Sorbet - can be scooped but is not creamy as it contains just fruit and sugar, with no dairy. A popular non-fat or low-fat alternative to ice cream is often churned in an ice cream maker. Popular to serve in restaurants as a palette cleanser during multi-course meals because its intense fruit flavor is extra refreshing. Ice cream must be churned during freezing and is sweetened with sugar. It gets a creamy texture with dairy products and air whipped in. Sorbet has neither air nor dairy. Ice cream is required by the USDA to have at least 10% milkfat, which is the fat from milk.