Although often referred to as ice, soft serve ice actually not in the traditional sense, but rather a close relative with similar ingredients, characteristics and flavors. There are some distinct differences between ice and soft serve
Soft serve ice cream is similar to traditional ice cream except that it is created and served at a warmer temperature. Since taste buds can easily find flavors of this little warmer temperature, soft serve consumers experience more enhanced flavors than traditional ice cream. Soft serve is really created in the soft serve machine from a liquid or powder mix that is mixed and cooled in the machine and then extruded from the machine into swirls of delicious treat served either in a straight or a c1
John F. McCullough, the man who founded the Dairy Queen, is credited with creating soft serve ice cream.
Soft serve their ingredients are corn syrup, whey, monoglycerides and diglycerides (emulsifier), artificial flavors, polysorbate guar gum, calcium sulfate, cellulose gum, 65 and 80 (emulsifier), carrageenan, magnesium hydroxide and air is pumped into the mix as it crystallizes .
A simple, one-cup (188 g) serving of Dairy Queen vanilla soft serve ice is estimated to contain 280 calories and about 9 g fat, 30 mg cholesterol, 140 mg sodium, 44 g of total carbohydrates, 6 g protein. It also provides 30 percent of the recommended daily intake of calcium, 20 percent of the recommended daily intake of vitamin A, and 8 percent of the recommended daily intake of iron.
Soft serve ice cream contains less milk fat than traditional ice cream — usually 3 to 6 percent milk fat soft serve as against 10 to 18 percent milk fat in ice cream. It also contains much more air.