Quote:
Originally Posted by Meg
It's probably the extremely high fat content in Coldstone ice cream that makes it so creamy (about 50-60% of the calories come from fat). Other factors could be the temperature they serve it at and how much air is beaten into the mixture as it's frozen. But I'm guessing it's the fat. Fat doesn't freeze like milk and other ingredients do, so the ice cream would stay softer. If you want to try it at home, use a lot of cream and eggs to boost the fat content. If you're going nondairy, try a lot of coconut or another oil.
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Well, for me it's not just the creamy, it's the softness too, which is why soft serve is my favorite ice cream, which actually isn't that high in fat, right? It just somehow has more air in it? But I find regular hard ice cream too.. hard for me, and I like it softer. I could definitely try adding some coconut oil though. This is the stuff I got:
http://coconutbliss.com/coconut-bliss-products It's really good, albeit not quite creamy enough for me. (But then again, boxed ice cream hardly is). I like that it's mostly organic and dairy-free, albeit expensive. But since ice cream SHOULD be an occasional treat, having it be more expensive *would* deter me from buying it too much!
Anyway, now I'm rambling. I'll try the coconut oil!