The sweet tooth's dream — ice cream that doesn't make you fat. For centuries, this has been an oxymoron, like "dry ice." But in the 21st century, science and marketing have achieved the impossible. Ice cream without calories (or with very low calorie content) exists. The question is: what do we eat in this case? And is it any worse than regular ice cream? Let's figure it out without illusions. How it works Traditional ice cream contains sugar (calories), milk fat (calories), and also milk solids. To reduce calorie content, manufacturers replace sugar with intense sweeteners (erythritol, stevia, sucralose, monk fruit), and fat with water gels, maltodextrin, or low-calorie vegetable oils. But vegetable oil is also fat. The solution: add food fibers (inulin, polydextrose), which give a feeling of fullness but are not absorbed. Also, the "aeration" technology is used: more air — less mass and calories per serving. Brands and Ingredients (2026) The market has been led for several years by the American brand "Halo Top" (about 280 calories per pint — 473 ml, compared to 1000 in regular ice cream). The European "Breyers Delights" (350 calories/pint). Russian manufacturers have caught up: "Philosophy" (180 calories per 100 g). In 2026, products with the label "low-calorie" on stevia and erythritol appeared. Ingredients: milk (skim), protein (milk or soy), prebiotic fibers (inulin from chicory), sweeteners, thickeners (guar gum, tara), natural flavorings. Calorie content — from 60 to 120 calories per 100 g (compared to 200-250 in regular). There are also "almost zero" — about 20 calories per 100 g, but they are more like sorbet (ice). Harm or Benefit Pros: reducing calorie content helps in diets, you don't feel deprived. There are no sugar spikes (if natural sweeteners not increasing insulin are used). They contain inulin — good for the gut microbiome. Cons: artificial sweeteners (sucralose, acesulfame K) can cause bloating, change the microbiome, and increase appet ... Read more