He definitely didn't tare the cups weight before doing the math. If he just wanted to see which one had more he'd been fine but once he started dividing the grams of each ice cream he basically added extra grams to each ice cream this adding more of the cost per gram.
The containers have the same volume of ice cream. If one has less mass, then the ice cream is less dense and possibly has more air in it. He showed which one is less dense, but then also showed that you still get a better deal with "more air"
@swanmin3146 Ohio is a state in the Midwestern region of the United States. Of the fifty U.S. states, it is the 34th-largest by area, and with a population of nearly 11.8 million, is the seventh-most populous and tenth-most densely populated.
Dude even of it was double the price. The ice cream itself is so much better. The consistency, the taste, the texture...etc. is all significantly better. It also refreezes better.
You’re telling me you don’t still do this today? haha cuz I know I do! I’m so thankful we all have phones because I use my notepad app to write down the prices of everything (I used to bring a notepad or try REALLY REALLY hard to keep track in my mind.. which never went well haha) and do the math trying to add shit up so I know what to expect at the register 🤦🏻♀️ it sucks being poor lol
Häagen-Dazs also uses alot more full fat cream. That's usually the biggest difference between cheap and expensive ice cream. A good sign for cheap ice cream is to check and see if it has any guar gum or artificial thickener.
@@ThatCatDiaz they aren’t saying that they do that. They are saying that the people who are unhealthy and in the hospital do. And in those small containers there are 4 servings so if you have ever finished one in one sitting technically that is gluttony and not following serving sizes.
@@CasGroenigen do you not understand what portion control and moderation is? I swear people have become too extreme in the past 3 decades! Nothing any more is about moderation in their lives!
I get your point but we are talking about an unnecessary sugar rush that would be fun to have for about 5 minutes and 5 later you don't care anymore, it's not a car you wanna drive for the next 5 years.
@@jesusbrito5165exactly, ice-cream taste doesn't really have much of a difference, they all taste good either way. The cheaper one would be much better considering the price differences. It's something you eat and it goes away right afterwards, not something you can keep for the next few years and it can be reuse again :/
That’s also not what this videos about. The points is to determine is volume is worth being a point of interest when you choose what ice cream you want. Not the quality. I thought that was obvious. If you’re gonna get the expensive ice cream, do it because you like where the ingredients came from or because you want to treat yourself with a better flavor. Not cuz you think it’s got more ice cream for your buck lol
No he didn't state the obvious! Haagen had 60g more which means it had 82 cents worth of more ice cream which is roughly half the price of the in-house brand. Now you compare the taste and decide if it's truly worth it to spend 3$ more and that's up to personal preferences
As a pastry chef, yes cheap ice cream has more air! It’s called overrun! Basically by incorporating more air, you’re increasing the volume of your product so you have more to sell. That’s why you can buy giant buckets of ice cream for super cheap, because it’s half air
He had to melt the ice cream and then weight their mass and volume after right? Because ice cream is still whipped in this form and still has air in it
Does air in ice cream generally affect is taste or way you serve it in certain ways? You know like candy? Cause i'll be honest using haagen dazs here isn't something i can compare well cause to me they're just too sweet for me so that's the only thing i can compare outside of it feeling creamier and fattier 😂
@@Cynvicta i feel like it only affects the consistency of the ice cream. Asides frm the taste itself, i feel tht I dont get as much of a bite frm cheap ice cream than i usually do frm the expensive ones. Its also usually harder for me to scoop up expensive ice creams compared to cheap ones. But thts just my experiences tho. i havnt done like a proper test on it. Just basing this off of my memory cus I dont actually eat tht much ice cream. But evn frm the video u can see how easily the cheap ice cream got out of its cup compared to the expensive one where he had to scoop some out to get it all in the glass.
He didn't say she said...he's just informing us And also IMO In her clip she's obviously trying to imply expensive ice cream is the way to go because it has more weight
I do that all the time at the store buying things lol. Oh, that container of something is more expensive than this other one? Oh, it's actually less expensive per gram!
I like how he proved there was more ice cream in the expensive one but then continues to prove the expensive ice cream is, indeed, expensive. Incredible that this passes for content.
You're missing the point, the people saying cheap ice cream has more air are basically saying that due to the air, it's no longer a good deal, so you might as well buy the fancier brands. He proves that although the air thing is true, it's still a cheaper deal.
@@dp8178 There are countries were the product has to be labeled with the correct weight, which has to be precise to a (I think) 5% error margin. Then air is irrelevant, 1 liter air is about 1g weight, in an ordinary ice cream container you will never be able to manipulate the price by any significance as long as your metric is the net weight of the product. This is only a thing because in some countries they can sell by volume rather than weight or it's not regulated strict enough.
@Brohvakiin Dova You're absolutely right. So in the end, the idea that the air thing is some huge scam that you don't know about is silly... But it gets views on tiktok I guess so 🤷♂️
@@Eludiniumbut he assumed they have the same density, so any discrepancies must be air, that's the issue. For example, zero calorie artificial sweeteners are zero calories because they're orders of magnitude sweeter than sugar, which means you only need a fraction of the amount you'd need to get the same taste with sugar. Splenda and the other companies then dilute it and cut that solution with essentially filler so it feels like a comparable amount compared to sugar. Applying similar logic, if the cheap ice cream uses artificial sweeteners instead of sugar, it's going to weigh less, not because it has more air, but because the ice cream mixture itself is less dense because of the ingredients.
It’s not the amount that is compromised in leaving the air in, it’s the QUALITY. Expensive brands use less air because it makes it dense and fluffy, smooth and velvety. Custard from Culver’s restaurants are made the same way.
The ice-cream containers tell you how many ounces there are. Also, if you look at the price tag, it will tell you how many cents per ounce, it's by the bar code.
"Accurate experiment" well yeah measuring how much the ice cream weighs is pretty accurate. what did you expect? also holy shit that small bit on the spoon wont add 40 grams
The cheaper one indeed has more air. In culinary school they teach us that factories let their ice cream machines run for longer to incorporate more air into the mixture. So they can basically fill a regular sized tub of ice cream with the mixture, even though it technically contains less ice cream since there’s more air.
@@Mecharnie_Dobbs time isn't literally money, sometimes paying a bit more to keep the machines running constantly is cheaper than buying more ingredients
@@Mecharnie_Dobbs Do you think ingredients appear out of thin air? There are also various costs associated with producing a particular ingredient, including time. So just running the machines for a few extra minutes will almost never cost as much as adding more ingredients.
Haagen-dazs also doesn't contain corn syrup, caramel color, carob bean gum, guar gum, carrageenan, cellulose gel, or cellulose gum, which can all be found in the Great Value brand... It's about quality, not just quantity.
@@myouniverse0613 They are fillers, they make the ice cream chewy (which is the wrong consistency). You are definitely allowed to like ice cream with those ingredients, but it's just a fact that they are fillers that brands use to make a lower quality product.
@@myouniverse0613 I grew up eating Blue Bunny, no shame in not being able to afford "the good stuff". Sorry if I came off as snotty, I was just trying to make a point in response to some pretty silly comments made on this video (like "they taste the same" or similar things...)
For anyone that doesn't know, the FDA in the US regulates ice cream. It has to have a specific fat content in order to be called ice cream. A lot of cheap "ice cream" has to be labeled as "frozen dairy dessert" due to how low the fat content is.
