Health Professional Analyzes Nutritional Differences Between U.S. and EU Ice Creams

As summer heat waves sweep across the globe, the classic indulgence of ice cream becomes a favorite treat.

However, beyond the creamy texture and sweet flavors lies a complex nutritional profile that varies significantly between the United States and European Union regions.

In this report, Healthnews nutrition expert Sandra Vigelienė analyzes the nutritional and ingredient differences between the same brands of popular ice cream in the U.S. and the EU and explains what these differences mean for your health.

The brands analyzed include Ben & Jerry’s, Häagen-Dazs, Magnum, Halo Top, and Lotus Biscoff.

Key differences in nutritional values

The following are the key variations in nutritional values between ice cream brands in the United States and the European Union.

• Servings and calories. The label serving sizes of U.S. ice cream are higher than those of EU ice cream, increasing the overall nutrient content and potentially impacting the intake of calories and non-beneficial nutrients for U.S. consumers.
• Saturated fatty acids (SFA). SFA content in both the U.S. and EU is relatively high. However, the U.S. SFA content is higher than that of the EU. For brands with much higher label serving sizes, the SFA content can be significantly higher than that of their EU counterparts.
• Total sugar/added sugar. Both U.S. and EU ice cream options are high in total sugar. One serving almost reaches the daily added sugar limit. The total sugar content is significantly higher in U.S. brands, with distinctively higher label servings than in EU counterparts.
• Sodium. Sodium levels in U.S. ice cream are much higher than in the EU, significantly contributing to the already excessive daily sodium intake in this region.
• Protein. Ice cream protein content must be higher in the EU and the U.S. to contribute significantly to daily intake recommendations. In some cases, U.S. protein content is 1–2 g higher than EU protein content due to higher label servings.
• Dietary fiber. The dietary fiber content in most U.S. and EU ice cream must be higher to significantly contribute to meeting daily nutritional recommendations.
• Vitamins and minerals. Only U.S. ice cream labels provide vitamin and mineral content, reaching 10–20% DV depending on the micronutrient per serving. However, given ice cream’s ultra-processed nature, food additives, and less beneficial nutrients, it should not be considered a source of micronutrients to support daily requirements.
• Top ice cream choice by nutritional value. Among the reviewed brands, Halo Top contains the fewest calories, total and saturated fats, added sugar, and dietary fiber.

Analysis of serving sizes

Several studies assessed a poor understanding of serving size labels.

Especially in the U.S., consumers interpret the labeled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit.

Research shows that labeled serving size affects the actual portion size selection and consumption. Thus, labeled serving size results in increased portion size, energy intake, and increased prevalence of obesity.

European recommendations for ice cream serving sizes are to be no more than two scoops (100 ml) and no more than 250 kcal by 2025. Most of the EU versions of the reviewed ice cream are already implementing the recommendations in terms of caloric content and label-suggested servings.

Also, the European Ice Cream Association (EUROGLANCES) states that a single-packed ice cream serving in the European market is usually between 50 and 130 ml. Meanwhile, the label-suggested serving sizes of the U.S. individually packed ice cream tend to be much higher.

For instance, the U.S. version of Magnum (non-dairy) serving size is 3 mini bars (129 g) with 410 kcal. In contrast, according to EUROGLANCES recommendations in the EU, only 1 mini bar is recommended as a single serving (43 g) with 136 kcal.

Hence, comparing ice cream nutritional facts based on the label serving sizes rather than standardized sizes (e.g., 100 g) was vital for reflecting realistic region-specific consumption patterns, nutritional composition, health effects, and adherence to regulatory dietary guidelines.

Saturated fat

When consumed in excess, saturated fats (SFA) may raise total serum cholesterol levels. Recent studies have associated excessive SFA intake with an increased risk of certain types of cancer.

Globally, the dietary recommendations within different countries are similar — limiting SFA to 10% of total daily calories for adults and children. American Dietary Guidelines also remark that approximately half of the 10% daily calorie intake of SFA is already attributed to SFA found in nutrient-dense foods such as healthy fats, leaving little room for additional intake of SFA from discretionary foods.

The reviewed ice cream’s SFA content is relatively high, ranging from 6 g to 13 g per label serving in the EU and the U.S. However, Halo Top ice cream in both regions seems to have less saturated fat — around 2 g per serving.

