Over time, addicts build up a tolerance to drugs. Taking more doesn’t give them as much pleasure as their initial highs. One study showed the same may be true with ice cream. Scientists looked at one group of teens who regularly ate ice cream and another group who didn’t. The ice cream-eaters seemed to be de-sensitized to the milkshakes -- that is, the reward centers in their brains were less active than those of the group that ate ice cream less often.
A milkshake may be a tasty treat but you definitely shouldn’t have one often. One large shake at Baskin-Robbins has 1,070 calories and 32 grams of saturated fat, the equivalent of three Quarter Pounders, the Center for Science in the Public Interest says.
A large order of McDonald’s fries has 540 calories. One scoop of premium ice cream has 250 to 350 calories and half a day’s saturated fat.
Americans have generally eaten less ice cream since 1988, but in 2008, the average person ate about 14 pounds over the course of the year.
If you think 14 pounds is high, consider the amount of ice cream people were eating in 1946. That year, Americans celebrated their victory in World War II and the end of sugar rationing by eating a whopping 23 pounds of ice cream per person.
Light ice cream has at least 50% less fat or 33% fewer calories than regular ice cream, but that doesn’t make it necessarily healthier. And it doesn’t mean you should eat more of it. Chances are that even light ice cream has too much fat. Compare labels to help you choose the lower-fat option. And when you do have ice cream, just measure out a half a cup and eat it slowly for maximum enjoyment.
Vanilla continues to be America’s No.1 flavor of choice, followed by chocolate, cookies 'n' cream, strawberry, and chocolate chip mint, according to the International Dairy Foods Association.
It’s a shame that something so pleasurable can cause such sharp pain. An ice cream headache (or "brain freeze") happens when something cold hits the warm roof of your mouth. This sets off nerves that control how much blood flows to your head; the nerves cause the blood vessels to swell up, triggering pain.
You can try to prevent these headaches by eating cold food more slowly.
A sugar cone can have been 60 and 130 calories; a waffle cone can range from 120 to 160 calories.
If you get fancier and opt for say, a chocolate-dipped waffle cone at Ben and Jerry’s, the waffle cone alone will cost you 320 calories and 12 grams of saturated fat.
The best bet? Save your calories for the ice cream itself and order your dessert in a cup. That’s calorie- and fat-free.
A fluctuation in temperature is the most common reason for that layer of ice, so don’t leave your ice cream sitting out. When the small crystals in ice cream melt and re-freeze, they turn into lumps. Set your freezer between -5°F and 0°F and keep ice cream in the main part of the freezer instead of the freezer door.
Most newer ice cream makers don’t use salt. But if you have the old-fashioned kind that surrounds the tub with ice while it’s turning, adding rock salt lowers the freezing point. The temperature of the ice and salt mixture goes below the normal freezing point of water, making the cream mixture cold enough to freeze.
Some frozen yogurts contain the beneficial "live and active" cultures found in a lot of yogurt. These cultures go dormant during freezing but become active again when eaten and returned to a warm temperature in the body. Look for the National Yogurt Association’s voluntary Live & Active Cultures seal, though. Not all frozen yogurts -- or yogurts for that matter -- contain live cultures.
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