It still has a bit of gum in it (hard to find without these days) but that talenti stuff in the US appears to be real cream still - honestly that’s the big kicker for me with ice cream, too much gum or any vegetable product just makes it not worth the calories 🤢
All those bryer/haggen das big brand ones have so much air whipped into them it’s like eating frozen foam. Same with most chains’ milk shakes right now, they melt into nasty foam.
Yep, hoping he’s not stupid enough to do that. However, on the other hand brain worms…