@@razzmatazz1974 there's a minimum amount of milk fat and milk solids to be labeled as ice cream. Producers can add other fats on top, but that doesn't negate the minimum dairy content.
@@darnnez actually air does have mass, it's just really small. However, I think the main thing this youtuber missed is measuring the air VOLUME in each brand of icecream
@Heath yeah but you need to melt it and then measure the volume not the weight. Its like having an empty ice cream cup with a tiny weight in it. If you measure it and its heavier than the other cup, does it have less air? Of course not. Both ice creams have different ingredients, so you need to get both volumes with air removed, nit both weights with air removed. Becuase yes you're right you cant weigh air in air.
Man, I just go for the one that’ll hold off my depression for at least 2 days before I realize I finished it already and then, proceed to cry myself to sleep for the next week.
@@horizont6883 life. People's rights are being threatened everyday, people are getting hatecrimed, We don't have free healthcare, we are all in debt and more.
Oh, and then it gets worse when you reach into the box of your favorite snack then only feel your fingertips hit some crumbs as well as the bottom of the box, since food is the only thing that can fill the void in our souls
Isn't it just based off weight? Air doesnt get trapped and make it weigh more, you don't know much and it shows, because the actual issue is water weight in meat products...
@@justafish597math is useful it’s just that people hate math bc it’s shoved own their throats, yes only some professions need it but math is still important day to day
Actually I work for a creamery and I batch up ice cream and make it from scratch. The reason why some Ice cream is expensive is because of the fat in the cream. Some ice cream contains 10.00-11.00 fat content in the cream that it was made with and others have 12.00-14.00. Some have egg in it and have natural ingredients which make it a better quality. There’s a lot of things that go into it air is also a big thing. The more air the more fluffy and you fill the container more.
My uncle is an Industrial chemist at Mövenpick (an ice cream company) and he said that often times air (and in some expensive brands even CO2) is a good thing in ice cream, since it alters the flavor profile and makes it more enjoyable (same reason why people enjoy sweet drinks with sparkles.) 🤗
@@Stevie8654 Yup it’s like Mercedes and Toyota. Say a Camry and a E class. They have similar space yet they are priced differently. Still if you crash in a Mercedes you come out in one piece. Ice cream compromise would kill you so can buy the cheaper stuff and save up for a Mercedes 😅😮
It's not about the price per gram of ice-cream. The reason the cheap ice-cream has more air is that mixing air in approximates the mouth-feel you'd get if you used more cream. Cream is expensive, which is why the cheap ice-cream uses air. But cream also *tastes good*. You're not paying more to get MORE bites of ice-cream. You're paying more to get BETTER bites of ice-cream.
Häagen-Dazs is the cheapest ice cream I'll eat. Some local farms make better stuff, but in a pinch, ill walk downtown and get the Häagen-Dazs. Vanilla!!!! You can take vanilla and add whatever you want to make it your creation!
@@sofiadragon6520 a vacuum chamber would also boil the ice cream, which changes the amount of ice cream present. It adds in an uncontrolled variable which makes the experiment less valid
@Yeasstt That depends entirely on how much of a vacuum is pulled and how long it is held, and you absolutely can tell if you've boiled it vs just pulling the air out. It is also possible to mitigate that by making sure the machine operates identically (duration, pump speed) for both samples of ice cream - so they would theoretically lose the same amount of water vapor. Just letting it sit open in the fridge will cause evaporation too, and might form a skin that keeps the air bubbles in. Just like every other science experiment, there will be variables that affect how accurate any one method is.
@@sofiadragon6520 the same variables on a vacuum could create different results. If one has more air incorporated, that means it will have more surface area. Would more surface area not allow for more water vapor loss? I haven't worked much with vacuum chambers, so my apologies if this comes off a bit ignorant. My field doesn't exactly require them
@Yeasstt We're talking about very negligible differences at this level of vacuum. If you pulled it down in a really powerful lab vacuum that could reach outer space levels - yeah, you will get a lot of water vapor out and surface area will matter. A much weaker vacuum will pull the carbonation out of a soda without boiling away much of the water at all. I've never personally been involved in something like ice cream. While the surface area matters a bit, it matters much much more for the surface area exposed to the vacuum vs the area touching the bubbles before they erupt. To get really pedantic you'd get a pair of very tall flasks and pack an equal volume of each ice cream into them, set up the chamber, wait a while for things to reach room temperature, and then pull a small vacuum before plugging it up and waiting an hour or two. Maybe pump it down again every half hour if the rig isn't well sealed (they all leak unless you work forPfizer or NASA or something.) The lower pressure makes the microbubbles expand and rise through the product faster, but mostly we're still relying on gravity to do the work. The sealed chamber reduces evaporation from both samples because it will reach a certain humidity and stop. You might make note of a foamy head forming as a complication, but that could be broken by briefly pumping down to a lower pressure just before opening the bleed and letting it all deflate. Or stirring it a bit, depending.
And the more expensive ice cream tastes SOOO MUCH better! Huge great value can’t even compare. Go with something in between like Bryers or skip something in the market & treat yourself to the better ice cream ♥️
Make it yourself with milk and cream from a local farm and it’ll blow your muthafukken mind. It is less than the store bought stuff and it is fukken amazing
Also the cheaper one is packed with so many artificial sweeteners and contents that the expensive one won’t have (e.g fake vanilla essence compared to real vanilla flavouring) so sometimes it’s not even about price, it’s about what you’re putting into your body.
Well, when she says there's more air in the cheaper ice cream, she is implying that it would be a better deal to get the expensive one but he is saying that even if that's true, well there's still a significant difference in price to compensate that so we aren't really stupid for buying the cheap one even if it has more air.
@@minisn3066 thanks for the information but that actually make her video even more illogical like there's a huge difference in price you know what I mean? Like what's her point?? If it's about quality, then well it's cheaper lol ofc its quality would be on the downside unless people are getting scammed. If it's about quantity then there's still a huge difference in price to make that up
Really, 74 people have just agreed to this comment without understanding the initial question? The price tag is the packaged weight, that's why he takes the ice cream out of the container to weigh it. The cheap ice cream does weigh less but is still a better value, as it should be.
Well, that's so very nice of them, isn't it? Now I don't know about the Americas, but in the EU, with ice cream the unit of measurement for that reference price is volume. So if you foam that up a bit, you can have less actual ice cream in the same volume. And if you're in marketing, you can then say that's a good thing, because your product is now so much fluffier...
@@pbplaya1344I was thinking the same thing. The fact you can not only be lost but be so sure of yourself after being "that lost" that you post a comment thinking you just did something. Smh this is why cut corner companies are able to exist while quality companies are basically punished for not giving a subpar product to their customers
@@candaceisokay 🤷🏻♂️ people are sheep. They just think yeah I've seen price per weight/item but have no understanding. These same idiot complain about potato chips containing air but don't realize they are buying a set weight. The air is to protect the chips, they would be upset if they bought crumbs... some people will never learn tho
No. Fat is _less dense_ than water and less dense than sugar/syrup. Although that would mean that if all-else was equal (and it never is) and you were paying by _weight,_ you'd get more volume for the fattier stuf.
