With June being National Dairy Month and temps rising across the U.S., many folks are looking to cool off with a sweet frozen treat.
However, some are healthier than others, so as FI’s resident ice cream enthusiast, I’ve assembled a guide to the healthiest frozen desserts in collaboration with registered dietitians and food scientists.
Maude Bélanger, a registered dietitian with TeamNutrition, says her clients often struggle with making healthy choices, as many frozen fruit bars are packed with sugar and artificial dyes.
“When I evaluate frozen products, I focus on the protein, fiber, and sugar content,” she told FI, noting that fiber and/or protein can help prevent blood sugar spikes and energy crashes.
Johannah Katz, a registered dietitian from Consumer Health Digest, looks for products that are portion-conscious and lower in added sugar but still taste like dessert – and she lets her kids be the judge of that!
Let’s look at six better-for-you picks.
Yasso Greek Yogurt Bars
Bélanger likes this product because Greek yogurt is the base, so each bar has five grams of protein.
“Greek yogurt is rich and creamy and avoids the saturated fat that’s in ice cream bars,” Bélanger explained.
Katz also recommends these bars, largely because they “genuinely taste like ice cream” and therefore have earned her children’s seal of approval.
My personal favorite is the chocolate chip cookie dough flavor!
JonnyPops Organic Fruit Bars
Bélanger likes these popsicles because they’re free from artificial dyes and common allergens like gluten and dairy – plus, they’re made in a peanut-free facility!
“Avoiding dyes is a priority for many families, as some clinical trials suggest a link between artificial food colorings and increased hyperactivity in sensitive children (McCann et al., 2007),” she explained.
So Delicious Dairy-Free Ice Cream
“I try a lot of products, but this one is good. It has no dairy because it has a base of coconut, almond, or cashew. The saturated fat is from coconut or nuts instead of dairy, which makes it a great plant-based option,” said Bélanger.
As a former vegan and lifelong ice cream aficionado, I can confirm that this brand’s products do, in fact, live up to their name!
GoodPop Cherry n’ Lemonade Pops
Katz loves these pops because they’re a fun, better-for-you alternative to classic ‘bomb’ pops.
“The color comes from fruit and vegetable juice and spirulina extract – not artificial dyes. I love that they’re still a true treat without adding unnecessary sugar,” she explained.
Halo Top Ice Cream
“For someone who wants an ice cream-style pint, Halo Top is an awesome lower-calorie option. Depending on the flavor, they have around 300 calories and 16 grams of protein per container,” said Katz.
She told FI that the same two-cup volume of Ben & Jerry’s Vanilla has about 990 calories, while Häagen-Dazs Vanilla Bean has about 1,050.
Honorable Mention: Chocolate-Covered Frozen Fruit
“I’m a big fan of Diana’s dark-chocolate-covered frozen bananas. They’re made with real bananas, minimal ingredients, and contain only 140 calories per serving. Plus, they’re gluten-free,” said Elizabeth Harris, a registered dietitian nutritionist and Certified Intuitive Eating Counselor.
She noted that they do contain soy and peanut oil and are made in a facility that handles dairy and nuts.
“Trü Frü chocolate-covered berries are also low in calories with simple ingredients, including real fruit. The dark chocolate varieties have 4-6 grams of added sugar, which is fairly reasonable for a sweet treat,” Harris told FI.
I also enjoy this type of frozen dessert and actually have a bag of Reese’s chocolate-covered bananas in my freezer as we speak!
3 Tips for Developing Healthy (and Tasty) Frozen Treats
For brands hoping to manufacture better-for-you frozen desserts that still hit the spot, the experts shared the following advice.
Improve texture with whole-food fats.
“My clients often dislike the icy, thin texture of diet frozen treats. Instead of adding gums or other ingredients, brands should look to whole-food fats like coconut cream, avocado, or nut butters,” Bélanger advised.
And to improve the consistency of dairy-free ice cream, I highly recommend using sweetened condensed oat milk like I do in my vegan key lime pie flavor alongside Country Crock’s heavy cream substitute and Violife cream cheese.
Limit use of sugar alcohols.
Bélanger says sugar alcohols often cause digestive discomfort and have a chemical aftertaste, but fruit purees, dates, or maple syrup can naturally enhance flavors without side effects.
“Sugar alcohols like erythritol and xylitol are poorly absorbed in the small intestine. This leads to osmotic diarrhea, gas, and bloating when fermented by gut bacteria (Mäkinen, 2016),” she added.
Katz recommends using alternatives like allulose, monkfruit, or stevia.
Add functional perks, but don’t compromise taste or texture.
Katz advises manufacturers to offer meaningful benefits like adding protein to frozen treats – as long as it doesn’t “take the joy out of them.”
However, proceed with caution, as Glanbia food scientist Neha Chatterjee says developing high-protein or reduced-sugar ice creams often presents formulation challenges.
“Protein fortification can introduce off flavors, chalky textures, and increased hardness, particularly when combined with low sugar levels. Sugar and fat both play important roles in freezing point depression, creaminess, flavor delivery, and scoopability,” Chatterjee told FI.
“Incorporating dietary fibers can provide both nutritional and functional benefits, as certain fibers may improve creaminess, mouthfeel, and freeze-thaw stability while supporting fiber fortification claims.”
The Food Institute Podcast
In this episode of Food for Thought Leadership, Chris Campbell, George Hajjar, and Anna Kinder examine how consumers are adapting to mounting economic pressure, rising gas prices and shifting travel behaviors in 2026. From staycations and micro-vacations to scaled-back road trips and reduced air travel, the FI All-Stars explore how households are reevaluating spending while still searching for meaningful experiences and moments of indulgence.
