In case you are in Europe, particularly the UK, Anne Shooter has written a story about how expensive organic ice cream can be and her experiments with making ice cream at home. She also rates some of the more popular brands available across the pond. You find the article in the UK Daily Mail Online.
I have one comment about her article. She implies that the stabilizers and thickeners added to her store bought organic ice cream are not natural. They probably are natural, but not organic. I can't speak for the UK, but in the USA, if a product is made from at least 95% organic ingredients, then it can claim to be "Organic" on the label with qualifying itself by saying, "made with organic ingredients." It would be different story if the label said 100% Organic. In this case, every ingredient must be organic.
For those of us that believe organic is healthier, 95% organic is better than no organic ingredients. Keep in mind that this is a commercial ice cream product. Unlike homemade ice cream, the commercial stuff has to sit in a couple of different warehouse freezers and freezer trucks before getting to the store. Then it has to ride to your home (frequently in the heat of the summer). If you want 100% organic, you are going to have to make it yourself. Personally, I'll take 5% non-organic for the convenience.
Speaking of convenience, the August issue of Bon Appetit magazine has a story on ways to use store bought ice cream to create some original desserts. The recipes look like a great way to save some time in the kitchen and still get a dessert far more interesting than ice cream sundaes.