Is soft serve real ice cream? Here’s what dairy labels mean

I have many summer memories of my family stopping for ice cream at the local drive-in, rushing to eat the dripping cone before it melted down my hand.

When I was a kid, I would always order the banana split at Dairy Queen, and I was proud when I finished all three scoops.

Recently, I was surprised to see Dairy Queen trending on social media. People seemed shook to learn that Blizzards and other dairy treats aren’t technically “real” ice cream.

With June Dairy Month here, it feels like the perfect time to clear up the confusion about what qualifies as “real” ice cream.

It’s true that, according to federal food labeling rules, Dairy Queen Blizzards, as well McDonald’s cones and the Wendy’s Frosty, aren’t classified as ice cream. Instead, they are often called soft serve, low-fat ice cream or frozen dairy desserts.

But that doesn’t mean your favorite summertime treat is bad or “fake.”

By law, food companies can only label a product as ice cream if it meets the federal government’s legal definition. Dairy Queen’s soft serve contains about 5% milkfat, compared to 10% milkfat in ice cream.

Whether you’re eating ice cream or soft serve, these treats start with milk from U.S. dairy farms, where farm families care for their cows every day to provide safe, high-quality milk.

What’s the difference between ice cream and frozen dairy dessert?

Legally, ice cream must meet the following standards enforced by the Food and Drug Administration (FDA): 

• Milkfat content must be at least 10% by weight. This gives ice cream its rich texture. Products falling below this threshold are legally classified as “frozen dairy desserts.”
• Total milk solids must equal at least 20%, with no less than 10% being nonfat milk solids.
• Must weigh no less than 4.5 pounds per gallon. This limits how much air can be whipped into the milk.

You can also buy premium and super premium ice cream, which contain 12% to 18% butterfat and significantly less air. This yields an incredibly dense, rich product, according to the International Dairy Foods Association.

If you prefer a non-dairy treat, vegan or dairy-free frozen desserts are made from plant-based ingredients, such as vegetable oil, instead of cream.

How Iowa dairy farmers help make ice cream possible

Iowa farm families know that healthy cows produce safe, nutritious food. Farmers provide their dairy cows with high-quality feed, shelter and care to keep the herd healthy and comfortable.

Milk is also one of the most regulated and tested foods in the United States. It takes fewer than 48 hours for milk to travel from the farm to the store, and during that time, it goes through several steps to ensure its freshness and purity, according to nutrition experts.

Even though I can’t wolf down a banana split anymore, I’m still planning to enjoy a Dairy Queen Blizzard on a hot summer day.

Summer treats may bring back sweet memories for many of us, but they also reflect the daily dedication of Iowa dairy farmers. And during June Dairy Month, I’m especially grateful for the Iowa dairy farmers who work hard every day to provide safe, fresh milk for the treats your family enjoys all summer long.

To learn more about how farmers work to ensure food safety and farm animal care, please visit “Real Farmers. Real Food. Real Meat.”

Learn more about author Teresa Bjork here.