tag:blogger.com,1999:blog-384329692727378622.post9143936605204030197..comments2024-03-28T13:12:21.029-04:00Comments on On Second Scoop: Ice Cream Reviews: Walgreen 's Caramel Overload Ice CreamDubba Scoopshttp://www.blogger.com/profile/07135130511349727532noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-384329692727378622.post-53147066868430089332011-07-09T19:30:15.442-04:002011-07-09T19:30:15.442-04:00I just had the same experience with a pint of the ...I just had the same experience with a pint of the cake batter lavor. It looked like it had shrunk and it was just very ice like consistancy wise.Nicknoreply@blogger.comtag:blogger.com,1999:blog-384329692727378622.post-44523818855674104172009-12-16T09:04:31.488-05:002009-12-16T09:04:31.488-05:00I've read your comment several times trying to...I've read your comment several times trying to craft an appropriate response, I'm not sure I have it, but here goes.<br /><br />freezer burn may not be the best term, but I think most readers get the idea that it was some kind of freezer related problem that messed with this ice cream. The freezer might be bad, but it came from a Walgreens that was built within the last year, so the freezer should still be in tip top shape.Dubba Scoopshttps://www.blogger.com/profile/07135130511349727532noreply@blogger.comtag:blogger.com,1999:blog-384329692727378622.post-61537803661194902322009-12-14T21:34:00.458-05:002009-12-14T21:34:00.458-05:00Yeah well freezer burn isn't an ice cream prob...Yeah well freezer burn isn't an ice cream problem. If you have ice crystals on the outsides thats one thing but on the inside thats a different story. Walgreen's Ice Cream is always awesome where i am so most likely its just a holding temperature problem at that walgreen'sAnonymousnoreply@blogger.com