This probably isn't a topic discussed much since ice cream is good for....well....no one, unless it's homemade. Just like there are many fast food restaurants that rate higher than others for their food quality, so is the case for commercially sold ice cream.

I know some places sell very artificial and chemically processed ice cream or frozen yogurt while others sell more genuine ice cream with less preservatives. As a family, we eat right for our bloodtypes/and genotypes but occasionally like to go out to get an ice cream as a reward or just a cool refreshing treat. We have Dairy Queen, Cold Stone Creamery, Culvers, in our area and of course there are places like McDonalds and other major fast food restaurants that occasionally sell milk shakes. The closer to the original product the ice cream is the more preferable it is to us.

Do any of you know or have an opinion on which commercial ice cream sellers have good, wholesome ingredients with little or no processing?

If any of you are wondering why I didn't mention buying ice cream from the grocery store, it's because we are unable to keep ice cream in our freezer for extended periods of time due to one of our kids being a chronic "sweetaholic", so store bought ice cream pretty much has to be eaten in its entirety upon opening. It's not like candy or cookies that you can pack away and hide from kids.

http://www.cakesbydairyqueen.com/dairy-queen-cake-ingredients.asp

soft serve is listed

http://www.coldstonecreamery.c.....rbet_ingrediants.pdf

Never heard of Culver's...googled and cannot find ingredient list....I'm pretty sure frozen custards
contain eggs...but I'm thinking you can find out by asking directly in their store for an ingredient
list...If you were allergic to anything and needed to know, they'd be obligated to inform you.

We have a local place that has frozen yogurt which is a really high premium grade product...Worst ingredient is sugar but many flavors are sugar free....although I dare not ask what that means....They also have a sorbet which is probably also loaded with sugar...What I
do when DH gets frozen yogurt is taste one spoonful of his....and then I'm done...Wouldn't dare
order my own....It would easily take me out of my comfort zone...

Here's what's in most ice creams...a lot of chemicals..
http://www.naturalnews.com/023849.html#ixzz1smSPfmi5
Might actually be a better idea to find a good brand of ice cream in your health food stores....
at least the ingredients would be listed on the container..

The ingredients in Haagen-Dasz Vanilla are all okay for me - though I haven't had it in forever.

If you buy a pint, you and your family should be able to share the whole thing at once, if there are three or more of you, and and you're definitely out for a quick ice cream treat. You CAN buy this at a grocery store - it would seem much more economical (and healthy) than the other options you list. At least at first glance. And Haagen-Dasz is a nationally available brand, if I'm not mistaken.

Haagen-Dasz also has a line called "5". Each flavor contains only five ingredients, and each is listed on the label. I remember having the Mint, which was also good. Refreshing.

*running from the food fallout!*  Oh my goodness....before entering the thread I thought a B had started it! OOL!

the problem is ( since you already know you will produce antibodies to the milk whatever ) the problem is with all ice cream now is the corn syrup and GUMS....

Really unless you make your own version at home *hint, hint* the only other option is to buy the ice cream at a dairy farm.

And whoever came up with the idea of added oils to the ice cream of today was a TOTAL IDIOT. Yes, it's for viscosity's sake and some penny-pinching on the cream, but nobody needs coconut oil "anything" in ice cream unless they have real coconut chunks stirred in. It still alters the taste. I remember when I had my first hen-laid egg only one hour old for breakfast. I couldn't believe how an egg REALLY tasted!!

Strange, I'm a B and I don't really like ice cream that much anymore. Maybe the additives and faux sugar? Lately I do like Oikos Greek Yogurt, especially the honey sweetened variety.

Quoted from gulfcoastguy

Strange, I'm a B and I don't really like ice cream that much anymore. Maybe the additives and faux sugar? Lately I do like Oikos Greek Yogurt, especially the honey sweetened variety.

*shyly hands Gulfcoastguy a frozen Oikos honey yogurt on a spelt cone*
I wonder if this is good?

This doesn’t really warrant a recipe but I’ll right up my base and you can make it your own.
2 ripe or overripe bananas
2 tsp vanilla (optional)
Chocolate Syrup (optional – in picture)
Break or cut up the banana in about 1 inch chunks and freeze solid. At least 2-3 hours.

