Ice cream is the dessert of desserts. Perfect for hot summer days, getting over breakups and nixing that sweet tooth after a long day at the office, ice cream is a favorite treat for many people.  When you fill your bowl (or cone) with the creamy goodness, you probably assume what you are eating is the real deal, especially if that's what the label on the box leads you to believe. 

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One man set out to determine how a variety of ice cream brands stacked up against each other in a head-to-head comparison.  The results were a bit of a surprise. 

In his video on YouTube, Mr. EastCoastman compared Breyers, Oreo, Farmer's and Scotsburn brands.  The calorie content was similar between all of the brands (the Oreo ice cream had about 40 more calories per serving).

Mr. Eastcoastmen placed a few scoops of each ice cream into separate bowls. He then left the bowls on the counter (in a home at about 72 degrees Fahrenheit) for the entire day to see what would happen. 

The results:
After about 8 hours, three of the four brands melted, while Breyers did not appear to have melted at all during the entire day. While both the Breyers and Oreo brands were made from milk-based product, the Oreo brand still melted (as ice cream should), while Breyers looked the same as it did at the beginning of the day. 

10-day comparison
In addition to his one-day test, the video shows how the ice creams fared sitting on the counter at room temperature for ten days. 

By the ten-day mark, most of the ice creams are obviously melted and a bit congealed. However, Breyers is the only one to have formed a layer of dark mold, and the shape still hadn't changed much. In addition, an unidentifiable liquid formed at the bottom of the bowl.  

What's going on?
While the Breyers of old used to bear the label "all natural," they now boast a "quality" product, according to the New York Times. Some Breyers ice cream is in fact, not ice cream at all but "frozen dairy dessert," which simply means that it doesn't contain the right amount of milk fat required to classify it as an ice cream. (They have to replace that fat with other ingredients like corn syrup, whey, diglycerides, carob bean gum, guar gum, carrageenan and tara gum ... whatever those are). 

According to the New York Times, most of the Breyers products are still ice cream, but about 40 percent of their products are frozen desserts, a decision, the company claims was based on consumer feedback. 

"Through various surveys and tests, people are telling us, we want a smoother texture," Nick Soukas, the brand-building director for the company that owns Breyers told the New York Times. 

Whether or not you buy their reasoning, you might want to check the label the next time you grab a quart Breyers to make sure you really are getting what you want.