As of 2014, McDonald's indicates that its ice cream is made of milk, sugar, cream, nonfat milk solids, corn syrup solids and artificial vanilla flavor. It also includes mono- and diglycerides, guar gum, dextrose, sodium citrate, sodium phosphate, carrageenan, disodium phosphate, cellulose gum and vitamin A palmitate.Know More
The ice cream is available in a cone serving, which has 170 calories, 4.5 grams of fat and 27 grams of carbohydrates. This serving has 150 milligrams of calcium, which is about 15 percent of the recommended daily value.
McDonald's also uses the ice cream in its McCafé shake, along with a flavored shake syrup, whipped cream and a maraschino cherry. The McCafé shakes are available in vanilla, chocolate or strawberry.Learn More
The main differences between ice cream and gelato are the amount of air in the mixture, fat content, serving temperature, flavor and texture. Ice cream typically uses much more heavy cream and eggs than gelato, which relies more on whole milk and rarely contains eggs. This makes gelato less fatty than ice cream and allows the flavors to be more pronounced rather than subdued by cream.Full Answer >
Whether ice cream contains gluten depends on the flavor and brand selected. It is best to read the label, while keeping in mind that gluten cross-contamination is possible if the ice cream is produced on the same production line as food that contains gluten.Full Answer >
According to the USDA, if ice cream has been completely thawed, you cannot safely refreeze it. Ice cream is unsafe to eat after it has thawed, and partially thawing ice cream and then refreezing it can affect the quality of the product.Full Answer >
According to the University of California - Santa Barbra, ice cream will melt at about 31 degrees Fahrenheit or -3 degrees Celsius. The freezing point of water is about 32 degrees Fahrenheit, but the ice cream is affected by the salt content. Adding salt to a liquid lowers the freezing point of the substance.Full Answer >