For anyone wondering, it’s custard. I know this because I worked at a fast food chain called Freddy’s and we serve custard and me and a couple co workers left some out then came back the next day to it being damn near new from looks. This has to do with the thickness and consistency of the custard. The more you know ig.
How it's made also makes a difference, similar to custard keeping it's shape due to thickness, if you make ice cream with cream in its whipped state instead of the liquid state it is also more likely to hold it's shape (although thinner much like the video shows). Both the custard and cream is good to know though.
its weird they dont melt, but frozen dairy dessert is EXTREMELY common in the ice cream world. it all has to do with percentage of fat in the product. if they use more alternative thickeners or lower fat milk products, it gets classified as a frozen dairy dessert. lots of companies do this, one example i can think of atm being Breyers. there are plenty of others as well
I've got the exact opposite problem. I was given some Nestle ice-cream that doesn't freeze. You know when the tub is so frozen you can't scoop the ice-cream out, well the one that I got is soft serve consistency after multiple days in the freezer. Something else I haven't had dairy in almost 5 years, but it didn't upset my lactose intolerant stomach, admittedly I ate only a couple spoonfuls, but it definitely doesn't have normal cream in it. No idea what they put in it, but that ice-cream is freaking paranormal.😅
This is right but for the wrong reasons. The entire reason drumsticks arnt legally icecream is because they dont have enough dairy. So there is another reason, coolant perhaps lmfao
Funnily enough drumsticks and breyers are some of the only brands I’ve found that don’t put carrageenan in their ice cream (I’m deathly allergic to carrageenan). Normally in things labeled ice cream they use carrageenan as a thickener because it only takes a small amount to make it thicken up whereas brands like bryers, yasso, and drumsticks all skip carrageenan and use other thickeners.
very simple, commonly-used food techniques that help slow the melting process." The spokesperson added, "This technique includes adding thickener to the cream, creating a honeycomb-like structure which helps to slow the melting process that’s why they don’t melt
I wondered why my magnum double raspberry icecream bar didn’t melt after several hours sitting half eaten. I kept checking expecting a puddle at some point but it stayed solid and eventually I just put it in the freezer bc even tho it was not melted it was very warm and no one wants warm solid icecream…
@@jhoanoffyou should probably throw it away if its set out for hours and warmed up, its still dairy and likely to have grown some bacteria that could make you sick 😅 no guarantee it WILL make you sick, but I wouldnt chance it
I haven't eaten anything labelled "frozen dessert" and it's a pain because at the grocery store I literally have to look for the little "Canadian Dairy Farmers" stamp of approval and for my government food labels to ensure that it's "ice cream" made with REAL milk
You're mistaken if you think inability to be labeled ice cream means it's not made with real milk. The label has nothing to do with being made with real milk. Nearly every frozen dessert unable to receive the ice cream label is due to lower than 10% milk fat percentage, not because they didn't make it with "REAL" milk. Come back to reality. Stop being scared of things you don't understand and confirming your fears through false beliefs you make up for no reason
All it means when they say "frozen dessert" is that it doesn't contain high enough cream/dairy content to count as actual ice cream. Frozen desserts can also include frozen yogurt, gelato, and sorbet. It doesn't make it dangerous because it's not melting like you thought it would. The chemical composition is just different, so it melts differently. They're likely using more vegetable oils in their treats, which would lead to it holding together better after a long time.
For anyone actually wondering, it's cause they whip so much air in. It's basically like whipped cream, so it doesn't melt and they can't legally call it ice cream
Part of the reason for this difference is the inclusion of more emulsifiers, which help to stabilize the frozen dessert and give it a smooth, creamy texture.
Ice cream is usually made with the cream still in a liquid state, however if you ise it in its whipped state it is more likely to hold its shape. It helps with shelf life and the help prevent melting when dipped in warm chocolate.
Heavy whipping cream does actually unstabalize after some time. Cool whip on the other hand does not cause cool whip is a "whipped topping" and doesn't imply it's main ingredient is heavy cream (mostly corn syrup, oil, and stabilizers)
Having been to the Dominican, the ice cream there (at least what I had) also did not melt because it’s so hot that it would melt in a few minutes so they made it to where even if it wasn’t frozen it wouldn’t melt!
