Ask Lemmy @lemmy.world Someonelol @lemmy.dbzer0.com 2mo ago

Is ice cream becoming too soft?

I decided to purchase store bought ice cream after years of just buying from places like Cold Stone. It seems to me most ice cream manufacturers have very soft ice cream now despite storing it in a freezer for a week straight. I could easily drop a spoon in the tub and watch it cut straight through to the bottom. The consistency is now kind of disgusting because it feels like I'm eating whipped cream instead of something that should be semi solid. So far I've tried Tillamook, Dryer's, and Target's in house brand and they all have that same mushy texture.

Before anyone suggests it's my freezer, I've kept it relatively uncluttered and everything else stays frozen just fine. I also make sure not to purchase those tubs of "Frozen Dairy Dessert". What happened? Is this some cost cutting measure or are customer's preferences really going to extremely soft textures?

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Tillamook has a weird fluffly texture and would be good otherwise. I haven't had Breyer in a while, but recall that is used to be good. The Ultra Premium, or whatever dumb name it has, at Aldi is good.
- Breyer’s has become an unrecognizable watery filth
  
  It's a shame because they used to be pretty good a few decades ago.
  
  Yeah. They used to be the OG good stuff. No more. 😢
- Prior to 2006, Breyers was known for producing ice cream with a small number of all-natural ingredients. In recent years, Unilever has reformulated many of its flavors with nontraditional, additive ingredients, significantly changing the taste and texture of their desserts as a result. Following similar practices by several of their competitors, Breyers' list of ingredients has expanded to include thickeners, low-cost sweeteners, food coloring and low-cost additives — including natural additives such as tara gum and carob bean gum; artificial additives such as maltodextrin and propylene glycol; and common artificially separated and extracted ingredients such as corn syrup, whey, and others.
  
  That's disappointing.
- I bought Tillamook because their cheese is good and I thought they'd make other good dairy. It seems like a rip off though. It's fluff, so it weighs nothing. A serving of Tillamook has 30% less ice cream than a serving of regular stuff - 95 grams in 2/3 cup compared to 136 grams in 2/3 cup. The ingredient list isn't as bad as others, but it's got some odd stuff. In comparison, the Aldi stuff is just straight ice cream.

65 comments