Best Commercial Soft Serve Ice Cream Mix
The most popular type of ice cream mix is the double scoop variety. Double scoops are made up of two scoops each of vanilla or chocolate flavored ice cream.
These types of mixes have been around since the late 1940’s and were originally marketed to children. They were later used by adults too, but they became less popular with time due to their high price tag and poor taste.
In recent years, many companies have tried to improve upon these old classics. One of the first major changes was when Kraft introduced its Triple Scoop Ice Cream Mix in 1998.
Since then other manufacturers have followed suit by releasing their own variations on this classic theme. Some of the new flavors include strawberry shortcake, peanut butter cup and lemon meringue pie.
One of the main reasons why people like double scoops so much is because it provides them with three different kinds of ice cream: vanilla, chocolate and strawberry. You get all sorts of combinations from those three flavors.
There are even some people who prefer only one flavor, but there really isn’t anything wrong with having two varieties if you want to.
As with most things, there are advantages and disadvantages to these mixes. The obvious advantage is the price.
They are much cheaper than buying each flavor separately, but you can also buy just one flavor if you want. The only problem you might have is storing all these ice cream flavors. You aren’t going to want to open up four or five different cartons every time you make yourself a sundae or banana split. You may want to find a place in your freezer just for these mixes. If not, you might have to rotate which cartons you buy every couple of weeks or months.
Another popular type of ice cream is junket. This kind was once very popular in the 1950’s and 1960’s but fell out of favor by the 1990’s and nearly became extinct.
It was revived due to the increasing popularity of retro-themed restaurants like the 50’s Diner and the Ice Cream Cafe.
One of junket’s main advantages is its great taste. Although it isn’t as creamy as some of the mixes mentioned earlier, it makes up for it with its unique flavor.
Most people who try it for the first time don’t like it at first, but after a few bites they begin to acquire a taste for it and even end up loving it.
Junket is one of the most unique kinds of ice cream mixes because it really isn’t ice cream at all. It is technically a hard tarty candy with boiled milk and vegetable oil mixed in, hence the reason why it isn’t as creamy as other kinds.
It is produced by Just Born, which is the same company that makes Hot Tamales, Mike and Ikes, Peanut Butter Eggs and many other candies.
As with most things, there are advantages and disadvantages to junket mixes. The major advantage is its cheap price.
They can be found at most dollar stores and supermarkets for less than a dollar a box. This low price means you can have as much junket as you want. Junket is also easy to make: just add milk! The only thing you need to worry about is the amount of oil in junket. Some people have complained about gaining weight after eating too much.
The disadvantage of junket is that it can take some getting used to. Not everyone is going to like the taste of it no matter how much you try to convince them to eat it.
Even some of my friends won’t even try junket after I told them so many good things about it.
With all these different kinds of ice cream mixes, it’s hard to pick a favorite. It really just depends on your tastes and what fits your needs at the time.
If you’re looking for something more traditional and creamy, then you might want to go with the Klondike bar or Blue Bunny. If you want something a little more adventurous and fun, then maybe you should try one of those shakes at the Ice Cream Cafe or go with some junket. No matter what you decide, you really can’t go wrong. After all, it’s ice cream!
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Sources & references used in this article:
Viscosity of ice cream mix at pasteurization temperatures by HD Goff, VJ Davidson, E Cappi – Journal of dairy science, 1994 – Elsevier
Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage by FY Lee, CH White – Journal of dairy science, 1991 – Elsevier
Production of functional probiotic, prebiotic, and synbiotic ice creams by T Di Criscio, A Fratianni, R Mignogna, L Cinquanta… – Journal of dairy …, 2010 – Elsevier
Development of formulations and processes to incorporate wax oleogels in ice cream by DC Zulim Botega, AG Marangoni… – Journal of food …, 2013 – Wiley Online Library
Method for manufacturing ice cream mixes by reverse osmosis concentration and ultra-high temperature processing by PA Savello – US Patent 5,753,294, 1998 – Google Patents
Effect of combined stabilizers containing Konjac flour and κ-carrageenan on ice cream by A Akesowan – au JT, 2008 – researchgate.net
Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream by AM Roland, LG Phillips, KJ Boor – Journal of Dairy Science, 1999 – Elsevier