Low-carb ice cream can range from products with reduced or no added sugars to those with modified recipes. Some contain sugar alcohols and glycerin, while others are identical to traditional recipes but with added sugar substitutes. Net carbs are sometimes used to determine dietary choices.
The different types of low-carb ice creams ranging from products that simply contain reduced or no added sugars to others that are substantially modified from traditional ice cream recipes. Regular ice cream typically contains about 15 grams of carbohydrates per serving, and versions that simply replace the sugar with various substitutes often cut that by half. This type of low-carb ice cream still contains natural sugars derived from the cream, in addition to the sugars from various other components. Other low-carb ice creams sometimes include significant amounts of sugar alcohols in addition to sugar substitutes. Some products are more properly referred to as “iced lattes” and may contain glycerin or other additives to provide a creamy texture and allow for easy gripping.
Low-carb ice cream is a dessert that has been modified in some way to provide fewer carbohydrates per serving than regular ice cream. Carbohydrates are a necessary component of human diets, although some people need to control their intake for medical, weight loss, or other purposes. Some low-carb ice creams still contain a significant amount of carbohydrates, although they are often carbohydrates that create little glycemic impact since they are not well digested. When these types of carbs are subtracted from the total amount in a serving, the result is sometimes referred to as net carbs. Some people look at the net carbs of items like ice cream when making dietary choices.
A low-carb type of ice cream is essentially identical to traditional recipes, except for the added sugar. These products are typically referred to as “no sugar added” and often contain about half the net carbs of traditional recipes. Sugar is sometimes replaced with substitutes that have little or no glycemic impact, such as sucralose and acesulfame potassium. These ice creams also sometimes contain sugar alcohols, which usually have no glycemic impact, but which can create gastrointestinal discomfort in some people, especially when consumed in large quantities.
Other low-carb ice creams use recipes that are more substantially modified. These ice creams sometimes use milk in addition to or in place of cream, which can also lead to products that are listed as reduced or low-fat. Sugar alcohols are also used in most of these products, and a serving often contains fewer than three net carbs. Other additives are also often used, including glycerin. These additives are often intended to improve the texture of the product, as frozen lattes are typically harder and more difficult to scoop than traditional ice cream.
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