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Why does coldstone ice cream melt so quickly?

fldhkybnva Jan 22, 2013 04:25 PM

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. Bacardi1 RE: fldhkybnva Jan 22, 2013 04:36 PM

    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
      fldhkybnva RE: Bacardi1 Jan 22, 2013 04:46 PM

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

      1. re: fldhkybnva
        Bacardi1 RE: fldhkybnva Jan 22, 2013 04:56 PM

        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
          fldhkybnva RE: Bacardi1 Jan 22, 2013 06:04 PM

          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
            hyacinthgirl RE: fldhkybnva Jan 23, 2013 08:33 AM

            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. jrvedivici RE: fldhkybnva Jan 22, 2013 04:56 PM

      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
        fldhkybnva RE: jrvedivici Jan 22, 2013 06:01 PM

        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
          jrvedivici RE: fldhkybnva Jan 22, 2013 06:22 PM

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

          1. re: jrvedivici
            fldhkybnva RE: jrvedivici Jan 22, 2013 06:29 PM

            It was an affirmation not a novel thought :)

      2. s
        sandylc RE: fldhkybnva Jan 22, 2013 05:13 PM

        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
          jlbwendt RE: sandylc Jan 22, 2013 06:34 PM

          Mmmmmmmm cellulose and guar gum!

          1. re: jlbwendt
            s
            sandylc RE: jlbwendt Jan 22, 2013 06:40 PM

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

        2. t
          treb RE: fldhkybnva Jan 22, 2013 06:12 PM

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

          1 Reply
          1. re: treb
            fldhkybnva RE: treb Jan 22, 2013 06:24 PM

            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. ipsedixit RE: fldhkybnva Jan 22, 2013 07:14 PM

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

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

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