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The sucrose and lactose present in the ice cream are easily digestible simple sugars that are absorbed quickly and immediately provide energy at all levels. In addition, sucrose makes it possible to satisfy the desire for sweetness and thus for a taste from which the human is strongly attracted and that contributes effectively to the acceptability and thus indirectly to the nutritional value of the diet. The artisanal ice cream contains not only sucrose, but also a certain percentage of glucose, lactose and fructose: Since glucose and fructose are monosaccharides, they do not require any metabolism and are immediately available in the form of energy. The lactose promotes the absorption of calcium through the bones and thus a process that is not negligible, especially in children.

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