There’s this place nearby that sells ice cream that doesn’t freeze. It’s always in the correct texture but I think they add more of the thing keeping it that texture (I think it’s xanthum gum) so it just doesn’t freeze, it stays at a nice thick and malleable but frozen texture
@@b.uuunie Nope. I mean freeze. I know it sounds weird. They get it to a soft ice cream texture and then no matter how long you freeze it, it never gets harder than that, it’s always soft and easy to eat.
Well one is ice cream, one is custard and don’t believe everything you see in the internet. The same brand mostly uses the same products no matter where they are sold with very few inconsistencies.
More fat and sugar means les melting. It can mean two things. They stuff some weird fat in it to make it cheaper or it is made with actual whole cream milk
It's not unusual to add fat, although not common in bigger countries/states there is ice creams that use entirely fat instead of milk Like in Alaska you might find ice cream commonly made of caribou, bear, and/or muskox hard fats. so the fat shouldn't be weird
The FDA requires 10% milk fat for it to be called “ice cream”. Anything lower than that is called a “frozen dessert”. They put more air into the mixture to make up for the lack of fat.
As someone who’s done brand deals for Drumsticks in the past, it’s not ice cream. When you do a brand deal for them, they specifically tell you NOT to call it ice cream.
I’m a culinary student and I learned about this in school. It’s not called ice cream so they don’t have to follow the regulations that come with the name to be considered ice cream and needs to have at least 10% milk fat in it a lot of companies do this so that they don’t get sued for being misleading for not having it in it
It's a food product, not actual food. So, it's edible but has fillers like xantham gums and carageenan (gelatinous seaweed byproduct) that make it so hard to lose weight. This stuff thickens our tissues and lymphatic system and contributes to hypertension.
They do still melt. They just don't turn into a liquidity mess. Take a frozen drumstick and squeeze it still rock solid. Take a drumstick leave it for a an or so room temperature and squeeze it. Now you're hand is covered in goop.
To be concidered ice cream you need a certain precentage of milkfat or butter far in it and most frozen "icecreams" dont because lowering that helps its texture more.
They specify on the box that its a dairy treat. Not iced cream. And it does melt, its just that the stabilizer in the dessert makes it appear like its not
yeah, there is a law to what is defined as ice cream, that was enforced due to many companies subbing dairy for fat/otherstuff... I just skip anything that doesn't spell it as ice cream because cancer left me with specific dietary quirks... :( was weird to explain some people how some of their "ice desserts" made my mouth bleed but the real diary ice cream was okay (usually cancer treatments make you stop eating dairy)
Tbh that makes sense why it was the only ice cream I could eat without it melting. Tho it’s still some kind of cream frozen dessert which is all it says. There’s many kinds of frozen cream desserts, like ice cream, froyo, custard, gelato etc
I don’t buy a number of dairy dessert, products that people assume are ice cream for this exact reason. I make sure that the ice cream product that I buy at the grocery store actually advertise as ice cream. However, I will purchase soft serve ice cream at Dairy Queen or other places because now soft served ice cream isn’t officially considered ice cream due to the amount of cream that’s in the soft serve .