Sometimes, the SFA content of U.S. ice cream tends to be slightly higher. For example, the SFA content of the U.S. Magnum (Double Caramel and Double Raspberry) is 1–2 g higher than that of the EU version.

However, in brands with significantly different serving sizes between the U.S. and EU, such as various flavors of Ben & Jerry’s or Häagen-Dazs, the SFA content in the U.S. can be about 6 g higher. In the case of Magnum (non-dairy), the difference is even more pronounced, with the U.S. version containing approximately 11 g more SFA.

With only 5% of the intake allowance left for additional SFA from discretionary foods, in many cases, a single serving of U.S. ice cream exceeds the daily limit for adults following a 2,000-calorie diet, with the EU coming close to those limits. For children or those with even lower daily caloric needs, a serving of ice cream can significantly exceed the recommended intake of SFA.

Total sugar/added sugar

Ultra-processed foods are significantly altered from their original form by adding a range of additives or preservatives. Ultra-processed foods contribute 92% of energy to added sugars in the U.S. children’s diet.

European and American Dietary Recommendations state that a healthy dietary pattern limits added sugar to less than 10% of the daily calorie intake from age 2. In perspective, for a diet of 1,500–2,000 kcal per day, this would equate to 37–50 g (or 9–13 teaspoons) of sugar.

The reviewed ice cream’s total sugar content is high in both the EU and the U.S. When comparing brands with similar label serving sizes, such as Lotus Biscoff and Magnum (Double Caramel and Double Raspberry), the total sugar content ranges from 19 g to 25 g (5–6 teaspoons) in the U.S. and the EU.

Yet, U.S. ice creams with distinct differences in label servings have much higher total sugar content. For example:

• Ben & Jerry’s (all reviewed flavors) has a 14 g higher total sugar content in the U.S.
• Häagen-Dazs (all reviewed flavors) has 10–12 g more total sugar in the U.S.
• Magnum (non-dairy) has 33 g more total sugar in the U.S.

According to the label-suggested servings, both EU and U.S. versions of Halo Top and EU Magnum (non-dairy) contain the lowest amount of total sugars (11 g) compared to other reviewed brands.

While the EU ice cream labels do not provide added sugar content, the U.S. label information shows that most of the total sugar in all ice cream brands can be attributed to added sugar. For example, Ben & Jerry’s (all flavors) has 32 g of added sugar out of 37 g of total sugar, Häagen-Dazs (Cookies & Cream) has 20 g out of 26 g, and Magnum (Double Caramel) has 22 g out of 25 g.

According to the data on added sugar in U.S. ice cream, one serving almost reaches the daily added sugar allowance. While the significant difference cannot be attributed to the U.S. ice cream formulation, the label serving sizes reflect the food people consume. This indicates that the higher serving sizes in the U.S. contribute to a greater sugar intake from ice cream.

Sodium/salt

Sodium intake recommendations vary depending on age. Dietary Guidelines for Americans, WHO, and EFSA recommend consuming less than 2,000–2,300 mg/day of sodium for adults, equivalent to roughly a teaspoon (5 g/day) of salt, and the levels should be even lower for children depending on their age.

Dietary Guidelines for Americans also highlight that current sodium intakes are much higher than the average recommended amount, reaching up to 3,393 mg/day. Most sodium intake comes from salt added during commercial food processing and preparation.

Some U.S. ice cream options tend to have a higher sodium content per label serving than the EU ice cream. For example, Häagen-Dazs, Ben & Jerry’s (Phish Food), and Magnum (non-dairy) have sodium levels that are, on average, higher by around 50–74 mg in the U.S.

Even if the sodium content per 100 grams may be compared between these specific brands, U.S. ice cream still contains much higher sodium levels in some instances, such as Häagen-Dazs (35 mg higher in the U.S.).

However, other brands, such as Ben & Jerry’s (Phish Food and other flavors) or Magnum (non-dairy), have relatively similar sodium content when compared by 100 grams. This points to the importance of adequate serving sizes of ice cream, as the suggested servings on U.S. ice cream labels tend to be higher than in their EU counterparts.

