This ice cream is from the “FroYo” series which takes popular Ben & Jerry’s flavors and turns them into frozen yogurt with reduced calories and fat. I had reviewed the ice cream (non lowfat) version of Chocolate Fudge Brownie here, and this time I thought I would review the lowfat one. It’s great when you want a deep, rich flavor without quite as many calories.
This dessert tastes very similar to the ice cream version. Spongy brownie pieces float in a sea of rich, gooey chocolate, saturated with sugary goodness throughout.
I’m sure if did a direct taste comparison where I alternated between spoonfuls of these two products I would be able to taste the difference more clearly, but eating it normally the FroYo doesn’t taste anything like “low-calorie” or “low-fat” – which is a good thing. The main difference is that the texture is more icey and less creamy. It’s midway in between eating normal ice cream and Italian ice (the latter of which has no milk and only water as its base).
The first time I tried this I didn’t taste any of the yogurt flavor. I tried it again, paying close attention, and was able to detect yogurt very subtly, more as an aftertaste than anything else. More on this below.
For a single 104 gram serving there is 180 calories, slightly below average for an ice cream of this type. Consistent with the “lowfat” branding, there is only 2.5 grams of fat. Compare these figures to the normal Chocolate Fudge Brownie – 270 calories and 12 grams of fat – and you’ll see a huge difference.
For those of you who are more concerned about sugar intake than calories (which I sometimes am), this product isn’t too great. There is a whopping 25 grams of sugar, only 2 grams less than the standard less-healthy version. I’d wish they would have reduced it a bit more, but I guess the characteristic flavor would be ruined if they took out any more sugar.
Protein amount is typical at 5 grams, and fiber is 2 grams a serving.
As I mentioned above, this product has only a tiny hint of yogurt taste. I checked on what “frozen yogurt” really means, and it looks like besides containing yogurt, it is also typically more tart, and lower in fat due to milk used in place of cream. Comparing ingredients against the normal ice cream version, we can see that both contain skim milk and cream. However the FroYo version contains more skim milk than cream (order on label 2nd and 9th, compared to 3rd and 1st on the ice cream version). So this frozen yogurt does contain less fat, although it is not particularly tart.
Technically this product can be placed in the “frozen yogurt” category because of the presence of yogurt powder (11th place) and yogurt cultures (20th and last place). However, because of the small amount of these ingredients, which is reflected in the taste, I wouldn’t really consider this a true “frozen yogurt”. It looks like Ben & Jerry’s is just using the “yogurt” nomenclature to associate nutrition and health, and as a result sell better. I can’t say whether the yogurt cultures have any nutritional benefit or not, but they in are such small proportion I doubt that is much an effect, if at all. I’d prefer B&J’s either drop the yogurt branding and remove the little yogurt that is present, or increase it so this dessert can honestly be called a “frozen yogurt”.
Another trick they use to make this product lighter is using water as a filler – it’s listed as the #1 ingredient and is the main reason for the texture change I discussed previously. I think this is generally a great idea for health-conscious frozen desserts, and when done in moderation doesn’t destroy the flavor.
I’ve listed both versions’ ingredient list below. If you compare you’ll see that except for the yogurt, milk/cream, and water differences, they are very similar.
FroYo version (this product):
Water, Skim Milk, Liquid Sugar (Sugar, Water), Corn Syrup, Sugar, Cocoa (Processed With Alkali), Wheat Flour, Corn Syrup Solids, Cream, Cocoa, Nonfat Yogurt Powder, Egg Yolks, Butter (Cream, Salt), Eggs, Egg Whites, Locust Bean Gum, Salt, Vanilla Extract, Sodium Bicarbonate, Yogurt Cultures
ice cream version:
CREAM, LIQUID SUGAR (SUGAR, WATER), SKIM MILK, WATER, SUGAR, COCOA (PROCESSED WITH ALKALI), WHEAT FLOUR, COCOA POWDER, EGG YOLKS, BUTTER (CREAM, SALT), INVERT SUGAR SYRUP, WHOLE EGGS, EGG WHITES, GUAR GUM, SALT, CARRAGEENAN, VANILLA EXTRACT, MALTED BARLEY FLOUR, SODIUM BICARBONATE.
