The Ice Cream Experiment: Take One

Is all ice cream created equal?  Should we go with the cheap stuff…or is it worth it to pay a little more to make our own or buy brands that have more wholesome ingredients?

I recently read an ice cream story that left me with my jaw on the ground.  With Randy’s permission, I will share part of his story (taken from a monthly newsletter I receive from North Star Neighbors)…

On February 25th, I went to [a grocery store] and purchased  2-quarts of ice cream. It tasted so-so. I went to try again and when opening the cartons, it just didn’t look right and fresh! So, I set both cartons in the sink to melt.
The [first brand] took 2 days to actually melt. The [second brand] NEVER did melt. Three days after sitting on the counter, I stuck a spoon in it and it ‘stood up’ all by itself. 

I read through the rest of this email and was shocked that an entire month later, the second brand of ice cream had still not melted!!!! Ice cream that doesn’t melt?!  Whoa! I knew that many store brand ice creams contain some funky ingredients, which is why I avoid them, but funky ingredients that actually keep the ice cream from melting?! Kinda makes you think that maybe this frozen stuff in a box is possibly…not real food?!?!

And so, I decided to do a little ice cream experiment of my own, and blog the progress for you. Only for you (and because I’m weird enough to want to see this for myself) would I buy two cartons of ice cream that I wasn’t planning to eat  and leave it on my countertop for days and days to watch it’s progress.

At the risk of sounding like Dr. Seuss, please allow me to introduce to you…Brand One and Brand Two:


Brand One Ingredients:  milk, cream, sugar, skim milk, corn syrup, whey protein concentrate, mono- and diglycerides, guar gum, sodium phosphate, cellulose gum, sodium citrate, polysorbate 80, carrageenan, vanilla extract, artificial flavor, annatto

Brand Two Ingredients:  milk, cream, buttermilk, whey, high fructose corn syrup, sugar, guar gum, mono & diglycerides, sodium phosphate, cellulose gum, sodium citrate, polysorbate 80, carrageenan, natural flavor, annatto

We took a scoop out of each, just to show the texture.

Brand One:


Take special notice of the layer of gunk (for lack of a better word) on the top of the box of Brand Two:


We set the ice cream out at precisely 10:40 am Saturday, March 27 (2010).

Exactly one hour later, Brand One looked like this:


And Brand Two looked like this:


They appear to be melting don’t they? Oh dear, maybe we should stop the experiment right now and eat the ice cream before it melts all over the place! But no, let’s not. Let’s wait and see what happens.

Two hours later…Brand One:


Brand Two (notice again, the lid gunk that hasn’t changed a bit):


As the familiar saying goes, a watched ice cream carton never melts…so we put a towel under it and walked away for the evening. 

The next morning…

Brand One:


Brand Two:


The towel underneath the cartons was wet and clearly the cartons were slightly less full than when we first started this two days ago. So, I will give it this much:  the ice cream was melting somewhat.

Moving on to Monday morning…

Brand One:


Brand Two:


At this point in the experiment, it had been almost 48 hours since we’d taken the ice cream out of the freezer. When we gently pushed on the contents of the cartons, it resembled a sponge. A sticky sponge.

What could we do now, but make Homemade Ice Cream with all natural ingredients to make a comparison! And so, we lugged out our ice cream maker and got it whirling.

Homemade Ice Cream Ingredients:  Cream, milk, real maple syrup, egg yolks, vanilla, arrowroot powder



I know this experiment isn’t exactly apples to apples (or ice cream to ice cream as the case may be) because I just wasn’t willing to part with an entire quart of homemade ice cream to see how long it would take to melt. Instead, we scooped some out into a small bowl.

Here’s the Homemade Ice Cream at 11:40 Monday morning:


Homemade Ice Cream at one hour later at 12:40 pm:


And the homemade ice cream on Monday at 1:26 pm:


The homemade ice cream melted in our mouths too…but that goes without saying.

So let’s review:

Homemade Ice Cream…melted in just under two hours.

Brand One and Brand Two…72 hours later, we’re still waiting to find out.

