Nicolae Popescu/Getty Images
Ice cream is known to melt when it warms, which is why its name contains the word “ice.” Yet recent viral posts have challenged this assumption. An Australian woman posted a photo of an ice‑cream sandwich that stayed intact after days in the sun, a similar claim came from a Cincinnati resident, and a Sioux Falls radio show uploaded a video that has amassed almost 7 million views. The hosts tested the so‑called “unmelting” ice cream and concluded that Walmart’s Great Value ice‑cream sandwiches are not true ice cream.
The behavior can be understood by examining the ingredients. Walmart’s Great Value ice‑cream sandwiches contain stabilizers—monoglycerides, diglycerides, cellulose gum, guar gum, and calcium sulfate—that preserve shape and texture. Sugars, which are abundant in ice cream, also influence melt rate. Together, these components bind the product, so even as water content melts, the overall shape remains.
While the names may seem technical, these substances are widespread in processed foods. Mono‑ and diglycerides act as emulsifiers, keeping fats and water mixed. Guar gum and cellulose gum function as thickeners, and calcium sulfate—commonly called gypsum—reinforces firmness. Though common, the health implications of these additives remain debated.
All the ingredients that thicken, emulsify, and stabilize these ice creams have received FDA approval. Calcium sulfate, for instance, has seen increased use as vegan alternatives such as dairy‑free cheese and tofu grow in popularity. It is bioavailable, can support bone health, and is considered non‑toxic at typical consumption levels.
Glycerides, the same fatty acids that appear in many plant‑based foods, are ubiquitous in both food and non‑food products, such as ink. Roughly 70 % of U.S. food emulsifiers are mono‑ or diglycerides, present in items ranging from bread to mayonnaise. When used sparingly, they pose minimal risk, though they can contain trans fats, which become concerning only at high intakes.
Food gums are often the most debated additives. Guar gum, for example, supplies soluble fiber that can support gut health, whereas other gums may trigger digestive discomfort in susceptible individuals. The Walmart ice‑cream sandwiches in question contain carob bean gum, cellulose gum, and carrageenan. Research indicates that cellulose gum and carrageenan have been associated with inflammatory bowel conditions in humans and animals. Critics argue that these additives are largely cosmetic, raising questions about their necessity. As always, moderation is prudent, and reducing ultra‑processed foods remains the healthiest approach.