One final difference is that the FroYo version does not contain carrageenan, a substance used as a thickener/stabilizer. It turns out there is some research that indicates carrageenan may be involved in tumor promotion, though I don’t think there is any definitive proof for this yet, and currently it is considered as a safe food additive by the FDA. Nevertheless I’d rather do without it if I have a choice.
This product is available all over the place. I purchased it for $4.69 at Publix supermarket.
Ratings: Flavor: 8.0 Nutrition/Ingredients:7.0 Price:8.0 Overall: 7.6
This doesn’t stand out as a particularly healthy choice, but when compared against the less healthy non-yogurt version it’s much lower in calories and fat, and still boasts a rich, sweet taste. Once you switch to FroYo I doubt you’ll find the need to return to more fattening ice cream.
I typically don’t eat Haagen-Dazs ice cream, but since it was buy one get one free I decided to try their Butter Pecan flavor, which was one of the lower sugar choices in their lineup. It’s not that there is anything wrong with this brand per se, but Haagen Dazs feel very generic to me in that it has been around as far as I can remember and isn’t marketed as being particularly healthy or different. I guess being around since 1961 you could call it a ‘classic’ ice cream company. Having said that, I’ll try to put aside my biases aside when reviewing this product.
This ice cream tastes like your typical butter pecan, except that it it has a very strong cream flavor. I’ve made ice cream myself and used a large proportion of heavy cream (which contains 36%-40% milk fat) and it tasted similar.
My problem with this product is monotony – in both appearance and flavor. The brown pecans set against the plain white aren’t particularly visually appealing, but more importantly the flavor of the thick, creamy base isn’t different enough from the sweet pecans (which aren’t exactly crunchy), and as a result I get tired of eating this ice cream quickly. To put it another way, this ice cream lacks balance between two opposing flavors and textures. If I was tasked to improve the flavor, first I’d make the base lighter, possibly adding some other mild flavor and natural food coloring. Then I’d add more pecans, using larger ones if they exist, and possibly removing or reducing the butter from the pecans. Yes, I realize this would make the flavor less “butter pecan”, but the butter flavor and the cream flavors are too close for my taste.
In a 100 gram serving there is 300 calories, slightly higher than the average of other Haagen Dazs ice cream products I’ve looked at, but very high if you compare to some other companies such as Talenti and So Delicious desserts. Sugar content is a bit below average with 17 grams per serving
There is a nice portion of protein with 5 grams per serving, but the fat per serving (22 grams) is off the chart – its literally the highest I have seen in recent memory and helps to explain why the flavor is so heavy. I checked a few other brands and their versions of butter pecan all had less fat, with Bryer’s butter pecan containing less than half fat per serving (roughly 10 grams). Personally, I value overall number of calories more than fat content, but as I mentioned those are quite high as well.
The full list of ingredients are: cream, skim milk, sugar, skim milk (lactose reduced), pecans (pecans, coconut oil, salt, butter [salt, cream]), corn syrup, egg yolks, salt, vanilla extract
In spite of my problems with high calories, fat, and taste, the ingredients in this ice cream are actually quite healthy, as least as far as ice creams go. There are no preservatives, no artificial colorings, no artificial flavorings, or even natural flavorings. In fact, there aren’t any thickening agents such as guar gum either. Though I don’t consider this latter category to be necessarily unhealthy, I almost always prefer less ingredients, especially ones that are not everyday items I would use in the kitchen.
Some may spot “corn syrup” and associate that with “high fructose corn syrup”. While its true they are both made from corn, plain “corn syrup” contains more glucose as opposed to fructose, which is sweeter. While there is some research showing high amounts of fructose are harmful to the body if consumed frequently, some people maintain that these sugars all have similar effects on the body. After all, fruits naturally contain fructose (as well as gluctose and fructose), and table sugar is roughly half glucose and fructose.
This sells all over but typically can be bought at Publix for around $4.69.
Ratings: Flavor: 5.0 Nutrition/Ingredients:7.5 Price:8.0 Overall: 6.8
A high-fat, high-calorie ice cream with reasonable ingredients that is worth a try for fans of butter pecan, but I found its heavy cream flavor a little too much.