Organic Ice Cream: Oat Bran Doughnut of The Nineties?

In what sounds like an oxymoron, the nation’s first “organic ice cream” has arrived, from Cascadian Farm, a Washington state organic food company.

“Organic” has a nice, healthful connotation, while “ice cream” is sinful, pure and simple. So, you might reasonably expect organic ice cream to be healthier than the run-of-the-mill variety. But hold on. The milk used in Cascadian Farm products simply comes from cows raised on organic feed without antibiotics or synthetic growth hormones.

Yet Cascadian Farm isn’t pulling a fast one. They don’t make any wild nutrition claims. It’s just that consumers might well infer a healthy product when they shouldn’t. “Organic” fat is still saturated and still provides the same nine calories per gram as nonorganic fat. Cascadian Farm is simply offering consumers an organic choice in delicious, decadent frozen desserts.

The organic ice cream ranges in fat from seven to 10 grams per half-cup serving — comparable to standard ice cream, but less than premium. The frozen yogurt contains two to five grams of fat; the sorbets and sorbet-and-creams provide zero to two grams.

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