The magic lies in the stabilizers in instant pudding mix—things like cornstarch and gelatin. They trap air and moisture, creating a structure that freezes smoothly instead of turning into a block of ice. It’s chemistry, but the delicious kind.
Heavy cream, with its high fat content, also plays hero. Fat coats ice crystals, making each bite feel luxurious. So yes, you’re basically eating frozen butterfat, and that’s okay—it’s called living well.
