Any form of alcohol can harm the human body, even when it appears in frozen desserts. A medical expert interviewed on this topic is Vladimir Bolibok, who specializes in immunology and allergy. He warns that damage to brain neurons is not reversible. When alcohol is consumed during pregnancy, the developing child may suffer from alcoholic encephalopathy, a condition that has lasting consequences. Bolibok emphasizes that brain activity affected by this condition will be a lifelong issue.
The expert notes that if a product containing alcohol leads to intoxication, there is a real risk of developing addiction. This means that alcoholic ice cream can pose additional health challenges for some individuals and families.
In late November, a draft decree from the Russian Ministry of Finance proposed lowering the maximum ethyl alcohol content in ice cream, frozen desserts, and their preparation mixtures to 1.2 percent, aligning with some fermented beverages. At present, the alcohol strength of frozen desserts can reach 7 to 10 percent, similar to certain low alcohol drinks. Unlike many beverages, ice cream with added alcohol is not strictly restricted in distribution and can be sold in public places near parks and institutions that serve children.
Earlier medical discussions have focused on quick recovery after drinking alcohol and the broader public health implications of alcohol in foods and treats. This ongoing conversation highlights the need for clear labeling, consumer awareness, and thoughtful regulation to protect vulnerable groups while balancing food innovation and accessibility.