- cross-posted to:
- news@lemmy.kensand.net
- cross-posted to:
- news@lemmy.kensand.net
Consumption of regular dairy ice cream, which does not include frozen yogurt, sherbet or non- and low-fat ice creams, has been falling for years, according to the US Department of Agriculture.
Probably because of shrinkflation and because they’re taking all the good stuff out of it. Seems like most of it is no longer ice cream but “frozen dairy dessert”.
I feel like you could take this story and change “ice cream” to anything and for me 90% of the time its true. Quality has been sacrificed for profit.
I noticed that for the first time a few years ago, when I had Breyers frozen dessert sitting in the sink for two hours.
Initially, I put it there thinking that it would just melt away like ice cream normally does. Nope.
Good stuff? Ice cream is just sugar, milk, and heavy cream.
I stopped buying store ice cream because I just make my own instead. Cheaper and I can curb it to my liking.
Yes so why is there so many ingredients in store bought?
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There aren’t? Have a look at breyers ice cream. There is like 5 things listed.
https://smartlabel.unileverusa.com/077567254238-0001-en-US/index.html#ingredients