It’s the fat. The milk fat in ice cream is mostly what gives ice cream that creamy rich taste and feeling in your mouth. The creamiest ice creams have about 16% fat and the least creamy have about 10% ...

More information: C. Raz et al, The role of structure in the interaction between bacteria, mammary epithelial cells and milk fat globules from raw or "cultured" milk, Food Chemistry (2024). DOI ...

The label starts with a serving size and the number of calories per serving, followed by a list of key nutrients, including total fat, carbohydrates, and proteins. Other values may be included, such ...