Sugar in Frozen Deserts

Frozen desserts such as ice cream, ice milk, frozen custard, and sherbets require sugar to ensure a creamy texture and pleasing mouthfeel. Sugar is preferable to all alternative sweeteners in frozen desserts because of its functional characteristics. When, for example, high-fructose corn syrup—a popular commercial sweetener—is substituted, the freezing point is lowered by about two times and an icy texture results.