Check back  here in a few days and I’ll share the ice cream melting progress (or lack thereof)!

And um, just in case it never melts…how long do you suppose I should let it sit on my countertop?


  1. says

    ROTFLOL! We went to a kids birthday party a few months ago where the cake HAD to have come from a box and the ice cream was called something like “frozen dessert”…both tasted more like chemicals than food. Nothing like the real thing!


  2. Merry Jo says

    Ummm. Eeeeeew! Have you also watched the “Good Eats” episode about ice cream? On there, Alton Brown mentions that ice cream manufacturers are allowed to add up to 100% the quantity of air when they’re making the ice cream. In other words, they’re allowed to add enough air to make 1 quart of ice cream mix into 2 quarts of ice cream. So, usually the more expensive brands add less air and the cheaper brands add more. Supposedly if the ice cream ever DOES melt, and you compared expensive to cheap, there would be more expensive ice cream soup than cheap ice cream soup. Neat (gross) experiment!


    Emily Reply:

    Love that episode!


  3. says

    Ok, that’s just CRAZY! I really can’t believe it… and yet, I can! (And now I really want ice cream, but I want YOURS!) :-)


  4. Mrs. Pear says

    Umm, that may be one of the grossest things I have ever seen, mostly because of what it does not do.

    So grateful to have an ice cream maker!


  5. Corrie J says

    My hubby calls himself an ice cream snob. He will only eat Breyers. The ingredients on French Vanilla are: milk, cream, sugar, egg yolk, natural flavor, natural tara gum. I would like to try the experiment, but I don’t know if either of us could watch a qt. of Breyer’s ice cream melt on my counter!! Curious, though!


    Amy Lynne Reply:

    My boys left out some Breyers and it was melting when I found
    it on the counter a while later.


    Sarah Reply:

    I buy breyers all natural too and it melts. I was mighty upset when I saw it on the counter melted to soup. It was basically full too!


  6. Sherry C. says

    Wow. That is just disturbing. We go with Blue Bell and it melts quickly, but there are still ingredients that I don’t like. I guess it’s time to dust off the ole ice cream maker. :-)


  7. Missy says

    Ewwww. That is just a bucket of wrongness. Good thing I really don’t care for ice cream (I know, I’m completely weird, just not into sweet stuff much) and we never buy it.

    I saw another blog where they left a Happy Meal containing a cheeseburger and fries on a shelf for a year…A YEAR….and it didn’t change at all. Bugs never bothered with it, it never got moldy, never got rancid smelling, you would never know it was a year old save for the captions under the pictures.


    lisa Reply:

    look on youtube for “four year old cheeseburger”. Watch it. Be disgusted. Send it to all your friends!


  8. says

    I am a total ice cream snob (hence the name of my blog). I will only buy the super premium brands with no chemicals or, preferably, make it myself. I would like to know how much ice cream actually melted. I saw the same Good Eats episode another commenter mentioned so I’m curious how much of the empty space in the container was due to ice cream melting and how much was from the air escaping.


  9. says

    Yuck! Are you kidding me? This makes me sick to my stomach, learning more and more how big companies expect the public to basically eat garbage. I am so going to look for an ice cream maker. I know they’re pretty expensive, maybe I’ll luck out and find one at a yard sale or thrift store.


  10. Ceejay says

    Wondering if our Aussie versions are like this… but no I’m not really worried enough to waste my money buying any to test it! LOL
    Now…where IS the icecream maker? ;)


  11. Dame says

    Its the stabilizers, both natural and non natural that give it the appearance of not “melting.” They’re added to help keep consistency as it travels, so that while your ice cream may leave the factory “creamy” it won’t end up all crystallized by the time you get it home. The guar and cellulose gum leave it with that “odd” spongy texture after it melts since its… doing what gum does, hold texture! Its near impossible to find ice cream in your grocery store that won’t at least somewhat end up this way… because you really wouldn’t want to eat it after its thawed going from factory to truck, truck to store, stockroom to freezer case and then freezer case to cart, and cart to home. Unfortunately while the additions that cause this is natural, the thawed result isn’t pretty to look at. If you set some out to melt and stirred it so the ingredients didn’t separate you would see it melt completely, the gums just don’t allow everything to come together quite as you’d expect since they’re added to keep ingredients from separating and refreezing in layers (or they wouldn’t be doing their “job” so to speak for transit.)

