It begins somewhere around 2 PM. The kind of heat that doesn't just sit on your skin but gets inside it. You want something cold. Desperately, specifically cold, which is sweet or maybe creamy. And if you have PCOS (recently renamed as PMOS, aka Polyendocrine Metabolic Ovarian Syndrome) or find yourself bracing for that luteal-phase week, the craving hits with an extra edge that no amount of infused water is going to fix.
However, you should rest assured that these cravings are not a weakness; it’s simply biology. The more useful question is: which scoop is your body actually asking for? To get the right answers, Slurrp spoke to Dr Rohini Somnath Patil, an MBBS doctor and clinical nutritionist with over nine years in metabolic and lifestyle health, to go beyond the calories. Here's what's actually going on inside each of these summer staples, and which one makes sense for you.
Why Do You Crave Frozen Desserts?
The heat is the obvious trigger, but the craving runs deeper than temperature. "The desire for summer food is not just about psychology, it's also about physiology," says Dr Patil. Cold food actively lowers body temperature and fires cool sensations through sensory nerves running from the mouth to the brain.
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Sweating also causes mild dehydration and electrolyte loss, and the body responds by craving quick-energy food, usually something sweet. Creamy textures trigger dopamine. Sugar causes a serotonin spike. And for women, the cortisol and insulin shifts that come with hot weather push those cravings harder still.
What's Actually In Your Scoop?
These four desserts look like they're doing the same job, but they're built very differently.
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- Kulfi is made with low-fat milk, slow-cooked down with nuts and sugar. Higher in fat and calories than the others, but also meaningfully higher in protein and calcium.
- Gelato uses less cream and less air than standard ice cream, slightly lower in fat, but still high in sugar, and more intense in flavour because it's not diluted.
- Soft serve is heavily aerated, which keeps fat low, but commercial versions make up for it with stabilisers, artificial flavours, and processed sugars.
- Sorbet has no dairy, which sounds like a win until you consider there's nothing, no fat, no protein to slow down how fast the sugar enters your blood.
Here's the part most people don't expect: sorbet has the highest glycaemic index of the four. Mass-produced versions add concentrates and syrups on top of that. Soft serve isn't far behind.
The PCOS Question
As per the World Health Organisation, somewhere between 9 and 22% of reproductive-age women in India have PCOS. For them, it isn't just a taste question, it's which option the body can handle without setting off an insulin spike, an androgen flare, or a run of inflammation.
PCOS and insulin resistance are tightly linked. Frequent sharp spikes worsen the hormonal imbalances driving the condition. Dr Patil's take is clear: "Consuming a smaller amount of either regular kulfi or gelato without added sugar would be less disruptive. The presence of more protein and fats prevents quick absorption of glucose and causes lower insulin peaks, as opposed to sorbets or industrial ice cream." Kulfi with pistachios or almonds gets a specific mention; the fat in the nuts flattens the blood sugar curve further.
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Then there's inflammation. PCOS carries a chronic, low-grade inflammatory load, and certain commercial ingredients make it worse. Dr Patil points to high fructose corn syrup, emulsifiers like polysorbate-80 and carboxymethylcellulose, and hydrogenated fats. All of which turn up regularly in commercial soft serve. "Eating them once in a while won't hurt anyone," she says, "but consuming such desserts regularly can exacerbate common symptoms of PCOS."
The Pre-Period Craving
In the luteal phase, progesterone rises, serotonin drops, blood sugar gets unstable, and the brain starts hunting for something cold or sweet or creamy to restore balance. Poor sleep, magnesium deficiency, and elevated cortisol push the intensity up further.
Does giving in help? Sort of. A sugar-heavy dessert delivers the serotonin hit briefly, then crashes, and that crash can worsen mood instability. A small kulfi or gelato is a better call here. The fat-protein combination slows the glucose rise, the serotonin effect lasts longer, and the rebound is less punishing.
What You Order Inside The Cup Matters Too
Safe Options:
- Dark chocolate has flavonoids linked to improved insulin sensitivity.
- Saffron, a classic kulfi ingredient, has been documented to have anti-inflammatory and mild antidepressant properties.
- Pistachios and almonds bring healthy fats, fibre, and micronutrients.
- Fruit-flavoured products made with real fruit are fine if the sugar isn't piled on.
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Flavours To Avoid:
- Bubblegum
- Caramel syrup
- Cookies and cream
- Cotton candy
- Candy bar mixes
- Artificial mango
Kulfi, Gelato, Soft Serve, And Sorbet: Nutritionist’s Ranking
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Dr Patil's order, from best to worst, for regular consumption over an Indian summer:
- Kulfi comes first: ideally homemade or minimally processed. The protein and fat produce real satiety, the glycaemic effect is lower when eaten in moderation, and traditional preparation with saffron, cardamom, and dried fruit adds genuine nutritional value. Her top pick, with a note for anyone who is lactose-sensitive.
- Gelato is second: lighter than kulfi but balanced. Less cream, real ingredients. The density means a smaller amount actually satisfies. Pistachio, dark chocolate, or fruit-based are the better choices within it.
- Sorbet lands third: Low in fat, yes, but with nothing to buffer the sugar, the hit is fast and hard. Homemade fruit sorbet without added syrup is a completely different thing from what you buy in a tub. Don't eat it on an empty stomach.
- Commercial soft serve is last: Ultra-processed, loaded with stabilisers and artificial ingredients. Fine occasionally, but not something to build a summer habit around, especially with PCOS or PMS in the picture.