Cold Stone Creamery announced that it has teamed up with Kraft to serve something called Jell-O Pudding Ice Cream.

It supposedly is ice cream at cold temperatures, but Jell-O pudding-like at room temperature.

Just a personal preference, here – but there are some things I don’t ever want to change. I like my ice cream to be made out of – well, cream and some flavorful stuff such as cherries or maybe chocolate chips and mint.

And, I want it to melt. Eventually.

I want it to turn into a liquid state.

Melting is an essential part of the ice cream-eating process. I can’t say I’m a really big fan of eating melted ice cream, but I know people who like a certain portion of their ice cream to achieve that state – especially if enjoying a bowl of ice cream.

Ice cream in a cone presents other difficulties for the enjoyers of ice cream that has melted. For me, a cone simply means I’ll be eating it at a more rapid pace to prevent wearing some of it as it invariably drips out of a crack in the bottom of the cone.

But melting and turning into a liquid form is something that ice cream must do. It must!

I don’t eat pudding much. I have nothing against pudding. Some of my best friends, I suspect, are pudding-eaters. When I do eat pudding, though, I do not want it to be frozen. It’s a texture thing.

I would not like pudding in an ice cream cone.

Pudding should be pudding and ice cream should be ice cream. Ice cream should not become pudding at room temperature.

At least not in my world.

So, make up your mind, Jell-O! You, too, ice cream! Which do you want to be?

If somebody who has a less rigid view of the respective behaviors of ice cream and pudding tries this stuff, let me know your thoughts. I’m curious, but I remain disdainful.

So sayeth the StickMonkey.

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