Copycat Dairy Queen Soft Serve Recipe - Recipes.net (2024)

FAQs

What are the ingredients in DQ soft serve? ›

Dairy Queen soft serve is a delicious reduced fat ice cream containing the following ingredients: Milkfat and Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan and Vitamin A Palmitate.

While the vast majority of soft serve is in the 10% to 15% butter fat range, DQ uses 5% butter fat. (think 1% milk, 2% milk, etc) Of course fat adds flavor, which is why ice cream has so much fat. In it's liquid form Soft Serve is called mix. The mix has air added in a very specific proportion.

But, even though our soft serve may have been categorized differently in the past, our recipe has not changed. DQ soft serve contains 5% butterfat, which is not the same as 95% fat-free.

That's Not the Only Difference

This is because soft serve ice cream has air added into it to enhance creaminess during the freezing process. The soft serve is also kept at a different temperature when compared to regular ice cream and contains emulsifiers to keep all the ingredients together.

Ultimately, it depends on the recipes being used, but, generally speaking, soft serve tends to be the healthier choice between the two. This is due to the fact that soft serve contains around 3%-6% of milk fat, while ice cream must contain at least 10% by federal law.

"To be categorized as ice cream, the minimum butterfat content must be 10 percent, and our soft-serve has only 5 percent butterfat," DQ writes. It's not ice cream, but it is delicious.

DQ's Blizzards have a high viscosity because of emulsifiers (aka the things that keep the soft serve's ingredients from separating), which hold on to the air blended into the soft serve. Plus, after adding all the brownies, candy and/or cheesecake pieces, even more air is added.

The liquid base used in soft serve ice cream typically consists of a mixture of milk, sugar, and stabilizers. Stabilizers, such as gelatin or cornstarch, are added to the base to help create a smooth and creamy texture. These ingredients work together to create a soft and airy consistency that is unique to soft serve.

As the manufacturer of the first soft serve machine for Dairy Queen, Stoelting is the go-to brand for quality frozen treat equipment for any commercial food service application.

If you have experienced gas, cramping, or diarrhea after eating ice cream or other dairy-rich foods, you may be lactose intolerant.

Why does Dairy Queen ice cream melt so fast? ›

The Basics

If you've ever compared how quickly a Blizzard melts compared to hard ice cream, you'll have noticed that Blizzards become liquidy much faster. This trait can be attributed to the soft serve's air content. In contrast, ice cream without added air tastes denser and melts slower.

Through its subsidiaries, IDQ develops, licenses and services a system of more than 7,000 locations in over 20 countries. IDQ is a subsidiary of Berkshire Hathaway Inc., which is led by Warren Buffett, the legendary investor and CEO of Berkshire.

A Difference in Texture, Taste, and Ingredients

While this ratio may vary slightly between products, regular ice cream always has a higher percentage of milk fat than soft serve and is produced at a lower temperature.

Soft serve, also known as soft ice, is a frozen dessert, similar to ice cream, but softer and less dense due to more air being introduced during freezing. Soft serve has been sold commercially since the late 1930s in the United States.

Vanilla Cone - Kids' Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Cake Cone: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, ...

Dairy Queen Shakes

In fact, like McDonald's, Dairy Queen doesn't even call its shakes milkshakes, it too sticks with "shakes." And malts. Both the shakes and malts at DQ use as a base "Artificially Flavored Vanilla Reduced Fat Ice Cream" which, according to the proper definition of ice cream is not real ice cream.

Soft serve is a frozen dairy product produced by freezing a heat-treated mixture of milk, cream, milk solids, sugars, stabilisers, emulsifiers and flavourings. Soft serve differs from hard ice cream in that the final product is formed at retail, made from a powdered or liquid premix.

An ingredient such as tetrasodium phosphate gives soft serve its smooth and even texture. Ingredients such as maltodextrin and carrageenan thicken the ice cream, while potassium phosphate helps prevent the ice cream from changing its texture and form in undesired ways over time.