Learn Why Walmart’s Ice Cream Sandwiches Don’t Melt

Ice cream is a very delicious dessert, but a melted ice cream is not enjoying. What’s behind with this ice cream that doesn’t melt. Check out the article we found at Articles Mercola.

A spokesperson for Walmart told Newsday that their ice-cream sandwiches’ high cream content is responsible for the slower melting time. The spokesperson said that ice cream with more cream, such as Walmart’s Great Value ice cream sandwiches, will generally melt at a slower rate.

It’s unclear exactly how much cream these sandwiches contain in comparison to other brands, but it is suspicious that the spokesperson made no mention of the long list of “gums” and additives, like corn syrup, that might also contribute to its odd inability to melt.

These non-food ingredients are mostly used as food stabilizers designed to help food keep its shape (and you won’t find them in higher-quality ice cream brands like Haagen-Dazs).

If you look at the ingredients list below for Walmart’s “Great Value Vanilla Flavored Ice Cream Sandwiches,” you’ll see what I’m referring to:

Ice Cream (Milk, Cream, Buttermilk, Sugar, Whey, Corn Syrup, Contains 1% Or Less of Mono-And Diglycerides, Vanilla Extract, Guar Gum, Calcium Sulfate, Carob Bean Gum, Cellulose Gum, Carrageenan, Artificial Flavor, Annatto For Color)

… Wafers (Wheat Flour, Sugar, Soybean Oil, Palm Oil, Cocoa, Dextrose, Caramel Color, Corn Syrup, High Fructose Corn Syrup, Corn Flour, Food Starch-Modified, Salt Soy Lecithin, Baking Soda, Artificial Flavor).

Also strange is the fact that Sean O’Keefe, a professor and food chemist at Virginia Tech, gave the opposite account of what happens if ice cream contains more cream; he said that ice cream with more cream will actually melt faster, which contradicts Walmart’s spokesperson. As reported by the Pittsburgh Post-Gazette, this means ice cream that’s low- or no-fat would take longer to melt:

“More water means the ice cream will have to absorb more energy before it can melt. Also, low-fat ice creams tend to have more air whipped into them, which allows them to keep their shape longer.”

Next Article: Things We Wish We Knew About Our Food, Dr. Shah’s Perspective

Read Full Article: I Scream,  You Scream, We All Scream for Ice Cream That Doesn’t Melt