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The grade of ice cream does not affect the melting time of ice cream. Ice cream that doesn't contain thickeners (added to products to bulk them up and improve the texture and look) will melt faster than ice cream with thickeners, regardless of flavor.

You can tell the difference yourself with a side by side test; put a spoonful of each on dishes at the same time. Leave them to melt and you will see the ice cream without thickeners will melt down to a liquid and the ice cream with the thickeners will hold it's shape a lot longer even if they are at the same temperature. You can also simply read the ingredients list, look for alginate, agar, carrageenan, guar gum, xanthan gum, sorbitol, glycerol, pectin, phosphates, etc. I'm sure that you've seen these and similar sounding thickeners is many of the processed foods you use.

You can find this information at the Explore E Numbers website, link below.

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14y ago

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