Why modern American ice cream barely melts

Many types of frozen desserts in the US melt noticeably more slowly than traditional ice cream. This is due to the product's composition.

Many types of American ice cream practically no longer melt because their composition has been significantly altered.

Modern ice cream is specifically designed to be melt-resistant. This is achieved by using:

— more stabilizers and thickeners;
— a high proportion of vegetable oils and fats instead of milk fat;
— more air than traditional ice cream (sometimes over 100% by volume);
— more sweeteners, maltodextrin, and other dry ingredients that alter the freezing point.

Such products can no longer even legally be called ice cream, so they are labeled as "frozen dairy dessert."