Jaggery, stevia and monk fruit: Are these ice cream sweeteners better for you?

As consumers become more health-conscious, ice cream brands are moving beyond traditional refined sugar and experimenting with alternatives such as jaggery, stevia and monk fruit. Products labelled “made with jaggery”, “sweetened with stevia” or “no refined sugar” are increasingly finding space in supermarket freezers.

But do these alternatives actually make ice cream healthier?

Experts say the answer is more nuanced. While replacing refined sugar with natural sweeteners may offer certain advantages, it does not automatically transform ice cream into a health food.

What makes an ice cream premium?

According to Shuchi Jain, Founder & Director, Zimero Ice Creams, premium ice cream is defined by more than just its price.

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"Globally, regulatory bodies define ice cream as a frozen dessert made from milk solids and dairy fat. If either of these is missing, it cannot technically be called ice cream," she explains.

Jain says that many frozen desserts available today use alternatives such as water, vegetable oils and milk powder, while premium ice creams focus on higher-quality dairy ingredients.

"Ice creams with more than 10 per cent dairy fat - typically from cream or butter - are categorised as premium. It is not just about the price; it is about the quality and composition of the product," she says.

Why brands are moving away from refined sugar

Refined sugar has traditionally been the primary sweetener in ice cream, but changing consumer preferences have pushed brands to explore alternatives.

"Jaggery and stevia are sweeteners, and since they are more expensive than refined sugar, they tend to be classified as premium - again, because of the price and the ingredients used," says Jain.

However, according to Dr Nishant Raizada, Professor & Head, Department of Endocrinology and Diabetes, Amrita Hospital, Faridabad, consumers should look beyond the marketing claims.

"Replacing refined sugar with natural sweeteners can be a positive step, but it does not automatically make ice cream a health food," he says.

Is jaggery a healthier alternative to sugar?

Jaggery has gained popularity because it is less processed than refined sugar and retains small amounts of naturally occurring minerals.

"Refined sugar provides calories with virtually no nutritional value. However, less processing means jaggery contains small amounts of minerals such as iron, potassium and magnesium," explains Dr Raizada.

However, he cautions that jaggery should not be viewed as a free pass.

"Nutritionally, jaggery is still largely sugar. It raises blood glucose levels as easily as table sugar, so people with diabetes or weight problems should not assume it can be eaten freely just because it is marketed as natural," he says.

Jain adds that using jaggery in ice cream also creates manufacturing challenges.

"Not only is jaggery costlier than sugar, but it is used in larger quantities to deliver the same sweetness. It is also more difficult to make ice cream with jaggery compared to sugar, which increases the cost of production," she says.

Stevia and monk fruit: What makes them different?

Unlike jaggery, stevia and monk fruit are plant-based sweeteners that provide sweetness with little to no calories and minimal impact on blood glucose levels.

Dr Raizada says these alternatives may be useful in certain situations.

"Stevia is different from monk fruit extract. These plant-based sweeteners can be useful options for people with diabetes, obesity or metabolic syndrome because, when used appropriately, scientific evidence suggests they can help reduce overall sugar intake," he says.

Jain says stevia was initially used for sugar-free ice creams, but the brand has since moved to monk fruit.

"Stevia is a natural, plant-based sweetener and is certainly better than many chemically produced sugar alternatives. While we started making ice creams with stevia, we now make all our sugar-free ice creams with monk fruit - the new plant-based sweetener - which we believe offers better taste," she says.

Monk fruit extract has gained popularity among food manufacturers because it provides sweetness without added sugar and does not significantly affect blood glucose levels.

Sugar-free does not always mean low-calorie

While replacing sugar can help reduce overall sugar intake, Dr Raizada says consumers should not focus on only one ingredient.

"The biggest misconception is that people only look at the front of the package. Ice cream is still a high-fat, high-calorie dessert. Even if sugar is replaced by stevia or monk fruit, manufacturers may add cream, saturated fat or stabilisers to preserve texture and taste. The difference in calories is often less than consumers think," he explains.

He recommends checking the complete nutrition label before making a choice.

"Consumers should compare total calories, saturated fat, protein and total carbohydrate content, including added sugars. Portion sizes are equally important," he says.

The future of healthier ice creams

The growing demand for cleaner labels and natural ingredients is changing the way ice cream is made. However, experts say the sweetener alone does not define the health value of a product.

"Whether an ice cream is sweetened with refined sugar, jaggery, stevia or monk fruit, moderation is always the best approach. A better sweetener does not eliminate the need for balanced eating. The quality of the entire food is far more important than one single ingredient," concludes Dr Raizada.

For brands, the challenge lies in creating indulgent desserts that also align with evolving consumer expectations.

"Premium sugar-free ice cream is a very complex phenomenon. You are not simply replacing one ingredient with another. Every change affects texture, flavour and overall quality," says Jain.