So what are some real ice creams that are still available and not the fake pretend
I used to buy bulla it tasted alright but recently tastes like crap
I know Haagen-Dazs is the real deal but any others?
Real Ice Cream and Fake Ice Cream
ReallyLost on 06/05/2026 - 14:45
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almost certainly
Kapiti brand (NZ made) at Aldi is very nice. Tried a few varieties and very creamy and tasty.
Pretty sure the Jelly Tip at Aldi is legit NZ one.
Great ice cream but the Aldi premium brand is also really good and, I think, only $6.
Check the label - 10% milk fat is the minimum to label the product as ice cream.
Good ones have a higher amount, and less fillers.You can tell a lot of products have changed formula to improve profit margins - eg. Streets Blue Ribbon - used to be premium ice cream, now doesn't even qualify as ice cream.
The Aldi ones are pretty good, esp. Kapiti, but some others at Colesworth also are decent - there is a small Norco premium tub that has a decent vanilla flavour (haven't tried the other ones).
It seems conning-seur has changed their formula and is no longer as creamy and genuine as before.
Everyone has different tastes/preferences, so YMMV.
Any product under Streets brand = shit
My mum used to work for Bulla and bring home 10L tubs of high milk fat ice cream that Bulla sold to restaurants. Man that stuff tasted so good, nothing like the stuff you get at supermarkets.
How long ago was that? All ice creams I have had in restaurants have been so terrible. I have given up ordering kce creams in restos now
It’s like breasts. Nothing beats the real thing
I'm not in a position to be picky
Homelander milord, in Ozbargain?
It’s like breasts. Nothing beats the real thing
Well, there's BDSM… so apparently it's not nothing.
I just want milk that tastes like real milk.
Smart choice.
Bulla is real ice cream..
Does it-a come-a from-a the Bull-a or the Cow-a?
Mamma mia!Hahaha. It literally comes from both the Bulla and the Cow-a.
It is called Bulla because that was the name of the town the family that started the company and owned the dairy farm lived.
Early 1900's. They used to label their milk and cream cans with their town name Bulla that they sent somewhere else for processing so it got known as Bulla Cream, the name stuck and it became the Bulka Cream Company.
Cowabunga
Bulka Cream Company? How'd they get Bulka from Bulla?!
@s1Lence: I don't know, how do you think it happened?
Perhaps they were trading in bulk quantities by the time the proprietors established the company status? /s
I believe it comes from Colac-a
I had to do a double take. I am relieved you didn't say it came from cloaca.
@tenpercent: I actually thought that was to what he was alluding lol. (Thought that was the joke/clever play on words like you're cow-a & bull-a bit).
Sometimes ice cream contains eggs.
Cloaca, the one stop shop for waste disposal, reproduction and food delivery system.
Chicken egg shells are porous. Yummy.
@Muppet Detector: Colac is a regional town in Victoria and is where most of Bulla's manufacturing takes place. https://www.bulla.com.au/our-story/the-bulla-difference/
'I know Haagen-Dazs is the real deal'
did you know the name was made up in New York to just sound scandinavian ?
'the Häagen-Dazs name was completely made up in the Bronx, New York, in the early 1960s by Polish immigrants Reuben and Rose Mattus. It is a fabricated, "pseudo-Scandinavian" phrase designed to sound Danish and European, conveying an image of premium, old-world quality, even though it has no actual meaning or direct translation
*Founder's Purpose: Reuben Mattus created the name to evoke a sense of high-quality craftsmanship, aiming for consumers to think it was a fancy, imported brand.
*The "Danish" Myth: The name was intended to honor Denmark's honorable treatment of Jewish people during World War II.
*Linguistic Fakes: The name is not actually Danish. The letter "ä" and the combination "zs" do not exist in the Danish language.
*Early Marketing: Early, early packaging featured a map of Denmark to reinforce the, in reality, nonexistent connection to the country.
*NYC Origin: The company started in the Bronx, and the name was invented to differentiate their premium ice cream from competitors'Sounds deceptive. But hey, that's "marketing" for you.
I can't believe it's not ice cream!
Ass cream ;D
All depend on how much milk fat in it?
Same way ice cream has to be called custard when it has a certain amount of egg yolk in it. Doesn't mean any are not okay to eat.
