Does Dairy Queen Ice Cream Contain High Fructose Corn Syrup?

Are you a fan of Dairy Queen’s soft-serve ice cream? Do you ever wonder what’s really in it?

You might be surprised to learn that this sweet treat contains a laundry list of synthetic and potentially dangerous ingredients. From ice crystals to carrageenan, mono and diglycerides to calcium sulfate, Dairy Queen’s soft serve is far from real food.

But what about high fructose corn syrup? Is this controversial ingredient lurking in your favorite Dairy Queen cone?

In this article, we’ll explore the truth about Dairy Queen’s soft serve and whether or not it contains high fructose corn syrup. Get ready for some eye-opening information!

Does Dairy Queen Ice Cream Contain High Fructose Corn Syrup?

The short answer is yes, Dairy Queen’s soft serve ice cream does contain high fructose corn syrup. This ingredient is actually at the top of our Scary Seven list of Ingredients, which should be a red flag for anyone concerned about their health.

High fructose corn syrup is made from GMO yellow dent corn and has been linked to increased belly fat and insulin resistance. It’s also been associated with a long list of chronic illnesses, including heart disease.

When we consume high fructose corn syrup, the fructose goes directly to the liver where it converts to fat. This fat is then sent to the bloodstream, resulting in increased triglyceride levels and a higher risk for heart disease.

So why does Dairy Queen use high fructose corn syrup in their soft serve? According to Forbes, the 5 percent fat content in their recipe makes the ice cream perfect for serving at its signature temperature of 18 degrees. But this low-fat content also means that Dairy Queen needs to use other ingredients to achieve the desired texture and flavor.

Unfortunately, high fructose corn syrup is one of those ingredients. And it’s not the only one. Dairy Queen’s soft serve also contains synthetic stabilizers, emulsifiers, and other additives that are far from natural.

The Ingredients In Dairy Queen Soft Serve

Dairy Queen’s soft serve ice cream contains a variety of ingredients, some of which are FDA-approved but still raise concerns among health-conscious consumers. The main ingredients include milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, and vitamin A palmitate.

One of the most worrying ingredients in Dairy Queen’s soft serve is high fructose corn syrup, which is at the top of our Scary Seven list of Ingredients. This ingredient has been linked to a range of health issues, including increased belly fat and insulin resistance.

Mono and diglycerides are another ingredient used in Dairy Queen’s soft serve to ensure a smooth texture. However, high concentrations of these can cause irritation and must be carefully controlled in food products. Guar gum is added to prevent ice crystal growth in soft serve, but it has been linked to asthma, abdominal pain, flatulence, diarrhea, and cramps in other manufacturing processes.

Polysorbate 80 is used to bind the ice cream together but has been linked to cancer and adverse reproductive effects in animals. Carrageenan, derived from red seaweed and used to give the soft serve its thickness, has been linked to inflammation, gut irritation, and cancer in animals.

It’s worth noting that Dairy Queen’s soft serve contains 40 percent air, which is typical for any soft serve or ice cream product. Additionally, the low-fat content in Dairy Queen’s recipe means that synthetic stabilizers and emulsifiers are necessary to achieve the desired texture and flavor.

What Is High Fructose Corn Syrup?

High fructose corn syrup (HFCS) is an artificial sweetener made from corn starch. It is a combination of glucose and fructose, with different formulations containing varying amounts of fructose. The most common forms of HFCS are HFCS 42 and HFCS 55, which contain 42% and 55% fructose, respectively. HFCS is often compared to granulated sugar, but it is cheaper and easier to handle in manufacturing processes.

To make HFCS, enzymes are added to corn syrup to convert some of the glucose into fructose. This process allows for a higher concentration of fructose in the final product compared to pure corn syrup, which is essentially 100% glucose. HFCS 42 is mainly used in processed foods and cereals, while HFCS 55 is primarily used in soft drinks.

While the United States Food and Drug Administration states that there is no evidence showing that HFCS is less safe than traditional sweeteners like sucrose and honey, some studies have linked its consumption to increased belly fat and insulin resistance. When consumed, the fructose in HFCS goes directly to the liver where it converts to fat, leading to higher triglyceride levels and an increased risk for heart disease.

The Controversy Surrounding High Fructose Corn Syrup

High fructose corn syrup (HFCS) has been a topic of controversy for years. Some researchers and health experts argue that it is a major contributor to the obesity epidemic and other chronic diseases, while others claim that it is safe in moderation and no worse than other types of sugar.

The debate was sparked by a 2004 study that suggested HFCS played a significant role in the global rise of obesity. The study analyzed 30 years of data and found that the consumption of HFCS increased more than 1,000 percent during that time period, far exceeding changes in intake of any other food.

However, not everyone agrees with this conclusion. Some studies funded by the food industry have found no link between sugar-sweetened beverages and weight gain, while independent studies have found a clear link.

One of the main concerns about HFCS is its high fructose content. When consumed in excess, fructose can be metabolized differently than other carbs and can contribute to liver fat accumulation, which can lead to serious health problems like fatty liver disease and type 2 diabetes.

Despite the controversy, many food manufacturers continue to use HFCS in their products, including Dairy Queen’s soft serve ice cream. While it may help achieve the desired texture and flavor, it’s important to consume HFCS and other added sugars in moderation to avoid negative health consequences.

Alternatives To Dairy Queen Soft Serve

If you’re looking for a healthier alternative to Dairy Queen’s soft serve, there are plenty of options available. One option is to make your own dairy-free ice cream at home using natural ingredients like coconut milk, almond milk, or cashew milk. These milks can be used as a base for creating a creamy and delicious ice cream without the use of high fructose corn syrup or synthetic additives.

Another option is to try non-dairy ice cream brands that are available in grocery stores. These brands often use natural ingredients and offer a variety of flavors that are just as indulgent as traditional ice cream. Some popular non-dairy ice cream brands include So Delicious, Ben & Jerry’s Non-Dairy, and Halo Top.

If you’re looking for a lower calorie and lower sugar option, you can try fruit-based vegan ice creams. These ice creams are made with blended fruit and natural sweeteners like honey or maple syrup. They offer a refreshing and healthy alternative to traditional ice cream.