In the world of ice cream, there’s a distinct difference between those made with natural ingredients and those relying on gums or stabilizers. According to Tara Collingwood, a Board Certified Sports Dietitian and co-author of the Flat Belly Cookbook for Dummies, gums are thickening agents commonly added to ice cream to enhance texture, prevent ice crystals, and extend shelf life. Examples like Guar gum, Xanthan gum, Locust bean gum, and Carrageenan are derived from plants or seaweed and are staples in many processed foods.

So why do manufacturers choose to use these additives? They help keep fat and water from separating, improve creaminess, and ensure consistency during freezing and thawing. While they’re not considered toxic, some consumers prefer to avoid them due to potential digestive issues, such as bloating or gastrointestinal discomfort. Moreover, gums are often used to mask lower-quality dairy or reduced fat content without adding nutritional value. As Collingwood puts it, “Gums allow manufacturers to create creaminess without real cream or eggs.”

For those seeking a more natural option, ice creams made without gums rely on traditional methods using cream, eggs, and expert churning. These choices are ideal for people with sensitive digestion or those wanting to reduce ultra-processed ingredients. Collingwood highlights that less processing doesn’t compromise on texture or flavor, and she recommends six brands excelling in this approach.

Jeni’s Splendid Ice Creams

Jeni’s ice cream stands out with its custard-style base of milk, cream, and egg yolks, creating texture without the need for gums. “Egg yolks act as natural emulsifiers,” Collingwood notes, “making this a more traditional and digestively gentle option for many people.”

McConnell’s Fine Ice Creams

Another exemplary brand is McConnell’s Fine Ice Cream, which takes an old-school approach by using high butterfat cream and eggs instead of stabilizers. “Higher-quality dairy reduces the need for additives and creates satiety with smaller portions,” Collingwood explains, emphasizing the benefits of such a choice.

Häagen-Dazs

Häagen-Dazs is known for its extremely short ingredient lists, often just cream, milk, sugar, and eggs. “This is a classic example of how real ingredients create natural creaminess—no stabilizers needed,” says the expert.

Straus Family Creamery

Straus Family Creamery is an organic dairy brand with a minimal, transparent ingredient list. “This appeals to consumers who prioritize organic sourcing and simpler formulations without functional additives,” says Collingwood.

Alec’s Ice Cream

Alec’s Ice Cream is made with grass-fed milk and eggs, avoiding gums while emphasizing dairy quality. “Better dairy quality often means better fat composition and flavor—again reducing the need for stabilizers,” says Collingwood.6254a4d1642c605c54bf1cab17d50f1e

Penn State Creamery

Penn State Creamery uses a traditional custard technique “rooted in food science and dairy craftsmanship,” says Collingwood. “This is a textbook example of how ice cream was made before stabilizers became industry standard.”