The 9 Best Low-Sugar Frozen Treats for Summer
Beat the heat with these frozen desserts. From frozen fruit bars made with real fruit (go figure) to dairy-free ice cream sandwiches, squash your frozen-treat craving with these nine sweets that are low in sugar but high on flavor.
Daiya Dairy-Free Frozen Dessert Bars
180-200 calories, 13-15g sugar
Reminiscent of an ice cream truck goody, you won’t believe these chocolate-dipped bars are vegan. We’re obsessed with the Chocolate Fudge Crunch flavor; its shell is loaded with pumpkin seeds.
Halo Top Mini Pops
50-60 calories, 3-5g sugar
Skip the pint—the makers of that low-calorie ice cream with a cult following now make perfectly portioned pops in childhood-favorite flavors, such as Mint Chip and Peanut Butter Swirl.
Trader Joe’s Mini Mochi
70 calories, 7g sugar (for 2 pieces)
A chewy rice dough wraps around a flavorful coconut-based ice cream center in these Japanese-inspired bite-size desserts. The mango variety has serious vacation vibes.
35-120 calories, 7-17g sugar
This company is making nostalgic icy snacks but with all-natural colors and no other artificial ingredients. Think red, white and blue Cherry Lemonade rocket pops and plant-based Chocolate Fudge and Orange N’ Cream pops.
100 calories, 7g sugar
Creamy coconut and almond milk-based “ice cream” gets sandwiched between two soft, chocolate wafer cookies for a classic ice cream sandwich, without the dairy!
70-100 calories, 6-9g sugar
Dole has you covered with packs of frozen chocolate-dipped pineapple and banana chunks. Go for the dark-chocolate varieties for added antioxidants.
80-130 calories, 11-16g sugar
Grab one of these bars in flavors like Chocolate-Chip Cookie Dough, Sea Salt Caramel and Mint Chocolate Chip. Creamy Greek yogurt makes this treat feel indulgent while delivering the protein: 5 grams or more per serving.
Magnum Mini Ruby Ice Cream Bars
130 calories, 3g sugar (for 1 bar)
The notoriously rich bars are now available in a perfect-size treat. Its gorgeous pink hue comes from ruby cacao, which is naturally pink.
This story originally appeared in EatingWell Magazine June 2020.