There's also something called overrun. That is the amount of air that is in the ice cream. There are companies that have 50% overrun and their ice cream which means about a quarter of it is air. I may have the percentage wrong but yeah this could also be a cause
Try leaving the ones with no chocolate crust on them out... Bet those melt!!! It's ice cream guys... The chocolate coating insulates them and keeps them from traditionally melting as ice cream does
The reason that they're not labeled ice cream is because ice cream has to contain a specific amount of fat in it and in order to cut costs a lot of ice cream companies are making their ice cream with lower percentages of fat which the FDA has decided they are no longer allowed to call those ice cream so they have to call them frozen dairy desserts they're basically the same except they have less fat
It’s the stabilizers to reduce the ice crystal and air bubble size to keep it smoother and creamery while reducing ice crystals but also slow down melting. The labeling as dairy product instead of ice cream is because the FDA has very strict standards of identity. This includes what ingredients and at what amounts are needed to be considered a certain food. According to the USDA, real ice cream has to contain at least 10% milk fat, and Drumsticks don't meet this qualification as there’s a cone that completes the product and it’s counted as one whole product. Science and regulations, not magic and scams 😂
Check out Anne reardons video, she stated that if there isn't a certain amount of air/fat (i can't remember exactly which) in ice cream it can't be called ice cream, therefore they have to call it a frozen dessert, look in Lidl and Aldi and you'll see what I mean. I'm not sure what is inside of these but that's the reason for the labelling
Most processed foods are made of or with modified vegetable oils. It’s cheap, doesn’t spoil quickly, and has very little taste. I assume this is a variation of some kind. There are pure and more natural forms of this dessert. Probably sold in small quantities and a little more expensive, but it will be real natural food. 🤷🏼♀️
Yes, to make them cheaper they whisk the "ice cream" up more, so there is more air, hence it becomes cheaper to manufacture them. In an ice cream there's a certain % of air, this exceedes the % hence its not ice cream. Not sure why it doesn't melt.
I think there are certain requirements to call ice cream “ice cream” kinda like how craft single can’t technically be called cheese. I think it has something to do with the dairy content or how much air is whipped into it, I’m not sure though but I’m pretty sure the answer is in a MatPat food theory video.
As for not calling it ice cream there is a legal definition. Dairy Queen uses soft serve instead of ice cream. It has to do with % of cream, milk and stuff. I’m sure the not melting is techniques set up to preserve it. Unloading from the truck and getting it home from the store were probably considered.
Read the ingredients it probably has xantham gum or whatever. That's what makes ice cream thick and if you add a lot it has this kinda texture it's still ice cream its just more of a custard than cream.
Its made of dairy product solids. thats ultra processed milk that has had all the nutrients filtered out of it so it resembles a dry white powder. Then its rehydrated with a skim milk/ palm oil mixture. Its definitely not ice cream. Thats why they legally cant call it that
A frozen dessert just doesn’t meet the standard identity of ice cream which is supposed to have a certain amount of cream and milk protein. A frozen dairy dessert can still have milk in it but they usually use thickeners and starches to make it have a similar ice cream texture
They don’t melt because it’s encased in chocolate and it’s essentially whipped cream, not ice cream. There is a difference. Also, this isn’t a big deal??? Gen confused on y ppl see it as a problem
Its a non dairy whipped powder treat.. think of non dairy powdered" creamer" for coffee; add water, then use a whipping/frothing process by machine add flavor, shape, and keep cold. Sane as soft serve, McDonald's ice cream...or ant fast food ice cream really.. Thats why instead of ice cream, theyre called "frozen desserts ".
Hey, ugh, if like to point out that most cheap icecreams dont melt. Theres an ingredient found in seaweed that they use in the icecream. a sort of gelatin that keep it from meeting basically. Its normal on most icecreams sold in stores unless its a classic icecream where they don't have the gelatin.
FDA has rules as to what can be considered “ice cream”. It has to do with the amount of fat. If it doesn’t have the required fat it can’t legally be labeled as ice cream. As far them not melting… er…a whole box melted before I could put them in the freezer after delivery. So yeah, I’m calling cap.
Why lie....you didn't leave out a bowl and it stayed frozen. God you attention seekers are crazy. And really really stupid. It's not fake. It's never been ice cream and you don't even know why. You just say it's fake cause you're ignorant.
It's literally foamy cream. If it thaws the foams still keeps its shape. Obviously just has some additives to keep the micro bubbles from popping like other icecreams.
Drumstick ice cream cones are banned in the European Union (EU) and other countries. The ice cream contains carrageenan, which has a negative effect on human digestion.
Apparently there is a product in the ice-cream called gum to which replaces things and so true they don't melt anymore it's not the real stuff like it formally was. 😢
In my country we call these winter icecreams, because do not melt. We do not refrigaret them either. And yes they are frozen desert by law too, they are not classified as icecreams.
Look it’s the same as many other cheaper brands of “ice cream”, the cream to to milk ratio isn’t the same as what the CDC allows for a “frozen dairy dessert” to be considered “ice cream”, always read the label, Bluebell, Ben & Jerry’s, and Häagen-Daz are a few brands that you trust to always be ice cream, haven’t seen them cheap on ingredients.
