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.)

  • Jarix@lemmy.world
    link
    fedilink
    arrow-up
    3
    ·
    edit-2
    7 days ago

    Chapmans is my go to grocery store ice cream now that breyers has been garbage for more than a few years. It’s not sending, but it’s at least icecream