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?
By your ice cream based on weight. You can’t get away from the additives that make it a little fluffier but you can get away from the overturned extra air filled batches. In the mid-eastern US Turkey Hill brand is pretty decently solid. I’ve also noticed some of the five ingredient only ice creams are solid. Then you have stuff like Häagen-Dazs.