Cold desserts are incredibly popular, especially when the weather starts getting warmer. You have a lot to choose from, of course, but the two most popular are normally ice cream and frozen yogurt. So how do you choose between the two? Is there a difference? What are the differences? Let’s find out:
If you compare regular ice cream to regular frozen yogurt, you will notice that, on average, frozen yogurt has fewer calories and less fat. This can shift if you consider low fat ice cream options, but for the most part you will be consuming less if you eat frozen yogurt. Of course, frozen yogurt tends to have more protein than ice cream—but with that also comes more carbohydrates, on average. It is important to look at the labels of the specific products you buy in order to compare. The best comparison, of course, comes with examining within the same brand of products (especially the same flavours).
Amount Of Air
Yes, the amount of air plays a role in ice cream and frozen yogurt as well. Both of them contain some air, something that is often the result of the churning process. However, the major difference when it comes to ice cream and frozen yogurt is how ice cream has a limit on how much it has to weigh in order to qualify as ice cream. This requirement is 4.5 pounds per gallon. With this comes a limit on the amount of air allowed in the ice cream, since more air makes it lighter. There are no such regulations for frozen yogurt.
A lot of the differences between ice cream and frozen yogurt come down to the specific ingredients they include. The biggest shift between the two in ingredients is cream and cultured milk. Cream is, as you might guess, in ice cream. But frozen yogurt? The main dairy ingredient becomes cultured milk, which helps mimic the idea of regular yogurt, though the freezing process eliminates the bacteria. Of course you can get the same mix-ins with both desserts, though you are far more likely to find fruit in frozen yogurt than in ice cream. You also tend to find more sugar in frozen yogurt in order to maintain the low fat properties.