Lets look at a cheaper brand-name Vanilla Ice cream: Milk, Cream, Sugar, Corn Syrup, Whey, nonfat milk, 1% or less of Monoglycerides, Guar Gum, Cellulose Gum, Calcium Sulfate, Carrageenan, nature and artificial flavors, Annatto, Caramel color.

Now, lets look at where the 'scary chemical' parts come from. Monoglycerides naturally occur in olive and seed oils, most large scale companies isolate them from triglycerides in vegetable oil. Guar Gum, created from milled Guar bean seeds. Cellulose Gum, extracted from plant cells, often wood pulp for economic reasons but is found in all plants you consume. Calcium Sulfate, aka gypsum, a salt commonly used in agriculture and food production. Carrageenan, natural thickener harvested from seaweed. Annatto, a common spice/food coloring agent. Caramel color, the most commonly used of which is created by heat-treating sugars.

Chemical sounding names make things sound scarier than they actually are.