soft-service ice cream

Soft-serve ice cream is a smooth, semi-solid frozen dessert made from cream or butterfat, milk, sugar, and flavorings. It contains less air and milk fat than traditional ice cream, resulting in a denser, more intensely flavored product. Soft-serve is dispensed directly from a machine where it is continuously churned and aerated, without being allowed to harden fully. This method was invented in 1939. While regular ice cream in the United States must contain at least 10 percent fat and 20 percent milk solids, soft-serve has a lower fat content, typically between 30-50% overrun (air inclusion) compared to regular ice cream's 65-100%.123