I Tested Ice Cream, Soft Serve, Frozen Yogurt, And Frozen Custard To See How Different They Actually Are

Last weekend, I embarked on a frosty adventure that left my taste buds tingling and my sweet tooth thoroughly satisfied.

Armed with nothing but a spoon and my curiosity, I decided to compare four popular frozen treats that often get lumped together.

Ever wondered what actually makes ice cream different from frozen custard, or why soft serve isn’t just melty ice cream? I’m about to spill the chilly details!

1. The Classic Scoop: Traditional Ice Cream

Scooping into a pint of homemade vanilla, I immediately noticed its dense, creamy texture that didn’t immediately melt on my tongue. Traditional ice cream contains at least 10% milkfat and gets its body from being churned slowly, incorporating less air.

The flavor lingered longer than the other treats, with a richness that coated my mouth. Fun fact: Americans consume about 23 pounds of ice cream per person annually!

2. The Swirly Wonder: Soft Serve

Whoever invented soft serve deserves a medal! This cloud-like treat practically danced onto my tongue, dissolving instantly in a burst of sweet vanilla. Unlike its harder cousin, soft serve contains more air (about 50% of its volume) and less fat.

The machine keeps it at a perfect 21°F – warmer than regular ice cream. That iconic swirl isn’t just for looks; it maximizes the surface area for faster melting!

3. The Tangy Twister: Frozen Yogurt

My spoon met resistance as I dug into the frozen yogurt – surprising since I expected something softer! That signature tang hit immediately, a welcome contrast to the purely sweet options. Made with cultured milk, froyo contains beneficial bacteria and typically less fat.

Temperature matters enormously here; too cold and you miss the yogurty zing, too warm and it becomes soupy. The self-serve shops got popular for a reason – it’s the healthier-feeling indulgence!

4. The Velvety Heavyweight: Frozen Custard

Holy creaminess! Frozen custard nearly glued my spoon to the cup with its incredible density. The secret? Egg yolks – at least 1.4% by weight – which create an unmistakably rich, velvety texture that feels luxurious.

Custard machines barely incorporate air (only about 20%), making this the heaviest contender by weight. Wisconsin custard stands have the right idea – this stuff is worth waiting in line for! It’s practically pudding’s colder, more sophisticated cousin.