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Ben & Jerry's Non-dairy Strawberry Cheezecake
Photo: Open Food Facts contributors (CC BY-SA)

Frozen desserts

Ben & Jerry's Non-dairy Strawberry Cheezecake

Bad out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 9

Ben & Jerry's Non-dairy Strawberry Cheezecake scores 9 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Invert sugar: An added sugar. Strong
  2. Sugar: 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.

Better ice cream

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Non-dairy Strawberry Cheezecake

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Molasses
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

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

Nutrition per 100 g

  • Sugars 22 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 5 g / 100 g
    Strong High in saturated fat. [5]
  • Energy 234 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−17
TOTAL 9Bad

100 − 91 = 9

Can’t score above 79. Contains invert sugar, an ingredient of high concern. [1][2][3]

GTIN 00076840004034 · 2024-03-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy234 kcal
Fat9.2 g
Saturated fat5 g
Carbohydrates36.2 g
Sugars22 g
Fiber0.7 g
Protein1.4 g
Salt0.2 g

Serving: 141 g

Ingredients

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

OAT MILK (WATER, OATS), LIQUID SUGAR (SUGAR, WATER), CORN SYR SUGAR, WATER, STRAWBERNES, COCONUT OIL, CORN STARCH, STRAWBERRY PUREE, CANOLA OIL, SOYBEAN OIL, WHEAT - FLOUR, GRAHAM FLOUR, PEA PROTEIN, FAVA BEAN PROTEIN, SALT, NATURAL FLAVOR, GUAR DV GUM, LOCUST BEAN GUM, 51% TAPIOCA STARCH, MOLASSES, SOY LECITHIN, LEMON JUICE CONCENTRATE, LACTIC ACID, PECTIN, BAKING SODA. 90 110% CONTAINS SOY AND WHEAT.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest frozen desserts in the US

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  9. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org