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Is ice cream becoming too soft? (lemmy.dbzer0.com)

submitted 2 months ago by [email protected] to c/[email protected]

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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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[–] [email protected] 11 points 2 months ago* (last edited 2 months ago) (2 children)

Cold Stone is soft because they slap it around on that cold slab of stone before they put it in a cup or cone.

IDK what could be wrong with your store bought. Or maybe what's right... The last few times I've gotten some ice cream, shits rock hard and full of ice crystals from having been melted and refrozen god knows how many times. Maybe your freezer is set too high for the ice cream but not the other things you keep?

I do know a trick to find what ice cream has better ingredients though. Find two or more brands in the same size container, and then see which one actually weighs more. They'll all be in ounces or some fluid measurement, and the weight will be heavier in the ones with fewer fillers like if it was only made using cream, eggs and sugar.

[–] [email protected] 4 points 2 months ago

i think ice cream shops in general keep their ice cream at higher temperatures than a typical residential freezer. our freezers at home are super cold for maximum preservation, but ice cream shops are more concerned about optimum ice cream consistency for single servings.

[–] [email protected] 3 points 2 months ago (1 children)

Experimenting with the freezer's settings didn't cause too much of a change with the ice cream's texture. Max and minimum temperatures had pretty much no impact. I've even opened the tub right after purchasing and it still had the same issue. If the store's freezers couldn't keep it somewhat solid, then I can only assume it's deliberately been made this way now.

[–] [email protected] 4 points 2 months ago* (last edited 2 months ago)

Sorry you're having this issue. It doesn't line up with my recent experiences with ice cream. I'd recommend trying a different freezer (or multiple different freezers) with the same brand and see if the hardness is different. My bet is it's not cold enough.