The Great Mystery: Why does soft-serve pseudo ice cream give one a much more severe case of "ice cream headache" or "brain freeze" than real ice cream? I can eat regular ice cream by the wheelbarrow-load with no headache, but squirt a little vanilla soft-serve onto a slice of apple pie at some AYCE buffet and I soon remember why I usually have banana pudding. It can't just be a matter of temperature. Heck, most home freezers keep ice cream at 0°F. Maybe they put some kind of chemical additive in the stuff that causes headaches and makes people not want to go back for seconds?