In both summer and the cold periods of the year, ice cream remains a sought-after delight for both children and adults. Even in freezing temperatures, the desire to indulge in a sweet treat occasionally persists. In the summer, this delightful treat helps cool down, provides an energy boost, and restores the body’s water balance. During colder seasons, enjoying ice cream becomes a source of pleasure and enjoyment. While doctors see benefits in ice cream consumption, nutritionists caution against its excessive intake.

• Made from natural ingredients, such as milk and cream.
• Free from harmful additives.
• Suitable for individuals without diabetes, prediabetes, or obesity.
• Helpful for strengthening the immune system, especially when consumed in small portions and regularly. This gradual exposure to temperature changes can reduce the risk of sore throats.

To support the health of elderly individuals and children, doctors recommend consuming dairy products to fortify bones and joints, given the calcium-rich composition of milk. Ice cream, containing not only calcium but also minerals, amino acids, and fatty acids, offers a diverse nutritional profile. Various types of ice cream differ in composition, production method, and fat content, with some being hard and others soft and delicate.

• Not suitable for obese individuals due to its high-calorie content.
• Excessive consumption is cautioned against due to high sugar content.
• Should be completely excluded from the diet in cases of elevated cholesterol levels and diabetes mellitus.
• Not advisable during colds or otitis, where cold temperatures might exacerbate complications.

The fattiest type of ice cream is the sundae, containing approximately 15% fat. In milk-based products, there’s more sugar but less fat, while cream-based products maintain a nearly equal ratio. Fruit varieties stand out for their highest sugar content and minimal fat.

Based on production methods, ice cream is categorized into two types. The first type has a hard texture and a longer shelf life, making it suitable for storage. The second type has a soft consistency and a shorter shelf life at temperatures up to -5 degrees.