In any case, sodium levels remain higher in the U.S. for the other reviewed brands with similar serving sizes. For example, Magnum (Double Caramel) contains 22 mg more sodium in the U.S., Magnum (Double Raspberry) has 14 mg more, and Lotus Biscoff has 10 mg more in the U.S.

Overall, sodium levels in most reviewed brands are higher in the U.S. Without reducing sodium and serving size adaptations, this can contribute significantly to the already high average sodium intake per day, especially in the U.S. population, which can, in turn, increase blood pressure and cardiovascular disease risk.

Protein

EFSA specifies that adults consume around 0.83 g/kg of protein daily. According to the U.S. Dietary Guidelines, daily protein nutrition goals vary based on sex and age. However, for both younger and older adults, the daily protein intake is recommended to be about 46–56 g.

Protein in ice cream mostly comes from ingredients such as skim or whole milk. The reviewed ice cream brands offer non-dairy options, including pea protein as an added protein source.

However, the protein content of both EU and U.S. ice cream versions is relatively low, starting at 1 g per serving and reaching around 6 g per serving, keeping in mind that it is recommended to consume around 30 g of protein per meal to meet daily protein needs.

The protein content in U.S. ice cream is, on average, slightly higher than in the EU, with a difference of 1–2 g per serving. However, this may be due to the higher label serving sizes of U.S. ice cream.

While ice cream from brands such as Ben & Jerry’s, Häagen-Dazs, or Halo Top has moderate protein content compared to its serving sizes and other reviewed brands, it remains insignificant compared to higher-protein foods. For example, poultry or tofu can provide up to 32 g of protein per 100 g.

Due to its high sugar and calorie content, ultra-processing, and food additives, ice cream is not a viable source of protein without exceeding other dietary recommendations.

Dietary fiber

In the Western world, most people fail to consume adequate dietary fiber. They should increase their intake by around 50% compared to the current intake for potential heart and digestive health benefits.

American Dietary Guidelines for dietary fiber intake vary depending on sex and age. However, it is generally recommended to have around 14 g of fiber per 1,000 kcal per day. With a standard 2,000 kcal daily intake, one should consume around 28 g of dietary fiber every day.

Similarly, European recommendations suggest an adequate daily fiber intake should be around 25 g.

The dietary fiber content in most of the reviewed ice creams is minimal, ranging from 1 g to 3 g per serving, and does not significantly contribute to the daily recommended intake in either U.S. or EU options.

However, Halo Top (Chocolate Chip Cookie Dough) stands out with a relatively high dietary fiber content per serving, with 6 g of fiber present in U.S. and 4 g in EU ice cream.

Given that most ice creams contain minimal fiber and additional food additives, it is more efficient to rely on naturally occurring dietary fiber sources such as seeds, nuts, fruits, and vegetables. These options can help meet daily fiber needs without the added intake of additives and less beneficial nutrients found in ultra-processed products.

Vitamins and minerals

Certain ingredients, such as milk or cream, used in manufacturing may cause ice cream to contain trace amounts of natural minerals and vitamins.

While the EU nutrition labels of the reviewed ice cream do not provide information on their micronutrient composition, the most common vitamins and minerals in reviewed U.S. ice cream are vitamin D, calcium, iron, potassium, and sometimes vitamin A.

In U.S. ice cream, vitamin D is in meager amounts in some brands, contributing only 2–4% of the Daily Value (DV). %Daily Value is a percentage of how much a nutrient in a serving of food contributes to a daily diet of 2,000 kcal.

Meanwhile, calcium, potassium, and iron levels can vary significantly between brands, ranging from 4% to 20% of the DV.

Ben & Jerry’s ice cream has the highest mineral content in terms of DV, ranging from 10% to 20%, depending on the specific mineral.

In terms of vitamin A, only the U.S. version of Halo Top is fortified with this vitamin and provides 10% of the DV.

While 10–20% of the daily value might seem meaningful micronutrient content to contribute to the recommended daily intake, ice cream tends to be calorie-dense. Usually, it contains higher levels of added sugar, saturated fats, sodium, and food additives. Thus, ice cream should not be considered a primary source of micronutrients or a means to contribute to meeting dietary recommendations in a healthy and balanced nutritional pattern.

