Learn why heat can cause ice cream to taste “cooked” and how to prevent or fix these flavor issues effectively.
Why Ice Cream Can Taste “Cooked”: Heat Effects on Dairy
Browsing Category
Ice Cream Science & Ingredients
177 posts
The Role of Minerals in Dairy Ice Cream (And Why You Can Taste Them)
Wondering how minerals in dairy ice cream influence flavor and texture? Discover the subtle mineral notes and their impact on your favorite treat.
Flavor Oils vs Extracts: Why One Works Better in Cold Desserts
No matter your cold dessert, understanding why flavor oils often outperform extracts can elevate your recipes—discover the key differences that matter.
Color in Ice Cream: Why “Natural” Shades Fade
Keen to preserve natural ice cream colors? Discover how exposure and storage affect those vibrant shades and what you can do to keep them fresh.
Why Strawberry Ice Cream Loses Flavor Fast
Discover why strawberry ice cream loses flavor quickly and how proper storage can help preserve its delicious taste longer.
The Science of Salted Caramel: Why It’s So Addictive
Here’s why salted caramel’s perfect blend of flavors triggers irresistible cravings—discover the science behind its addictive allure.
Why Some Plant‑Based Ice Cream Feels “Chalky”
The truth behind why some plant-based ice creams feel chalky lies in ingredient quality and processing, and understanding this can help you achieve smoother texture.
Coconut Milk Ice Cream: The Flavor Tradeoff Nobody Mentions
Savor the tropical allure of coconut milk ice cream while uncovering the hidden tradeoffs affecting texture and flavor that you won’t want to miss.
Oat Milk Ice Cream: Why It Can Taste “Cereal‑Like”
Juicy and intriguing, discover why oat milk ice cream can taste surprisingly cereal-like and how to enjoy its unique flavor profile.
Why Dairy‑Free Ice Cream Often Melts Weird: Fat Structure Explained
An explanation of why dairy-free ice cream melts weirdly lies in its fat structure, which impacts stability and texture—discover the details below.