It’s just stabilized with one of many FDA approved thickeners. But icecream that doesn’t melt isn’t a new invention. Turkey, Greece and the Middle East have an icecream called booza or stretching icecream. It’s made with mastic, orchid root and all the normal icecream ingredients.
It's whipped, more air in product, if you put it in a bowl, then mix it up with a spoon andet it sit I'm sure it will melt. It's just to make it creamier and also more for less product
Ice cream can be made by freezing something thats whipped. Before beinf frozen its not liquid. Therefore when it melts, they dont turn into liquid - because its not liquid. I made ice-cream out of frozen strawberries, mango and whipped cream, and it also "didnt melt" 😐
Oh hell yeah I’m still eating them!
same
As long as it’s eatable
Yeah their good
It's just whipped cream heavy cream and other sweets
Fr
For anyone wondering, it’s custard. I know this because I worked at a fast food chain called Freddy’s and we serve custard and me and a couple co workers left some out then came back the next day to it being damn near new from looks. This has to do with the thickness and consistency of the custard. The more you know ig.
How it's made also makes a difference, similar to custard keeping it's shape due to thickness, if you make ice cream with cream in its whipped state instead of the liquid state it is also more likely to hold it's shape (although thinner much like the video shows). Both the custard and cream is good to know though.
Thank you 😂 if I hadn’t saw this my ocd likely wouldn’t have let me eat another drumstick ever 😂😂😂😂
@@queenbrooke8603 I felt that 😂😂😂 not for these tho (I don't eat them anymore always), but I felt that 😂😂
Nah, they would’ve just put custard on the box.
I think it’s a mixture of milk, sugar and chemicals to raise the melting point.
Five nights at Freddy's
its weird they dont melt, but frozen dairy dessert is EXTREMELY common in the ice cream world. it all has to do with percentage of fat in the product. if they use more alternative thickeners or lower fat milk products, it gets classified as a frozen dairy dessert. lots of companies do this, one example i can think of atm being Breyers. there are plenty of others as well
I've got the exact opposite problem. I was given some Nestle ice-cream that doesn't freeze. You know when the tub is so frozen you can't scoop the ice-cream out, well the one that I got is soft serve consistency after multiple days in the freezer. Something else I haven't had dairy in almost 5 years, but it didn't upset my lactose intolerant stomach, admittedly I ate only a couple spoonfuls, but it definitely doesn't have normal cream in it. No idea what they put in it, but that ice-cream is freaking paranormal.😅
The box doesn’t say frozen “dairy” dessert it’s just says frozen dessert
Yup! This is why Chick Fil A cones are called “Ice Dream” because they don’t meet the requirements for ice cream
This is right but for the wrong reasons. The entire reason drumsticks arnt legally icecream is because they dont have enough dairy. So there is another reason, coolant perhaps lmfao
Funnily enough drumsticks and breyers are some of the only brands I’ve found that don’t put carrageenan in their ice cream (I’m deathly allergic to carrageenan). Normally in things labeled ice cream they use carrageenan as a thickener because it only takes a small amount to make it thicken up whereas brands like bryers, yasso, and drumsticks all skip carrageenan and use other thickeners.
Non-melting icecream seems like a cool bonus ngl
I asked my doctor. He said they were safe. My family has been seeing Dr. Umstick for years.
😂😂😂😂
He is actually wrong, scientists found cancer causing agents in them.
@@jennisavahhbless your heart 😞
@@jennisavahh I think you need to talk to Ms. Tajoke lol
Please read the doctors name again @@jennisavahh
It could glow and id still eat them.
Those things are good as hell🍦😋
very simple, commonly-used food techniques that help slow the melting process." The spokesperson added, "This technique includes adding thickener to the cream, creating a honeycomb-like structure which helps to slow the melting process that’s why they don’t melt
I wondered why my magnum double raspberry icecream bar didn’t melt after several hours sitting half eaten. I kept checking expecting a puddle at some point but it stayed solid and eventually I just put it in the freezer bc even tho it was not melted it was very warm and no one wants warm solid icecream…
Yup, chemicals.. polysorbate plastic..
