Soft-serve ice cream has been a favorite for decades now, refreshing beachgoers and fair attendees in the summer and serving as a spin on the regular version of this frozen treat. So what is it that differentiates soft-serve ice cream from regular ice cream? Here are the three major differences that result in a lighter, creamier, ice cream with a different taste.
Less Milkfat
One of the key factors that gives soft-serve ice cream its unique character is the low amount of milkfat that is contained in the final product. Only about 3% to 6% of the final composition of soft-serve is milkfat, which gives it a softer and airier texture.
Higher Temperatures
While regular ice cream is frozen and churned at temperatures between 0 and 10 degrees Fahrenheit, the serving and churning temperature for soft-serve is much higher. At around 25 degrees Fahrenheit, this makes for a more liquidy treat that isn’t as brain-numbingly cold.
Added Air
Another reason that soft-serve ice cream is lighter than regular ice cream is because it contains extra air which is churned in. This is done in order to keep the ice cream stable and non-melty in warmer conditions.
