Breyers sells both traditional ice cream and a product called "frozen dessert," which differ primarily in fat content and production method. Traditional Breyers ice cream must contain at least 10% milk fat by federal standards and is made by churning cream, milk, and other ingredients to incorporate air. Breyers frozen dessert contains less milk fat—typically around 5-8%—making it lighter and less creamy. Because frozen dessert has lower fat content, it's often cheaper to produce and purchase. The taste and texture differ noticeably: ice cream is richer and smoother, while frozen dessert is airier and can feel slightly icy. Frozen dessert also often contains more stabilizers and emulsifiers to compensate for the reduced fat, which helps maintain texture. Both products contain similar flavorings and ingredients like vanilla, cocoa, or fruit, but the nutritional profiles differ—ice cream has more calories and fat per serving due to its higher milk fat content. Some consumers prefer frozen dessert for lower-calorie options, while others find traditional ice cream superior in taste. The FDA requires products to be labeled clearly, so checking the packaging will specify which category the product falls into. Breyers uses the "frozen dessert" label specifically for formulations that don't meet the legal definition of ice cream.