Different ingredients have different weights. All this experiment shows is that the expensive icecream weighs more. This could mean that the cheaper ice cream has more air, but it could also mean the expensive ice cream uses denser ingredients, leaving the experiment non conclusive on the hypothesis. A better experiment could be putting equal volumes of each ice cream in separate measuring cups, then letting them melt. The structure would deform leaving no air pockets, so you could then see the how much air is in each ice cream.
lol but they are both claiming to be 16 oz containers thus his conclusion that the volume (16 oz each) does not equal the amount of ice cream (there was more grams of the expensive one)
@@logandalton8284 volume is not weight. He said he was trying to fond how much air is in the ice cream. If one uses denser ingredients, then it will weigh more. The experiment does not measure air at all.
@@brogurtt-bone614 I apologize, you are right. However, do you think if he melted the ice cream and measured the volume, would that be a conclusive result?
Personally, I think a little incorporated air makes ice cream softer and creamier. I like that feel on my tongue. (For example, compare the difference of heavy cream before and after whipping.) Here in Germany, every kind of ice cream package gives you information about the volume (litres) AND weight (grams) of the ice cream. So you can decide yourself which "amount" of ice cream you value more.
The answer from a pastry chef is technically, yes. There’s more air in cheap ice cream but also probably lower quality ingredients for example chocolate or artificial vanilla flavoring instead of reall vanilla bean/extract. The cheaper ice cream has “less cream” in it because of something called overrun, which is when the ice cream is churned for longer causing it to incorporate more air. So technically, yeah, you’re getting the slightest bit less ice cream and probably less quality ingredients.
I always assumed this was a given. Expensive items are always better than cheap items in terms of food. also i know for a fact that great value pays for recipes but changes them So that ice cream was made like the Haagen Daas but with poorer quality ingredients
Just what I was thinking. I learned a while ago that cheap brands actually use loads of margerine ( I've noticed that in store brand cones when they melt, have a weird flakey greasy texture ).
Worse than that, it's a Wal-Mart brand, so you're also giving more money to a company that pays their employees so poorly that said employees would be better off as slaves.
While you are correct of course, artificial vanilla is the worst example you could come up with. Artificial vanilla tastes as good if not better than real vanilla. Margarine and palm oil are better examples
The better way to measure the volume difference of air is to left both of the ice cream melt in the tubs, the cheaper ice cream will have a lower melted level due to the air that it once contained.
Okay? Nothing wrong with that at all. Rather be right then wrong. Also someone else is going to do this along the line somewhere and will take this video as an example
@tontulu420 😂😂😂 no way you just said that man. I have no interest in weighing ice cream I only care to eat it. But yes if I were to suddenly weigh ice cream for some reason, I'd do it right
Have you considered each brand might be using different ingredients or amounts of ingredients, meaning the density could be different for each ice cream?
In Sweden, when looking at the price for a product, you get the cost in volume and weight so you can easily compare. It's pretty nice to know what you pay for
@@halofornoobs93 not usually, in big part to the imperial system. two different volumes can be legally labeled as the same amount of ounces, and if you notice in many stores they'll show different cost values for different stuff on the same shelf to confuse you. Walmart is especially known for this, they do it to make their brand appear cheaper (sometimes it actually isn't the cheapest).
@@halofornoobs93 I was in the nuts isle and their brand of nut mix jars were way more expensive than every other brand, was kind of shocking actually they'd allow that. but one label showed dollar per ounce, the other showed dollar per gram. They were both nut mix containers just different brands.
Well. That would only work if they are using ounces as a measure of weight and not as a measure of volume (which is what the container is doing when it says ounces.
@@sRtAoIrNm which didn't work anyways because it didn't account for the air either, only for weight difference which can be caused by a multitude of factors
It depends on how you interpret a deal. Obviously eventually with the extra runoff, the cheaper ice cream will still be cheaper per unit. But in addition to actually getting more ice cream, having less run off gives you a silkier easier to scoop texture. As you could see, the Greater Value ice cream stayed almost completely in the shape of the container it was in. However, the Haagen-Dazs almost immediately started the comfort to the shape of the glass.
@@AzureDrag0n1: Pints are a measure of volume, not mass. So a pint of rocks is heavier than a pint of feathers. However a _pound_ of feathers weighs exactly the same amount as a _pound_ of rocks. It's just the feathers take up a lot more space.
air is literally the single most important ingredient in ice cream and it's highly subjective if you think more or less is better. less air means that the ice cream melts faster because the air insulates the ice cream, a faster melt means a faster flavor release which is preferable to me but if you have too little air it becomes more like a popsicle. some people like the mouth feel of airier ice cream more and prefer it because of that, the added insulation also means that it doesn't feel as cold on your teeth. "better deal" is kinda funny i guess a popsicle is the best deal on ice cream out there.
The reason it's important that the expensive ice cream has less air is because the texture is more appealing. It's... Well, expensive. There's no question it's a worse value. It just tastes and feels better.
Absolutely, I can savor it and get 4 servings out of that pint, and it keeps the divine texture that slowly melts in your mouth... The Walmart crap is half melted by the time I get cozy on the couch to try to enjoy it 😔
Incorrect. First grade math. Not flexing. Yet still flexing. Budgeting 101. If you don’t budget this way with EVERYTHING from toiletries to cars to homes to businesses, we are not the same.
@@techhead11 Clearly didn't finish year 8. If we only account for oxygen in the air we can look at the periodic table and see that oxygen has an atomic mass of 16 (if we round up).
Actually, the issue is more with the non-dairy deserts I think you mean? The ones that use oils instead of any dairy at all. However, even then, when you have them on occasion they can taste nice. They're certainly different, but can still have a nice creaminess to them. I guess you could compare it to like getting a cheap cheese. Although I'm not 100% sure that I'm referring to non-dairy ones. It might have just been the cheaper dairy ones that I'm thinking of. Because I do dislike oil-based whipped topping; whipped topping is total trash compared to whipped cream.
@@MsHojat usually I'd it says "frozen dairy dessert" on it instead of icecream its because it has more air than is allowed for it to be called icecream
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being a chem student, the way he didnt zero the scale before putting the icecream in the glasses is giving me anxiety 💀
OMG I KNOW!!!
He definitely didn't tare the cups weight before doing the math. If he just wanted to see which one had more he'd been fine but once he started dividing the grams of each ice cream he basically added extra grams to each ice cream this adding more of the cost per gram.
Not even a Chem student I'm a drug dealer and that pissed me off 😤
I didn't even realize that and I'm wanting to major in chem 🤬🤬
how dare you ruin this video for me
Prob did but is a short so assume what you want 🤷♂️
I love that he prefaced it by trying to learn how much air is in the ice cream, and then completely didn’t do that
How would you even do that other than by weight
Oh I see what you mean
He meant how much air is in the container...
The containers have the same volume of ice cream. If one has less mass, then the ice cream is less dense and possibly has more air in it. He showed which one is less dense, but then also showed that you still get a better deal with "more air"
@@TheSmallzfry i thought it was pretty obvious from the price difference tho lmao
@@shadowcween7890 melt the icecream. All the air comes out. Compare volume loss.
Woah the cheap ice cream was cheaper 🤩 i never would have expected thaaat
bro thought they did something with this comment 💀
@@KennShin_ nah that's just you talking about yourself rn
@@izukumidoriya8200 that was really good comeback, i’m shaking in my slippers rn
@@geteducatedyoufool4563 👹
@swanmin3146 Ohio is a state in the Midwestern region of the United States. Of the fifty U.S. states, it is the 34th-largest by area, and with a population of nearly 11.8 million, is the seventh-most populous and tenth-most densely populated.
Dude even of it was double the price. The ice cream itself is so much better.
The consistency, the taste, the texture...etc. is all significantly better. It also refreezes better.
