OnPosted on June 4, 2025June 4, 2025byNancy DeVaulttoFood For Thought, Lifestyle
Aside from the start of summertime, June brings another ‘udderly’ delightful occasion: National Dairy Month. Perhaps one of the sweetest ways to honor dairy farmers is by savoring spoonfuls (and cups and cones) of America’s beloved dairy delight – ice cream! But before we cue the iconic “I scream, you scream, we all scream for ice cream” chant, let’s churn out some facts about the many varieties of frozen dairy delights to choose from. Check out our guide to ice cream types below to learn the differences between ice cream, gelato, frozen custard and more.
Ice Cream
Starting with the cream of the crop, ice cream is the most well-known frozen dessert in the U.S. The average American eats roughly 19 pounds of the treat each year, according to the International Dairy Foods Association (IDFA). Ice cream is rich, creamy and perfect served on a cone, in a cup, atop a pie slice or straight from the pint.
To be officially labeled ice cream in the U.S., this cold confection must contain at least 10% milk fat. It’s typically churned quickly while freezing, which incorporates air to create a fluffy, light texture. This process is called overrun, and, depending on the brand, ice cream can contain 30 to 100% air. More air means a lighter texture, while less air (like in premium brands) results in a denser, richer scoop.
While ingredient lists vary per maker, regular ice cream is typically made with cream, milk, sugar and sometimes eggs, resulting in a smooth consistency with a higher fat and sugar content. Low-fat ice cream reduces the amount of milk fat, producing a lighter but often less creamy product. Sugar-free ice cream typically uses sugar substitutes, like stevia or erythritol, instead of conventional sugar. Lactose-free ice cream is made with lactose-free milk or dairy alternatives.
America’s top 10 favorite ice cream flavors, per the IDFA, are vanilla, chocolate, strawberry, butter pecan, cookie dough, cookies and cream, mint chocolate chip, chocolate chip, rocky road and peanut butter/PB cup.
See more:10 Creative Homemade Ice Cream Recipes to Try This Summer
Gelato
Gelato, which means “frozen” in Italian, is a Mediterranean masterpiece for those with a sweet tooth. While both gelato and ice cream contain cream, milk and sugar, gelato usually has less cream and more milk, resulting in a lower fat content (roughly 4 to 8% milk fat).
The lower fat content in no way lessens the experience. Gelato is churned much more slowly than ice cream, introducing less air and making it substantially denser. However, it’s usually served at a slightly warmer temperature, which makes the texture silkier and the flavor more intense.
In the U.S., basic gelato flavors like vanilla are most popular. Whereas, in Italy, consumers branch out to taste hazelnut, pistachio, stracciatella (basically Italian chocolate chip), tangy lemon and lavender.
See more:The Most Unique Ice Cream Flavors in the U.S. (and Where to Find Them)
Frozen Custard
Frozen custard is the silky-smooth star of the Midwest. In fact, Milwaukee, Wisconsin, is known as the Frozen Custard Capital of the World. This sweet treat is, of course, like ice cream, but with egg yolks on the ingredient list. Frozen custard must contain at least 1.4% egg yolk solids, which makes for an extra-rich, velvety texture.
Like gelato, this goodie is churned slowly, so it has very little air whipped in. Frozen custard is a dense, creamy, almost pudding-like scoop that sticks to your spoon and melts slowly on your tongue.
When it comes to frozen custard flavors, mix-ins like brownies, caramel, cookie dough, and peanut butter cups can add even more to the experience.
Soft Serve
There is something whimsical about having a towering twist of vanilla-chocolate swirl soft serve. It’s a type of ice cream, but the texture and experience are wonderfully unique.
Soft serve is served at a warmer temperature compared to hard-packed ice cream; and it contains a higher proportion of air (up to 60%), which makes for a light-as-a-cloud consistency. Soft serve is typically dispensed straight from a machine, which keeps it at the perfect temperature and texture for swirling.
Choosing just one or two flavors can be hard for soft serve fans, especially with seasonal offerings like pumpkin spice in the fall. Soft serve can be hardened with dipped coatings, like butterscotch, cherry and chocolate, to create a crunchy exterior shell while remaining creamy on the inside.
Frozen Yogurt
Back in the 2000s, frozen yogurt (nicknamed froyo) took the dessert scene by storm – and it’s still going strong. Froyo contains live yogurt cultures, giving it a tangy flavor that sets it apart from traditional ice cream.
The milk fat content can vary widely depending on the brand and recipe, but it’s often lower in fat than traditional ice cream. These days, many frozen yogurt shops offer self-serve stations with dozens of flavors and toppings, from fruit and granola to gummy bears and cookie crumbles, so you can dream up your one-of-a-kind dairy delight.
Froyo comes in a variety of flavors, from classic chocolate and vanilla to strawberry, peach, mango, green tea and many more.
See more:21 Delightful Dairy Recipes to Celebrate June Dairy Month
Sherbet
Not to be confused with sorbet (which contains no dairy), sherbet is the zesty hybrid of the frozen dessert world. It blends fruit juice or puree with a splash of dairy (typically milk or cream) to give it a tangy yet creamy consistency. Sherbet must contain between 1 and 2% milk fat, which lands it somewhere between sorbet and ice cream in richness.
It’s refreshing, fruity and just smooth enough to feel indulgent without being heavy.
Think of sherbet as the zingy palate cleanser you didn’t know you needed. The most popular sherbet flavors are orange, raspberry, lemon and lime, with rainbow sherbet (a blend of these) being the top choice.
See more:Got Milk? 13 Fascinating Dairy Facts
Why National Dairy Month Matters
While we’re busy celebrating the “scooperstars” of the ice cream world, it’s worth recognizing the real heroes behind the scenes: America’s dairy farmers. National Dairy Month was originally created in 1937 to stabilize the demand for milk during the summer surplus season. National Dairy Month has since grown into a full-blown celebration of the entire dairy industry.
Today, there are more than 24,000 dairy farms across the U.S., according to the USDA Census of Agriculture, many of which are family-run and operated. These farmers work tirelessly to produce the milk, cream, cheese and other dairy products that Americans love. Many U.S. dairy farmers are also actively involved in making ice cream, both through large cooperatives and small, farm-based creameries.
Buying local dairy products supports communities, helps sustain the environment through responsible farming practices and keeps your fridge (and freezer) full of dairy deliciousness. So, whether you’re enjoying a bowl of frozen custard or whipping up a milkshake, you’re also raising a glass (of milk) to the farmers who make it all possible.
