Before you eat that ice cream from Walmart find out why it doesn’t melt

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By Dr. Mercola

Earlier this summer, a woman in Cincinnati noticed that her son’s Walmart-brand ice cream sandwich didn’t melt when he accidently left it outside for 12 hours, in 80-degree F weather.

Understandably surprised by the seemingly unmeltable ice cream sandwich, she tried the “experiment” again, with the same result. While other brands melted completely, the Walmart ice cream remained eerily intact. She then called a local news station, who conducted a test of its own, which you can watch in the video above.

After one hour and 15 minutes outside in sunny, 80-degree F weather, Walmart’s ice cream sandwich is still remarkably solid. Next to it, a scoop of another brand’s vanilla ice cream is turned to soup after just 30 minutes.

Why Won’t Walmart’s Ice Cream Sandwiches Melt?

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.1

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:2

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.3 As reported by the Pittsburgh Post-Gazette, this means ice cream that’s low- or no-fat would take longer to melt:4

“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.”

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