Air in Ice Cream (2024)

FAQs

Air in Ice Cream? ›

The amount of air added to ice cream is known as overrun. If the volume of ice cream is doubled by adding air, then the overrun is 100%, which is the maximum allowable amount of air that can be added to commercial ice cream. The less expensive brands usually contain more air than the premium brands.

Air in Ice Cream: Final Thoughts

We can't actually see it or taste it, but air plays a very significant role in ice cream. It keeps it soft and scoop-able. And it also influences how thick, creamy, light or fluffy the ice cream is: and these are important sensory properties.

Snack foods, ice cream, breakfast cereals

In the ice cream world, the amount of air whipped into the final product is called overrun. Ben & Jerry's and Häagen-Dazs vanilla ice creams weigh more than 100 grams per half cup (120 grams), so they contain roughly 20% air.

High-quality ice creams have about 25 percent air, while cheaper commercial versions contain between 50 and 90 percent air. Gelato, on the other hand, is churned at a much slower speed, resulting in little air and, consequently, a denser, softer texture.

Effects of Overrun on Ice Cream Texture

The amount of overrun in ice cream directly affects its texture. A higher overrun results in a lighter and fluffier texture, as the air bubbles create a softer structure. This type of ice cream is often described as being more 'whipped' or 'airy'.

The less expensive brands usually contain more air than the premium brands. One side effect of adding a lot of air to ice cream is that it tends to melt more quickly than ice cream with less air. The amount of air also has a huge effect on the density of ice cream.

By adding air to the ice cream mix, you increase the volume of the ice cream which, in turn, increases the time it takes for the flavor molecules to trigger the taste receptors in the mouth and tongue.

Formidable brands like Ben & Jerry's, Jeni's, or even Haagen-Dazs are all considered real ice cream.

That's Not the Only Difference

If you've ordered a Blizzard, you've definitely noticed how soft and pliable this Dairy Queen treat is compared to regular ice cream. This is because soft serve ice cream has air added into it to enhance creaminess during the freezing process.

How much air is in DQ ice cream? ›

It's worth noting that 40 percent of a Dairy Queen soft serve is air. But that's not abnormal. According to the American Chemical Society, anywhere from 30 to 50 percent of any ice cream is.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

Sticking to the official definition, however, also meant ruling out another style of frozen dessert: gelato. There are no FDA standards for desserts labeled as gelato, but typically they have a lower fat content than ice cream and are denser because they have less air churned into them.

As the ice cream is stirred and mixed, tiny air bubbles get mixed in with everything else. These air pockets make the ice cream fluffy. It's easier to scoop, too! Solid ice crystals, liquid syrup, and air make ice cream a combination of all three states of matter!

Anywhere between 30% to 50% of ice cream is air and called “overrun”. Lower quality ice creams contain high overrun and melt faster with more air. Air also prevents ice cream from tasting too sweet by slowing down flavor release in the mouth. Fat provides the richness and taste that make ice cream so delicious.