Ice cream is the perfect summer dessert, and for many of us, soft-serve ice cream brings back happy memories of carefree childhood days and a treat from the local diner or drive-in.

What is the difference between the firm, traditional ice cream, and soft-serve ice cream?

The USDA standard states it should be made from  20% cream and 10% milk for ice cream. Ice cream usually contains at least 10 percent fat. However, premium ice cream brands like Ben & Jerry’s have 15-20 percent fat in their ice cream, making it creamier and richer. Soft-serve ice cream contains less milk fat than hard ice cream.  Regular ice cream is also denser, and therefore more firm because it is frozen hard.

The density of the ice cream is determined by a component of the ice cream known as overrun. The amount of air that is churned into the ice cream is called overrun. It makes the ice cream less dense, which means it is lighter and fluffier. Generally, cheaper brands of ice cream contain more overrun because it cuts their costs. Air is cheaper than dairy products, and ice cream can be made for less by adding more air. Soft-serve has a large amount of air whipped into it.

Soft-serve ice cream was introduced in the 1930s and was very popular at fairs, carnivals, amusement parks, and even restaurants. The machine used to make soft-serve ice cream keeps it soft, with a smoother texture. The machine that churns soft-serve ice cream incorporates air as it churns, more air than is found in hard ice cream. The machine is also responsible for not allowing the ice cream to harden very much by keeping it cool enough but not too cool. What you end up with is smooth and creamy soft-serve ice cream you know and love.

Some people will say that soft-serve isn’t actually ice cream. Typically, it’s made without eggs and stabilizers, and it must be made with a soft-serve machine. The soft-serve ice cream machine is responsible for injecting at least 50 percent air (overrun) into the liquid base that must contain at least 10 percent milkfat by USDA guidelines. In addition, the soft-serve machine freezes the mixture at a higher temperature than traditional hard-packed ice cream, which also helps create a soft, smooth texture. And because soft-serve is machine-made, it’s consistent. It will always be the right texture and temperature, and just about anyone can pull the lever to fill a cup with freshly churned dairy quickly.

Although ice creams provide varying amounts of essential nutrients, including calcium, phosphorus, and vitamin A, they aren’t exactly health foods. They typically contain large amounts of fat and sugar. A 1/2-cup serving has more than 100 calories depending on the flavor. Opt for a no-sugar-added light version of vanilla ice cream to limit fat, sugar, and calories.

Have you ever had an ice cream brain freeze? Essentially, your brain tries to protect itself from the change in temperature by flooding blood into the area. So if you want to get rid of an ice cream headache, drink warm water or put your tongue up to the roof of your mouth.

Ice cream is a delicious cold treat to enjoy during the summer months. Sweet treats can be part of a healthy, well-balanced diet in moderation. Be sure to read nutritional fact labels for serving size and nutritional information such as sugars, fats, and calories. When adding toppings, choosing fruit or nuts can add flavor and nutritional value. Other toppings may add extra empty calories.

Sources: spoonuniversity.com; at least United States Department of Ag; www.canr.msu.edu

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator