Here are store brands you should buy: Rebel Creamery, Simple Truth Keto, So Delicious, Keto Pint.

“Artisan”, sometimes referred to as “home-made” or “local” ice cream should be: heavy cream, whole milk, sugar (cane sugar), egg yolks, vanilla extract or vanilla bean, and salt. Minimal ingredients, safe sugars, safe emulsifiers, safe stabilizers, no preservatives, etc.

When buying fast food or supermarket ice cream/shakes, it is common to find products with those ingredients plus added syrups (high-fructose corn syrup, corn syrup), emulsifiers (mono- and diglycerides), stabilizers (guar gum, locust bean gum, carrageenan, etc.), and preservatives.

I thought going to the “local” shop would be better ingredients, but it often isn’t. It’s the same as the fast food or cheaper supermarket brands, AND you are paying twice the price. No thank you. For example, Slate Creamery’s vanilla ice cream ingredient list: Ice Cream Mix: Milk, Cream, Sugar, Whey, Nonfat Milk, Corn Syrup, Emulsifiers (Mono- and Diglycerides), Stabilizers (Locust Bean Gum, Guar Gum, Carrageenan), Vanilla Extract; Water, Corn Alcohol, Sugar. Whipped toppings: high-fructose corn syrup, hydrogenated palm kernel oil, sodium caseinate, dextrose (terrible GI index), artificial flavor, gums, and coloring agents. Let’s break this down.

Added sugars. The safest options for blood sugar management are non-glycemic sweeteners like monk fruit, stevia, or allulose, followed by traditional cane sugar in moderation; conversely, the most dangerous options are high-fructose corn syrup (HFCS), corn syrup, and agave, which can trigger insulin resistance and fatty liver. Both corn syrup and high-fructose corn syrup (HFCS) are generally considered detrimental to health when consumed in excess, as they contribute to obesity, fatty liver disease, and insulin resistance. Regular corn syrup is 100% glucose, which has a very high Glycemic Index (GI) of roughly 75–90, causing rapid blood sugar spikes that are particularly dangerous for those with pre-diabetes. In contrast, HFCS typically contains 42–55% fructose, which gives it a lower GI (around 55–60) because fructose is processed in the liver rather than immediately entering the bloodstream. However, this is a “metabolic trap”: while HFCS doesn’t spike blood sugar as sharply as pure glucose, its high fructose content is arguably worse for pre-diabetes long-term because it directly promotes liver fat accumulation and systemic insulin resistance, which are the root drivers of Type 2 diabetes. Maltodextrin is a highly processed white powder used to thicken food, improve texture, and extend shelf life. Though it’s legally classified as a “starch” rather than a sugar on labels, its glycemic index (GI) of 105 to 136 is significantly higher than table sugar (GI 65), causing rapid blood sugar spikes that are particularly dangerous for pre-diabetes. Beyond its metabolic impact, studies suggest it can disrupt the gut microbiome by thinning the protective mucus layer in the intestines, potentially increasing the risk of inflammation and digestive disorders.

Emulsifiers. The safest emulsifiers are natural binders like egg yolks or sunflower lecithin, whereas mono- and diglycerides are best avoided as they may contain hidden trans fats. Emulsifiers are used to keep ice cream smooth. The FDA doesn’t require labeling for if under 0.5g. Will you die from eating mono- and diglycerides? No. But if you can avoid it with egg yolks instead, why not? Recent research suggests that mono- and diglycerides may disrupt the gut microbiome and trigger low-grade inflammation.

Stabilizers. Stabilizers are technically not required if you eat ice cream fresh or use traditional high-fat, egg-based recipes, but they are “insurance” for store-bought pints. In commercial products, they prevent ice crystals from forming during the constant temperature changes of shipping and storage, ensuring the texture stays creamy rather than gritty. The safest options are egg yolks, the gold standard for “clean” ice cream. They contain natural lecithin that acts as a powerful stabilizer and emulsifier without any industrial processing. Locust bean gum (carob bean gum) is derived from the carob tree, this is often considered the best-performing plant-based stabilizer because it creates a smooth, non-gummy texture. Guar gum is sourced from the guar bean and is a form of soluble fiber. While safe for most, it can cause minor bloating or gas in highly sensitive individuals. Pectin or citrus fiber is derived from fruit and are excellent, gentle stabilizers often used in sorbets or premium brands like Häagen-Dazs. Carrageenan is considered the most concerning due to its potential to cause intestinal inflammation, making it the primary additive to watch out for on an ingredient label. Some studies suggest it may damage the intestinal lining, making it a “red flag” for people with IBS or IBD.