The math section is me at age 8 deciding what to spend my allowance on at the convenience store.
You’re telling me you don’t still do this today? haha cuz I know I do! I’m so thankful we all have phones because I use my notepad app to write down the prices of everything (I used to bring a notepad or try REALLY REALLY hard to keep track in my mind.. which never went well haha) and do the math trying to add shit up so I know what to expect at the register 🤦🏻♀️ it sucks being poor lol
Mfs get allowance?
@@PanicLedisko BROKE NIGGA ALERT 🚨
@@ggugonged4613 I am 15 and I still don't get an allowance just have some money relatives gave me.
I do this with the 5 dollar bills I used to find on the sidewalk
It’s not about money, it’s about quality
Did you forget about poor people or what
@@unfavred4205 ??? lol wut.
Speaking for the poor here. We ain’t buying ice cream in the first place 😂
Yeah and since the quality is barely better than no-brands it certainly isn't worth it
@@jasminatounsi👏🏼
Häagen-Dazs also uses alot more full fat cream. That's usually the biggest difference between cheap and expensive ice cream. A good sign for cheap ice cream is to check and see if it has any guar gum or artificial thickener.
You should also factor in hospital cost for how unhealthy it is.
@@CasGroenigen you dont eat it everyday💀 and do ppl not know how portions work
@@bigdome9322 yea like if you're a gluttonous person that's on you don't blame the ice cream 😂
@@ThatCatDiaz they aren’t saying that they do that. They are saying that the people who are unhealthy and in the hospital do. And in those small containers there are 4 servings so if you have ever finished one in one sitting technically that is gluttony and not following serving sizes.
@@CasGroenigen do you not understand what portion control and moderation is? I swear people have become too extreme in the past 3 decades! Nothing any more is about moderation in their lives!
the taste is 100% worth it. love me some häagen dazs
🙋🏾♀️ I second that❤
QUALITY is sitting in the corner and laughing.
🤣🤣🤣
I get your point but we are talking about an unnecessary sugar rush that would be fun to have for about 5 minutes and 5 later you don't care anymore, it's not a car you wanna drive for the next 5 years.
@@jesusbrito5165exactly, ice-cream taste doesn't really have much of a difference, they all taste good either way. The cheaper one would be much better considering the price differences. It's something you eat and it goes away right afterwards, not something you can keep for the next few years and it can be reuse again :/
@@essence_rz4970 yeah but it tastes better then the cheap stuff. It may taste the same to you but not to me.
That’s also not what this videos about. The points is to determine is volume is worth being a point of interest when you choose what ice cream you want. Not the quality. I thought that was obvious. If you’re gonna get the expensive ice cream, do it because you like where the ingredients came from or because you want to treat yourself with a better flavor. Not cuz you think it’s got more ice cream for your buck lol
Yes, the more expensive ice cream is more expensive. Give this guy a Nobel prize for such groundbreaking discovery
No he didn't state the obvious! Haagen had 60g more which means it had 82 cents worth of more ice cream which is roughly half the price of the in-house brand. Now you compare the taste and decide if it's truly worth it to spend 3$ more and that's up to personal preferences
@@shinraackerman9091 but it still tastes better so ofc it’s going to cost more
Imagine not knowing how to analyze
Omg you missed the point.
how did this comment get 1.1k lmfao
He did the math wrong. Take the price per gram of the Walmart ice cream, then divide it by shitty flavor. This equals sadness
Walmart chocolate ice cream is 🔥🔥🔥
Shitty flavor how spoiled were you that you think great value ice cream taste bad
@@GaMer-gh5nt my parents were rich and would never buy pauper food for us
🤣🤣🤣
🤣🤣🤣🤣
I got this video right after a matpat video about ice cream confaining air😂
As a pastry chef, yes cheap ice cream has more air! It’s called overrun! Basically by incorporating more air, you’re increasing the volume of your product so you have more to sell. That’s why you can buy giant buckets of ice cream for super cheap, because it’s half air
He had to melt the ice cream and then weight their mass and volume after right? Because ice cream is still whipped in this form and still has air in it
@@alpborakirte801 how much does air weigh?
Does air in ice cream generally affect is taste or way you serve it in certain ways? You know like candy? Cause i'll be honest using haagen dazs here isn't something i can compare well cause to me they're just too sweet for me so that's the only thing i can compare outside of it feeling creamier and fattier 😂
@@Cynvicta i feel like it only affects the consistency of the ice cream. Asides frm the taste itself, i feel tht I dont get as much of a bite frm cheap ice cream than i usually do frm the expensive ones. Its also usually harder for me to scoop up expensive ice creams compared to cheap ones. But thts just my experiences tho. i havnt done like a proper test on it. Just basing this off of my memory cus I dont actually eat tht much ice cream. But evn frm the video u can see how easily the cheap ice cream got out of its cup compared to the expensive one where he had to scoop some out to get it all in the glass.
@@Buckheimer yeah thats why i wonder if certain level of air is also desireable on ice cream when it comes to certain dessert.
I don't think she ever said the cheap ice cream was a worse value because of the air.
Right. I was confused on why he added that extra bit
that's just what people assume something has more air than the actual food then it's cheating ITS A SCAM , so the extra bit is for those people
He didn't say she said...he's just informing us
And also IMO In her clip she's obviously trying to imply expensive ice cream is the way to go because it has more weight
@@tnt3t no I think she’s implying that cheap ice cream is cheap because they add air to it
@@lunanoiter6198 he didn't even measure for air, so the whole thing was just to find cost per gram
What my math teacher thinks I’ll do when I’m in a store buying things:
😂😂
fr
I do that all the time at the store buying things lol. Oh, that container of something is more expensive than this other one? Oh, it's actually less expensive per gram!
Compare ingredients and you'll be know which is better.
My mom is a math teacher so that’s exactly what I do 😅
Moral of the story, never doubt an Australian sounding lady with
Curly hair.
I like how he proved there was more ice cream in the expensive one but then continues to prove the expensive ice cream is, indeed, expensive. Incredible that this passes for content.
Fuckign Right!? The cheap ice cream weighs less and tastes worse. Did we really need a video about this?
You're missing the point, the people saying cheap ice cream has more air are basically saying that due to the air, it's no longer a good deal, so you might as well buy the fancier brands. He proves that although the air thing is true, it's still a cheaper deal.
@@dp8178 There are countries were the product has to be labeled with the correct weight, which has to be precise to a (I think) 5% error margin.
Then air is irrelevant, 1 liter air is about 1g weight, in an ordinary ice cream container you will never be able to manipulate the price by any significance as long as your metric is the net weight of the product.
This is only a thing because in some countries they can sell by volume rather than weight or it's not regulated strict enough.
@@dp8178 I think you just missed the point of the OP’s point lmao.
@Brohvakiin Dova You're absolutely right. So in the end, the idea that the air thing is some huge scam that you don't know about is silly... But it gets views on tiktok I guess so 🤷♂️
Engineering students are literally dying inside from this super precise calculation.
Literally high-school learnsrs can even tell that he's scaling them wrong
@@PearlieCakebro wtf you mean high school my 7 year old sister literally said “why open it what if not all the ice cream comes out in one box”
what is the issue. he zeroes it off camera
@@ragefurious5650as a middle schooler go back to elementary school
@@ragefurious5650he added the weight of the cup while calculating making it more expensive per gram.
Density left the chat...
