Personally, I care more about the volume of ice cream I eat than the mass. I don’t want to pay more for more calories when diminishing marginal utility is already in effect.
Always helps to check the unit price by weight that you can usually find on grocery store price tags (often written on a red/orange background but sometimes just in small print off to the side).
The volume of 2 containers can be the same, and checkout price can be the same, but if one is listed as $0.15/oz and the other is $0.20/oz, the cheaper one has more in it.
I looked into making my own ice cream once and had to realize, that practically any store bought ice cream must contain at least some, because my homemade ice cream immediately melted and was impossible to keep im a freezer…
FROZEN DAIRY DESSERT
Yum, I love air, gums, and stabilizers in my dairy desserts
I’m fine with the air part. There’s air in all kinds of whipped desserts.
depends whether the price reflects it or it’s an attempt to trick you into paying more for less
Personally, I care more about the volume of ice cream I eat than the mass. I don’t want to pay more for more calories when diminishing marginal utility is already in effect.
All ice creams have air in them… it’s sort of the point. If you freeze dairy without whipping it it turns solid.
Always helps to check the unit price by weight that you can usually find on grocery store price tags (often written on a red/orange background but sometimes just in small print off to the side).
The volume of 2 containers can be the same, and checkout price can be the same, but if one is listed as $0.15/oz and the other is $0.20/oz, the cheaper one has more in it.
yeah, but they call them “shakes”.
“shakes”, heh. don’t know what you’re gunna get.
Yep, screw Breyer’s. They legally cannot call it ice cream.
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I looked into making my own ice cream once and had to realize, that practically any store bought ice cream must contain at least some, because my homemade ice cream immediately melted and was impossible to keep im a freezer…