Ice cream is one of America's favorite desserts, but all those calories and sugars and fats have lots of people considering alternatives — keto ice cream, plant-based ice cream, frozen yogurt, gelato, sorbet, sherbet, their own homemade ice cream. But are any really healthier? And what's the taste trade-off? In this episode, we talk with a dietitian about how we're biologically wired to like ice cream, the secret ingredients in the alternatives and what's a healthy framework for enjoying dessert.

Hosts: Zach Moore (interviewer), Katie McCallum

Expert: Amanda Beaver, MS, RDN, LD, Wellness Dietitian

Notable topics covered:

• The feel-good neurotransmitters that ice cream triggers in the brain 
• Is there such a thing as a "healthy" amount of ice cream? 
• Ice cream parlors vs. store-bought ice cream: Yes, there's a difference 
• Sugar-free, keto, vegan: The new wave of "healthier" ice creams 
• Ingredients substituted for sugar and fat and their potential downsides 
• DIY: How to make healthier ice cream at home 
• Gelato, froyo, soft serve, sorbet: Better choices than traditional ice cream? 
• Ever heard of banana nice cream? Frozen chocolate-covered bananas? 
• How to build a well-balanced smoothie 
• Beaver's tips for getting satisfaction out of dessert without overdoing it 

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