Milkfat is the key to making ice cream smooth and creamy. It's what gives it that rich, indulgent taste that we all know and love. But some ice cream brands use less expensive ingredients to make their products, which can affect the texture and taste.
That's where Frozen Dairy Dessert comes in. It's a way for manufacturers to still sell a frozen, creamy treat that's similar to ice cream, but doesn't have to meet the same standards. And let's be real, who doesn't love a good frozen treat on a hot summer day?
But what's really interesting is that some countries have totally different rules about what can be called ice cream. In Europe, for example, ice cream has to contain at least 12% milkfat to be labeled as "ice cream". That's even stricter than the US rules!
Ice Cream and Frozen Dessert: What Sets Them Apart? - FoodManifest