@@jhoanoffyou should probably throw it away if its set out for hours and warmed up, its still dairy and likely to have grown some bacteria that could make you sick
😅 no guarantee it WILL make you sick, but I wouldnt chance it
@@m0ri461 probably mostly hydrogenated palm oil with loads of artifical chemicals that even bacteria won't eat, but idk fact check me
@@Raw_RootsA lot of thickeners are natural and made out of starches. Calm down crunchy Karen
It’s giving that one Willy Wonka ice cream 😭
I have always wanted to invent that ice cream since I was 4 💀
I’d imagine they’re more like a stabilized whipped cream
Frr
Exactly!
Omg 11 likes !!!!!
Vegetable oil got it so its vegan cream
Yup it is, it’s like a whipped cream mixture, same texture as whip cream and everything
Thats what it is ,
I haven't eaten anything labelled "frozen dessert" and it's a pain because at the grocery store I literally have to look for the little "Canadian Dairy Farmers" stamp of approval and for my government food labels to ensure that it's "ice cream" made with REAL milk
You're mistaken if you think inability to be labeled ice cream means it's not made with real milk. The label has nothing to do with being made with real milk. Nearly every frozen dessert unable to receive the ice cream label is due to lower than 10% milk fat percentage, not because they didn't make it with "REAL" milk. Come back to reality. Stop being scared of things you don't understand and confirming your fears through false beliefs you make up for no reason
Well they haven’t killed me yet😂
Are you sure 😅?
@@kaitohkid7229wha-😭
I know, right?😂
All it means when they say "frozen dessert" is that it doesn't contain high enough cream/dairy content to count as actual ice cream.
Frozen desserts can also include frozen yogurt, gelato, and sorbet. It doesn't make it dangerous because it's not melting like you thought it would. The chemical composition is just different, so it melts differently.
They're likely using more vegetable oils in their treats, which would lead to it holding together better after a long time.
There consistently is really thick you could always tell that they weren't ice cream
As a kid I ate the original ones and with super sensitive teeth it took me quite a while. Trust me, that shit melted.
I always said they had a weird texture but everyone thought I was crazy 😭
For anyone actually wondering, it's cause they whip so much air in. It's basically like whipped cream, so it doesn't melt and they can't legally call it ice cream
But- drumsticks do melt- well mine do
Same 😭
that's what I was thinking too like huh??
Mine was melting while in the freezer, so maybe they patched it and made it more meltable
@@SquillyWonka😂 they patched it. 🎉
Right! I used to buy them all the time and they would melt if I didn’t eat them fast enough
I’ve always felt that they were closer in consistency and taste to whipped cream than actual ice cream so it kinda makes sense
That looks melted to me.....it's literally soft surve ice cream.
soft serve ≠ melted
If it was melted it would be a puddle and down the drain 😭 that's still pretty formed
People when they actually start reading things theyve been eating : *W H A T* 🤯🤯
It literally says frozen dairy desert on the box, legally it can’t be called I’ve cream because of how fake it is. Can y’all read?
Asking people if they can read when you didnt read the top comment 😂
Has nothing to do with fakeness but everything to do with fat percentage
Womp womp @@Nifoxil
it literally has nothing to do with real or fake cream just the fat content
o k a y
Part of the reason for this difference is the inclusion of more emulsifiers, which help to stabilize the frozen dessert and give it a smooth, creamy texture.
They can’t ruin this for me
Ice cream is usually made with the cream still in a liquid state, however if you ise it in its whipped state it is more likely to hold its shape. It helps with shelf life and the help prevent melting when dipped in warm chocolate.
Ever heard of Heavy whipping cream
Ice cream is actually made with that and it still melts.
Heavy whipping cream does actually unstabalize after some time. Cool whip on the other hand does not cause cool whip is a "whipped topping" and doesn't imply it's main ingredient is heavy cream (mostly corn syrup, oil, and stabilizers)
Having been to the Dominican, the ice cream there (at least what I had) also did not melt because it’s so hot that it would melt in a few minutes so they made it to where even if it wasn’t frozen it wouldn’t melt!
