America has been convinced that it needs superpremium ice cream: higher milkfat (butterfat) and lower overrun (less air).

That’s the equivalent of saying that we need heavy cream in our coffee, when most of us do quite well with fat-free, lowfat or whole milk.

If you only eat ice cream occasionally, this shouldn’t be an issue. But if you eat it weekly (count us in for several times weekly), head to your grocer’s ice cream case and study the nutrition labels on different brands of ice cream. The differences in calories and fat can be shockers—a difference of twice the amount of calories and fat.

So consider this:

The choice is yours, which brings us to our video of the week, How To Choose Healthier Ice Cream. Take a look: