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When pigs fly, and ice cream doesn’t melt June 5, 2009

Posted by Patrick in Misc.

Puddin the Fun in Summer

Some clever person at Coldstone, their Tastemaster, Ray Karam, has devised a way to turn ice cream into JELL-O (or rather jelly for us non-Americans) when its temperature falls to room temperature. It apparently “…has a mouth feel much like a velvety mousse.”

Now I read JELL-O and assumed this meant jelly as we know it, like the wobbly fruity kind. But the flavours of these ice creams range from butterscotch to chocolate, so I assume it’ll be more of a pudding-style affair.

Not sure how I feel about this…I’m not a huge ice cream fan but for some reason it sounds a bit disgusting. I find melted ice cream pretty horrible to begin with, but pudding-y melted ice cream is a whole new level of weird I’m not quite sure I’m ready for.

It’s (typically) only available in America at the moment but I’ll be sure to sample it if and when I get a chance.

The flavours that will be available are:

Butterscotch Velvet — Butterscotch JELL-O Pudding Ice Cream mixed with Butterfinger, Reese’s Peanut Butter Cup and Caramel.

Chocolate-y Goodness — Chocolate JELL-O Pudding Ice Cream mixed with Peanut Butter, Caramel and Fudge.

[via Food2 Blog]
[Image: Coldstone Creamery]


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