There’s this place nearby that sells ice cream that doesn’t freeze. It’s always in the correct texture but I think they add more of the thing keeping it that texture (I think it’s xanthum gum) so it just doesn’t freeze, it stays at a nice thick and malleable but frozen texture
u mean melt?
@@b.uuunie Nope. I mean freeze. I know it sounds weird. They get it to a soft ice cream texture and then no matter how long you freeze it, it never gets harder than that, it’s always soft and easy to eat.
Alot of it is just palm oil or different oils used and less cream when you see frozen dessert
adding thickener to the cream, creating a honeycomb-like structure which helps to slow the melting process
Drumsticks in Australia look really different and definitely melt 😅 if I ever go to America I’m gonna have to bring my own food
Well one is ice cream, one is custard and don’t believe everything you see in the internet. The same brand mostly uses the same products no matter where they are sold with very few inconsistencies.
Not many things actually are ice cream if you read the labels. It's not just these. It's most things you consider to be ice cream.
More fat and sugar means les melting. It can mean two things. They stuff some weird fat in it to make it cheaper or it is made with actual whole cream milk
It's not unusual to add fat, although not common in bigger countries/states there is ice creams that use entirely fat instead of milk
Like in Alaska you might find ice cream commonly made of caribou, bear, and/or muskox hard fats. so the fat shouldn't be weird
This thing is tested by official food testers so it's probably not harmful
Man please I saw this while eating one😭
Never have. Never will. These are banned in Europe. Quality of food allowed here in the US is so questionable.
AS LONG AS IT IS EATABLE I AM EATING IT
theyre too good to give up, if i die ill die happy.
I just get the store brand, and trust me they melt, I didn’t realize it had melted, cracked the chocolate shell and just vanilla everywhere
Damn....
This is even better, no more sticky fingers
“i passed out 5 times making these”
The FDA requires 10% milk fat for it to be called “ice cream”. Anything lower than that is called a “frozen dessert”. They put more air into the mixture to make up for the lack of fat.
As someone who’s done brand deals for Drumsticks in the past, it’s not ice cream. When you do a brand deal for them, they specifically tell you NOT to call it ice cream.
I’m a culinary student and I learned about this in school. It’s not called ice cream so they don’t have to follow the regulations that come with the name to be considered ice cream and needs to have at least 10% milk fat in it a lot of companies do this so that they don’t get sued for being misleading for not having it in it
It's a food product, not actual food. So, it's edible but has fillers like xantham gums and carageenan (gelatinous seaweed byproduct) that make it so hard to lose weight. This stuff thickens our tissues and lymphatic system and contributes to hypertension.
They do still melt. They just don't turn into a liquidity mess. Take a frozen drumstick and squeeze it still rock solid. Take a drumstick leave it for a an or so room temperature and squeeze it. Now you're hand is covered in goop.
To be concidered ice cream you need a certain precentage of milkfat or butter far in it and most frozen "icecreams" dont because lowering that helps its texture more.
They specify on the box that its a dairy treat. Not iced cream. And it does melt, its just that the stabilizer in the dessert makes it appear like its not
yeah, there is a law to what is defined as ice cream, that was enforced due to many companies subbing dairy for fat/otherstuff... I just skip anything that doesn't spell it as ice cream because cancer left me with specific dietary quirks... :( was weird to explain some people how some of their "ice desserts" made my mouth bleed but the real diary ice cream was okay (usually cancer treatments make you stop eating dairy)
I freaking love drumsticks they are so good
I ain’t give a sheit if they not ice cream, I’m still eating them. They taste like heaven
I bought ice cream from a local shop and real ice cream is SO DELICIOUS i vowed to never waste my money on grocery store stuff ever again.
Tbh that makes sense why it was the only ice cream I could eat without it melting. Tho it’s still some kind of cream frozen dessert which is all it says. There’s many kinds of frozen cream desserts, like ice cream, froyo, custard, gelato etc
I don’t buy a number of dairy dessert, products that people assume are ice cream for this exact reason. I make sure that the ice cream product that I buy at the grocery store actually advertise as ice cream.