Frozen custard treat?
Ice cream with egg yolk is more accurately called gelato though?
Gelato doesn't contain eggs, it has less milk fats and can't be legally called ice cream in Australia either. Yet gelato is pretty much always considered better than ice cream, which is pretty funny considering the tone of this post.
Yet gelato is pretty much always considered better than ice cream
My theory is because gelato is fashionable, peoples' perception of the taste is warped.
Every gelato i've ever had has had sweetness as the fore-running flavour, whereas a nice ice cream has better mouth-feel and a stronger or more persistent flavour. For every crappy chain ice-cream store there is a fashionable botique gelataria, (and a pointless dying fro-yo store).@ssfps: Melbourne has two very good, fashionable boutique ice cream stores each with multiple locations. Yes, ice cream, not Gelato.
As usual the rest of the country might take a while to catch up.
There is always a overlap of things, but unlike the US, I don't think we have a standard for the amount of milk fat in ice cream; more than 10% is always smoother and creamier. So a mango smoothie with a drop of milk can be an ice cream :P
I don't think we have a standard for the amount of milk fat in ice cream
2.5.6—3 Requirement for food sold as ice cream
A food that is sold as ‘ice cream’ must:
(a) be ice cream; and
(b) contain no less than:
(i) 100 g/kg of milk fat; and
(ii) 168 g/L of food solids.@Grunntt: That's good to know. I just found the first part of that FSC hilarious:
"A food that is sold as 'ice cream' must: be ice cream." -_-'@wifiwooper: Well, a lot of things probably contain more than 10% fat.
Some cheeses and foie gras. Nuts, avocado, seeds, fatty fish, olive oil, dark chocolate, butter, egg yolks, some creams.
Fatty cuts of meat, beef suet.
Golden north ice cream here in SA is quite good. We go for honey or boysenberry flavours. Very nice.
Wish it was available in VIC. Vanilla is very nearly as good as Connoisseur in taste but less thick and creamy and much better value per L.
Invest your millions in a real.icre dream company. I hear they have excellent returns.
Already put 700k into VT waiting to buy more on a crash. You can put my ice cream in a cup and don't
forget to give my change back.Amazing, I thought the inheritance wasn't coming for months, congrats.
@ReallyLost: Hahaha, somebody just got caught faking it (or fantasising) in a thread about fake icecream.
@gakko: Apparently it's fake wealth. How strange to start a thread announcing that you were going to inherit some fictitious money. Interesting conversation starter.
Bulla is real ice cream but you don't like the taste so which is more important - meeting the standard to be classed as "ice cream" or a dessert you like the taste of?
Bulla is real ice cream
Some Bulla products are real icecream, but some are less than 10% fat per 100g (100g/kg) milk fat and are labeled frozen dessert or ice confection instead.
Only products with 10% per 100g (100g/kg) minimum fat are labelled Icecream.
Eg:
- Real Dairy Vanilla - <10% fat => frozen dairy dessert
- anything "reduced fat"
I add milk to my fake ice cream in the bowl. Mix it up and good to go.
Isn't that a thick shake?
Only if you use a straw.
And it's in a bowl
And it's in a bowl
Clever idea! Easier to dip your chips in without getting it all over your hand and wrist.
And it's in a bowl
Two straws in a glass if you're sharing with that one special person…
Ten straws in a bowl if you're into that sort of thing…(or have a really large family).
@Muppet Detector: Normally about 10 keys go into the bowl. Maybe it's time we try something new Tuesday night.
You'll see haagen daz has less fillers than any other ice creams that you can find on supermarket shelves. Comparison between Kapiti and Haagen-Daz Vanilla:
Kapiti - Ice Cream [Fresh Cream (39%), Fresh Whole Milk (19%), Liquid Sugar, Reconstituted Skim Milk, Glucose Syrup (From Maize), Milk Solids, Stabilisers (Guar Gum, Locust Bean Gum), Emulsifier (471), Vanilla Bean Seeds (<0.5%), Natural Flavour, Salt, Natural Colour (Annatto)].
Haagen Daz - Fresh Cream (39%), Condensed Skim Milk, Sugar, Water, Egg Yolk, Vanilla Extract.
I like both though. Kapiti Affogato is a winner.