That's literally volume and weight, density was here all along
Yes, but it was not 'more air' in there... 😊
@@Eludiniumbut he assumed they have the same density, so any discrepancies must be air, that's the issue.
For example, zero calorie artificial sweeteners are zero calories because they're orders of magnitude sweeter than sugar, which means you only need a fraction of the amount you'd need to get the same taste with sugar. Splenda and the other companies then dilute it and cut that solution with essentially filler so it feels like a comparable amount compared to sugar.
Applying similar logic, if the cheap ice cream uses artificial sweeteners instead of sugar, it's going to weigh less, not because it has more air, but because the ice cream mixture itself is less dense because of the ingredients.
Yeah not to mention price is also about quality
@@theBestElliephant how do you know so much about chemistry of ice creams
Bro is the best math teacher
This short was utter nonsense.
He meassured the amount of air by weighing it first of all...
It’s not the amount that is compromised in leaving the air in, it’s the QUALITY. Expensive brands use less air because it makes it dense and fluffy, smooth and velvety. Custard from Culver’s restaurants are made the same way.
The amount of ignorance in this comment section is crazy, thank you
Who
Aren't Dense and fluffy antonyms of each other?
bro took it personally 💀
@@aaronharris102 my thoughts exactly
The ice-cream containers tell you how many ounces there are. Also, if you look at the price tag, it will tell you how many cents per ounce, it's by the bar code.
this was measured in grams. the weight matters not the volume.
@@Naym_ technically grams are mass not weight 😂
@@flytelp did not ask
@@g3rmany600 who are you?
@@g3rmany600 but i asked D:
I thought there was going to be some accurate experiment, he literally just scoops them out, leaving some in the spoon and proceeds to do quick maths.
"Accurate experiment" well yeah measuring how much the ice cream weighs is pretty accurate. what did you expect? also holy shit that small bit on the spoon wont add 40 grams
Taste is king ❤
The cheaper one indeed has more air. In culinary school they teach us that factories let their ice cream machines run for longer to incorporate more air into the mixture. So they can basically fill a regular sized tub of ice cream with the mixture, even though it technically contains less ice cream since there’s more air.
Wouldn't running the machines for longer, cost more than adding more milk, water, and fat? Time is money.
@@Mecharnie_Dobbs I wouldn’t know, we didn’t dig into it that much after that lesson
@@Mecharnie_Dobbs time isn't literally money, sometimes paying a bit more to keep the machines running constantly is cheaper than buying more ingredients
Unless that ice cream weight lower and (wow it,s insane) cheaper 💀
@@Mecharnie_Dobbs Do you think ingredients appear out of thin air? There are also various costs associated with producing a particular ingredient, including time. So just running the machines for a few extra minutes will almost never cost as much as adding more ingredients.
Haagen-dazs also doesn't contain corn syrup, caramel color, carob bean gum, guar gum, carrageenan, cellulose gel, or cellulose gum, which can all be found in the Great Value brand... It's about quality, not just quantity.
Thank you!
What's wrong with these ingredients /gen
@@myouniverse0613 They are fillers, they make the ice cream chewy (which is the wrong consistency). You are definitely allowed to like ice cream with those ingredients, but it's just a fact that they are fillers that brands use to make a lower quality product.
@@Thats.So.Landrum Ooh well I wouldn't know, I've never had expensive ice cream 😭😭
@@myouniverse0613 I grew up eating Blue Bunny, no shame in not being able to afford "the good stuff". Sorry if I came off as snotty, I was just trying to make a point in response to some pretty silly comments made on this video (like "they taste the same" or similar things...)
For anyone that doesn't know, the FDA in the US regulates ice cream. It has to have a specific fat content in order to be called ice cream. A lot of cheap "ice cream" has to be labeled as "frozen dairy dessert" due to how low the fat content is.
Fat content doesnt mean more cream. Yesterday my husband bought a brand in which the fat content was mostly palm and sunflower oil
@@razzmatazz1974 there's a minimum amount of milk fat and milk solids to be labeled as ice cream. Producers can add other fats on top, but that doesn't negate the minimum dairy content.
@@razzmatazz1974 sounds absolutely disgusting
Same in Australia..
There is a set minimum percentage of Milk Fat/Solids required to legally label a product as "ice cream"
He should have used the one that Walmart sells instead of their actual ice cream
you talk about icecream so casually, that's godly material in my family, GODLY MATERIAL.
we treasure it with our life, you steal it meet you in heck
The way you check to make sure the air is removed is to melt it down and reduce the air pressure slowly in the environment around it and the scale.
I was thinking the same thing. He just weighed the icecream instead of measuring the air content
air has no weight dawg
@@darnnez actually air does have mass, it's just really small. However, I think the main thing this youtuber missed is measuring the air VOLUME in each brand of icecream
And he did a half-assed job of getting it out of the container... Countless grams clung to that cardboard vessel.
@Heath yeah but you need to melt it and then measure the volume not the weight. Its like having an empty ice cream cup with a tiny weight in it. If you measure it and its heavier than the other cup, does it have less air? Of course not. Both ice creams have different ingredients, so you need to get both volumes with air removed, nit both weights with air removed. Becuase yes you're right you cant weigh air in air.
As long as it's ice-cream, I'd eat it.
I feel you!!!
Make sure it's made out of actual cream though
@@MiotaLee Fr what if you're eating "I can't believe it's not ice cream"?
Man, I just go for the one that’ll hold off my depression for at least 2 days before I realize I finished it already and then, proceed to cry myself to sleep for the next week.
U just explained my night routine
wtf going on in the us for everyone to be depressed god damn
@@horizont6883 life.
People's rights are being threatened everyday, people are getting hatecrimed, We don't have free healthcare, we are all in debt and more.
Do not try Ben and Jerry's
Oh, and then it gets worse when you reach into the box of your favorite snack then only feel your fingertips hit some crumbs as well as the bottom of the box, since food is the only thing that can fill the void in our souls
But less air makes the texture better and makes it very delicious 🤤🤤😋😋
Haagen Daz coffee is my favorite ice cream hands down. Only 5 ingredients: coffee, sugar, cream, egg yolks, and milk. It is soo good
Haagen daz is still nestle
the best ice cream brand
Look up the evil side of nestle to know more :)
@@fiawms lmao
Coffee ice cream is disgusting.
There's actually a law here in the US that limits the amount of air in ice cream, but companies can work around this by calling it a frozen treat.
Like Dippin dots
@@dafamousrh i haven’t heard anyone call dip in dots icecream
@@redhot9909 its a frozen treat lol
Isn't it just based off weight? Air doesnt get trapped and make it weigh more, you don't know much and it shows, because the actual issue is water weight in meat products...
Frozen dessert actually implies that it has less dairy and more filler. Don't buy Frozen dessert.
When math teachers say “you’ll use this when you get older” this is what they mean
absolutely useless
absolutely useless
absolutely useless
Bro this was the most simple math, he just did basic conversion lol, he divided a fraction which is the literal value of a fraction bro
@@justafish597math is useful it’s just that people hate math bc it’s shoved own their throats, yes only some professions need it but math is still important day to day
Thank you, sir. It's so nice to see someone do all the math instead of making wild accusations that hurt companies or individuals
I prefer the flavor and texture of the cheap ice cream. I'm also on a budget. So it really doesn't matter to me. 😂🤣 It all makes you fat. 😉
As a teenager it doesn’t really matter what type of food I eat as long as I’m eating less than 3000 calories per day I won’t gain weight
I used you
@@andrew6464same and I'm 19 I cant even afford 3000 calories of food though
My diet is
Rice
Potatoes
Noodles
Ice cream
@@tooagodhadsans5741 what
If you’re on a budget then don’t buy ice cream lmao
"Uh... oh shit I was wrong. There is more air in the cheap brand. Well the expensive ice cream costs more than the cheap one!"