However, I will purchase soft serve ice cream at Dairy Queen or other places because now soft served ice cream isn’t officially considered ice cream due to the amount of cream that’s in the soft serve .
There's also something called overrun. That is the amount of air that is in the ice cream.
There are companies that have 50% overrun and their ice cream which means about a quarter of it is air. I may have the percentage wrong but yeah this could also be a cause
It just has a binder like gelatin that gives it a mousse like texture when room temp
The drumsticks in australia definitely melt, those things be dripping down your hands on a hot summers day before you reach the cone
Theyre stabilised to make sure time out of the cold doesnt ruin the product and it doesnt just run all over your hand on a hot day
Try leaving the ones with no chocolate crust on them out... Bet those melt!!! It's ice cream guys... The chocolate coating insulates them and keeps them from traditionally melting as ice cream does
Ive had drum sticks in the past, they very much did and do melt. The chocolate didnt unless it was on my hands but the uce cream rlly did melt for me
The reason that they're not labeled ice cream is because ice cream has to contain a specific amount of fat in it and in order to cut costs a lot of ice cream companies are making their ice cream with lower percentages of fat which the FDA has decided they are no longer allowed to call those ice cream so they have to call them frozen dairy desserts they're basically the same except they have less fat
It’s the stabilizers to reduce the ice crystal
and air bubble size to keep it smoother and creamery while reducing ice crystals but also slow down melting.
The labeling as dairy product instead of ice cream is because the FDA has very strict standards of identity. This includes what ingredients and at what amounts are needed to be considered a certain food. According to the USDA, real ice cream has to contain at least 10% milk fat, and Drumsticks don't meet this qualification as there’s a cone that completes the product and it’s counted as one whole product.
Science and regulations, not magic and scams 😂
Check out Anne reardons video, she stated that if there isn't a certain amount of air/fat (i can't remember exactly which) in ice cream it can't be called ice cream, therefore they have to call it a frozen dessert, look in Lidl and Aldi and you'll see what I mean. I'm not sure what is inside of these but that's the reason for the labelling
Most processed foods are made of or with modified vegetable oils. It’s cheap, doesn’t spoil quickly, and has very little taste. I assume this is a variation of some kind. There are pure and more natural forms of this dessert. Probably sold in small quantities and a little more expensive, but it will be real natural food. 🤷🏼♀️
It's emulsified vegetable oil. Doesn't contain a drop of dairy. That's why it doesn't spike my intolerance.
Yes, to make them cheaper they whisk the "ice cream" up more, so there is more air, hence it becomes cheaper to manufacture them. In an ice cream there's a certain % of air, this exceedes the % hence its not ice cream. Not sure why it doesn't melt.
I think there are certain requirements to call ice cream “ice cream” kinda like how craft single can’t technically be called cheese. I think it has something to do with the dairy content or how much air is whipped into it, I’m not sure though but I’m pretty sure the answer is in a MatPat food theory video.
As for not calling it ice cream there is a legal definition. Dairy Queen uses soft serve instead of ice cream. It has to do with % of cream, milk and stuff. I’m sure the not melting is techniques set up to preserve it. Unloading from the truck and getting it home from the store were probably considered.
i dont fucking care they still make me happy
Are u kidding me? One less thing I need freezer space for?! I’m stocking up!
Read the ingredients it probably has xantham gum or whatever. That's what makes ice cream thick and if you add a lot it has this kinda texture it's still ice cream its just more of a custard than cream.
Its made of dairy product solids. thats ultra processed milk that has had all the nutrients filtered out of it so it resembles a dry white powder. Then its rehydrated with a skim milk/ palm oil mixture. Its definitely not ice cream. Thats why they legally cant call it that
A frozen dessert just doesn’t meet the standard identity of ice cream which is supposed to have a certain amount of cream and milk protein.
A frozen dairy dessert can still have milk in it but they usually use thickeners and starches to make it have a similar ice cream texture
Fun fact any food item that doesn’t directly disclose it is what you think it is then 9 times out of 10 it won’t be
They don’t melt because it’s encased in chocolate and it’s essentially whipped cream, not ice cream. There is a difference. Also, this isn’t a big deal??? Gen confused on y ppl see it as a problem
Its a non dairy whipped powder treat.. think of non dairy powdered" creamer" for coffee; add water, then use a whipping/frothing process by machine add flavor, shape, and keep cold.
