The debate between vegan and regular dairy ice-cream isn’t just about flavour—it touches digestion, nutrition, ethics, and health risk. Traditional ice cream offers protein, calcium, and richness of taste but also includes lactose, saturated fat, and cholesterol, which may pose issues for those with dairy intolerance or trying to manage blood lipids. Meanwhile, vegan ice-creams (made from almond, coconut, oat, soy or similar) remove animal-derived dairy, often lowering cholesterol and being more digestible for lactose-intolerant people.

However, choosing vegan doesn’t automatically mean “healthier.” Many plant-based ice creams still have high added sugars, saturated fats (for example from coconut), and may use stabilisers or flavour enhancers. The glycaemic impact (how they affect blood sugar) depends heavily on sugar content, fibre, and other ingredients used. For people with blood sugar concerns, vegan options might help but only if they are low in rapidly absorbable sugars and portion size is controlled.

Key things to watch: ingredient list (look for shorter, recognisable items), type of plant milk, amount of saturated fat, added sugars vs natural sweeteners, and serving size. For occasional treats, personal preference, ethics (animal welfare, dairy farming) and environmental impact may sway choice. In the end, whether vegan or dairy, mindful consumption and ingredient awareness determine which version is healthier.