Dream of a sweet tooth — ice cream that doesn't make you fat. For centuries, this has been an oxymoron, like "dry ice." But in the 21st century, science and marketing have achieved the impossible. Ice cream without calories (or with very low calorie content) exists. Question: what do we eat in this case? And is it not more harmful than ordinary sundae? Let's figure it out without illusions. How it works Traditional ice cream contains sugar (calories), milk fat (calories), and also milk solids. To reduce calorie content, manufacturers replace sugar with intense sweeteners (erythritol, stevia, sucralose, monk fruit), and fat with water gels, maltodextrin, or low-calorie vegetable oils. But vegetable oil is also fat. Solution: add food fibers (inulin, polydextrose), which give a feeling of satiety but are not absorbed. Also, the "inflation" technology is used: more air — less mass and calories per serving. Brands and ingredients (2026 year) For several years, the American brand "Halo Top" has been leading the market (about 280 kcal per pint — 473 ml, against 1000 in ordinary sundae). European "Breyers Delights" (350 kcal/pint). Russian producers have caught up: "Philosophy" (180 kcal per 100 g). In 2026, products with the label "low-calorie" on stevia and erythritol appeared. Ingredients: milk (skim), protein (milk or soy), prebiotic fibers (inulin from chicory), sweeteners, thickeners (guar gum, tara), natural flavorings. Calorie content — from 60 to 120 kcal per 100 g (against 200-250 in ordinary). There are also "almost zero" — about 20 kcal per 100 g, but they are more like sherbet (ice). Harm or benefit Advantages: reducing calorie content helps in diets, you don't feel deprived. There are no sugar spikes (if natural sweeteners are used that do not increase insulin). They contain inulin — beneficial for the gut microbiome. Disadvantages: artificial sweeteners (sucralose, acesulfame K) may cause bloating, change the microbiome, and increase appetite in so ... Read more