This still measures quantity. Why do you think it matters which one has more air again?
Haha! Thank you
@@mewhower We’re talking about it cause of quantity, but it matters because quality. Better ice cream is more dense and rich, at least imo.
@@elanromero6116 Well, that’s subjective but I can accept that.
I like airy coffee ice cream
Actually I work for a creamery and I batch up ice cream and make it from scratch. The reason why some Ice cream is expensive is because of the fat in the cream. Some ice cream contains 10.00-11.00 fat content in the cream that it was made with and others have 12.00-14.00. Some have egg in it and have natural ingredients which make it a better quality. There’s a lot of things that go into it air is also a big thing. The more air the more fluffy and you fill the container more.
I work in the ice cream industry, totally correct here.
Working the kitchen.
These two are correct. 😎
I can also confirm this.
Professional eater here, I also confirm this.
Im not sure what im doing here but i confirm this
Why didnt he just leave the ice cream in the containers
Because the containers may have different weights and it would influence the results
My uncle is an Industrial chemist at Mövenpick (an ice cream company) and he said that often times air (and in some expensive brands even CO2) is a good thing in ice cream, since it alters the flavor profile and makes it more enjoyable (same reason why people enjoy sweet drinks with sparkles.) 🤗
This, I was confused cause more air is honestly a good thing here 😭
so cheaper ice cream is cheaper. I'm 💀
No, both are same
Great Value is better than Hagen daas
@@Stevie8654 ummm......I am gonna try Haagen Daaz & then I will which one is really better.
@@Stevie8654 Yup it’s like Mercedes and Toyota. Say a Camry and a E class. They have similar space yet they are priced differently. Still if you crash in a Mercedes you come out in one piece. Ice cream compromise would kill you so can buy the cheaper stuff and save up for a Mercedes 😅😮
@@TheJayant911 so you crash in a Toyota you’re automatically dead? Dude needs an education lmao or at least a realistic comparison
It's not about the price per gram of ice-cream. The reason the cheap ice-cream has more air is that mixing air in approximates the mouth-feel you'd get if you used more cream. Cream is expensive, which is why the cheap ice-cream uses air. But cream also *tastes good*. You're not paying more to get MORE bites of ice-cream. You're paying more to get BETTER bites of ice-cream.
this is what im saying
Häagen-Dazs isn’t good ice cream tho
I say ice-cream is ice-cream.
This is Critical thinking
@@Dexiclon w h a t
Music threw me back to the old days
bro just confirmed that yes, the expensive ice-cream is more expensive. well done
I was baffled, a lambo is faster than a toyota but if u take the kmph/the price, toyato is prob better
"Lamborghini" and not true what's so ever buddy ;)
Yeah but all these idiot youtubers are like, "omg more icecream in the expensive ones so the cheap ones are scamming us"
Yes, that's what I learned 😆
fr
Well, that was certainly a video. Without a doubt, it had words in it. There was also some visual stuff.
I hear this in Perd Hapleys voice and cadence. 😂
I'm relieved that I'm not the only one who did not understand
Definitely one of the videos ever made
@@paper.froggy
Hahaha. Nice one.
ÖÄÅ
Quality, ingredients and taste are so much more important than price. If your ice cream sucks, you're going to hate it.
Häagen-Dazs is the cheapest ice cream I'll eat. Some local farms make better stuff, but in a pinch, ill walk downtown and get the Häagen-Dazs.
Vanilla!!!!
You can take vanilla and add whatever you want to make it your creation!
Love the Mario bros Wii music in the background 😂
In Germany you buy ice-cream by weight instead of volume, so you know how much you'll get
Same here at india👍🏻
Here in poland we don't buy icecream
Here in Romania, we don't afford ice cream
@@Sograd2506 you liar, we know you steal it
@@comradesam3382 :))))) You caught us lol
was expecting he’d pull out a vacuum chamber lmao
That would be the best way, but you can let it melt and then sit in the fridge for a day or two and it'll deflate.
@@sofiadragon6520 a vacuum chamber would also boil the ice cream, which changes the amount of ice cream present. It adds in an uncontrolled variable which makes the experiment less valid
@Yeasstt That depends entirely on how much of a vacuum is pulled and how long it is held, and you absolutely can tell if you've boiled it vs just pulling the air out. It is also possible to mitigate that by making sure the machine operates identically (duration, pump speed) for both samples of ice cream - so they would theoretically lose the same amount of water vapor.
Just letting it sit open in the fridge will cause evaporation too, and might form a skin that keeps the air bubbles in. Just like every other science experiment, there will be variables that affect how accurate any one method is.
@@sofiadragon6520 the same variables on a vacuum could create different results. If one has more air incorporated, that means it will have more surface area. Would more surface area not allow for more water vapor loss?
I haven't worked much with vacuum chambers, so my apologies if this comes off a bit ignorant. My field doesn't exactly require them
@Yeasstt We're talking about very negligible differences at this level of vacuum. If you pulled it down in a really powerful lab vacuum that could reach outer space levels - yeah, you will get a lot of water vapor out and surface area will matter. A much weaker vacuum will pull the carbonation out of a soda without boiling away much of the water at all. I've never personally been involved in something like ice cream. While the surface area matters a bit, it matters much much more for the surface area exposed to the vacuum vs the area touching the bubbles before they erupt.
To get really pedantic you'd get a pair of very tall flasks and pack an equal volume of each ice cream into them, set up the chamber, wait a while for things to reach room temperature, and then pull a small vacuum before plugging it up and waiting an hour or two. Maybe pump it down again every half hour if the rig isn't well sealed (they all leak unless you work forPfizer or NASA or something.) The lower pressure makes the microbubbles expand and rise through the product faster, but mostly we're still relying on gravity to do the work. The sealed chamber reduces evaporation from both samples because it will reach a certain humidity and stop. You might make note of a foamy head forming as a complication, but that could be broken by briefly pumping down to a lower pressure just before opening the bleed and letting it all deflate. Or stirring it a bit, depending.
"is more air in cheap ice-cream?"
"but the price is better" wtf
Cause the price isn't per volume but about the amount / quality of ingredients used and how many batches can be made
When ever I see someone else who gets coffee icecream it makes me so happy
This is why we learn about "real life worded questions" in maths class, ahhhhhh
mother, I'm famous
edit: yall are having a war over a yt comment 💀
Yeah but this is basic when do i have to use of finding the sin of me and the top of 300 stacked watermelons
(Yes its satire)
@@stanleynente7924 oh dude I just did that yesterday.
@@stanleynente7924 I used PEMDAS to solve my failing marriage 👍🏾
@@BrocksJellyFilledDoughnuts
Now I know why my parents' marriage isn't going well.... They used pythagorean theorem instead of elementary algebra😔
Bro I’m learning that in school the unit rate
And the more expensive ice cream tastes SOOO MUCH better! Huge great value can’t even compare. Go with something in between like Bryers or skip something in the market & treat yourself to the better ice cream ♥️
Make it yourself with milk and cream from a local farm and it’ll blow your muthafukken mind. It is less than the store bought stuff and it is fukken amazing
Man I almost wish I could afford it
Tillamook ice cream the best for moi
Cheap ice cream is great for Milkshakes, can pad out the flavor with fruit or other flavoring if want to.