Puree frozen banana chunks in the food processor for about 5 minutes. You will have to stop it every minute or so to mix and squish the banana towards the blades.

About half way through add the vanilla.

Enjoy immediately or refreeze.

Once you refreeze the banana soft serve, you will have to let it sit for about 5 minutes before stirring.

I found this on pineterest, hope you can use it.

Thanks for the ingredient lists Chloe. I hadn't thought to look for those online. Culver's is mainly found in the upper midwest, so if you haven't traveled out here much that would be why you haven't heard of it.

Looks like there's not a lot of variation in ingredients between the various places that sell soft-serve ice cream or custard. To consume them more than on a rare occasion would be unwise.

I didn't mention but we do have a homemade ice cream maker at home that we occasionally use. The only problem is it often results in ice cream (dairy-free or not) too soft that turns to liquid after a minute or two in a bowl, even after chilling the bowls. Or putting the newly made ice cream back in the freezer for a short time often results in difficulty scraping the ice cream off the sides of the main cylinder.

I would say Breyers vanilla bean store bought ice cream is the most preferable to purchase in a store because it has a short and natural ingredient list with no corn syrup. But as I said, keeping ice cream for extended periods of time in our household is just too much temptation for one of our kids.

I understand why you don't want to keep ice cream in the house. But there are, what, 5 or 6 of you in the house? A half-gallon contains 8 half-cup servings, and many containers out there only have 6 or 7 servings (smaller packages to drive up the price per ounce while keeping the price per container  similar, tricking consumers.) Since two of your kids are teenaged boys, a 6oz serving isn't unreasonable, and you could easily finish up a "mock half gallon" in one sitting if all of you are sharing the treat together. Bear in mind that, when you go out for ice cream, you're likely to end up with a 6-8 oz serving per person unless you stick to the smallest sizes for everybody.

The main advantage to going out for ice cream is that everybody can select different flavors. But it seems to me that with a family as big as yours, you could easily buy one package of ice cream and finish it off quickly.

Store bought but...Artic Zero? - http://www.myarcticzero.com/pints.php

On a side note, now I am wondering what a real egg tastes like lol.

Quoted from lann1958

This doesn’t really warrant a recipe but I’ll right up my base and you can make it your own.
2 ripe or overripe bananas
2 tsp vanilla (optional)
Chocolate Syrup (optional – in picture)
Break or cut up the banana in about 1 inch chunks and freeze solid. At least 2-3 hours.

Puree frozen banana chunks in the food processor for about 5 minutes. You will have to stop it every minute or so to mix and squish the banana towards the blades.

About half way through add the vanilla.

Enjoy immediately or refreeze.

Once you refreeze the banana soft serve, you will have to let it sit for about 5 minutes before stirring.

I found this on pineterest, hope you can use it.

I want commercially sold celulose, just like you find in bananas,to mix in with nut milk for homeade ice cream!!
Where can I submit the plea for this outrageous, yet healthy request from the commercial food industry? *feeling like marching on Washington, DC in protest*

Get yourself a Vita Mix and make your own.  If you puree frozen fruit (pineapple is particularly astonishingly amazingly surprisingly creamily delicious) with only a dribble of water and a dab of vanilla and honey if you want.....Yeah.  It's indescribable.  The Vita Mix makes it into the consistency of ice cream and you seriously don't miss the milk because it's so, so sweet.  You can't eat more than a couple of tablespoons.  For our family of 6, I make about two cups' worth.  We've experimented with a lot of different frozen fruits, and pineapple with black cherries is my favorite.  It's not a smoothie--it's ice cream.

Frozen Kefir is pretty compliant. For A's.

I just saved your wonderful and deliciously-amazing-sounding ice cream recipe, Ribbit! Got my pineapple in the freezer! Can't wait!

Quoted from DoS

Frozen Kefir is pretty compliant. For A's.

Hi, well In the book of the genotype diet. It is Toxins to Limit or Avoid for A's GT3 Teacher though.

All the homemade smoothie and ice cream suggestions are absolutely mouth-watering! We'll be back in the 90's again in a couple of days so nice cool treats are that much more appetizing! My Nomad son and I get Kefir but unfortunately my O's and Explorer son don't, so making frozen kefir may not be ideal for our family.

rAw warrior, I viewed the Arctic Zero website and checked the locations and found one nearby in a grocery store I shop in occasionally. The ingredients look for the most part very natural, but they do contain gums which could be problematic. Still, a far better alternative to DQ, Cold Stone, and Culver's.

