Who’s Afraid of ‘Healthy’ Ice Cream?
The article explores the rise of ultra-processed 'healthy' ice cream alternatives that prioritize high protein and low sugar content over traditional ingredients. It highlights how companies are using complex 'systems' of additives to mimic the texture of cream while meeting specific nutritional goals.
Why it matters
It reflects a growing consumer and industry trend toward functional, highly engineered foods that prioritize macronutrient optimization over traditional culinary simplicity.
Welcome to the golden age of ultra-processed health foods.
Elizabeth Hart August 21, 2026, 1:49 PM ET Share Save Ice cream is one of life’s simplest and most enduring culinary pleasures. The first published recipe, which dates back to the 17th century, combined milk, water, sugar, and candied citron or pumpkin. By the early 20th century, companies were regularly adding stabilizers to their ice creams to prevent them from getting freezer burn and artificial dyes to give them appealing hues. But the core essence of ice cream—sweetened, frozen dairy—remained largely unchanged into the 21st century. Even Halo Top, the diet ice cream that surpassed Ben & Jerry’s as the nation’s best-selling in 2017, simply subbed in skim milk and artificial sweeteners to keep the calories down.
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