    Homemade ice cream certainly is better in its own respect, but you’ll never get the same kind of results from something in the store because its just not possible.


    sally Reply:

    love your reply! i added my own perspective in a separate comment.


  12. says

    Super cool!

    -but I can’t IMAGINE how you kept four boys out of it for 72 hours, however, now that its sat there for 72 hours and they’ve had a good look at it……but my boys would’ve have never been able to leave it! hee hee


  13. says

    The children of our parish did an experiment like this using fast food. The took hamburges, chicken nuggets, and french fries and placed them all in jars.
    Actual weeks went by and none of the food broke down. It was very disgusting a quite a lesson!

    Thanks for doing this!


    Laura Reply:

    What a great idea for an experiment for my kids! No lecture about healthy eating needed. Just look at the science experiment!


    Hunie Reply:



  14. says

    I’m not much of an ice cream fan myself, but my family LOVES it. I don’t think I can buy any of the cheaper stuff now…my conscience won’t allow it! That was so amazing. Thanks for sharing the progress…who knew?


  15. jeanne says

    My kids have been asking for icecream and I have been to lazy to make it. I was seriously considering buying some today, but now I will just buy the ingredients and realize it is time to keep the icecream maker in easy reach.
    Are you linking this to “Real Food Wednesday” at Kelly the Kitchen Kop?


  16. Jennifer says

    Wow, that is enough to make even me not want to eat store bought ice cream (and I love ice cream)

    That reminds me of the experiment someone did where they left a McDonald’s meal sitting in the pantry for YEARS and it never got moldy, buggy, etc. because…it isn’t real food!

    Crazy, thanks for doing this little experiment for us Laura!


  17. says

    This is why I either make my own (a big treat!) or I wait for Breyer’s to go on sale! Frankly, if they added a little more to that cr*p in your experiment, it would be bubble gum.


  18. says

    Ugh! This makes me never want to eat store bought ice cream again! I’ve read in Nourishing Traditions about the additives but never tried it out to see what happens. Now we need to get an ice cream maker! :)


  19. Rebekah Jeffreys says

    That is so gross. My husband and I have been talking lately how it’s so much better to buy expensive ice cream you can taste the difference. We usually buy breyers or Ben and Jerrys but I think we will be making a lot of our own this year. I’m glad to know this information so I can tell others. I’m definately thinking about doing the food in jars thing to show my 4 year old why processed foods are bad for you.


  20. Shannon says

    Gross. Thanks for this! You’ve convinced me. It’s warming up here to so good time to get out the ice cream maker.


  21. Christina says

    LOL, I actually knew this. My husband is Schwan man and they do an experiment in training. They take the best all natural ice cream they can find from the grocer, and their own vanilla and put a couple of scoops in separate clear glasses and leave it to sit and separate for two days. It’s nasty how many layers are in regular ice cream, Schwan is just creamy. Schwan ice cream is not organic, or natural, but they do have really high quality ingredients first being “cream” not milk, then “buttermilk” Also you don’t have the problem of freezing and refreezing, because they deliver it right to your door! A little sales pitch for hubby.

    That being said, we don’t eat ice cream very often, but we never eat the cheap stuff any more….can’t stand it. :P

    on a side note Breyers all natural vanilla is really nasty looking melted down, as to be all natural they can’t just use the vanilla extract, they have to grind up the whole vanilla bean. ewwwww….though, I’m sure it’s not bad for you to eat the whole bean.


  22. says

    That is so nasty! Thanks for sharing!

    I don’t have an ice cream maker, so we’ll just stick with blended frozen fruit for now. Frozen bananas give it a nice, ice-cream texture, and I know exactly what’s in there!


  23. says

    Oh dear. Ice cream is my favorite dessert and we go through it all the time around here…but it’s store-bought. I’ve never made homemade ice cream. Now I think I have to. I know what I’ll be asking for for my birthday…an ice cream maker! Thanks for always showing us the things that I am too lazy to look up and learn for myself!


