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?
I suppose people complained? Or it’s the substitution of fat for some god awful synth version.
I find Haagan Dazs stays pretty solid. Ben and Jerry’s too. But even then, it’s only just.
Carte d’Or and all its kin I find the same as you, so soft as to be no longer ‘ice’ cream, but rather some sort of sickly sweet whipped soup.