Agreed, the so called cheap delicious ice cream isn’t so delicious anymore after trying quality ice cream, it’s mind blowing the difference.
This guy was really measuring how heavy air is
I don’t think so?
@uzi I’m not sure 😨😨
Please take time to rethink what you said...
You sure he wasn't measuring the weight of the ice cream?
Yep
Also the cheaper one is packed with so many artificial sweeteners and contents that the expensive one won’t have (e.g fake vanilla essence compared to real vanilla flavouring) so sometimes it’s not even about price, it’s about what you’re putting into your body.
“My experiment to prove her wrong went down hill, so I’ll just say the cheap ice cream is cheaper than the expensive ice cream.” Like wtf 💀
Well, when she says there's more air in the cheaper ice cream, she is implying that it would be a better deal to get the expensive one but he is saying that even if that's true, well there's still a significant difference in price to compensate that so we aren't really stupid for buying the cheap one even if it has more air.
Yessss
@@quercus2298 The air thing has to do with quality, not quantity. Denser ice cream is creamier and yummier than airy ice cream.
I'm glad somebody is verifying all the junk that scrolls through here. Independently verified results are good.
@@minisn3066 thanks for the information but that actually make her video even more illogical like there's a huge difference in price you know what I mean? Like what's her point?? If it's about quality, then well it's cheaper lol ofc its quality would be on the downside unless people are getting scammed. If it's about quantity then there's still a huge difference in price to make that up
Walmart has got this wonderful little section on the shelves called a price tag and on them you can find the price per unit of measurement
Really, 74 people have just agreed to this comment without understanding the initial question? The price tag is the packaged weight, that's why he takes the ice cream out of the container to weigh it. The cheap ice cream does weigh less but is still a better value, as it should be.
Well, that's so very nice of them, isn't it?
Now I don't know about the Americas, but in the EU, with ice cream the unit of measurement for that reference price is volume. So if you foam that up a bit, you can have less actual ice cream in the same volume.
And if you're in marketing, you can then say that's a good thing, because your product is now so much fluffier...
@@pbplaya1344I was thinking the same thing. The fact you can not only be lost but be so sure of yourself after being "that lost" that you post a comment thinking you just did something. Smh this is why cut corner companies are able to exist while quality companies are basically punished for not giving a subpar product to their customers
@@pbplaya1344 your brain is amazing and im so glad you said this ❤️
@@candaceisokay 🤷🏻♂️ people are sheep. They just think yeah I've seen price per weight/item but have no understanding. These same idiot complain about potato chips containing air but don't realize they are buying a set weight. The air is to protect the chips, they would be upset if they bought crumbs... some people will never learn tho
Bro wanted this as an excuse to eat 2 containers of ice cream-
I would do the same 😂😂😂
Business write off for 6 dollars
It’s coffee ice cream so he probably burned it is my guess
@@jckn25 ????
@@jckn25 bro coffee ice cream is good
Its almost like "Did you know i could buy 3-4 cheap icecreams for the price of that one?"
Also, I wager the expensive ice cream has more butter fat in it (one of the reasons it weighs more) and thus should taste 5 cents better per 10 grams.
i am convinced 🤣
No. Fat is _less dense_ than water and less dense than sugar/syrup. Although that would mean that if all-else was equal (and it never is) and you were paying by _weight,_ you'd get more volume for the fattier stuf.
Different ingredients have different weights. All this experiment shows is that the expensive icecream weighs more. This could mean that the cheaper ice cream has more air, but it could also mean the expensive ice cream uses denser ingredients, leaving the experiment non conclusive on the hypothesis. A better experiment could be putting equal volumes of each ice cream in separate measuring cups, then letting them melt. The structure would deform leaving no air pockets, so you could then see the how much air is in each ice cream.
lol but they are both claiming to be 16 oz containers thus his conclusion that the volume (16 oz each) does not equal the amount of ice cream (there was more grams of the expensive one)
@@logandalton8284 volume is not weight. He said he was trying to fond how much air is in the ice cream. If one uses denser ingredients, then it will weigh more. The experiment does not measure air at all.
@@brogurtt-bone614 I apologize, you are right. However, do you think if he melted the ice cream and measured the volume, would that be a conclusive result?
@@logandalton8284 Usually even melted ice cream still contains air. You'd need a vacuum chamber to properly remove all (or at least most) of the air
Food Science Babe has a short that explains it is is called overrun ruclips.net/video/AcJyjlWxoKE/видео.html
the idea that the only thing that could cause difference in weight is more or less air is like an ancient greek understanding of science
🤣🤣🤣
It's more about the difference in weight that comes from more or less ICE CREAM rather than AIR...
First time witnessing a youtuber with the name ~SMARTNESS~
One thing that is nearly always true is the saying “ you get what you pay for “ meaning you spend cheap you get cheap.
"soo.. u r telling that expensive ice cream is expensive??"🤔🤔
"Depends on who's buying ice cream, and where they are buying from"
are you an troll? your comment is idiotic.
It's not just about air content, it's about ingredient quality, which is by far more impactful.
Personally, I think a little incorporated air makes ice cream softer and creamier. I like that feel on my tongue. (For example, compare the difference of heavy cream before and after whipping.)
Here in Germany, every kind of ice cream package gives you information about the volume (litres) AND weight (grams) of the ice cream. So you can decide yourself which "amount" of ice cream you value more.
LZ chocolate yumm
"We have Hank Green at home."
I don’t really care abt the amount of air, I just want some goddamn ice cream 😭😭😭😭😭😭
But you gotta breath too
FACTS ain't nobody care abt this but I kinda find it entertaining to see those who do 😏
@@Stickman_Dennt "Ain't nobody" is a double negative, which means you're saying everybody cares.
@@mainantagonist K and I don't need you to point that out also I said this two days ago it's not that serious.
If you are buying premade icing, never get the whipped one. If you stir it, you will see that it is only 1/2 full.
The answer from a pastry chef is technically, yes. There’s more air in cheap ice cream but also probably lower quality ingredients for example chocolate or artificial vanilla flavoring instead of reall vanilla bean/extract. The cheaper ice cream has “less cream” in it because of something called overrun, which is when the ice cream is churned for longer causing it to incorporate more air. So technically, yeah, you’re getting the slightest bit less ice cream and probably less quality ingredients.
I always assumed this was a given. Expensive items are always better than cheap items in terms of food.
also i know for a fact that great value pays for recipes but changes them
So that ice cream was made like the Haagen Daas but with poorer quality ingredients
Just what I was thinking. I learned a while ago that cheap brands actually use loads of margerine ( I've noticed that in store brand cones when they melt, have a weird flakey greasy texture ).
Worse than that, it's a Wal-Mart brand, so you're also giving more money to a company that pays their employees so poorly that said employees would be better off as slaves.
I actually can't have expensive ice cream because I'm lactose intolerant, but the cheap ones give me the sensation and flavor without being in agony.
While you are correct of course, artificial vanilla is the worst example you could come up with. Artificial vanilla tastes as good if not better than real vanilla. Margarine and palm oil are better examples
The better way to measure the volume difference of air is to left both of the ice cream melt in the tubs, the cheaper ice cream will have a lower melted level due to the air that it once contained.
