My local grocery store has started stocking a “limited edition” apple pie ice cream (message me for the details, don’t want to be shilling). It’s one of my favorites – not only does it have chunks of real apple and graham cracker crust, but the ice cream itself has a delicious apple flavor. The whole thing tastes like you took a slice of apple pie with vanilla ice cream and blended it chunky style.

I always figured there was some boring food-science reason you couldn’t make a decent apple ice cream, but this shows it’s perfectly possible. So why isn’t it more common? Apple pie is one of the most popular deserts, and you find apple flavoring in plenty of drinks and candies. What gives?

    • Crackhappy@lemmy.worldEnglish
      1·
      16 days ago

      Wait… do you mean caramel apple ice cream, or caramelized apple ice cream? They’re not the same…

  • Allero@lemmy.today
    1·
    19 days ago

    Making ice cream with actual apples involved is a nightmare due to acidity influencing other ingredients. But making it apple-scented is trivial.

    But you raised a very good question…

  • Vaporsparkle@lemmy.world
    1·
    14 days ago

    I’m not sure if I’d personally like apple that much. I like apples and the flavor is refreshing and good, but I just don’t think it’d fit ice cream of all things. Though, if I had one, I wouldn’t be opposed to trying it and I’d rather try apple flavor than something gross lol

  • janNatan@lemmy.ml
    1·
    18 days ago

    Why isn’t orange (the fruit) ice cream more popular? I don’t mean sherbet, I mean ice cream. It can be bought in Florida, but I’ve never heard of it anywhere else.

  • Akasazh@feddit.nl
    0·
    18 days ago

    I’ve wondered about the same but with kiwi fruit it’s delicious and refreshing yet you don’t see any flavored drinks or ice cream with that flavor.

    • cynar@lemmy.worldEnglish
      1·
      18 days ago

      I suspect it’s related to the difficulty in processing. Kiwi fruit are quite small and non-trivial to extract the flesh from. This would make it more expensive to extract.

      This is less of an issue now that a few decades back. However, most people are quite conservative on their juice choices. Low sales still mean higher cost, which reduces sales.

    • inconel@lemmy.ca
      1·
      18 days ago

      Kiwi and pineapples have enzyme to break proteins down, causing it taste better if they have contact to diary products long enough. Canned pineapples don’t have this issue but I haven’t seen canned kiwi, maybe that explains no kiwi ice cream

  • agent_nycto@lemmy.world
    23·
    17 days ago

    Corporate studies show that the most popular ice cream flavors are the flavors we’ve always made and new flavors are risky because we don’t know how popular they will be and so we only do the same flavors so we’re always right.

    Same reason why you only get reboots and remakes, it’s a safer bet for investment.

    Because CaPiTaLiSm BrEeDs InNoVaTiOn~!