> However natural ice cream can be, it's still a buttload of fats and sugars

My default base for homemade ice cream is a custard with 50g sugar for 6 egg yolks and 500g of milk/cream.

I'm not claiming it's a health food, but in terms of pure sugar content homemade ice cream is pretty low compared to most other things you might make as dessert.

Sorbet is very different; that is usually something close to a 1:1 ratio of sugar and water.