Any way you scoop it, ice cream is a favorite dessert, whether it’s slowly melting over a slice of warm pie or providing the base for hot fudge in a sundae. But like most sweets, it can be indulgent, with high amounts of saturated fat and added sugar that mean a dish or cone enjoyed more than just occasionally is a bad proposition for your health. For those with a dairy intolerance, traditional ice cream is sadly off-limits.
But manufacturers have been experimenting with fresh takes on frozen treats. The brand Halo Top made a name for itself with the claim that you could devour an entire pint of its ice cream in one sitting without going overboard on calories, and other manufacturers have been rolling out low-sugar, organic, nondairy, and plant-based frozen goodies that only taste decadent.
Even among supposedly healthy ice cream brands, there are things to be cautious about. “Healthy can be a subjective word,” says Lauren Manaker, RDN, the author of Fueling Male Fertility. “Nondairy ice creams aren’t necessarily healthier for you. They can still be loaded with sugar, and in some cases include fillers, artificial ingredients, and other ingredients that you may be trying to avoid.”
One way a lot of brands try to cut down on added sugar is by using artificial sweeteners. But these low- or zero-calorie sugar substitutes have come under fire from groups including the World Health Organization (WHO), which advised against their use for weight control in May 2023. “For years, I have recommended opting for treats with smaller amounts of real sugar instead of products made with sugar substitutes,” says Cynthia Sass, MPH, RD, a sports and performance dietitian in Los Angeles. “I recommend buying ice creams with simple ingredients that read like a recipe you could have made yourself.”
“It’s important to pay attention to the nutrition facts on the brands you are considering,” says Laura M. Ali, RDN, a culinary nutritionist in Pittsburgh. A 2/3 cup serving of vanilla dairy ice cream typically has around 182 calories, around 10 grams (g) of fat, and 19 g of sugar. Some dairy-free ice creams can top out around 250 calories with up to 35 g of added sugars, so it’s important to read the labels carefully.
In addition, Ali says, traditional dairy-based ice cream can provide some healthy nutrients along with fat and sugar. “It’s got protein, bone-building calcium, a little magnesium and zinc, and some important energy-supporting B vitamins,” she says. “So chilling out with a scoop once in a while isn’t all bad!”
Whether you opt for a traditional scoop or a nondairy variety, it helps to know what a proper serving looks like. The serving size of any ice cream or frozen dessert is 2/3 cup, according to the U.S. Food and Drug Administration (FDA). A pint usually contains three servings, so it’s a wise idea not to spoon it mindlessly directly from the container, because it’s easy to overeat. “An old-school ice cream scooper can be a great tool for portion control,” says Manaker. “One scoop is typically just enough for many people. Using a smaller bowl or dish can make the scoop appear more appealing and satisfying.”
If you find it tough to limit yourself to just one scoop, ice cream bars or sandwiches have built-in portion control, says Ali. “One bar is usually comparable to a scoop of ice cream, and when you are done, you’re done.”
Whether you like classic vanilla or something a little more indulgent, the dozen frozen treats below are sure to satisfy your sweet tooth and keep you in line with your health goals.
Kind Frozen Treat Bars Peanut Butter Dark Chocolate Nut
Per bar:
- 180 calories
- 13 g fat (5 g saturated)
- 16 g carbs
- 8 g sugar (7 g added)
- 7 g fiber
- 4 g protein
- 45 milligrams (mg) sodium
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Yasso Greek Yogurt Vanilla Bean Poppables
Per piece:
- 35 calories
- 1.5 g fat (1.5 g saturated)
- 4 g carbs
- 3 g sugar (2 g added)
- 0 g fiber
- 1 g protein
- 10 mg sodium
Chloe’s Oatmilk Cookies & Cream Pops
Per pop:
- 120 calories
- 5 g fat (4.5 g saturated)
- 17 g carbs
- 12 g sugar (11 g added)
- 1 g fiber
- 2 g protein
- 25 mg sodium
Alden’s Organic Chocolate Fudge Bar
Per bar:
- 100 calories
- 4.5 g fat (3 g saturated)
- 14 g carbs
- 13 g sugar (10 g added)
- 0 g fiber
- 2 g protein
- 30 mg sodium
This is a more traditional ice cream brand that uses high-quality organic ingredients, and also has lines of vegan, gluten-free, and dairy-free products, so everyone can enjoy the brand. It’s hard to beat a classic fudge bar, though, especially one this well-made. “The milk and cream used to make this ice cream is certified organic and made from grass-fed cows,” says Manaker. “Plus, there are no artificial ingredients found here, and it is free from high fructose corn syrup.” For 100 calories, this is a real treat.
So Delicious Dairy Free Dipped Mocha Almond Fudge Bar
Per bar:
- 180 calories
- 13 grams fat (9 g saturated)
- 16 g carbs
- 13 g sugar (13 g added)
- 1 g fiber
- 1 g protein
- 15 mg sodium
“I love that So Delicious offers options made from a range of plant milks, including oat, cashew, almond, coconut, and soy, as well as portion-controlled novelties,” says Sass. This almond milk bar has it all: coffee flavor, rich fudge, and crunchy almonds, all for under 200 calories.
Bubbies Mochi Red Ripe Strawberry With Oat Milk
Per piece:
- 80 calories
- 1.5 g fat (1 g saturated)
- 17 g carbs
- 10 g sugar (9 g added)
- 0 g fiber
- 1 g protein
- 0 mg sodium
Mochi is a traditional Japanese dessert made from a sweet rice dough, explains Manaker. The small round cakes can have a variety of fillings, including ice cream. While they do have a few extra carbs, mochi are portion-controlled by nature, and can be a unique and refreshing way to cool off. This vegan-friendly version uses oat milk and real strawberry puree.