  24. Tami says

    I noticed the same thing years ago after one of my son’s birthday parties. He had chosen the ice cream (speaking loosely) in individual plastic cups from Walmart. It was like the kind served in school cafeterias. Some of the kids dumped their’s out on their plates in the little scalloped mold shape, and then didn’t eat it – probably a wise choice. This was when they were little, prob 4 or 5 – there is never any leftover food at a teenage guy’s party, as I’m sure you know. Anyway, little boy parties are wild and it was hours, like that evening, before I got back in the dining room to clean up. And there was that “ice cream”, still sitting there in it’s little scalloped shape! We poked at it, and it was warm, and about the consistancy of shaving cream. Some anemic-looking clearish-white liquid had oozed out the bottom, but not a lot. It was mostly just shaving cream. (Maybe the HFCS is what leaked out.) I called the kids in to observe, and they were all grossed out and had a great time playing with it and forming it into attractive shapes. They called it “alien ice cream”. We have never bought that stuff again.


    B. Keefer Reply:

    You “poked at it”. ROFLMAO

    “what IS it?”

    “It’s supposed to be ice cream”

    “Let’s poke it, get a stick!”

    “Ewww….look at it”


    Tami Reply:

    Yes, it went pretty much like you imagined, and then:

    “It must be ALIEN ICE CREAM!”

    “Maybe now we will glow in the dark!”

    “Cameron, I can’t believe you ATE yours!”

    “Mommy, am I GOING TO DIE?”

    And Grandma nearly wet herself laughing. It was perhaps the most memorable part of that birthday party. I know I’ll never forget it. (My youngest two, who weren’t born yet, are asking me now, “Did tthat really happen, Mom?” I said, “Ask your brother!” It’s a genuine family legend.


    melanie Reply:

    LOVE this story! =)

  25. says

    Thank you for showing this so people will know what they are really eating in the cheaper brands. My husband and I have noticed that before, when we used to buy the larger buckets for birthday parties. It’s just not worth it in the long run.


  26. Darcy says

    I’m so glad we make our own ice-cream! We have a goat so do goat milk ice-cream and usually do a fruit ice-cream that just has goat milk, frozen fruit, a little bit of lemon juice and some evaporated cane juice crystals. It is so yummy!


  27. Beth says

    I can’t count the times I haven’t bought ice cream at the store as I thought it would melt before I made the 30 mile trip home Amazing information


  28. says

    I had a science teacher who had us make it in plastic bags (inner bag with milk, etc and the outer bag with salt and ice). I found it online and SO plan on making it :)It’s another fun way to make it if you have kids at home.


    Kori Reply:

    You can also use coffee cans or something similar. Smaller can inside
    with ingredients; lid thoroughly taped on. Put smaller can inside
    larger can and surround with rock salt and ice. Put on lid and roll
    back and forth with a partner for a LONG time. Usually get tired
    while it’s still at the smoothie consistency. But it’s so yummy!


  29. Kelly says

    One more reason to take out my ice cream maker. That is disturbing. I do buy Haagen-Dazs strawberry though (pregnancy craving!). I know it isn’t organic and contains white sugar, but at least it only contains ingredients that I could get my own hands on. Cream, Strawberries, Skim Milk, Sugar, Egg Yolks. They have a whole list of “5 ingredient” ice creams. But nothing is like homemade!


  30. Danielle says

    We ONLY eat Breyer’s! I bought some on sale last week 1/2 gallon for $2.95! If I leave that out too long, it melts. I got an ice cream cake from DQ (dairy queen) for my 20th b-day. I let that sit too long, and that melted too.

    Until now, I didn’t know that there are ice creams out there that do NOT melt!


    Danielle Reply:

    I should add, I’ve had Breyer’s ice cream melt in as little time as a 1/2 hr.


    melanie Reply:

    DQ should change their name since their ‘ice cream’ is NON-dairy, as far as I know… :-(


    Julie H Reply:

    They did change their name….from Dairy Queen to DQ…b/c legally if there is no dairy in their product it would have to be changed. Kinda makes you wonder about KFC (formerly Kentucky Fried Chicken). :)

    Danielle Reply:

    KFC had to be changed from the original name became fried isn’t healthy loll.

