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Good Humor Creamsicle Vanilla Flavored Low Fat Ice Cream Bars Coated With Orange Flavored Sherbet
Photo: Open Food Facts contributors (CC BY-SA)

Frozen desserts

Good Humor Creamsicle Vanilla Flavored Low Fat Ice Cream Bars Coated With Orange Flavored Sherbet

16.5 fl oz/487 mL

Bad out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • May contain traces of 1,4-dioxane
  • No synthetic dyes
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Why it scores 17

Good Humor Creamsicle Vanilla Flavored Low Fat Ice Cream Bars Coated With Orange Flavored Sherbet scores 17 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. High fructose corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

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The Receipt

Vanilla Flavored Low Fat Ice Cream Bars Coated With Orange Flavored Sherbet

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Sugar
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [5]
subtotal−24

Nutrition per 100 g

  • Sugars 16.9 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 1.4 g / 100 g
    Strong Contains some saturated fat. [6]
subtotal−9
TOTAL 17Bad

100 − 83 = 17

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3][4]

GTIN 00041000007675 · 2026-06-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy141 kcal
Fat2.8 g
Saturated fat1.4 g
Trans fat0 g
Carbohydrates28.2 g
Sugars16.9 g
Added sugars11.3 g
Fiber0 g
Protein1.4 g
Salt0.1 g

Serving: 1 bar (71 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

NONFAT MILK, CORN SYRUP, WATER, MALTODEXTRIN, HIGH FRUCTOSE CORN SYRUP, SUGAR, CREAM, LESS THAN 2% OF: FRUCTOSE, CORN SYRUP SOLIDS, WHEY, ORANGE JUICE CONCENTRATE, MONO AND DIGLYCERIDES, PROPYLENE GLYCOL MONOESTERS, CITRIC ACID, MALIC ACID, CELLULOSE GEL, GUAR GUM, POLYSORBATE 80, LOCUST BEAN GUM, CELLULOSE GUM, NATURAL FLAVOR, ASCORBIC ACID (VITAMIN C), CARRAGEENAN, ANNATTO EXTRACT (COLOR), VITAMIN A PALMITATE.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest frozen desserts in the US

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  7. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  8. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  9. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  10. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  11. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  12. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

  13. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int