Quoted from lann1958

This doesn’t really warrant a recipe but I’ll right up my base and you can make it your own.
2 ripe or overripe bananas
2 tsp vanilla (optional)
Chocolate Syrup (optional – in picture)
Break or cut up the banana in about 1 inch chunks and freeze solid. At least 2-3 hours.

Puree frozen banana chunks in the food processor for about 5 minutes. You will have to stop it every minute or so to mix and squish the banana towards the blades.

About half way through add the vanilla.

Enjoy immediately or refreeze.

Once you refreeze the banana soft serve, you will have to let it sit for about 5 minutes before stirring.

I found this on pineterest, hope you can use it.

I can use this one with carob extract!

In summer; (its winter at the moment here in Australia) I make coconut ice cream with coconut cream for my dad. It is dairy free and doesn't contain any animal products if you use something like maple syrup instead of honey.

Its so easy - here is the recipe:

2 Cans (~800ml) of organic & BPA - free coconut cream (I guess you could use regular cream if you prefer but then it won't taste like coconut)

½ Cup runny maple syrup or honey (organic) or another sweetener - anything runny will work

2 Tablespoons vanilla extract, or another type of flavouring (depending on what you like) i.e. almond essence



- Pour the coconut cream into a bowl, use a mixer to whisk in sweetener + flavouring, then pour this mixture into your ice cream maker (if you have one) + follow ice cream maker instructions

If you prefer you can substitute a little of the coconut cream for some coconut milk, but coconut cream works best, believe me !

Oh, and - it tastes & smells really good ! Even compared to the real thing (we usually just go out for ice cream)

Ah, but coconut milk is an "avoid" for most of us. If I'm going to go through the effort to make homemade ice cream, I want it to be fully compliant. If I'm going to invest in an ice cream maker, it would be to make 100% compliant goodies (rice milk ice cream for myself and almond milk for the kids.)

Coconut is tasty though. If I could find a "pure" coconut milk ice cream (not the kind with carageenan that wrecks my digestion) I'd splurge on it once a year for my birthday.

Quoted from ruthiegirl

Coconut is tasty though. If I could find a "pure" coconut milk ice cream (not the kind with carageenan that wrecks my digestion) I'd splurge on it once a year for my birthday.

I saw some coconut milk ice creams at Whole Foods. They may be local, however. Do you have them in NY?

Quoted from Ribbit

Get yourself a Vita Mix and make your own.  If you puree frozen fruit (pineapple is particularly astonishingly amazingly surprisingly creamily delicious) with only a dribble of water and a dab of vanilla and honey if you want.....Yeah.  It's indescribable.  The Vita Mix makes it into the consistency of ice cream and you seriously don't miss the milk because it's so, so sweet.  You can't eat more than a couple of tablespoons.  For our family of 6, I make about two cups' worth.  We've experimented with a lot of different frozen fruits, and pineapple with black cherries is my favorite.  It's not a smoothie--it's ice cream.

Well, I did it, and it delivered exactly as advertised!!! Delicious!!! I made it with one slice of fresh pineapple, vanilla, a tad of rice milk and no sweetener. I could have eaten a pint of it but had to be satisfied with about a half cup! Ohhhh, it was sooooo good!!!!! Thank you, Ribbit!!!

Oh dear, after reading these posts I am really wanting some ice cream! Pre-BTD I ate ice cream at least once a month. I really haven't missed it much...until I had some HD"5" a couple of weeks ago. I got a stomach ache..took a deflect and swore off ice cream! It just is sounding sooooo yummy right now in our hot weather! I eat cold fruit daily so I want real ice cream!

Cajun, Ribbit's "ice cream" will knock you over!!

I don't know if this is compatible for all types, but:

Take some fresh fruit (I love anything with "berry" in the name   ); add some almond milk, blend until completely liquid; and freeze.

This gives a great soft ice cream texture, and is totally compliant, at least for us "A's".

Hagen Daazs is the best; look for the plain flavors like chocolate,  vanilla, coffee, strawberry etc which are filler free ie no guar gum or carageenan.