Video of non-melting 'Karlsons' ice cream sparks debate on ingredients; experts explain why

A viral video on social media has caused a stir after a woman left a popular 'Karlsons' ice cream on a plate at room temperature for an entire day. The treat did not melt as many would expect from a classic ice cream. 'Karlsons does not melt,' the author wrote, triggering heated debates.

Comments were divided – some expressed outrage and urged people to read ingredient lists more carefully, pointing out that 'Karlsons' is not a classic ice cream. Others noted that frozen desserts with glaze, fats, and stabilizers do not always melt like ordinary plombir. Some participants argued that the reaction was exaggerated, explaining that chocolate glaze, fats, and filling structure affect melting behavior.

Why do some ice creams melt slowly?

Experts explain that melting is influenced by several factors, including stabilizers (e.g., guar gum E412, xanthan gum E415), emulsifiers (mono- and diglycerides E471), vegetable fats, and glaze. These substances help maintain structure and prevent ice crystal formation. Air incorporated during whipping and sugar syrups also affect how the product behaves in warmth.

The European Food Safety Authority (EFSA) states that approved food additives in the EU undergo thorough safety assessments. A slower melt does not automatically mean a product is harmful. However, consumers are advised to check labels – if the package says 'frozen dessert' or contains vegetable fats and E-numbers, the product is likely not a classic ice cream.

This incident highlights the importance of reading ingredients and that not all frozen desserts are alike. While social media often features such 'experiments,' experts caution against jumping to conclusions about product safety, urging instead to choose according to personal preferences.