this post was submitted on 19 Mar 2025
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Ben & Jerry's said its parent, Unilever (ULVR.L), decided to oust the ice cream maker's chief executive, Dave Stever, escalating a battle over the subsidiary's independence on social policy issues.

In a Tuesday night filing in Manhattan federal court, Ben & Jerry's said Unilever advised on March 3 it was removing Stever without consulting directors because of his commitment to the ice cream maker's social mission and brand integrity, not because of concerns about his job performance.

It said Unilever chastised Stever in a January performance review for "repeatedly acquiescing" to Ben & Jerry's promotion of social goals, and has repeatedly warned personnel not to defy its efforts to "silence the social mission."

Ben & Jerry's also said Unilever's attacks on its social mission have reached "new levels of oppressiveness."

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[–] [email protected] 44 points 1 day ago

Align with the devil...

[–] [email protected] 4 points 1 day ago

🙄 because it was bound to turn out differently. Please.

[–] [email protected] 158 points 1 day ago (3 children)

and has repeatedly warned personnel not to defy its efforts to “silence the social mission.”

I can't imagine ever saying anything like that. I often think bad people think they're the good guys in their own eyes but...damn...that's just plain evil.

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[–] [email protected] 98 points 1 day ago (1 children)
[–] [email protected] 27 points 1 day ago

One capitalism rock please.

[–] [email protected] 212 points 1 day ago (2 children)

What did you think would happen when you sold out!?

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[–] [email protected] 24 points 1 day ago (3 children)

It would be nice to understand what these social policies are otherwise this means nothing.

[–] [email protected] 36 points 1 day ago

if you read the article

It said Unilever blocked it in February from honoring Black History Month, and more recently from supporting the release from detention of Mahmoud Khalil, a U.S. legal permanent resident active in pro-Palestinian demonstrations at Columbia University and who the Trump administration wants to deport.

[–] [email protected] 25 points 1 day ago

The one I know is their pro-Palestinian position. They tried to divest from Israeli settlements and in return Unilever created another subsidiary to handle sales in Israel IIRC.

[–] [email protected] 38 points 1 day ago (2 children)

Well you're supposed to just know that it means diversity, anti-war, societal health...anything that isn't pushing towards total wealth concentration and power of the elite just be eliminated. It's literally the machine from fern gully

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[–] [email protected] 237 points 1 day ago

If you wanted to retain control, you should never have sold it to Unilever.

[–] [email protected] 50 points 1 day ago (3 children)

B&J's enshitified a while ago. There are better ice creams.

[–] [email protected] 17 points 1 day ago (19 children)

They have some of the best vegan icecreams. I wish there were some good alternatives that I can get here.

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[–] [email protected] 46 points 1 day ago (12 children)

Name names. I want the lowdown on underappreciated ice cream.

[–] [email protected] 9 points 1 day ago

Jude's, especially their plant based ones.

[–] [email protected] 6 points 1 day ago

Was going to suggest Talenti, but just looked it up and they are also Unilever. It comes in a cool jar though..

Ruby Jewel does still seem to be owned by the lady that started the company after winning a food competition twenty years ago. And it’s available nation wide (US) as of three years ago.

Also Strauss Organic is amazing, but I don’t know how far they are distributed, they are local to me. Edit: Their ice cream is available across the US.

[–] [email protected] 6 points 1 day ago (2 children)

Ok, this is a dangerous idea. Make your own.

You get an ice cream maker/mixer that turns a frozen bowl.

In a separate bowl mix 1 quart of light cream, 1 can of condensed milk, 1/2 cup of sugar as the base (add vanilla for vanilla flavor, melt some real chocolate with enough cream that it's liquid for chocolate, etc, play with it, nothing solid yet)

Pour half into your mixer, let it go for 28mins, add any solids you want (if you're planning to add a lot, you could pour less base in). 2 more min, scope it out into some containers. Repeat for the rest of the base, you can do different flavors/mix ins if you want).

My bowls are good for 2 batches before they don't freeze enough. If you need more, you can get and freeze more bowls, or just make batches up to like every other day or so, as the bowls need to freeze.

[–] [email protected] 12 points 1 day ago (6 children)

This is going to be very expensive and time consuming for a lot of people.

Same goes with brewing your own beer or making your own wine. It can’t compete with the cost at scale.

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[–] [email protected] 21 points 1 day ago

Fighting the good fight elbow deep in a tub of off brand ice cream.

I'M DOING MY PART!

[–] [email protected] 13 points 1 day ago (1 children)

Not OP. But I’ve had good luck trying ice creams from local dairy’s. Not sure where you’re located.

[–] [email protected] 9 points 1 day ago* (last edited 1 day ago)

Great point.

