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Posted on 12/01/2025 6:05:48 AM PST by Red Badger
Companies didn’t improve the recipe — they cheapened it.
The scam is simple: charge the same, deliver less.
The label tells the truth the ad won’t.
*********************************************************************
BRIEFING
Grant here. Here’s a story that’s going to hit people right in the nostalgia and the grocery cart. A couple’s video is going viral when they bought what they thought was the Breyers they grew up with… and instead they stumbled straight into a corporate magic trick. Let’s break it down.
In the video, the couple discovers after closely examining the box that their Breyers “ice cream” isn’t legally ice cream — it’s actually labeled “frozen dairy dessert.” Why? Because companies reformulated years ago to dodge FDA rules. Less cream, more air, stabilizers, gums, and cheaper fillers mean it no longer meets the federal definition of ice cream… but still sits in the same freezer aisle with the same familiar branding.
SOURCE
AMERICANS ARE JUST NOW REALIZING THEIR “ICE CREAM” ISN’T EVEN LEGALLY ICE CREAM ANYMORE
“Does anybody know what’s happened to Breyers ice cream…that it’s no longer ice cream?”
A couple posted a viral video after buying a tub of what they thought was normal ice cream only to discover the packaging never uses the words ice cream anywhere.
Instead, the label says “Frozen Dairy Dessert.”
Why? Because years ago, companies quietly changed their recipes:
• Less cream
• More air
• More gums & stabilizers
• Cheaper fillers
• Ingredients that no longer meet FDA standards to legally call it ice cream
The wife says she bought this thinking she was being “moderately healthy,” until she noticed something insane:
“NOWHERE on here does it say ice cream.”
“It literally says frozen dairy dessert.”
“This was the ice cream of my childhood…now it tastes TERRIBLE.”
She opens the container and immediately freaks out:
“First of all… what is this texture?”
“It tastes metallic.”
“It’s forming a FILM inside my mouth.” “
This is NOT ice cream.”
Her husband jumps in:
“This used to be the PREMIUM ice cream of the bourgeoisie.”
She stops him, but keeps inspecting the tub:
“They made it LOOK like ice cream… the fancy label, the ‘Rainforest Alliance’ leaf… the Grade A milk logo… but WHAT am I actually eating here?”
“Because it’s definitely not ice cream.”
People across the internet are now checking their own tubs and realizing the same thing – half the brands in their freezer aren’t even allowed to be called real ice cream.
Did you know companies legally reclassified this stuff… or have you been eating ‘frozen dairy dessert’ without realizing it?
Snopes actually dug into this “ice cream mystery” a year ago, long before this current viral outrage, and confirmed the entire thing: many brands like Breyers stopped meeting the FDA’s legal definition of ice cream. Once the milkfat drops too low or the overrun (air) gets too high, companies are forced to relabel the product as “frozen dairy dessert.”
Snopes lays out exactly how the reformulation happened: less cream, more gums, more fillers, and more air. And why brands quietly pivoted to the new label to avoid violating federal standards.
SOURCE:
Breyer’s sells both ice cream and frozen dairy desserts. The difference between the two products is not due to proportion of air whipped into the product, but due to the percentage of milk fat used in it. Legally, in the United States, ice cream contains 10% or more milk fat — per the FDA — while frozen desserts contain less.
In May 2024, a post on Facebook claimed that ice cream manufacturer Breyer’s no longer sold ice cream, but “frozen dairy desserts,” as it failed to meet standards of quality for ice cream set by the Food and Drug Administration (FDA):
Breyer’s, America’s favorite ice cream, is no longer ice cream. It now legally has to be called Frozen Dessert, as it is 50% air, and has only a tiny percentage of actual milk or cream.
DEBRIEFING
So what we have here might look like a silly viral moment, but it’s actually a window into a much bigger story. Food companies have spent the last decade quietly rewriting the product underneath us. And they didn’t do it because consumers asked for more integrity or higher quality. They did it because the economics reward dilution.
When you swap cream for gums, you save money. When you whip more air into the mix, you inflate the volume without improving the product. When you lean on fillers instead of fat, you stretch every dollar further. And once you fall below FDA standards for “ice cream,” you don’t fix the recipe. You just change the label to a loophole category: “frozen dairy dessert.” And just quietly hope the public doesn’t notice.
This isn’t just about a creamy frozen delight; it’s just further exposing the same pattern we see across appliances, food, consumer goods, and even fast food. Quality shrinks silently, marketing stays glossy, and the customer pays more for less.