    DQ… I haven’t had them in almost a year, last time I had them I was sick for DAYS!!!!

    I’ll stick w/Breyer’s, and our occasional treats to a local ice cream shop.

  31. says

    OK, dunno why but that really, and I mean, REALLY grosses me out! Have you seen the You Tube video about the woman that has a McDonald’s cheeseburger that is like… six years old and HASNT BEGUN TO MOLD YET? The french fries still look the same, too. And they were like, “This ISN’T FOOD” and honestly, I’ve got to agree. It was beyond disgusting… and this is just almost as gross. I don’t make homemade ice cream very often (falling victim to the convenience of buying premade) but this is one of those times when it’s obviously not worth it.


  32. says

    That is really gross! I don’t have an ice cream maker, but I do buy versions with only the real, regular ingredients. There’s a dairy nearby that puts out some of the best ice cream I’ve ever tasted! It’s expensive, but when I consider how much we’d pay if we went to an ice cream shop and got cones, it’s a deal.


  33. says

    I’ve been trying to decide if I should use my swagbucks amazon gift cards for books or an ice cream maker! : ) My son has to eat all natural because artificial colors, flavors and preservatives cause a reaction. (and I actually threw up after eating red velvet cake at a wedding since I’ve been off artificial colors with him!!) With summer coming up, your ice cream looks fabulous!


  34. says

    Thanks to Dame for explaining the science of it…that was a much better explanation that what I was formulating in my head.

    Keep in mind that ice cream is not designed (homemade or not) to sit out for hours on end and then eat it. Just about anything we eat will look gross after it sits out for a long time.

    I have a different perspective as I worked as an engineering manager for the largest ice cream producer in the world for several years (Dreyer’s/Edy’s/Nestle). While we definitely had to add things to the ice cream to ensure it got to you, the consumer, in pristine condition, we also took great pains to use as many all natural ingredients as possible — fresh fruit, the best milk, cream and cocoa that is out there (local, too!).

    To another commenter, ice cream is not ice cream without added air. When you make ice cream at home, you also add air (that’s what happen when you stir it). Air is what makes it creamy, along w/ the amount of butter fat in it.

    I’m a bit of ice cream snob, too, obviously. I actually do not care for homemade ice cream — it’s too thin, watery, and icy. The best is Haagen Dazs (also part of Dreyers/Edys/Nestle). There is a higher % of butter fat and lower air, so it’s all creamy and thick and SO yummy!


  35. says

    I have seen enough! My wife makes unbelievable ice cream in our Cuisinart ice cream maker (electric plug in model). Fresh ingredients to homemade ice cream in about 30 minutes and 20 minutes of that time is mixing time. And this stuff does melt oh so nicely!

    Skip the rock salt, hand mixers, etc. Make it easy and enjoy homemade ice cream for decades (and live to tell about it)!


  36. says

    Oh, my! That is scary and disgusting?! Yuck!

    ON another note, I don’t think I could let the homemade ice cream sit there and watch it melt. LOL! It would be gobbled up.


  37. says

    I am in a food science class and we had an ice cream lab a few weeks back. Ice cream has to have 10% fat to legally be called “ice cream”. The gourmet ice creams (like Haagen Dazs) have about 16% fat….mmmmm. Yes, the gums are the stabilizers, which are found in many other foods. Great explanation from an earlier commenter…if the food didn’t have those things, it wouldn’t be pretty once you got it home.

    Have you ever noticed that McDonald’s shakes don’t melt either…oh, and that they are called “shakes”, not “Milkshakes”? Legally, they would have to contain milk to be called that.


  38. says

    Ewww, I’m totally grossed out by the non-melting ice cream. Those are some serious chemicals, yuck!! I’ll definitely be thinking twice about buying ice cream that is for sure.


