Frozen desserts
Ben & Jerry's Chocolate Fudge Brownie
1 PT/473 mL
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
Why it scores 9
Ben & Jerry's Chocolate Fudge Brownie scores 9 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Invert sugar: An added sugar. Strong
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points 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
-
Triple Chocolate Brownie Ice Cream Keto Pint · 1 pint No added sugars · No seed oils Score 54 out of 100 , 45 points higher -
Triple Chocolate Brownie N!ck · 1 PT/473 mL No added sugars · No invert sugar Score 53 out of 100 , 44 points higher -
Coconut Milk Non Dairy Frozen Dessert No Sugar Added Chocolate Pint So Delicious Dairy Free · 16 oz No added sugars · No invert sugar Score 52 out of 100 , 43 points higher -
Chocolate Ice Cream Häagen-Dazs · 14 fl oz (414 mL) Not ultra-processed · No seed oils Score 53 out of 100 , 44 points higher -
Sea Salt Caramel Chocolate Cosmic Bliss · 14 fl oz/414 mL Not ultra-processed · No seed oils Score 54 out of 100 , 45 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Chocolate Fudge Brownie
Ingredients
- Invert sugar minus 20 points
- Sugar minus 20 points
- Corn syrup solids minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Sugars 19.2 g / 100 g minus 11 points
- Saturated fat 4.6 g / 100 g minus 5 points
- Energy 200 kcal / 100 g minus 1 points
100 − 91 = 9
Can’t score above 79. Contains invert sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 200 kcal |
|---|---|
| Fat | 6.9 g |
| Saturated fat | 4.6 g |
| Trans fat | 0 g |
| Carbohydrates | 32.3 g |
| Sugars | 19.2 g |
| Added sugars | 14.2 g |
| Fiber | 2.3 g |
| Protein | 2.3 g |
| Salt | 0.1 g |
Serving: 0.667 cup (130 g)
Ingredients
- almond milk (water, almonds)
- liquid sugar (sugar, water) (high concern)
- coconut oil
- sugar (high concern)
- cocoa (processed with alkali)
- wheat flour
- corn syrup solids (high concern)
- soybean oil
- cocoa powder
- corn syrup (high concern)
- pea protein
- sunflower lecithin
- corn starch
- guar gum
- vanilla extract
- locust bean gum
- salt
- baking soda
- natural flavor (coconut)
- soy lecithin
- barley malt (high concern)
Label text, as published
almond milk (water, almonds), liquid sugar (sugar, water), coconut oil, sugar, cocoa (processed with alkali), wheat flour, corn syrup solids, soybean oil, cocoa powder, corn syrup, pea protein, sunflower lecithin, corn starch, guar gum, vanilla extract, locust bean gum, salt, baking soda, natural flavor (coconut), soy lecithin, barley malt,
Allergens and diets
Contains: Tree nuts, Soy, Wheat, Gluten
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org