Not all ice cream is the same - variety for every taste
Frozen specialist bofrost* explains differences between ice cream, sorbet, vegan ice cream and co.
As the thermometer rises in summer, so does the desire for a cold refreshment. What should not be missing then in any case? Of course, ice cream! Whether it's ice cream by the spoonful, on a stick or in a waffle, vegan ice cream, sorbet, soft ice cream or water ice. bofrost*, the European market leader in direct sales of ice cream and frozen specialties, offers the right choice for every taste with its extensive ice cream range. But what distinguishes ice cream products from one another? Aren't ice cream and ice cream one and the same? What ingredients are used in sorbet or vegan ice cream? And what is so special about low-sugar and low-calorie ice cream? The bofrost* nutrition advice clarifies, names the differences between the various types of ice cream and gives summery, delicious product tips.
Modern ice cream - a definition
Nowadays, there are many types and varieties of ice cream. But how is modern ice cream actually defined? The German Federal Ministry of Food and Agriculture (BMEL) provides a basic definition: ice cream is a frozen preparation that is given a solid or paste-like state by a freezing process and is intended for consumption in this state. In practice, of course, there are numerous other criteria that can be used to distinguish the different types of ice cream on the market. Whether as classic ice cream, as fruit or milk ice cream, as sorbet, reduced-calorie, lactose-free or vegan - today the frozen food market offers ice cream enjoyment for all wishes and tastes.
Ice cream, fruit ice cream, milk ice cream and sorbet - the differences
Classic ice cream contains at least 10 percent milk fat, while fruit ice cream has a clearly perceptible fruit flavor from the fruits used and at least eight percent milk fat. A wide selection of typical ice cream and fruit ice cream varieties can be found at bofrost* with the diverse dolcedo and von Meisterhand varieties.
Milk ice cream consists of at least 70 percent whole milk or milk with natural fat content. Other types of milk or milk products, such as sour milk, yogurt or kefir, may be used instead of whole milk, as long as their milk fat and fat-free dry matter content corresponds to that of whole milk.
Sorbet, on the other hand, does not contain milk or milk components such as milk fat. Fruit sorbets contain at least 25 percent fruit. In the case of particularly intense-tasting fruits such as lemons, the proportion of fruit used is at least 15 percent. Particularly popular on hot summer days as a fruity-fresh way to cool down are the fruit sorbets from bofrost* in the strawberry (Art. 10788) and mango-passion fruit (Art. 11188) varieties, which have a fruit content of 50 percent and no added flavorings or colorings. The Mini Ice Cream Fruit (Art. 11167) from the bofrost*Kids range also offers a suitable fruit sorbet selection for the youngest.
Sweet indulgence made easy: ice cream with reduced sugar and calories
Do you want to eat a balanced diet but still enjoy ice cream? With sugar- and calorie-reduced varieties, this is now possible without compromising on taste and quality. But what distinguishes these ice cream varieties from conventional ice cream? In principle, sugar and fat are reduced as much as possible. For example, the bofrost* Sweet life product range with its vanilla-strawberry (Art. 11178) and yogurt-peach-passion fruit (Art. 10761) varieties contains 30 percent less sugar than comparable ice cream products. At the same time, the use of only fresh whole milk and a dash of whipped cream in both flavors ensure the usual great taste.
Vegan ice cream? Full flavor without animal ingredients
For those with a vegan diet who like sorbet but also don't want to miss out on creamy ice cream enjoyment, the frozen food market offers vegan ice cream as a delicious alternative to conventional ice cream. Vegan ice cream comes completely without animal ingredients such as the typical ice cream base of milk components. Instead, cashews, oats or coconut milk are used as vegetable sources in addition to soy and almonds. The basis for the first vegan ice cream from bofrost* is coconut milk in the BIG Happy Coconut (Art. 10936). Delicious coconut ice cream swirled with delicious chocolate sauce meets a shell of crunchy chocolate here - a full-bodied taste experience for vegan ice cream lovers.
Gluten- and lactose-free ice cream enjoyment
In addition to the vegan or vegetarian way of life, for many consumers the renunciation of products containing gluten and lactose is part of everyday life due to intolerances. This is not always easy, especially when it comes to classic ice cream. However, there are now numerous gluten- and lactose-free products that promise great ice cream enjoyment. Unlike conventional ice cream, either the enzyme lactase is added during production, which breaks down the lactose that causes the intolerances in the ice cream. Alternatively, the ice cream can be made on the basis of milk or cream that has already been made lactose-free. The special bofrost*free range offers a diverse selection of ice cream products that are completely free of lactose and gluten - from classic bourbon vanilla ice cream (Art. 10103) to the ice cream classic, the Fürst Pückler sandwich (Art. 10102), and bofrost*BIG Classic almond (Art. 10112).
The bofrost* nutrition advice service offer
Do you still have questions about ice cream? bofrost* has been offering its customers a free service since 1990 in the form of bofrost* nutrition advice. Whether you have questions about products, quality, or nutrition-related topics, the nutrition experts are available Monday through Friday from 8 a.m. to 8 p.m. to advise bofrost* customers via the toll-free number 0800 - 200 88 44.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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