research Journal of Agricultural Science and Research 8(3) 189-199 Available at: https://www.academicresearchjournals.org/ARJASR/PDF/2020/April/Oli.pdf ↩︎
  11. Khedkar CD Kalyankar SD Deosarkar SS 2016 Ice Cream Composition and Health Effects In Encyclopedia of Food and Health pp. 385-390 Available at: https://www.researchgate.net/publication/294787583_Ice_cream_Composition_and_health_effects ↩︎
  12. Naimi S Viennois E Gewirtz AT Chassaing B 2021 Direct impact of commonly used dietary emulsifiers on human gut microbiota Microbiome 9(66) Available at: https://microbiomejournal.biomedcentral.com/articles/10.1186/s40168-020-00996-6 ↩︎
  13. Chassaing B Koren O Goodrich JK Poole AC Srinivasan S Ley RE Gewirtz AT 2015 Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome Nature 519(7541) 92-96 Available at: https://www.nature.com/articles/nature14232 ↩︎
  14. Liden M Kristju00e1nsson G Valtysdottir S Venge P Hu00e4llgren R 2008 Cows milk protein sensitivity assessed by the mucosal patch technique is related to irritable bowel syndrome in patients with primary Sju00f6grens syndrome Clinical & Experimental Allergy 38(6) 929-935 Available at: https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2222.2008.02983.x ↩︎
  15. Smedby K Vajdic CM Falster M Engels EA Martu00ednez-Maza O Turner J Hjalgrim H Vineis P Seniori Costantini A Bracci PM et al. 2008 Autoimmune disorders and risk of non-Hodgkin lymphoma subtypes A pooled analysis within the InterLymph Consortium Blood 111(8) 4029-4038 Available at: https://ashpublications.org/blood/article/111/8/4029/24573/Autoimmune-disorders-and-risk-of-non-Hodgkin ↩︎
  16. Vieira Borba V Lerner A Matthias T Shoenfeld Y 2020 Bovine milk proteins as a trigger for autoimmune diseases Myth or reality International Journal of Celiac Disease 8(1) 10-21 Available at: https://pubs.sciepub.com/ijcd/8/1/3/ ↩︎
  17. Lamb MM Miller M Seifert JA Frederiksen B Kroehl M Rewers M Norris JM 2015 The effect of childhood cows milk intake and HLA-DR genotype on risk of islet autoimmunity and type 1 diabetes The Diabetes Autoimmunity Study in the Young Pediatric Diabetes 16(1) 31-38 Available at: https://onlinelibrary.wiley.com/doi/10.1111/pedi.12115 ↩︎
  18. US Food and Drug Administration FDA 2023 Aspartame and Other Sweeteners in Food Available at: https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food ↩︎
  19. Sicherer SH Sampson HA 2017 Food allergy A review and update on epidemiology pathogenesis diagnosis prevention and management Journal of Allergy and Clinical Immunology 141(1):41-58 Available at: https://pubmed.ncbi.nlm.nih.gov/29157945/ ↩︎
  20. Johns Hopkins Medicine n.d. Milk Allergy Diet Available at: https://www.hopkinsmedicine.org/health/wellness-and-prevention/milk-allergy-diet ↩︎

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