this post was submitted on 09 Nov 2024
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Maybe I am going crazy, but I have noticed a difference about ice cream and its only been Maybe the last 8-10 years was when I first noticed it.

Ice cream from the supermarket doesn't seem to melt properly, and is also way too soft. This seems most noticeable in novelties now, but also most hard ice cream as well.

Did they add some component to make it softer or less likely to freezer burn? Am I just going crazy?

(US, but I assume anywhere else where the same brands are sold have had the same issue.)

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[–] [email protected] 205 points 2 weeks ago* (last edited 1 week ago) (22 children)

You aren’t imagining it, they add various types of gum and additives to slow melting rates of real ice cream, and a lot of ice cream is straight up fake - “frozen dairy dessert” is a euphemism for fake ice cream often padded out with cheaper ingredients like vegetable oils.

https://www.foodandwine.com/drumstick-ice-cream-doesnt-melt-tiktok-8635415

Honestly now-a-days one of the few ways we are going to protect ourselves is to rely on the ingredients list our governments mandate and familiarize ourselves with what products are actually what they claim they are, whether they contain anything questionable, and what euphemisms they use to hide undesirable ingredients. (Hydrogenated Oil == ~~Trans~~ Saturated Fat, Natural Sweeteners == Sugar, Corn Syrup == cheap substitute for sugar)

For those of us in the US (yes I know this is world - sorry) we can only hope the brain worm dead bear boy doesn’t gut the FDA as badly as he promises, or companies are going to start adding all sorts of fun stuff to our food.

Educate yourself and your friends about “the poison squad”, fascinating story of the kinds of crazy shit they used to put in food. Copper sulfate in canned peas and such.

[–] [email protected] 8 points 2 weeks ago (2 children)

“frozen dairy dessert”

It's "frozen dessert" because they can't say ice cream when they take out dairy.

[–] ricecake 11 points 2 weeks ago

It's actually because icecream has a defined air and fat content, and if you leave those guidelines you stop being icecream.

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