New Zealand comes first by far in per capita consumption, with an average of 26.3 litres. The closest runner-ups are the United States and Australia, with 21.5 and 17.8 litres, respectively.
The biggest consumption of ice cream is in countries with a high gross income.
In spite of the fact that high temperatures favour the consumption of ice cream, Southern Europe has a substantially smaller consumption than the countries in the North. Sweden ranks first in per capita consumption in Europe, with an average of 14.2 litres. Finland is close to Sweden with 13.9 litres per person.
In the USA, July was declared as the “National Ice Cream Month”! The second Sunday in July is the “National Ice Cream Day”!
More ice cream is sold on Sundays than any other day of the week.
Men are more likely to choose ice cream as a dessert than women.
Vanilla is the number one ice cream flavour in the world.
The major food component in ice cream is milk and, of this, milk protein is the most important. There is a 30% more protein in most ice cream than in the same weight of milk. In addition it may contain other food products such as fruits, nuts, eggs and sugar which enhance its nutritive value.
Milk and its products, such as ice cream, are among the richest sources of calcium, phosphorus, magnesium, potassium and other minerals of vital importance in building good bones and teeth.
Milk fat in ice cream is especially useful in that it is required for the brain development of babies, and also contains fat-soluble vitamins A, D, E and K. Vitamin D, which is found in milk fat, is a necessary nutrient for the body to properly absorb calcium and phosphorous and maintain bone strength.
A study of comparative caloric values in the U.S.A. indicates that many other desserts are far higher in calories than is ice cream. As an example, an average serving of ice cream provides approximately 150 - 170 calories, while an ordinary serving of lemon pie contains 450 calories.
Ice cream is a rich source of many of the essential vitamins such as A, B1, B2, B12, C, D, E, G, K, Niacin etc. These vitamins are essential to growth, health, reproduction and the prevention of certain diseases.
Ice cream, as an excellent source of vitamin D, helps reduce the risk of osteoporosis, rickets, cancers (prostate, colon, breast, leukaemia and myelodysplasia), diabetes, heart disease, depression, schizophrenia etc.
Ice cream stimulates the flow of the digestive juices, a valuable aid to the digestive process.
Ice cream is very easily taken by sick people and particularly children. Its soothing feel is very helpful if you have a cold, a fever, a throat infection or certain stomach ailments. These qualities together with its nutritive value have led hospitals to use ice cream extensively in their menus.