  39. Kika says

    Oh my! I told my kids about this. So gross; I wonder what the ‘pretend ice cream’ does inside our bodies?!


    Kika Reply:

    Wow! I just returned home from my dad’s with a ‘new’ (to me) Cuisinart ice cream maker which they didn’t use and offered to me. How cool is that!


    rebecca Reply:

    it turns into lawn furniture ; )


  40. Sarah says

    I always wondered about this. If I have to buy ice cream (the store with the good cream is 20 min away, and I have to have a) the money to get it, and b) the excuse to go to that town so I don’t waste gas for just one thing) I try to make sure it’s got the fewest ingredients possible and as few unpronounceable words as possible.


  41. says

    A picture is worth a thousand words! I have a hard time believing a lot of stuff I hear about, but those pictures are unbelievable! We just inherited an ice cream maker so I’ll have to try it out.


  42. says

    What I want to know is if you used a Kyoopon for brand one and brand 2.


    Laura Reply:

    Hehe…you would think we would have, wouldn’t you?! No, we didn’t for two reasons. 1. I’m not in a regular habit of clipping KYOOPONS for ice cream anymore, so I didn’t have any on hand. 2. We bought off brands of “ice cream”, so there wouldn’t have been KYOOPONS anyway. :)


  43. says

    Very interesting! I was just thinking yesterday that we should not eat store bought ice cream anymore, but instead make all of our own so we at least know what’s in it. I guess this just seals the deal. : )


  44. says

    we once argued with the workers at a local dairy queen that there was something wrong with our ice cream because it wasn’t melting and didn’t taste like ice cream. They kept saying, it’s ice milk. We said, well it’s still ice, it s hould melt!

    We live in Canada and when we occaionally buy icecream it does melt though. I wonder if ours has less additives? Maybe it’s the brand?

    But homemade is so much better, even the kids agree!


    Shelby Citizen Reply:

    Canada has much better dairy products and tougher regulations than the


    Mikey Reply:

    I came to this blog searching for answers as to why my dairy
    queen ice cream doesn’t melt.
    Based on the gross flavour, I suspect it doesn’t
    melt because it’s 24% Play-Doh.


  45. AnnaK says

    OOOhhhh disgusting. I LOVE ice cream but this is definitely a wake up call. I don’t mind forking out a few extra dollars if my kids get the real deal.

    Thanks for the warning. Really love your site!


  46. says

    Yet another reason why I only buy the ice cream with simple ingredients. Don’t have an ice cream maker yet, so we stick to Breyer’s All Natural, and even then we skip the ones with corn syrup (nothin natural about that stuff).

    Also… that’s just… eeew. That’s right up there with McDonald’s fries….


  47. says

    ewww that boxed ice cream is so gross looking! This is a great reminder to me not to feed that stuff to my family.

    May I ask what the arrowroot powder does for your homemade ice cream?

    I just made a batch of heavenly french vanilla frozen custard. mmm…mmm.


    Laura Reply:

    The arrowroot powder just thickens it a little bit. You don’t have to use it, but it does help “hold it together” some.


  48. says

    I’m going to guess that it’s the carrageenan, which is extracted from seaweed and used as a stabilizer, and probably one of the more natural ingredients on the list. It’s not so much not melting, but not losing its shape. You’d probably get the same result in your homemade ice cream if you added gelatin or something of that sort.


  49. caroline says

    that was my sister’s elementary school science experiment. scary scary scary.

    just got an ice cream maker, so exciting.


  50. says

    Ok, I’ve been on a rampage against fake food lately, and I HAVE to redo your experiment for my blog! It totally proves my point about fake food.

    Ugh! Who knows what it does in our stomachs. That is gross.


