Different types of ice cream for children in summer

When the high temperatures typical of summer times arrive, between the diet of the little ones in the house, and the not so little ones, ice cream usually arrives. Let’s know the types of ice cream that are best for our children.

The ice cream is a food that kids love, it is refreshing and sweet… but because of excess sugar and fat it contains should not be a commonly consumed food. What kinds of ice cream can we give the children?
There are different types of ice cream, which will vary its nutritional contribution. Two groups can be distinguished between industrial ice creams:

  • Sorbets and ice lollies: the former contain approximately 8% fat, the latter drops to below 3%, since it is basically frozen flavored water.
  • Shortbread / creamy ice creams: they contain a very high percentage of fat, approximately 20% per serving of ice cream, mostly saturated fat from coconut and palm oil, not recommended fats above 10% of the daily intake according to the World Organization of Health(WHO). It should be borne in mind that if a child eats a whole ice cream, it represents 45% of the total fat that he must consume in a day, something not negligible.

What is shared by almost all types of commercial ice cream are the exaggerated amounts of sugar they contain, between 20-25 grams of sugar per ice cream, an amount that exceeds carbonated drinks. It should be said that with a single ice cream the amounts that the WHO recommends not to exceed per day are exceeded if you want to maintain good health. So consumption must be punctual, even in the summer.

What is the difference between types of artisan and commercial ice cream?

Although artisan ice creams also provide quite a few calories, they are highly preferable to industrial ice creams. The former use natural raw materials for their elaboration, that is, fruit, water and sugar, milk, fresh cream, cream, sometimes eggs… the contribution of fats is also of saturated origin, but they come from unprocessed natural foods and are made by means of cold and movement, this achieves the characteristic creaminess of ice creams and it is not necessary to add hydrogenated saturated fat as in the case of industrial ones.

They have lower fat and sugar content than these, because as a general rule the ice cream maker chooses ripe fruit for its preparation that gives it greater sweetness and does not require adding as much sugar as industrial ones. In addition, the industrialists carry a considerable amount of additives, something that the artisans do not.

A curiosity…

To make ice cream, air is required, a process similar to when cream is whipped, and if a maximum of 20% air is added to an artisan ice cream, industrial ice cream can be introduced up to 300%, since the air is blown in by compressors. The result of this is that if the industrial ice cream melts, it loses 25%, something that does not happen with the artisan, since it does not have so much air, but food.

Which is the best option?

With all that has been clearly commented, the best option, if we want to eat ice cream, is to opt for an artisan ice cream and not exceed the quantity, we all know that children “eat by sight” and would like a three-scoop ice cream or a huge tub. It will be enough to offer them an ice cream from a scoop, that way we make sure not to overdo it with sugar. Another excellent option is to make homemade ice creams based on natural foods.

Types of homemade ice cream

Today there are endless molds on the market to make homemade popsicles that can facilitate the task, or you can use a glass(suitable for freezer) and when 1-2 hours have passed you can place a wooden stick to the mixture. To prepare them we will use natural foods to give it a good nutritional value such as yogurt, milk, fruit, nuts, cheese… even sweeten with chocolate chips. We propose different very delicious recipes:

  • Raspberry lolly
    500 g of raspberries
    250g of creamy yogurt
    You can use sugar(1-2 tablespoons for dessert) or sweetener(1-2 tablespoons for dessert) if deemed appropriate.

Wash the raspberries carefully.
Put in the blender and blend.
It can sneak in or not.
Mix with the yogurt and add if you want sweetener or sugar(very little amount).
Put in the molds and leave in the freezer for at least 5 hours.

  • Pineapple and lime-lemon
    lolly 1 medium pineapple
    Juice of 1 lemon
    Juice of 1 lime
    Sugar(1-2 dessert tablespoons) or sweetener(1-2 dessert tablespoons) can be used if appropriate.

Peel the pineapple and remove the trunk.
Squeeze the lemon and lime.
Put in the blender and blend.
Add sugar or sweetener if desired.
Put in the molds and leave in the freezer for at least six hours.

  • Banana and cocoa ice cream
    4 frozen very ripe bananas
    4 tablespoons of pure cocoa powder

Cut the banana into three or four pieces.
Put the bananas in the freezer in an airtight container the night before, although they can be longer.
Put the bananas in a blender and blend. Beat until creamy.
Add the cocoa and beat again.
Place in the molds and leave in the freezer for at least six hours.

You can make popsicles and ice creams of any type of fruit, it is about trying different mixtures that you may want, some ideas: mango and pineapple, yogurt and peach, watermelon, orange, kiwi… you can add milk or yogurt or nuts such as almonds, pistachios, walnuts… to the taste of the smallest of the house.


    • Artisan ice creams are clearly of better quality than industrial ice creams, since real good quality food is used to make them.
    • It should be borne in mind that, if a child eats a whole ice cream, it represents 45% of the total fat that he should consume in a day, something not negligible.
    • Most industrial ice creams stand out for their sugar content, between 20-25 grams of sugar per ice cream, an amount that exceeds that of carbonated drinks.

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