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.)

  • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️
    link
    fedilink
    English
    19
    edit-2
    11 days ago

    More fillers, less milk, less actual sugar, and no egg.

    A trick I learned how to find better quality ice cream is to compare the weights on same liquid ounce packages. The one that weighs more will be the one with more real food ingredients and less artificial shit like fillers, emulsifiers, flavors and other additives.

    Price can also be an indicator; cheap ice cream is almost always crappy ice cream.

    • @Venator@lemmy.nz
      link
      fedilink
      411 days ago

      They also are just always trying to figure out how to trap more air in the ice cream, so that reduces the weight too.

      • RedEye FlightControl
        link
        fedilink
        English
        310 days ago

        This is called overrun and is the main way you get shorted on product. More overrun means a creamier feeling product, but it also means you get less. So there’s that.