Frozen yogurt — the creamy treat America couldn’t get enough of in the ’80s, ’90s, and early 2000s — seems to be making a surprising resurgence. Millions of videos on TikTok are devoted to it, and new fro-yo shops are popping up and sometimes drawing lines around the country.
But even as the decades have passed, many of us are still vague on whether frozen yogurt is any healthier than ice cream, or whether they’re basically the same thing nutritionally. Here’s what to know before you pick up your spoon.
What’s the Difference Between Ice Cream and Frozen Yogurt?
“With so many choices in the area of frozen desserts, the lines have blurred between ice cream and frozen yogurt,” says Julie Stefanski, RDN, a registered dietitian-nutritionist and spokesperson for the Academy of Nutrition and Dietetics based in Baltimore.
But there are some general differences between the two.
Ice Cream
Ice cream typically contains milk or cream (or a combo of the two), sweeteners, and flavorings. For a dessert to be called “ice cream,” the U.S. Department of Agriculture requires that it contains at least 10 percent milk fat, either from milk or cream.
Commercially produced ice creams also may contain stabilizers to prevent ice crystals from forming and emulsifiers to keep the fat and water from separating during the freezing process, all to provide a smooth, creamy texture.
Frozen Yogurt
Frozen yogurt is often made from cultured milk, which means milk that has gone through a fermentation process through exposure to live active cultures (“good” bacteria), says Emily Villaseca, RDN, a registered dietitian-nutritionist in Dallas, and founder of Pass the Chia.
Like ice cream, frozen yogurt also typically contains sweeteners and flavorings, as well as stabilizers and emulsifiers.
The freezing process and addition of sweeteners often prevent live cultures from surviving, although pints from the supermarket are more likely to retain them than servings from a fro-yo shop.
Traditionally, frozen yogurt is lower in fat than ice cream (since it’s made from milk, not cream), Stefanski says. But recently, manufacturers have been making whole-milk frozen yogurt, and they sometimes include cream.
Nutrition Facts: Ice Cream vs. Frozen Yogurt
The exact nutritional makeup of ice cream and frozen yogurt varies by brand and flavor. Here’s a general idea of how they compare:
Vanilla Ice Cream (½ cup)
Vanilla Frozen Yogurt (½ cup)
Calories
137
114
Fat
7.26g
4g
Protein
2.3g
2.9g
Carbohydrates
15.6g
17.4g
Sugar
14g
17.3g
Which Is Healthier, Ice Cream or Fro-Yo?
“This is a tricky question,” Villaseca says. “Frozen yogurt may be lower in fat, but many options have just as much sugar as regular ice cream.” In some instances, fro-yo can contain more sugar than ice cream.
When choosing any frozen treat, Stefanski says to look at the calorie, fat, and sugar content and pick the one that aligns with your personal health goals.
“Any dessert is tasty because of its fat and sugar content, and we all know health recommendations usually advise limiting both of those,” Villaseca says.
Both ice cream and fro-yo can be included as part of a healthy diet, though, she emphasizes. “Being aware of what else you’re eating throughout the day, and how often you like to include either ice cream or fro-yo as a dessert, will make it easier for you to decide which is the healthiest option for you.”
Tips for a Healthy Fro-Yo Habit
Here’s some advice on how to experience this throwback treat in a healthy way.
Pay attention to added sugar. Villaseca suggests choosing a fro-yo with no more than 10 grams of added sugar per serving.
Note the serving size. Stefanski suggests choosing a single-serving item, like a frozen yogurt pop, instead of haphazardly scooping from a carton or supersizing your swirl at the fro-yo shop.
Choose toppings carefully. Opt for fresh fruit and nuts, which Villaseca says are “nutrient-dense.” Avoid candy, caramel, or chocolate sauce, which could increase the sugar and calories.
Eat slowly. “With desserts, sometimes the part you notice and enjoy the most is the first bite and the last bite,” Stefanski says. Savoring each bite will leave you more satisfied.
EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Tom Gavin joined Everyday Health as copy chief in 2022 after a lengthy stint as a freelance copy editor. He has a bachelor's degree in psychology from College of the Holy Cross.
Prior to working for Everyday Health, he wrote, edited, copyedited, and fact-checked for books, magazines, and digital content covering a range of topics, including women's health, lifestyle, recipes, restaurant reviews, travel, and more. His clients have included Frommer's, Time-Life, and Google, among others.
He lives in Brooklyn, New York, where he likes to spend his time making music, fixing too-old electronics, and having fun with his family and the dog who has taken up residence in their home.
Erica Sweeney has been a journalist for more than two decades. These days, she mostly covers health and wellness as a freelance writer. Her work regularly appears in The New York Times, Men’s Health, HuffPost, Self, and many other publications. She has a master’s degree in journalism from the University of Arkansas at Little Rock, where she previously worked in local media and still lives.
.jpg?sfvrsn=fde66ffd_1)