NOW YOU KNOW The scam is simple: charge the same, deliver less.
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What do you put, if anything, in your coffee? I take mine with cream. Most of the time when I am offered cream, I have to ask again for cream and then maybe even a third time pointing out each time that they are not offering me cream. I persist with his verbal jiu jitsu until an exasperated friend, church member, or order taker yells, this is cream! I then tell them that they are offering creamer and I wish to have cream. Some then double down on ignorance and tell me they are the same thing. To which I reply no, cream is called cream and adding the er makes it not cream.
The food and food service industry is replete with clever wording to pass off imitation products..
Soup cans got smaller long before Covid. I’ve had to adjust older recipes calling for soup for many years — maybe a decade.
I gave up on ice cream when the original half gal size eventually hit 75% of that.
I’m surprised they haven’t started selling it by the teaspoon.
I was raised in that area in Mississippi. Have relatives still there..................
Don’t give them any ideas!...................
“I don’t even want to read about what the execrable Ben and Jerry’s did with their ice cream!”
What you are showing is ice cream. B&J signify what their dessert product is by the lids.
It is Xanthan gum.
It’s widely used because it is low in carbs and doesn’t require cooking like corn starch does. It is also used as a substitute for gluten in gluten free breads and baked goods to give the product structure like gluten would normally do.
It is a thickener used both in food and in toothpaste and cosmetics, a substance made from a bacteria, not much unlike yogurt BA teria. Xanthan gum is also used to keep fats or oils from separating in storage, or herbs and spices suspended I. salad dressings, etc.
I use ‘creamer’ and I actually like it’s taste better than real cream or milk...............
Right, so it wasn't "customers clamoring for Chenesium *over* American. It was dumping by the Chinese to drive competition out.
"Just now"?
No, some of us noticed that in the 1980s.
This isn’t just about a creamy frozen delight; it’s just further exposing the same pattern we see across appliances, food, consumer goods, and even fast food. Quality shrinks silently, marketing stays glossy, and the customer pays more for less.
It's the Establishment way, even pre-packaged as convenient, boiler plate talking points from trusty experts.
"the economics reward dilution"
As for the myriad of products -- misc. kitchen gadgets, for example,
Labels and packaging are typically plastered with eco buzz phrases, approval seals, save-the-planet emblems and so forth.
Yet
1. Made in China (how about that carbon footprint in shipping? Or the extreme pollution over there that's out of sight?)
2. Garbage quality, so the consumer has to keep re-buying the same product, which is typically of lower quality every time. (So how about the waste of manufacturing, packaging, shipping, and buying 10, 20 items instead of 1? How about that carbon footprint of the excess gas-guzzling, either by the customer's vehicle for all the shopping and re-shopping, or the UPS delivery trucks?)
Maybe it's just me, but it sure seems that the true-believer save-the-planet eco-warriors tend to be the same folks who never met a government 'solution' or no-show 'job' that they didn't like.
Government -- the very headquarters of waste, corruption, fraud, inefficiency, destruction and death.
"the economics reward dilution"
/rant
> less fat, which may be healthy
Most esteemed Dean - have you followed any of the info over the last few years that carbs are bad and fat is good?
Various low-grade forms of sugar are cheap. I bet the sugar has not been much reduced.
Yes and as DM II just the smell of that stuff makes me dizzy - in a bad way.
A little sucralose into real cream tastes really good to me.
I think a lot of you guys are way behind on the news that fat is good and sugar is bad.
Yes
And they were great for ill people who could not manage solid foods.
Blue Bell is what I have in my freezer now. Once I made some home made Ice Cream using pure cream. Dad took a big bowl of it but could not eat all of it as it was too “rich” for him.
I can’t believe some guys here are defending the enshittification. Fake food.
I have cream ($11 / 2 quarts) and vanilla here in the kitchen.
Why pay more for fake food owned by globalists and shipped from shitholes?
The label must say “ice cream”, if it doesn’t, it isn’t.
-SB
Good info - thanks. It is great stuff but not very appetizing -— to me.
Now time for a pet peeve: why is ice cream (or frozen dessert) sold by volume? Butter, margarine and 'spreads" too whipped and watered down to even be called margarine are all sold by weight. Cool Whip type products are sold by weight. Only ice cream and its pale substitutes allow the infusion of air to replace actual product. Although I'm sure the stores would take three quarts of milk, shake it to form frothy bubbles and sell it as a gallon if they could.
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