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ice cream and milk actually shouldn't separate when blended, but I believe that pectin helps. It's a fruit-based additive that acts as an emulsifier.

They aren't separating. The ice cream is melting and the part that is still frozen and has some ice crystals in it is floating over the melted part.

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Q: What food additive do you use to keep milk and ice cream from separating when you make a milk shake in a blender?
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