Sane as soft serve, McDonald's ice cream...or ant fast food ice cream really.. Thats why instead of ice cream, theyre called "frozen desserts ".
this has to he an american issue. In Australia, the drumsticks melt.
Wow, reminds me of the snl act ‘almost pizza’😂
Maybe they just taste better frozen.. it doesn’t mean that they’re uneditable in different temperatures..
We have this in Iran we call them Bastani zemestooni (winter ice cream)
There are safe and we dont put them in fridge
The preservatives and gums prevent is from actually melting. It kinda just turns into a dry gummy texture.
All I heard was now I don’t need to rush home after buying ice cream cones
They never claimed they were icecream, they haven't killed anyone, Ye I be eatin that
Idk. I'm lactose intolerant and I always find is suspicious that these never caused my stomach to hurt. Now it makes sense lol
If you don't eat a lot of preservative foods, you can tell its texture is different.
Hey, ugh, if like to point out that most cheap icecreams dont melt. Theres an ingredient found in seaweed that they use in the icecream. a sort of gelatin that keep it from meeting basically. Its normal on most icecreams sold in stores unless its a classic icecream where they don't have the gelatin.
it just has i lot of cream and less milk. it’s never going to get liquidy but instead stays in a relatively stable form
Its still food....and edible. It just has a stablized base, most likely via a starch or other perfectly normal preprations.
FDA has rules as to what can be considered “ice cream”. It has to do with the amount of fat. If it doesn’t have the required fat it can’t legally be labeled as ice cream. As far them not melting… er…a whole box melted before I could put them in the freezer after delivery. So yeah, I’m calling cap.
I quit buying Breyers icecream for the same reason. I left a bowl out overnight and it didn't melt. Trying not to buy fake food any more.
Why lie....you didn't leave out a bowl and it stayed frozen. God you attention seekers are crazy. And really really stupid. It's not fake. It's never been ice cream and you don't even know why. You just say it's fake cause you're ignorant.
It's literally foamy cream. If it thaws the foams still keeps its shape. Obviously just has some additives to keep the micro bubbles from popping like other icecreams.
Drumstick ice cream cones are banned in the European Union (EU) and other countries. The ice cream contains carrageenan, which has a negative effect on human digestion.
Apparently there is a product in the ice-cream called gum to which replaces things and so true they don't melt anymore it's not the real stuff like it formally was. 😢
It's as if people think that ice cream is the only possible Frozen dessert to exist and there aren't other kind of ice creams
In my country we call these winter icecreams, because do not melt. We do not refrigaret them either. And yes they are frozen desert by law too, they are not classified as icecreams.
Look it’s the same as many other cheaper brands of “ice cream”, the cream to to milk ratio isn’t the same as what the CDC allows for a “frozen dairy dessert” to be considered “ice cream”, always read the label, Bluebell, Ben & Jerry’s, and Häagen-Daz are a few brands that you trust to always be ice cream, haven’t seen them cheap on ingredients.
It’s just stabilized with one of many FDA approved thickeners. But icecream that doesn’t melt isn’t a new invention. Turkey, Greece and the Middle East have an icecream called booza or stretching icecream. It’s made with mastic, orchid root and all the normal icecream ingredients.
It's called frozen dairy dessert is because it doesn't have enough milk fat in it to be classified as ice cream just like soft serve.
"They don't melt" proceeds to cut into melty ice cream inside of a chocolate shell. Lord, y'all are dense. 😂
It's whipped, more air in product, if you put it in a bowl, then mix it up with a spoon andet it sit I'm sure it will melt.
It's just to make it creamier and also more for less product
Ice cream can be made by freezing something thats whipped. Before beinf frozen its not liquid. Therefore when it melts, they dont turn into liquid - because its not liquid.
I made ice-cream out of frozen strawberries, mango and whipped cream, and it also "didnt melt" 😐
We have chocolate that also doesn't melt, but people don't go into full conspiracy mode because of it.