Ninja Creami Deluxe
300ml cream
100g condensed milk
50g sugar
2tsp vanilla extract
Full the rest with milk to the max markEasiest real ice cream recipe, no fake or artificial
close to mine - I just bought a large ?600ml pure cream from Coles, whipped it up to peaks, added vanilla extract, whizzed in a pile of frozen fruit from Coles freezer, then added some hot-water-melted sugar syrup to taste. Froze in maybe 3 empty Chinese takeaway boxes. Easy as no need to double-whip when part-frozen, as the cream doesn't form hard crystals. Maybe 80% pure (ice)cream with pure fruit. NGL - pretty nice.
I found that mixing the ingredients too much so that the cream starts to curd makes the final product have a dry texture in the ninja, but maybe its fine in your method
yes I didn't want to whizz too much after adding the frozen fruit so I ended up leaving a lot of it in lumps - still enjoyable in the final result ! I haven't tried the condensed milk simply because I didn't want to leave a part-used opened can (dunno about tubes of condensed milk …)
@Hangryuman: I like the taste of the condensed milk better than just sugar but you can use sugar instead, condensed milk is 50% sugar.
How do you define "real"?
Ice cream, vs ice confection. Example, find the words ice cream on this, https://www.woolworths.com.au/shop/productdetails/53739/oreo… (Except the brand name)
I don't know why anyone would think something with "Oreo" slapped on the label would contain decent ingredients. I'm not surprised that it has High Fructose Syrup. Yankee special.
Oreo buckets are made by Peter's, just like Connoisseur ice cream. There's not much difference between the contents of the Oreo buckets and the Connoisseur Cookies & Cream buckets. The Oreo branded stuff has more overrun (more air).
It's a shame, but the currently sold Connoisseur ice cream is a far cry from the original Brownes version from the 1990s.
Streets Blue Ribbon Vanilla is a good example of a non ice-cream.
Also Norco Classic Vanilla Frozen Dessert and Coles Simply Vanilla Frozen Dessert.
Nah Norco are grubs that misled people by calling their sugar syrup ice cream and then changed it to reduced fat ice cream after a lot of people complained to them that it's not ice cream.
Pretty sad when even a dairy co-op that's received a heap of Govt funding can't even sell a proper ice cream and are poisoning us with the same ultra processed rubbish as the multinationals.
I personally refuse to pay a premium for any Norco product now.
@stewy: We hear you stewy,
Dirty Norco grubs. I tried one of their ice creams last year. FFS tasted as bad as town water with sugar and milk powder.
So this cheap ass homebrand ice cream is better than the oreo's one just because its labelled ice cream? Lol
https://www.woolworths.com.au/shop/productdetails/281380/woo…
You've picked out a "reduced fat" ice cream. Cream sold without further distinction must contain no less than 35% milk fat, which is what most consider as "cream".
Extra light has probably less than half that fat content, but still enough to be considered ice cream. That Oreo tub doesn't even have cream in it. So yeah, I'd pick the home brand over that garbage Oreo product.
@mrvaluepack: Skim milk isn't cream though, is it?
Also, it's reconstituted skim milk, and that is exactly what it sounds like: powdered skim milk mixed back with water. It's cheaper and easier to move than fresh milk, but it's already a step removed from real dairy. Combine that with it being skim (fat removed), and you've lost two of the things that make ice cream good.
So nah, not good enough.
If it's shipped in frozen containers from the artisan ice cream making village of Haagen-Dazs in Denmark, then it's real ice cream.
Haagen Dazs is actually an American company and the icecream is produced in France
not "frozen dairy dessert"
Not fake
Just make sure to check the ingredients. Avoid anything that says "ice confection" or similar crap.
yeah its such a shame, the state of ice cream has fallen so low. the brands that used to be good, all changed their formula to make more profits and in turn the quality plummeted but the price didnt and people who didnt know any better kept buying them thinking they are meant to be the premium brands.
Coles Vanilla is pretty good
Van Diemens Land Creamery if you're down south, a few IGAs stock it in Melbourne (and plenty of places in Tassie). Woolies used to stock Elato but don't seem to anymore, that was great.
Kapati is what I usually go for, or Connoisseur if I'm going to Colesworth. Both of them are made with actual cream.
