I used to love this brand. I know it’s always been a “softer” ice cream and I prefer ones like that. But I bought some the other week, drove 10 mins home and noticed the container seemed strangely soft. I figured whatever, it’s summer and it’s hot and I’ll throw it in the freezer. May end up being a little melted and refrozen but oh well. Seemed softer than it should have been but maybe the store freezer wasn’t as cold as it should have been? Idk!
Fast forward, I don’t open it and we leave town for the weekend. I put it at the back of the freezer. Everything else in my freezer is rock solid. I think after a weekend sitting in the freezer it’ll be solid and I go to try it on Monday. The tub is STILL SOFT. I open it and it’s not melted- it’s just… foamy? And incredibly soft, like spoon slides through with no effort. It is not liquid, but more like a mousse. I temped it and it’s 19.8 degrees so it’s definitely cold. But it’s literally 50% air and even after a full 72 hours in the back of the freezer it’s incredibly soft to the touch.
Like I said, I know it’s always been a softer brand. But this is beyond anything I’ve seen before… I don’t mind it soft/fluffy but this is literally not ice cream. Is this just how tillamook is these days? I hadn’t bought it in a while before this and never remember it being this airy and un-freezeable. The flavor is good (salted caramel chocolates covered pretzel) but I’m pissed about the texture. It’s not a “frozen dessert”, it has cream/milk fat in it according to the ingredients and it even says multiple places that they use “more cream”. So what gives??
by IrritablePigeon
23 Comments
Experienced the same with the vanilla and neopolotin cookies flavor. I stopped buying tillamook
I’ve had this happen with another brand, never found out why or how. No matter what it would not set firm. Ended up just calling it a loss and dumping it, wasn’t sure if it was even safe to eat…
It’s super gummy and soft and weird these days. Texture is all wrong and not worth it anymore
I’ve never had a Tillamook freeze solid and it’s why I think it’s total crap.
How strange. I had their Marionberry Pie like a week ago and it was perfectly fine. Could’ve used a lot more marionberry swirls though lol.
Tillamook is cheap high overrun ice cream with lots of gums. It’s price point is right about store brands (about 2 dollars per pint – $6 for 48oz of tillamook).
They are lower quality now. The butterfat was always on the mid tier, with lots of gums and fillers, now I suspect they lowered it a bit more. The one thing I know is that waxy and less dense.
Yeah it’s just fluffy gum whipped cream tasting, gave up on this brand a few years ago
I noticed the quality died years ago and everyone thought I was just a hater
It never melts so no prob. It’s entirely gum.
Damn, I need to try this stuff if that’s the case. Instead of having to pull my ice cream out 15 minutes before I go to eat it.
So much oil and gum…nasty.
They need to get their shit together.
Definitely call or email and let them know, they have QA that reviews poor quality reports and investigates based on batch number. Plus you can get free ice cream vouchers
If you are in the northwest you should try umpqua icecream, similar price and is better quality imo
Honestly I feel like tillamook isn’t that good of a brand anymore. I just bought 2 and one signature select online only because it was on sale and I plan to get bluebell tomorrow. I went with the safe choice of chocolate hazelnut and salted caramel pretzel tillamook. I almost got the apple crisp tillamook tho but last time I was really dissapointed in their flavors. They even claim to be the best brand but I’d def say that bluebell, Ben n Jerrie’s, haagen daz, and most signature select ice creams is better now
Looks like the ice cream has been vandalized with a counterfeit version
I’m really surprised to see these comments on a board about ice cream…
Hey guys, just as an FYI, the only reason ice cream exists is because the freezing point is depressed by solid material %, and controlling the freeze point is one of the most important aspects of making commercial ice cream.
If you want to see a material that freezes at 32F, try water.
I find once lower quality ice cream gets warm it never refreezes
Also, for the record, if thats your freezer temp thats way off. Freezers are usually kept below 0F (-18c). So at the temp youre showing, i would expect it to be very very soft indeed. It should be solid but not hard at 0F, and between -4 and -6 is when most are almost too hard to scoop.
I hate that they call it ice cream
I absolutely hate Tillamook and I always get so much hate for it. I work at a grocery store and people go absolutely nuts for it. I have tried like five flavors over the years and they were all trash. The consistency is goopy and weird and the flavor tastes so synthetic. It tastes like any cheap generic ice cream, but maybe worse.
Why is your freezer set so warm? It should be 0F.