Analysis of ingredients

A recently published scientific analysis in an observational report suggested that emulsifiers such as total carrageenan, sodium citrate (E331), carob bean gum (E410), guar gum (E412), and ammonium salts of phosphatidic acid (E442) intake were positively associated with type 2 diabetes risk increase. Meanwhile, higher cellulose (E460-468) and mono- and diglycerides of fatty acids (E471, E472) intake were associated with a higher risk of cardiovascular disease.

Both the EU and the U.S. versions of ice cream, such as Magnum (Double Caramel and Double Raspberry), Halo Top (Chocolate Chip Cookie Dough), and Lotus Biscoff, contain mono- and diglycerides of fatty acids. Only U.S. Halo Top (Chocolate Chip Cookie Dough) contains cellulose.

Other emulsifiers, such as carrageenan, carob bean gum, guar gum, and ammonium salts of phosphatidic acid, were prevalent in most reviewed ice cream brands from the EU and the U.S. In contrast, citric acid was present only in Lotus Biscoff and Magnum (Double Raspberry).

Lecithins (E322) are also present in ingredients in U.S. and EU ice creams such as Ben & Jerry’s (Phish Food and half-baked), Häagen-Dazs (Dulce de Leche), and Magnum (Double Raspberry). Soy lecithins may cause allergic reactions and gastrointestinal symptoms in susceptible people.

However, it is worth noting that EU and U.S. authorities regulate and analyze emulsifier safety and toxicity levels. These food additives are generally allowed for use. When consumed in moderation within an overall healthy diet, the intake of these additives from a serving of ice cream may not significantly impact long-term chronic disease development.

Flavorings

Most of the reviewed ice cream varieties include table sugar (sucrose) alongside fructose, inverted sugar, brown sugar, high fructose corn syrup (HFCS) — often used in U.S. ice cream — and glucose-fructose syrup, used in the EU.

Both high-fructose corn syrup and glucose-fructose syrup sweeteners are high in fructose. For example, glucose-fructose syrup may contain around 5–50% fructose, while HFCS contains around 45–55%. In some scientific literature reviews, an excessive intake of fructose, together with a hypercaloric diet, was linked to a potentially increased risk of metabolic disorders, including obesity, insulin resistance, and cardiometabolic diseases. However, research on excessive fructose intake in these parameters remains ongoing.

From the reviewed brands, all ice cream varieties in the U.S. and EU included natural flavoring agents such as vanilla flavor, vanilla extract, brown sugar flavorings, chocolate or chocolate liquor, and cocoa powder instead of artificial flavorings.

The main difference between the U.S. and EU flavoring ingredients was that most EU ice cream versions contained fat-reduced cocoa, while the U.S. used regular cocoa powder. The use of fat-reduced cocoa powder alongside other fat-reduced ingredients may contribute to the lower content of total fat and saturated fatty acids in the EU ice cream versions compared to the U.S.

Colorants

Natural coloring agents such as beetroot-red (from beetroot) and carotenes (from carrots) were used in most EU and U.S. versions of brands, with annatto extract exclusively used only in U.S. ice cream.

Some natural colorants may be associated with potential allergic reactions in some people. A literature review describes a case where annatto-containing ice cream was linked to an increased risk of abdominal pain, bloating, and diarrhea. There were also cases related to annatto intake, recurrent anaphylaxis, and urticaria. However, such cases tend to be rare, and more research is needed to understand the health impact of natural colorants.

Colorants such as carotenes, beetroot, or annatto may also be linked to potential beneficial health effects due to antioxidant and anti-inflammatory properties. However, in ice cream, the high processing during manufacturing and overall ingredient and nutritional composition diminish such potential benefits.

However, Magnum (Double Caramel) contains artificial colorings, such as E150b (caramel II — sulfate ammonia caramel), in both the EU and the U.S. While this food coloring is deemed safe by regulatory authorities in both regions, some scientific evidence suggests potential side effects. For example, a high intake of E150b may cause cramps and other gastrointestinal symptoms in some individuals.

The recurring issue with E150b is the presence of 4-methylimidazole (an impurity produced by ammonia processing), which in some animal models leads to convulsions, inhibition of vitamins such as B6, and negatively affects leukocytes (white blood cells). Yet, it is essential to remember that the evidence primarily comes from animal studies that cannot necessarily be extrapolated to humans for the amounts of ice cream consumed occasionally.