Alec’s Ice Cream Tahitian Vanilla Bean
Per 2/3 cup serving:
- 270 calories
- 18 g fat (11 g saturated)
- 23 g carbs
- 23 g sugar (17 g added)
- 0 g fiber
- 5 g protein
- 55 mg sodium
You won’t necessarily save calories with this brand, but it has a perk for those sensitive to dairy: It’s made with A2 milk, a specific kind of cow’s milk that some people who struggle with dairy find easier to tolerate, some research shows. “A2 milk (and A2 ice cream) can help some people experience fewer gastrointestinal concerns,” says Manaker. If you have sensitivities but prefer the taste of cow’s milk, this ice cream may be a good choice for you. Alec’s also focuses on supporting sustainable agriculture through regenerative farming practices, Sass points out, and often, brands made with traditional ingredients tend to be quite satisfying in a smaller portion. Just be cautious about that portion — this ice cream contains ½ g of trans fat per serving. It’s unlikely that such a small amount would cause harm, says Manaker, but trans fats are something you generally want to avoid.
Tillamook Vanilla Bean Waffle Cone Ice Cream Sandwiches
Per sandwich:
- 200 calories
- 9 g fat (6 g saturated)
- 26 g carbs
- 20 g sugar (17 g added)
- 1 g fiber
- 3 g protein
- 90 mg sodium
Few things are as satisfying as an ice cream sandwich, and this one keeps the calories reasonable by using thin discs of waffle cone around a pure vanilla center. You even get 3 g of protein from this treat, and the company is a certified B Corp (a for-profit company recognized for social and environmental focus) and farmer-owned co-op. Ali says the brand has a reputation for quality and its products are “worth the indulgence.”
Noosa Frozen Yoghurt Gelato Honey Vanilla Bean
Per 2/3 cup serving:
- 220 calories
- 10 g fat (6 saturated)
- 28 g carbs
- 28 g sugar (22 g added)
- 0 g fiber
- 4 g protein
- 50 mg sodium
Although this fro yo is on par with traditional ice cream for calories and fat, it does offer a boost of gut health–supporting probiotics with every bite, which Manaker says makes it a staple in her home. It’s also free from any artificial ingredients, contains calcium, which supports bone health, and is incredibly rich and creamy tasting. She does acknowledge that the added sugars are on the high side, but if you stick to the proper portion, you can enjoy this treat as part of a balanced diet.
Wildgood Coffee
Per 2/3 cup serving:
- 190 calories
- 8 g fat (1 g saturated)
- 29 g carbs
- 24 g sugar (24 g added)
- 0 g fiber
- 1 g protein
- 90 mg sodium
Olive oil ice cream? Yes! These pints use the foundational fat of the Mediterranean diet in a dairy-free frozen treat. “I'm thrilled that there are so many plant-based options on the market these days, and Wildgood's use of heart-healthy extra-virgin olive oil as the fat source is unique,” says Sass. “The EVOO provides a rich, satisfying treat, but a two-thirds cup serving contains just 1 g of saturated fat. While the addition of olive oil can lend a slightly bitter note to the dessert, you won’t even notice it in this coffee-flavored treat.
Dream Pops Vanilla Sky Bites
Per container:
- 290 calories
- 25 g fat (22 g saturated)
- 11 g carbs
- 13 g sugar (13 g added)
- 0 g fiber
- 1 g protein
- 35 mg sodium
These chocolate-coated nondairy frozen coconut milk bites have just 4 g of sugar per serving and zero artificial sweeteners or other ingredients. One reviewer described them as tasting like “a vegan Klondike bar.” “Many of my clients who aren’t plant-based enjoy dairy-free ice cream,” says Sass. “I look for all-natural plant options made with simple ingredients that are also portion controlled.” She says this is one of her go-tos.
Enlightened Caramel Brownie Greek Yogurt Bar
Per bar:
- 80 calories
- 2.5 g fat (1.5 g saturated)
- 16 g carbs
- 6 g sugar (3 g added)
- 6 g fiber
- 5 g protein
- 110 mg sodium
The yogurt bar is much lower in calories and fat than many other ice cream bars, largely because it contains artificial sweeteners and has protein and fiber added to the mix. “It is sweetened with stevia, monk fruit, and allulose, which helps keep the sugar content down,” says Ali. “This would certainly be a great ice cream treat for anyone who needs to limit their sugar intake.” That includes people following a high-protein and low-carb lifestyle.
Lynn Grieger, RDN, CDCES
Medical Reviewer
Lynn Grieger is a registered dietitian-nutritionist, certified diabetes care and education specialist, certified personal trainer, and certified health and wellness coach. She completed requirements to become a registered dietitian at Valparaiso University in 1987 and completed a dietetic internship at Ingalls Memorial Hospital in Harvey, Illinois, in 1988.
Lynn brings her expertise in nutrition, exercise, and behavior change to her work in helping people reach their individual health and fitness goals. In addition to writing for Everyday Health, she has also written for websites and publications like Food and Health Communications, Today's Dietitian, iVillage.com, and Rodale Press. She has a passion for healthy, nutrient-dense, great-tasting food and for being outdoors as much as possible — she can often be found running or hiking, and has completed a marathon in every state.
