½ Price Much Moore Premium Ice Cream 2L Varieties $5.50 @ Woolworths
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Salted Caramel is the bomb
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Cookie dough is amazing! Time to clean out the freezer so I can get a few.
The ice-cream is full of gas, like the other big-tub ice-creams. 57g per 100ml. Bulla is worse at 48g.
Genuine "premium" ice-cream has a more traditional density, say 70%.
It's delicious, but they've replaced so much of the milk with vegetable oil its surprising they're still allowed to call it 'ice cream' and not 'soft serve' like mcdonalds is forced to do
Ice cream is churned to incorporate air as the mixture freezes, if this doesnt occur then you dont have a creamy, soft texture, that velvety melt in your mouth feeling. Freeze a 1L bottle of milk and then try and take a scoop out, not fun and won't have the right feeling in mouth
Right. But as i said, the factories have taken it to ludicrous extremes to save money.
Sadly icecream is sold by volume, not weight, so the bean-counters cannot help themselves.
I think there is a argument that some people would prefer it that way. The Hershey's /Reeces Pieces icecream has got an exceptional texture imho, like a very dense mousse. (So probably even less weight by volume). Plus, it's delicious.
@jonathonsunshine: Fair point. But the biggest difference between what the supermarket calls "premium" and the bulk icecreams is that density. Butterfat is obviously important - I'm not counting that awful Peters "ice confection" pretending to be iceream.
@bargaino: Peters main ingredient is water, and they use milk powder… not even real milk. I would expect the good ones to use full cream milk or products as the main ingredient
@cheng2008: Not really, I've been making my own at home, far less ingredients and I can pretty much half the amout of sugar recipes call for and still get great tasting ice cream. Cream, milk, sugar and vanilla extract.
@serbpie: This. Plus you can make some really interesting flavours by infusing things like herbs, loose leaf tea, coffee, dutch cocoa powder etc. I have found it doesn't necessarily save you a lot of money, and its a lot more work, but if you enjoy the process its worth it.
Also, be careful when reducing sugar. Sugar gives your ice cream that nice soft creamy texture. Reducing sugar will harden your ice cream, while too much will make it too soft.
@hornoscous: Ahhhh! We normally smash the ice cream straight off the churn so its fluffy and soft… may explain why it gets firm after being in the freezer the next day
Where do you see the gas per 100ml?
Also, I am confused about the amount of gas, you said bulla is worse but only 48g compared to 57g.Nutritional info. Serving size in grams, and number of serves per pack.
Without air density would be a bit less than 100g/100ml, due to the fat content.
I don't think that this ice-cream is all that nice.
The small 1 litre varieties of this brand are much higher quality.
Aww stink, no full tub groovy gum drops.
Might be my kiwi-ness showing but I'm stoked this is available at Woolies here.
Would love it if they brought their other flavours, especially Limonata Cheesecake 😍100%! I had forgot about this one! 😄
I love jelly tip
That boysenberry is too good..
Salted caramel is the best.
This is alright but Bulla Murray St has been my weakness lately. It's so damn good.
I agree. I buy some waffle cones from coles, pour a little bit of choc fudge around the inside of the cone and get stuff it with Murray St! better than drumsticks.
This is one time I'd definitely go quality over quantity. I find this ice cream very average.
Why did they stop making the churros ice cream :/
Do they contain beef?
Yes, both state gelatin from beef in the ingredients.
I thought vegetarians can have gelatine, they avoid flesh, and avoiding gelatin is vegan?
@serbpie: Vegetarian chiming in.
The distinction between the 2 is vegans will generally have no animal products whatsoever.
When vegetarian animal products are okay (eggs / dairy etc), however you won't consume the actual animal. ie if you had to kill/it needs to be dead it it's not vegetarian basically.
This also makes lesser thought about things not vegetarian, such as animal rennet used in cheese. It's not all that common these days at least with the main brands though.
@serbpie: Yeah true, everyone draws the line somewhere. You could argue gelatin is a byproduct of the meat industry etc etc and it's not unethical to consume it.
I think you meant to say vegans.
This product is fine for vegetarians.
This is incorrect, see above comment.
The only thing above was your comment with an incorrect assertion.
Anyone have a recommendation for a good mocha flavoured ice cream? Seems no one else is selling it these days..
I'm always suss when it comes to New Zealand products, since they can import their ingredients, and still call it "made in" or "product of"….
even 1/2 price is a bit pricey..
Some variants( cookie dough and toffee baked churro) not available anywhere…
Very sweet, couldn't get used to the taste, something funny going on with this ice cream
I have now one empty salted caramel box for screws, nuts and bolts. It was yummy.
Anyone having trouble with the woolies site at the moment? Can't view the catalogue, and the home page doesn't fully load
same here, using this page in the meantime
https://www.catalogueau.com/woolworths/woolworths-catalogue-…cheers!
the price is much less