Is ice cream considered ultra-processed? A look at nutrition and the NOVA classification

October 14, 2025 •

5 min read

According to the widely used NOVA food classification system, most commercially produced ice cream is categorized as an ultra-processed food (UPF). This designation is based on the extensive industrial processing it undergoes and the use of ingredients, such as emulsifiers and stabilizers, that are not commonly found in a home kitchen. So, is ice cream considered ultra-processed? The answer lies in its ingredient list and manufacturing process.

Quick Summary

Most commercial ice cream is categorized as an ultra-processed food due to its industrial manufacturing processes and use of specific additives. This can impact nutritional value, with high consumption linked to potential health risks. Moderation and reading ingredient labels are recommended for making healthier choices.

Key Points

Yes, it's Ultra-Processed: Most commercially produced ice cream falls under the NOVA classification for ultra-processed foods.
Key Additives: The ultra-processed nature comes from industrial processes and ingredients like emulsifiers, stabilizers, and artificial flavors used to create a specific texture and long shelf life.
Health Risks: High consumption of ultra-processed ice cream has been linked to health risks such as obesity, type 2 diabetes, and cardiovascular disease.
Check the Label: To choose healthier options, look for products with a short, simple ingredient list, recognizable items, and less added sugar.
Homemade Options: Making your own ice cream or fruit-based sorbet at home is the best way to avoid ultra-processing and control ingredients.
Moderation is Key: Enjoying ultra-processed ice cream as an occasional treat is acceptable within a balanced diet that prioritizes whole foods.
Consider Alternatives: Other frozen desserts like sorbet or frozen yogurt can be less processed, but require careful label-reading as some can also be UPFs.

What Defines an Ultra-Processed Food?

To understand why ice cream is often labeled as ultra-processed, it's essential to grasp the NOVA classification system. Developed by a team of researchers at the University of São Paulo, NOVA categorizes all food and drinks into four groups based on their nature, extent, and purpose of processing.

Group 1: Unprocessed or Minimally Processed Foods. These are whole foods in their natural state or with minor alterations like pasteurization, drying, or grinding. Examples include fresh fruits, vegetables, milk, and eggs.
Group 2: Processed Culinary Ingredients. These are substances derived from Group 1 foods through processes like pressing or milling, used to season or cook dishes. Examples include oils, sugar, and salt.
Group 3: Processed Foods. Simple processed foods are made by combining Group 1 and Group 2 ingredients. They have a recognizable resemblance to the original food and are created primarily to increase shelf life or palatability. Canned vegetables, cheeses, and freshly baked bread are examples.
Group 4: Ultra-Processed Food and Drink Products (UPFs). This is where most commercial ice cream falls. UPFs are industrial formulations typically made with five or more ingredients, many of which are exclusive to industrial use. These include flavors, emulsifiers, stabilizers, and non-sugar sweeteners designed to create a product that is highly palatable, has a long shelf life, and is inexpensive to produce.

The Ingredients That Make Ice Cream Ultra-Processed

The industrial process for making ice cream goes far beyond what happens in a home kitchen. The base ingredients like milk, cream, and sugar are transformed into a complex, multi-component system. Key ingredients and processes that contribute to its ultra-processed status include:

Emulsifiers: Substances like monoglycerides and diglycerides are used to create a smoother texture by preventing ice crystals from becoming too large. They stabilize the fat globules and air bubbles in the mixture.
Stabilizers: Ingredients like guar gum, carrageenan, and locust bean gum are added to thicken the mix and prevent the formation of large ice crystals. This gives ice cream its creamy texture and resistance to melting.
Artificial Flavors and Colors: To create consistent and often intense flavors and vibrant colors, artificial additives are used in many commercial products.
High Sugar and Fat Content: Many ultra-processed ice creams are loaded with added sugars and saturated fats to enhance taste and mouthfeel.
Overrun: This refers to the amount of air that is whipped into the ice cream during manufacturing. Ultra-processed versions often have a higher overrun, making them lighter in density and cheaper to produce.

The Health Implications of Consuming Ultra-Processed Ice Cream

It is important to remember that enjoying ice cream in moderation as an occasional treat is generally not a cause for concern. However, regular and high consumption of UPFs, including commercial ice cream, has been linked to several negative health outcomes in scientific studies.

