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.)

  • @GroundedGator
    11•3 days ago

    Corn syrup has wrecked ice cream for me. I can’t stand it and actively avoid buying ice cream with it.

    I miss the old Bryer’s

    • @[email protected]
      5•3 days ago

      It still has a bit of gum in it (hard to find without these days) but that talenti stuff in the US appears to be real cream still - honestly that’s the big kicker for me with ice cream, too much gum or any vegetable product just makes it not worth the calories 🤢

      All those bryer/haggen das big brand ones have so much air whipped into them it’s like eating frozen foam. Same with most chains’ milk shakes right now, they melt into nasty foam.