Walmart’s Ice Cream Sandwiches Don’t Melt!?

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What Is In Walmart’s Ice Cream Sandwiches?!?

Christie Watson discovered that her son’s Walmart Ice cream Sandwich didn’t melt after being out in the sun for hours.

 
 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

This Is How WalMart Responded:

Ice cream melts based on the ingredients including cream. Ice cream with more cream will generally melt at a slower rate, which is the case with our Great Value ice cream sandwiches. In the frozen aisles, Great Value ice cream sandwiches are one of the top sellers, and we are glad to be able to offer a great treat that families love.

 

28 Ingredients That Make Up Walmart’s Ice Cream Sandwiches:

  1. Milk
  2. Cream
  3. Buttermilk
  4. Sugar
  5. Whey – The remaining liquid after milk has been curdled and strained. It is a by product of cheese (or casein).
  6. Corn Syrup – Used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.
  7. Mono-And Diglycerides – Synthetic food additive used as an emulsifier (for consistency)
  8. Vanilla Extract
  9. Guar Gum – Gum from the guar bean. Often used as a binding agent in food. WebMD also cites guar gum as a laxative.
  10. Calcium Sulfate – Chemical used as coagulant in food like tofu.
  11. Carob Bean Gum – Thickening agent
  12. Cellulose Gum – One of the most common thickening agents in the world. However, your body can not digest it. Instead, this will pass through you.
  13. Carrageenan – extracted from red edible seaweed. Forms gel at room temperature.
  14. Artificial Flavor
  15. Annatto For Color

 

Wafer Ingredients:

  1. Wheat Flour
  2. Soybean Oil
  3. Palm Oil
  4. Cocoa
  5. Dextrose
  6. Caramel Color
  7. Corn Syrup
  8. High Fructose Corn Syrup
  9. Corn Flour
  10. Food Starch-Modified
  11. Salt Soy Lecithin
  12. Baking Soda
  13. Artificial Flavor

There are SIX thickening agents (stabilizers/fillers) in Walmart’s Ice Cream Sandwiches….SIX compared to zero in other leading ice cream brands.

Walmart's Ice Cream Sandwhiches that don't melt have the listed nutrition information / ingredients.

 

FDA Standards For Frozen Desserts:

Here’s The Food And Drug Administration Specific Standards For Frozen Desserts:

 

Subpart B–Requirements for Specific Standardized Frozen Desserts
Sec. 135.110 Ice cream and frozen custard.
(a)Description. (1) Ice cream is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in paragraph (b) of this section, and may contain one or more of the optional caseinates specified in paragraph (c) of this section subject to the conditions hereinafter set forth, one or more of the optional hydrolyzed milk proteins as provided for in paragraph (d) of this section subject to the conditions hereinafter set forth, and other safe and suitable nonmilk-derived ingredients; and excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may be characterized by the addition of flavoring ingredients.(2) Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at 1 percent increments above the 10 percent minimum, it may contain the following milkfat-to-nonfat milk solids levels:

Percent milkfat Minimum percent nonfat milk solids
10 10
11 9
12 8
13 7
14 6

Except that when one or more bulky flavors are used, the weights of milkfat and total milk solids are not less than 10 percent and 20 percent, respectively, of the remainder obtained by subtracting the weight of the bulky flavors from the weight of the finished food; but in no case is the weight of milkfat or total milk solids less than 8 percent and 16 percent, respectively, of the weight of the finished food. Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food:Provided, however, That when bulky flavors are added the egg yolk solids content of frozen custard may be reduced in proportion to the amount by weight of the bulky flavors added, but in no case is the content of egg yolk solids in the finished food less than 1.12 percent. A product containing egg yolk solids in excess of 1.4 percent, the maximum set forth in this paragraph for ice cream, may be marketed if labeled as specified by paragraph (e)(1) of this section.

 

 

We are not scientists but it would be interesting to configure whether or not these Ice Cream Sandwiches meet the [“non-milk” containing ingredients need to fall below 10% of the total ice cream filling.] requirement?

 

It’s safe to say that Walmart’s ice cream has high amounts of ingredient “Stabilizers” which affects the ice cream’s molecular structure. The frozen “ice cream” may indeed melt but hold it’s shape due to these stabilizers.

 

We decided to run our own experiment and found some surprising results. Walmart’s Fat Free, No Sugar Added Ice Cream Sandwich melted the fastest (closest one in the photo below). Followed 10 mins later by, ‘Fat Boy Ice Cream Sandwich’ and ‘Blue Bell Ice Cream Sandwich’. The two other flavors of Great Value Walmart Ice Cream Sandwich never broke their form. 

Tested All of Walmart's Featured ice cream sandwhiches

 

Will you still eat these ice cream sandwiches?

Would you feed them to your kids?

Tell us in the comments below!