Salt & Straw, Palo Alto comes to mind in California (SF Bay)

Wow incredible, vegan or moo

Edit:

& Penn State! Pennsylvania, USA

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

Not OP. But I’ve had good luck trying ice creams from local dairy’s. Not sure where you’re located.

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

Not near any. I could make my own. I'll have to look up homemade no churn.

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

Do you have a stand mixer?

This sounds like a pain but it’s much easier than you think and it actually makes superior ice cream than if you went and got a proper ice cream maker and churned it:

Make any reasonable ice cream base. Custard basically. If you have a sous vide stick thing they make this remarkably simple (basically just dump it all in a bag or mason jar, put in the heated bath, wait). If not the stove top way is obviously totally fine, slightly less smooth unless you’re super good at temp control.

500g whole milk 500g heavy cream 200g sugar 210g egg yolk Vanilla bean paste or actual beans (if you want to spend the money), as much as you want really

I do the sous vide which is blend all that, cook 185F for 1hr, chill at least 8hrs, sieve. This could be done on stovetop though.

This bit is all what you’d have to do for any ice cream regardless of how you churn. And again that’s just an example recipe. You can use whatever. Though keep in mind mix ins come later. If you want like chocolate chip cookie dough with a vanilla base you do the above and at the very end mix in chocolate chips and cookie dough chunks. Or a swirl, or whatever

——-

Churning:

Get some dry ice. This is where it sounds like a pain. But it’s actually really simple to get usually. Many grocery stores carry it and if not you can often find it at beverage shops or you may have an ice shop. It’s dirt cheap. Try to buy pellets if you can but if you can’t it’s not the end of the world

Put the dry ice in a clean apron and fold the apron over it. (Don’t touch it, it’s so cold it hurts. It won’t harm you if you touch it for a second but if you grab it it can actually do damage). Smash the shit out of it until it’s a powder. Run this through a large sieve, big chunks are bad.

Now you’re ready for the endgame:

Get your stand mixer. Put on the paddle. Put the base in and start mixing on medium ish. Start dumping in the sandy dry ice. Ice cream will begin forming basically immediately. Let it churn a few seconds, add some more, let it churn, add some more, etc. it won’t take long, like a minute or two.

It’ll be a bit soft. Put it in a container and put it in the freezer to firm up. This lets you ensure the dry ice is fully sublimated (you def don’t want to eat it) and if you eat it immediately the ice cream will be slightly carbonated (you may desire this though, the effect can be cool, like fizzy soft serve. If you’re very confident you’ve done a good job getting the dry ice to a small sandy texture it should be safe to eat. Chunks are dangerous!!)

——

Why this is superior: ice creams texture is determined by the size of the ice crystals formed when freezing the ice cream. The slower the freezing process the larger the crystals and the easier it is for you to perceive them on your tongue. They feel more gritty. The best way to do this is with liquid nitrogen, which is -196F. However, while you can get this at welding shops this needs specialized equipment to transport and it can be dangerous to handle. Dry ice is -109F which is close enough. much easier to obtain, transport, and handle safely.

Additionally the less time you spend mixing the more rich the ice cream tastes because you are not whipping air into it (this is called “overrun”). This is how low calorie ice creams like halo top work. They do cut cane sugar with sugar alcohol and artificial sweeteners of course but they also whip a ton of air into the ice cream so it’s simply less dense.

Again, this sounds like a total pain but realistically it’s:

You make ice cream base (would have to do this anyway

You source dry ice (this can be a pain, depending on where you live) and you smash the shit out of it

You churn in a stand mixer with the dust (which ideally you would make right now. Dry ice “melts”/sublimates in your freezer. It won’t keep and keeping it in the larger form as long as possible reduces waste)

Done

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

That’s unfortunate! I’m fortunate that there are 2-3 dairy’s within a couple hours whose ice cream are in local stores. I’ve also found some at farmers markets. You might find a real cheap second hand ice cream maker which can make the process a breeze. I love making homemade.

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

We used to have creameries nearby. Big milk took over and they disappeared. We used to make ice cream when people actually had time off together and had ice cream makers. It would be more than I need and if I'm honest, probably more than my waistband needs. That's a great idea for roommates or families with kids! Thanks for bringing it up, happy memories.

[–] [email protected] 2 points 1 day ago* (last edited 1 day ago) (1 children)

I relate to that more than I’d like to admit. Hopefully someone finds the info useful! I think we are all closer to only having those memories of good times than most want to admit. All things considered.

[–] [email protected] 2 points 1 day ago

Depends how much effort we're willing to put into it, I reckon. May the good memories tide us over, on the way to our shared destiny, friend. Blessings.

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