REAL ICE CREAM - SERVED SOFT
What do you think of when you hear the term "ice cream"? What about "soft serve". Many people think only solid-frozen products can be considered "ice cream". To them, ice cream means only the hard scoop stuff that comes packaged in tubs or similar containers. To others, anything frozen and white is "ice cream". To them, the soft serve cone from McDonald's and similar fast food restaurants is "ice cream".
The fact is that "ice cream" is defined by its ingredients, not the temperature at which it is served. In fact, there is an official definition of "ice cream" and it doesn't focus on the temperature of the product at all. The USDA and most credible sources define ice cream by its content, not by its temperature. Specifically, the amount of milk fat derived from sweet cream is the key determinant. Consider the following from the International Dairy Foods Association website at While it specifically addresses labeling requirements, it is most informative regarding content and definition of frozen dessert products.
The U.S. Food and Drug Administration (FDA) sets standards of identity for many foods, including ice cream and frozen desserts, so that consumers will get a consistent product, no matter what brand or type they buy. FDA defines nutrient descriptors such as "light," "reduced fat" and "low fat" so that consumers know exactly what they're selecting in terms of nutritional content. All labeling statements follow the federal Nutrition Labeling and Education Act (NLEA), which governs all food labeling.
Here are some of the terms consumers are seeing in the supermarket, and exactly what those terms mean:
Ice cream is a frozen food made from a mixture of dairy products, containing at least 10 percent milkfat.
"Reduced fat" ice cream contains at least 25 percent less total fat than the referenced product (either an average of leading brands, or the company's own brand).
"Light" or “lite” ice cream contains at least 50 percent less total fat or 33 percent fewer calories than the referenced product (the average of leading regional or national brands).
"Lowfat" ice cream contains a maximum of 3 grams of total fat per serving (½ cup).
"Nonfat" ice cream contains less than 0.5 grams of total fat per serving.
In addition, there are commonly used marketing phrases that describe ice cream products in terms of quality segments, such as "superpremium," "premium" and "economy." Several factors can contribute to a product's quality segment such as price, brand positioning, product packaging, quality of ingredients, milkfat content and the amount of overrun (air) in the product. Overrun refers to the amount of aeration the ice cream undergoes during its manufacture that keeps the mixture from becoming an inedible frozen mass. Overrun is governed by federal standards in that the finished product must not weigh less than 4.5 pounds per gallon.
"Superpremium" ice cream tends to have very low overrun and high fat content, and the manufacturer uses the best quality ingredients.
"Premium" ice cream tends to have low overrun and higher fat content than regular ice cream, and the manufacturer uses higher quality ingredients.
"Regular" ice cream meets the overrun required for the federal ice cream standard.
"Economy" ice cream meets required overrun and generally sells for a lower price than regular ice cream.
At Great Shakes, our ice cream is the best possible for making the world’s best shakes and malts. It is made exclusively to our specification by a local dairy in Chino, California. The cream and milk used is tested and certified to be both antibiotic free and free from any added hormones. We use nothing but the finest and freshest all-natural ingredients across the board. It is high enough in milk fat to impart the creamiest taste and texture without being so high as to have a buttery taste or texture. Our overrun is very low as with the best premium ice cream. In short, Great Shakes are based on the best premium ice cream for shakes and malts.
SHAKES MADE OF PREMIUM ICE CREAM
At Great Shakes, our premium ice cream is the best possible for making the world’s best shakes and malts. It is made exclusively to our specification by a local dairy in Chino, California. The cream and milk used is tested and certified to be both antibiotic free and free from any added hormones. We use nothing but the finest and freshest all-natural ingredients across the board. It is high enough in milk fat to impart the creamiest taste and texture without being so high as to have a buttery taste or texture. Our overrun is very low as with the best premium ice cream.
NO MILK ADDED
Order a shake at most ice cream shops and what happens? They scoop some hard ice cream into a blender, add a random amount of milk and blend. What has happened? The very make up of the ice cream has been altered! The cream content is diluted and the taste and balance is adulterated. They may be ok, but they are no Great Shakes! We don't hard freeze our ice cream so that we can add ingredients and mix a perfect shake that is ALL premium ice cream without added milk.