In the United States, the term is now virtually unknown. A 1994 change in Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream. Within months, the term "ice milk" virtually disappeared from store shelves.
Products containing less milk fat but higher sweetener content are sold as sherbet, and products with no milk fat or dairy analogues are sold as sorbet. Products which use nonfat or lowfat yogurt or dairy analogues are sold as frozen yogurt.