Ice milk

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Ice milk or iced milk is a frozen dessert with less than 10 percent milk fat and the same sweetener content as ice cream. Ice milk is typically priced lower than ice cream and is typically sold as a generic product.^{[citation needed]}

A 1994 change in Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream. However, the "Ice Milk" of the 1960s and 1970s was a different product from the low fat ice creams of today. Ice Milk in the past was simply a low butterfat version of ice cream, with little additives or ingredients. The low fat ice creams of today use a host of gums and stabilizers in an attempt to duplicate the texture of high fat ice cream, imparting a somewhat "slippery" or "snotty" texture to the product, while the Ice Milk of yesteryear retained an icier, sherbet-like texture.^{[citation needed]}

Products containing less milk fat but higher sweetener content are sold as sherbet, and products with no milk fat or dairy analogues are sold as sorbet. Products which use nonfat or lowfat yogurt or dairy analogues are sold as frozen yogurt.

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