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Why does coldstone ice cream melt so quickly?

Is it just me or does Coldstone ice cream melt faster than you can manage to sit down to eat it?

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  1. Maybe because it's not ice cream at all, but mildly flavored glue? Sorry, obviously I ain't a fan.

    4 Replies
    1. re: Bacardi1

      Yea, I get the glue vibe as well but what is that?

      1. re: fldhkybnva

        I have no idea, but we tried Cold Stone once & NEVER AGAIN. Gluey, wallpaper-paste-like consistency with non-existent flavor for over-the-top prices + pre-pubescent servers jumping up & down touting all the toppings.

        No thanks.

        1. re: Bacardi1

          Yes! I like the idea perhaps but for some reason it has exactly what you described "a gluey, wallpaper-paste-like consistency" which seems to stay with you long after you've gobbled up the dribbling melted "ice cream." However, most people that I know personally love the stuff!

          1. re: fldhkybnva

            I know people who adore it. So glad to find others who feel like I do. It's probably the only ice cream I've encountered that I just won't eat.

    2. Even though its being mixed on a chilled counter the ice cream is being mixed and exposed to room temp air throughout it. If its a scoop of ice cream there is a core at a constant freezing temp which the outer layers exposed to the air melts but the core maintains its temp. When you mash it up there is no core anymore.

      Now add to the mix that most of the ingredients added to the ice cream are either room temp or chilled but not to below freezing so that immediately raises the median temp of the cup of ice cream as well.

      Those are the two main reasons in my opinion.

      3 Replies
      1. re: jrvedivici

        Duh! I clearly overlooked the fact that the singing crew introduce a lot more kinetic energy than ice cream straight out of the freezer.

        1. re: fldhkybnva

          Yeah I'm pretty sure that's what I said!

          1. re: jrvedivici

            It was an affirmation not a novel thought :)

      2. SWEET CREAM ICE CREAM (Cream, Nonfat Milk, Milk, Whey, Sugar, Corn Syrup, Guar Gum, Cellulose Gum, Carrageenan, Mono &
        Diglycerides, Polysorbate 80, and Annatto Extract), VANILLIN AN ARTIFICIAL FLAVOR, VANILLA BEAN SPECS (Water, Alcohol, Salt ))

        From their website. It's a chemical bomb.

        2 Replies
        1. re: sandylc

          Mmmmmmmm cellulose and guar gum!

          1. re: jlbwendt

            uh-hhh-hhhh......fiber????? Trying to be positive! :-)

        2. Most likely 'cus, you have mix'ns added and blended into the ice cream, it becomes softer and warmer.

          1 Reply
          1. re: treb

            Yea, that makes sense to me now as I completely disregarded that huge factor. I guess I was associating the melting with the texture but I think the texture issue is a whole different issue. I guess my thread should have read "why does Coldstone melt so quickly into a gluey, tacky mess?"

          2. Next time get the Jell-O Pudding Ice Cream at Coldstone, which supposedly does not *melt*

            http://news.inventhelp.com/Articles/F...