This guy creams
I've noticed magnum is no longer real ice-cream, it tastes terrible.
That is not true at all, it is made from cream and skim milk and is real icecream.
Please don't spread misinformation.It does taste terrible compared to Magnums of yesteryear.
its always tasted terrible
They were pretty good when they came out 30ish years ago. I haven't had one in probably about 10 years as they'd become minuscule and quality had dropped a lot. I'd assume by now they're about the size of a 20c piece.
Make your own. It's insane just how absolutely garbage you realise supermarket ice-cream is when you've tried it homemade and fresh. Ice-cream is made to a price point, not to a level of quality, and the things that get added to cover up shit quality ingredients (like life-ending amounts of sugar, or using chemical reactions to 'froth' it to save on manufacturing complexity)… just ew. If you are very lucky you might find somewhere making it on-prem, but the price will likely be eye-watering.
I like to use sous vide to make a custard base and poach fruit, then it all goes in a Breville compressor machine. The sous vide takes away most of the human effort and required skill, and a compressor is much more convenient and reliable than the freezer bowl methods.
Plus you aren't stuck with whatever flavours are out there. Want a mango and white chocolate ice cream? Done. What about Lindt chilli - that one is incredible. Blueberry packed so full of blueberries it's like Willy Wonka made it? Done. Lately I've been going outside the box and making Indian and Chinese styles, like cardamom and cinnamon icecream.
What's next? Vegemite ice cream? Butter chicken chunky icecream? Sardine swirl?
Even the "good stuff" has 3-5 different gums/thickeners now, enshittification has hit icecream hard, even the premo brands - In my opinion the best play is a cheap icecream maker (Think mine cost about $129), you can make a far superior product with no fillers quite easily and it's an awesome blank canvass to make your own blends. I'm partial to a chocolate (cocoa), vanilla, golden syrup, macadamia and kahlua combo. It's a great thing to bring out for guests because everyone loves icecream and yet a lot of people have never had homemade. You can experiment with a lot of cooked fruit that just doesn't ever appear in icecream in 1L/2L size, cherry plum and greengauge was interesting. Sorbet with in season mandarins, lime juice and angostura, orange or grapefruit bitters is like sunshine in a cup.
Efficiency and time wise, if you make a cooked custard base that's a bit of effort and time, since you have to cook it and cool it before churning. But you can make a cold base with just milk, sugar and cream, blended to emulsify the sugar, so you can start churning immediately after blending. I think the americans call this philadelphia style but their recipes uses a lot more cream, I prefer more milk/higher protein. Speaking of, you can also make protein enriched icecream just by adding a scoop of half whey/half casein. There are endless possibilities and it's a fun way to be experimental with making something unique with low chance of failure.
gum and thickener as long as its natural not that fake stuff i dont see a problem with it
Natural? Xanthan gum is produced by bacterial fermentation, solvent extraction and bleaching. Carrageenan is extracted by heated alkaline processing from seaweed, and can degrade to polygeenan which is a confirmed carcinogen. At the very least, the less processed gums like guar and locust are still mechanically extracted and subjected to some kind of purifying or chemical stabilising. Basically all the gums are capable of producing intestinal irritation, inflammation, intolerance responses and indigestion in some individuals, even modified starch can do this. They certainly do for me personally.
The form of gums used to fill out and cheapen many foods now is not found naturally. The only benefit they have in icecream is to reduce crystallisation if the supply chain to stores is temp. inconsistent (and therefore reduce product loss = make more profit), and to allow the manufacture to again, make more profit by taking out milk and cream by faking the 'creamy' textures by foaming the gums while adding more water. They are completely devoid of benefit to the body and a perfect example of non-foods replacing real ones, purely because the manufacturer wants to make more money and doesn't give a shit about who consumes their product. There is a direct linear correlation between shit industrial "icecream" with more gums and less real ingredients year by year, and high quality, homemade or artisanal icecream with no gums (because there's no need for them if you're not trying to rip off your customer).
Basically all the gums are capable of producing intestinal irritation, inflammation, intolerance responses and indigestion in some individuals, even modified starch can do this. They certainly do for me personally.
So can milk - Lactose intolerance, and eggs, both commonly used in icecream.
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did you watch a youtube video on this?