Preservatives. Common ice cream preservatives like potassium sorbate or magnesium hydroxide are FDA-approved, but synthetic additives are increasingly linked to metabolic disruption. Natural ice creams often avoid these entirely by using high-quality pasteurization and proper freezing.

Finding an ice cream that checks the boxes (no HFCS/corn syrup, non-glycemic sweeteners only, safe emulsifiers, safe stabilizers, and no carrageenan) is narrow, but there are a few standout brands that meet these strict criteria. Most “clean” traditional ice creams use cane sugar, so you have to look specifically at the Keto or “No Sugar Added” sections.

Recommended Brand:

• Rebel Creamery. This is widely considered the gold standard. It is sweetened with Monk Fruit and Erythritol (non-glycemic). Most flavors use a base of cream and egg yolks (a safe, natural emulsifier) rather than mono- and diglycerides. They explicitly avoid carrageenan, typically using guar gum or locust bean gum instead.
  
• Simple Truth Keto (Kroger Brand). A surprisingly clean store-brand option. It uses a blend of erythritol, stevia, and monk fruit. It generally avoids the “dangerous” emulsifiers and carrageenan, though you should always double-check the specific flavor.
  
• So Delicious (No Sugar Added Coconut milk line). If you are open to dairy-free, this line is sweetened with monk fruit and erythritol. They made a public commitment several years ago to remove carrageenan from their entire product line. They use pea protein and safe gums for stability.
  
• Keto Pint. Similar to Rebel, this brand focuses on a “clean label” keto profile. They use monk fruit and stevia, and their ingredient lists are often significantly shorter than mainstream brands, avoiding synthetic emulsifiers.
  

Brands to Approach with Caution (Check Labels):

• Häagen-Dazs. Known for the fewest ingredients (often just 5: milk, cream, sugar, eggs, vanilla), which makes them “clean.” However, their standard line uses cane sugar (glycemic). Their “Heaven” or light lines sometimes introduce more additives, so they may not fit your non-glycemic requirement.
  
• Halo Top. While they use stevia and erythritol, they often include prebiotic fiber (soluble corn fiber) and sometimes mono- and diglycerides to maintain texture since they are low-fat.
  
• Enlightened. They use non-glycemic sweeteners like monk fruit, but their ingredient lists can be longer and sometimes include stabilizers or emulsifiers you may wish to avoid.
  

When standing in the supermarket frozen aisle, look for these specific “green flags” on the back of the pint:

1. Sweeteners: look for monk fruit, stevia, or allulose. They have a glycemic index (GI) of zero, meaning they do not cause the rapid blood sugar and insulin spikes that drive pre-diabetes and weight gain. While cane sugar is fully metabolized as energy (or stored as fat), monk fruit and stevia contain non-sugar compounds (like mogrosides and steviol glycosides) that provide intense sweetness without being processed as carbohydrates. Allulose is even more unique; it is a “rare sugar” that tastes and behaves like table sugar in recipes but is absorbed by the small intestine and excreted virtually unchanged, providing about 90% fewer calories and actually suppressing the glycemic response of other carbs eaten in the same meal. Nonetheless, cane sugar is safer than corn syrup and HFCS. Avoid malitol or sorbitol if you have a sensitive stomach.
   
2. Emulsifiers: Look for egg yolks or sunflower lecithin. Avoid “mono- and diglycerides.”
   
3. Stabilizers: Look for guar gum or locust bean gum. Reject anything with carrageenan.
   

If you are looking to avoid ice cream in general, just have whole milk. It will satiate that desire for dairy, cold, and sweet.  

“Stay Classy, San Diego.”

—Elia Kazan
January 14, 2026