Weight Gain and Obesity: UPFs are often calorie-dense and have a high palatability, meaning they are engineered to be eaten in large quantities. This can lead to overconsumption and contribute to weight gain.
Cardiovascular Disease and Diabetes: Studies show a correlation between high UPF intake and an increased risk of type 2 diabetes and cardiovascular disease. The high levels of added sugar, saturated fat, and salt are contributing factors.
Increased Mortality: Research published in The BMJ highlighted a link between high UPF consumption and an increased risk of all-cause mortality, though observational research cannot prove causation.
Lack of Nutrients: Since UPFs are heavily processed, they often lack the fiber, vitamins, and minerals found in whole foods. Even when fortified, they are not a nutritional substitute for natural, unprocessed foods.

Comparison: Ultra-Processed vs. Minimally Processed Frozen Desserts


Feature	Standard Commercial Ice Cream (Ultra-Processed)	Homemade or Minimally Processed Frozen Dessert
Ingredients	Long list including emulsifiers, stabilizers, artificial colors, and flavors.	Simple, recognizable ingredients like cream, milk, sugar, vanilla extract, and real fruit.
Processing	Extensive industrial processes including homogenization, high overrun, and long-term freezing.	Minimal processing; simple mixing and freezing at home or with fewer industrial steps.
Nutritional Profile	High in calories, added sugar, and saturated fat; low in naturally occurring nutrients.	Nutritional content depends on ingredients used, but avoids many additives and can be lower in sugar.
Flavor/Texture	Designed for intense, consistent flavor and ultra-creamy, smooth texture.	Flavor and texture are natural, with potential for more ice crystals than mass-produced versions.

Making Mindful Choices: A Nutrition Diet Approach

For those who want to enjoy frozen treats as part of a healthier diet, there are several ways to be more mindful about your choices:

Read the Label: The most effective strategy is to become a label detective. Look for brands that have a short, simple ingredient list with items you recognize. This is a clear indicator of a less-processed product.
Choose Simpler Flavors: Stick to classic vanilla or simple fruit-based options, as complex flavor combinations often require more additives.
Consider Alternatives: Explore options like sorbet, which is often dairy-free but can still be high in sugar, or frozen yogurt. Always check the ingredient list, as some can be ultra-processed as well.
Go Homemade: Making your own ice cream or 'nice cream' from frozen bananas or other pureed fruits gives you complete control over the ingredients. It avoids all artificial additives and can drastically reduce added sugar.
Practice Moderation: If a store-bought, ultra-processed ice cream is what you desire, enjoy it as an occasional treat rather than a regular staple. Portion control is key to fitting it into a balanced diet.
Focus on Whole Foods: A healthy, balanced diet should be built on a foundation of whole, minimally processed foods, with UPFs as a rare exception.

Conclusion

So, is ice cream considered ultra-processed? For the most part, yes, commercial ice cream qualifies under the NOVA classification due to its industrial manufacturing processes and extensive list of ingredients, including additives like emulsifiers and stabilizers. While delicious and widely available, this ultra-processed nature means it can be high in added sugars, saturated fats, and artificial ingredients that offer little nutritional benefit. Consuming these products frequently has been associated with health risks such as obesity and cardiovascular issues. However, this doesn't mean you need to give up ice cream entirely. By being a mindful consumer, reading labels, considering less-processed alternatives, or even making your own at home, you can enjoy this treat as part of a balanced and healthy nutrition diet. The key is to prioritize whole foods and view ultra-processed versions as an infrequent indulgence.

Frequently Asked Questions

The NOVA classification system categorizes all food and drinks into four groups based on their extent and purpose of industrial processing. Group 4, for ultra-processed foods, includes items with extensive industrial formulations and additives.

Commercial ice cream is considered ultra-processed because its manufacturing involves multiple industrial steps and the inclusion of additives like emulsifiers, stabilizers, and artificial flavors that are not used in home cooking.

A high intake of ultra-processed foods has been linked to health issues including weight gain, obesity, type 2 diabetes, and an increased risk of cardiovascular disease.

To find a less-processed ice cream, check the ingredients list for simpler, more recognizable items. A shorter ingredient list is a good indicator of minimal processing.

Not necessarily. Low-fat or diet ice creams may still be highly processed, often using artificial sweeteners and additives to compensate for the reduction in fat and sugar. Always check the ingredients label.

Homemade ice cream, made from simple ingredients like milk, cream, and sugar, is not ultra-processed. Since it avoids industrial processing and additives, it falls into a less-processed category.

Yes, ice cream can be part of a healthy diet when consumed in moderation. The key is to balance it with a diet rich in whole foods and to practice portion control.