  51. Rebecca says

    Just wondering what the comparison would be if you just put a scoop in a bowl as opposed to the whole quart out? I’m just wondering if part of the ‘spongy’ texture is that the ice cream is also drying out at the same time as it’s melting. Stay with me, the melting seemed to be going pretty well the first day around the edges, which is where it would normally melt. But by the next day, I’m wondering if even if the cartons had been full of a puddle of ice cream if there would still be a spongy/gooey/sticky layer on top of the puddle?
    This all intrigues me. And homemade ice cream is way better than any other ice cream! :)


  52. Megan says

    You do realize that your homemade ice cream was in a tiny bowl, and the store bought ice cream was in a large cardboard container? Therefore the small portion of homemade ice cream will of course melt faster than the large insulated store bought ice cream container (that is probably 20 times larger than the scoop of homemade)…as someone above posted, it would be better to compare 2 equal sized scoops of ice cream side by side. Nonetheless, homemade ice cream is a much better idea and looks wonderful and tasty!


    Laura Reply:

    Sure, and I made mention on the post about how this wasn’t completely apples to apples (er ice cream to ice cream). I wasn’t willing to waste that much homemade ice cream!


  53. Anon says

    Ever leave DQ ice cream out? It expands and turns into foam. I bought my husband an ice cream maker because he loves it so much. I was never a huge fan, but since we started eating homemade ice creams, sorbets and the like… I think I’m in heaven! And honestly? Even if there was nothing seriously harmful in store bought, I KNOW there’s nothing harmful in the homemade where as I have to HOPE with the carton. And, actually, fat and sugar levels aside, there is some pretty healthy stuff in the homemade ice cream. Love this post. :)


  54. Michelle says

    Huh interesting I were these just store brand or was any name brand factored in it would be kind of neat if some top name brands were compared to. I wonder …. I may have to look into that if no one else does to see what the standards are between store brand and “chain or name” brand ice creams especially the ones that claim to have all natural ingredients !


  55. Elke says

    When I was a Child we always made Homemade Icecream from sratch even without an Icecream Maker, we put it in cups and then then in the freezer it was so good. I already knew that store bought Ice cream turns into gumlike mush because I left it out by mistake one night and it wasn’r meltelt so I told my Husband our Icecream is made with more cemicals then naturals
    so time to change back to my childhood in Germany and freeze my own batch or buy and Icemaker.


  56. andrea R says

    Scary— we eat way too many “things” we do not know about- I am heading to my local Frozen YOgurt place soon :)


  57. says

    This is awesome! My kids are so grossed out, I don’t think they’ll ever eat store bought ice cream again! Thanks for sharing this! What a great experiment. We may do this for one of my boys’ science experiments. Can’t wait to try your homemade ice cream recipe. If you’re able to reply, I would love to know what kind of ice cream maker you use, it looks like it can make seriously good ice cream! Thanks and blessings, Kelly


    Kelly @ The Nourishing Home Reply:

    oops, after scrolling through your homemade ice cream recipe,
    I notice you have a picture of your ice cream maker and the brand name
    listed, plus a link – you are the best! thanks again!! :)


  58. Katie says

    Does this freeze well? I am thinking about making a bunch at once and freezing it for the summer. Anyone tried this?


  59. John says

    I do not think it is the chemicals, since the inside of the ice-cream is frozen, and the surface area touching warm air is minimal, it would take a while to melt. If the homemade ice-cream was put into a container such as brands 1 and 2 it too might take a while. See how long a single scoop takes to melt.


  60. Brenda Slye says

    after reading this, I went on Amazon and bought an ice cream maker. We had bought some ice cream from a store, won’t mention names, and it had such an “off” flavor to it..I couldn’t eat it..and the kids said it is ok..hubby ate some..but just felt bad feeding them such “fake” ice cream..then I stumbled onto this page..and made my decision!


  61. Dara says

    I remember a family friend (who worked at an ice cream factory) commenting that “if people knew what went into the ice cream, they’d never eat it”. I was very young at the time, but wish that I had asked WHAT exactly was in the stuff! yuck!

    ps- I really enjoy learning from your blog! thank you so much for sharing!


  62. Erin says

    Has anyone found a good small ice cream freezer? I have a 4 quart but then I have no way to store extra ice cream. I’m looking for something that can make a small batch more often. And ice cream never tempted me until Breier’s natural. It doesn’t have a film on it. Mix it with a bit of milk and mush it with your spoon and insta-milkshake. Yum. Did I mention that I recently added 5 lbs that I’m having to walk off?


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