National Soft Ice Cream Day

The Scoop on Soft Serve Ice Cream

It’s National Soft Ice Cream Day! In honor of this momentous occasion, let’s take a closer look at this delicious treat. Soft serve ice cream is made with a lower amount of milk fat than hard ice cream and has a higher air content, which gives it that characteristic light, fluffy texture. While there are myriad flavors of soft serve out there, some of the most popular include vanilla, chocolate, and twist (a mix of the two).

The History of Soft Serve

There is some debate about the original inventor of soft serve ice cream. The first soft serve ice cream machine was reportedly developed by Charles Taylor in 1926. In 1936, Tom Carvel developed his own soft serve recipe and machine. Shortly after in 1938, J.F. McCullough with his son Alex, perfected their recipe. They began by selling soft serve at their friend Sherb Noble’s store – the very first Dairy Queen. By the 1950s, soft serve had become a staple at American diners and drive-ins across the country.

How Soft Serve Is Made

So how is soft serve ice cream made? The key ingredient is milk—or more specifically, milk fat. To get that desired fluffy texture, soft serve must have a lower milk fat content than hard ice cream (which is why it melts faster). Once the milk fat content is just right, manufacturers add in stabilizers and emulsifiers to help keep the mixture smooth and prevent large ice crystals from forming. Finally, air is whipped into the mixture to give it that telltale lightness.

There you have it—the scoop on soft serve ice cream! This beloved treat has been around for over 80 years and shows no signs of going anywhere anytime soon. So grab a cone (or cup) and enjoy National Soft Serve Ice Cream day to the fullest!