Dairy Queen can't legally call its frozen dairy products 'ice cream' because they don't meet FDA qualifications for the term.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

McDonald's intentionally avoids using the word 'milkshake'

The restaurant's US menus use an abbreviated term: the simple "shake." Conspiracy theorists suggest this means the chain doesn't use actual milk, but the truth is a bit more complicated and—much to their displeasure—mostly related to dairy regulations.

A guide to making ice cream with liquid nitrogen by flash-freezing dairy

Only existing in liquid form at extremely low temperatures, nitrogen can rapidly freeze cream, coconut milk, and other liquids into small crystals, producing smooth, creamy ice cream. As a safety precaution, liquid nitrogen should be handled in a well-ventilated area with safety goggles and protective gloves.

Ice cream can be traced back to a frozen milk dish from the 7th century.

97% of Americans polled say they like or love ice cream

America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Kulfi, an ice cream predecessor that's still popular in India, dates back to the 16th century.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

There's no definitive reason why an ice cream sundae is spelled with an 'e' rather than a 'y.'

Until late 2024, the company that makes McDonald's ice cream machines held an elusive repair monopoly on them, the culprit behind the frequent outages that fueled widespread social media discourse.

Make a popular no-churn watermelon ice cream, using just watermelon and milk.

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Proof of 'natural' food claims are voluntary for most food products

Unlike the enforcement done by the USDA for meat, dairy and eggs, the FDA offers loose guidelines for using a "natural" food label on most foods, and following the guidelines is voluntary. As a result, many products labeled as "natural" can contain processed ingredients and synthetic additives.

7/11's Slurpee was named by an advertising executive who wanted to capture the sound someone made when they sucked the drink through a straw.

Ice cream trucks are surging in popularity

Modern companies like HipPOPs and Big Gay Ice Cream are driving a resurgence of ice cream trucks, with an annual growth of approximately 9%. Experts say the market will keep growing through at least 2030.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

The Mister Softee ice cream truck began with two brothers in a Chevy van in Philadelphia, selling green ice cream.

The FDA does not approve dietary supplements before they go to market

The US Food and Drug Administration does not regulate products including vitamins, probiotics, and herbal mixes as drugs due to the Dietary Supplement Health and Education Act of 1994, which amended the Federal Food, Drug, and Cosmetic Act. Because dietary supplements are regulated as a subcategory of foods, inspectors do not assess whether dietary supplements work as advertised before sale.

The frozen margarita was invented in Dallas using a repurposed soft-serve machine

On May 11, 1971, Dallas restaurateur Mariano Martinez adapted an ice cream machine to produce frozen margaritas using his father's recipe. The original machine now sits in the Smithsonian's National Museum of American History.

In the US, 'organic food' is defined by the USDA

Food products can only be classified as “organic” if they meet the standards defined by the US Department of Agriculture. For crops, that means avoiding prohibited substances and genetic engineering, among other requirements. For livestock, that includes a minimum number of grazing days.

The world's most unique cheeses

Some are set apart by their unusual ingredients, like moose milk or live mites. Others are defined by texture, like the Georgian specialty tenili, a very rare hand-pulled cheese that resembles yarn or pasta strands. There’s even a canned cheese that has been using the same strain of bacteria for more than 70 years.

The US FDA defines peptides as being 40 amino acids or less

The US Food and Drug Administration regulates these short strings of amino acids as drugs and approves them for commercial use. These products may be produced naturally or synthesized via medicinal chemistry for therapeutic use.

This is not a chip

Pringles aren’t chips—legally speaking. In the US, the FDA said they’re not potato chips. In the UK, courts ruled they’re not even crisps. Turns out, being 42% potato creates a lot of legal confusion. So what are they, really?

It seems like we shouldn’t have to say this: Cheese is not like crack

While news reports may claim cheese is addictive, the facts behind the research show cheese and crack have little in common. It appears that highly processed foods with high levels of sugars and fat, rather than cheese specifically, are most closely associated with addictive-like behaviors. In fact, cheese ranked lower than foods like pizza, chocolate, and fries in terms of its addictiveness.