Air can be contained in liquids as well, won't necessarily get rid of the air.
@@Repetoire still a better method
what a waste of ice cream, at least the way they did it you can still eat the ice cream afterwards.
bro whipped out his math brain while just weighing some icecream-
Okay? Nothing wrong with that at all. Rather be right then wrong. Also someone else is going to do this along the line somewhere and will take this video as an example
@@tontulu420 problem is that he did it wrong
@@PearlieCake yea but at least he did it. No one else did. R u gonna do it?
@tontulu420 😂😂😂 no way you just said that man. I have no interest in weighing ice cream I only care to eat it. But yes if I were to suddenly weigh ice cream for some reason, I'd do it right
@@PearlieCake and what's the right way?
man i didnt come here to do math i just wanted to see/hear
"The cheap ice cream has more air in it."
Have you considered each brand might be using different ingredients or amounts of ingredients, meaning the density could be different for each ice cream?
I was gonna say this, this is why we go to school kids.
No, he did not. He simply weighed each amount and if it weighs less, he thinks the only thing it can be is air.
Exactly what I was thinking. You would have to melt them and check the difference in volume (I think that would be the best way).
When it comes to ice cream for me, it’s never been about the price, but more about the taste
@ifriccicle1301 Lmfaooo more like “food stamps people take” 🤣🤣🤣🤌
The way the ice cream slowly dropped into that cup... Brought back some regretful memories.
eyo 💀
One is milk base the other doesnt melt under the sun. Enjoy!
In Sweden, when looking at the price for a product, you get the cost in volume and weight so you can easily compare.
It's pretty nice to know what you pay for
It is like that in the U.S. as well.
We allow food companies to put unnecessary, even harmful, ingredients in our food in America. Our government doesn't care about our health.
@@halofornoobs93 not usually, in big part to the imperial system. two different volumes can be legally labeled as the same amount of ounces, and if you notice in many stores they'll show different cost values for different stuff on the same shelf to confuse you. Walmart is especially known for this, they do it to make their brand appear cheaper (sometimes it actually isn't the cheapest).
@@halofornoobs93 I was in the nuts isle and their brand of nut mix jars were way more expensive than every other brand, was kind of shocking actually they'd allow that. but one label showed dollar per ounce, the other showed dollar per gram. They were both nut mix containers just different brands.
In america as well
You can check the price per ounce at stores like Walmart for comparison shopping. You don't have to do math, you just have to look at the price tag
Well. That would only work if they are using ounces as a measure of weight and not as a measure of volume (which is what the container is doing when it says ounces.
That math would count the air inside the container as if it was ice cream, ruining the entire point of this experiment
@@sRtAoIrNm which didn't work anyways because it didn't account for the air either, only for weight difference which can be caused by a multitude of factors
Bro is solving his own story problems from math class😭💀
It depends on how you interpret a deal. Obviously eventually with the extra runoff, the cheaper ice cream will still be cheaper per unit. But in addition to actually getting more ice cream, having less run off gives you a silkier easier to scoop texture.
As you could see, the Greater Value ice cream stayed almost completely in the shape of the container it was in. However, the Haagen-Dazs almost immediately started the comfort to the shape of the glass.
That explains why some pints of ice cream feel a lot lighter than something like Ben & Jerry’s
What is heavier a pint of feathers or a pint of rocks?
I could go for a pint right about now.
@@AzureDrag0n1: Pints are a measure of volume, not mass. So a pint of rocks is heavier than a pint of feathers. However a _pound_ of feathers weighs exactly the same amount as a _pound_ of rocks. It's just the feathers take up a lot more space.
That's because Ben and Jerry like to fill their ice cream with heavy chunky stuff.
Dude really gave me an economics class hidden behind a physics class
Yeah no. Maybe an economics and physics class in Ohio tho
Yeah, nah. Dude is an idiot.
air is literally the single most important ingredient in ice cream and it's highly subjective if you think more or less is better. less air means that the ice cream melts faster because the air insulates the ice cream, a faster melt means a faster flavor release which is preferable to me but if you have too little air it becomes more like a popsicle. some people like the mouth feel of airier ice cream more and prefer it because of that, the added insulation also means that it doesn't feel as cold on your teeth. "better deal" is kinda funny i guess a popsicle is the best deal on ice cream out there.
Test to see which has more icecream ❌
Test to see which costs more ✅
The reason it's important that the expensive ice cream has less air is because the texture is more appealing. It's... Well, expensive. There's no question it's a worse value. It just tastes and feels better.
Shame Hagan Daz forgot about the "taste better" part.
Absolutely, I can savor it and get 4 servings out of that pint, and it keeps the divine texture that slowly melts in your mouth... The Walmart crap is half melted by the time I get cozy on the couch to try to enjoy it 😔
my dude is doing 6th grade math I literally had this on my review 6th grade math thank you for helping me remember my 6th grade math test that we had.
Incorrect. First grade math. Not flexing. Yet still flexing. Budgeting 101. If you don’t budget this way with EVERYTHING from toiletries to cars to homes to businesses, we are not the same.
@@PetrodollarDealEndedSoWakeUp that better be sarcasm bc we had this 6 grade
This is exactly why my husband hates shopping with my calculations and me. 😂😂😂
This is the type of math I’ve been trying to do at the stores these days just figuring out if I can afford one pint of ice cream!
The air in the cup: Am I a joke to you?
Häagen-Dazs is literally the Jesus Christ of ice cream. I would easily pay 10 bucks for a small container of it.
Amen
Häagen-Dazs the best ever!
frrr
How bout its the god of icecream
@@cpostclothesrack2012 no because it saved us from other ice creams
@@cpostclothesrack2012Jesus Christ is God so you could say either one and it’d mean the same thing
I suffered from trauma while watching this academic genius.
He did tare the scale. Do you think a glass mug weighs only 36 grams?
The more expensive one also tastes waaaaay better!
Ice Cream shop owner here, its the butterfat, more is higher quality and it will have a higher weight for the same size of product!
I was thinking you let the ice-cream melt so the air within it escape then you weigh it
Me too
@@techhead11 You joking or what?
@@techhead11 air weighs 14.7 psi or pounds per square inch
@@techhead11 Clearly didn't finish year 8.
If we only account for oxygen in the air we can look at the periodic table and see that oxygen has an atomic mass of 16 (if we round up).
@@techhead11 damm his got a point
Hagen dasz sounds like some king of German super villain.
I just make sure that I never buy “frozen dairy dessert.”
💯
Actually, the issue is more with the non-dairy deserts I think you mean? The ones that use oils instead of any dairy at all.
However, even then, when you have them on occasion they can taste nice. They're certainly different, but can still have a nice creaminess to them. I guess you could compare it to like getting a cheap cheese.
Although I'm not 100% sure that I'm referring to non-dairy ones. It might have just been the cheaper dairy ones that I'm thinking of. Because I do dislike oil-based whipped topping; whipped topping is total trash compared to whipped cream.
@@MsHojat No, I mean "frozen dairy dessert," exactly as I stated in my original comment.
@@MsHojat usually I'd it says "frozen dairy dessert" on it instead of icecream its because it has more air than is allowed for it to be called icecream
@@Alexk0200 or a lot of mix-ins displacing the butterfat
The amount of nostalgia this song gives me hits hard😭
idk why it reminds me of some spongebob game i used to play on my psp
@@AnonymousReader-er4eg its from super mario bros on the wii