Americans are really sweet on ice cream. The average person eats 20 pounds (aka 64 cups) of ice cream per year, according to estimates from the International Dairy Foods Association (IDFA). 

These days, options abound in terms of flavors, ranging from controversial picks like mint chocolate chip and rum raisin to classics including chocolate and strawberry. Despite the spectrum of alternatives, the most popular flavor of all is one that has become so ubiquitous that many think of it as the gold standard or even “plain” ice cream: Vanilla. A 2024 survey by the IDFA and the business intelligence company Morning Consult revealed that vanilla is the most popular flavor among Americans, outranking chocolate, strawberry, butter pecan, and cookie dough in the top five.

Since we’ve gladly had our fair share since we were kids, have taste tested all of the major players in the freezer aisle, and have developed several DIY versions like this fan-favorite No-Churn Ice Cream, we thought we knew everything there was to know about vanilla ice cream. 

All of that changed when two culinary pros gave us the real scoop about how certain vanilla bean ice creams have been deceiving us all these years.

The Biggest Vanilla Ice Cream Myth, Busted

Some vanilla ice creams are marketed just like that, or perhaps as “French Vanilla” or “old-fashioned vanilla,” and are sold with a formula that’s consistently milky in hue throughout. Others are speckled with little black flecks and are often labeled as “vanilla bean ice cream.” The latter are usually sold for a slightly higher price than their “regular” vanilla peers.

With all of that evidence to back things up, we figured that the little flecks were flavor-boosting vanilla bean seeds, and a sign of a higher quality ice cream. As we mentioned in our guide to pure vanilla extract vs. imitation vanilla extract, growing vanilla bean pods is a laborious process—which means that the beans, seeds, and any products made with them (including extracts and ice creams) are understandably pricier than imitation versions.

“Vanilla begins life as a green seed pod inside an orchid. It’s pollinated in a very special way, then harvested, blanched, fermented, and then dried in the sun to develop the scent of vanilla, called vanillin,” Britton summarizes. “Vanilla doesn’t actually land as sweet on the tongue; it’s a scent.”

The black dots in vanilla bean ice cream are vanilla bean seeds, the experts we spoke to confirm, but their presence is little more than a visual head fake delivered with a subtle layer of texture.

What Are the Black Flecks in Vanilla Ice Cream?

Yes, these flecks are seeds that were once inside of a vanilla bean, confirms Jeni Britton, the Columbus, Ohio-based founder of Jeni’s Splendid Ice Creams. (She should know, since Britton developed a wildly-popular Honey Vanilla Bean recipe that is a top-seller in the ice cream section.) But on their own, they have no flavor or scent. 

“These seeds are a byproduct of commercial manufacturing of vanilla extract, and they’re completely odorless and flavorless. Their role is purely aesthetic,” says Jacob Schroeder, chef/owner of Crafted Food Services and co-owner of Moxie Kitchen + Events in Des Moines, Iowa.

When you slice open a dried and cured vanilla bean, you will see a sticky, honey-colored gel with lots of these tiny seeds, Britton explains. During the process of making vanilla extract, opened vanilla bean pods soak in a liquid (often a high-proof spirit like vodka or bourbon) to infuse it with vanilla flavor and aroma. Once this mixture has been allowed to “marinate” for the optimal amount of time per the producer’s vanilla extract recipe, the pods and seeds are removed. At this point, the vanilla bean seeds and pods are deemed “exhausted” or “spent” since their flavor and aroma has all been bestowed upon the extract.

“Vanilla ice cream gets its flavor from vanilla extract, dried vanilla powder, or synthetic vanilla flavoring. There isn’t any flavor difference between vanilla with and without flecks,” Schroeder says.

That being said, the seeds do lend a little texture and visual appeal, and Britton is a firm believer that visual perception can impact how we taste ice cream.

“For instance, a paler pink strawberry ice cream will taste weaker than a darker pink one with the same amount of berries. Perception is wild, and is an essential part of the experience,” Britton explains. “Pleasure is derived from what you believe.”

 3 Signs You’re Buying High-Quality Vanilla Ice Cream

Even after learning this surprising vanilla ice cream news, we’ll still be stocking up on pints and gallons from the store. So we asked our pros to dish up tips to select the best from the bunch.

• Check the label. The FDA has a code of regulations that dictates the “standards of identity” for label claims made about certain products, including ice cream. Look for ice creams whose primary label calls it “Vanilla Ice Cream,” “Vanilla Bean,” or “French Vanilla.” If it’s artificially-flavored it will say “Vanilla-Flavored” or "Vanilla Ice Cream with other natural or artificial flavors” right on the front panel.
• Peek at the ingredients. The simpler the better, our experts agree. “Food manufacturers have to list the ingredients of their product in descending order by weight,” Schroeder says. Ideally, vanilla ice cream will be made with cream, milk, sugars (cane, honey, tapioca syrup, etc.), extracts, and an optional egg.
• Buy what you like. Ultimately, the most important thing to pay attention to is, “does this taste good to me?” “There is no wrong answer in ice cream,” Britton says. 

True, nearly all ice cream manufacturers don't use fresh vanilla beans because they are too difficult to work with and are too expensive ($10 each!), according to Britton. If you are craving something that’s made with fresh vanilla bean seeds, your best bet is to blend up your own batch.

"You can use a fresh bean or two and make the most exquisite ice cream that no supermarket company could ever make. It would be a $20+ pint at the store! But it's worth it,” Britton says. “Vanilla extract is also a gorgeous ingredient. You can find many varieties to create whatever flavor profile you want; more top notes, like cotton candy, or base notes with smoky undertones.”

As you enjoy your next scoop of homemade or store-bought ice cream: “Remember that ice cream is about scent. As it melts, the vanilla will scent the air you are breathing. The more air you breathe, the more scent will fill it,” Britton notes. “This is also true of mint, coffee, chocolate, strawberry, pistachio and all other flavors!”