About Us & FAQs

Ice cream must be made from dairy products. Ice cream must have at least 10% milk fat content and freeze while churning. Reduced fat and low-fat ice cream can be made by using half and half, whole milk, or skim milk, but the texture of the ice cream will change and does not meet the standard of identity of ice cream.

Soft serve typically ranges from 3-6% milk fat, and as high as 10%, but soft serve frozen treats can be nondairy in origin.

Overrun (amount of air mixed in while churning/dispensing) enhances the texture of the ice cream and creates a smoother texture. Ice cream generally has a higher overrun than soft serve.

Chilly Churn™ brand is an at-home, real ice cream mix. Chilly Churn™ Ice Cream Mix requires whole milk and heavy whipping cream to create ice cream right in your own home. Other dairy products can be used to create lower fat options.

Frostline® brand is a water-add, non-dairy soft serve mix in bulk foodservice packaging designed to be served at your favorite local shop, restaurant, sports arena, or amusement park.

Ice cream is made by churning dairy products while freezing to make a frozen item. The use of an ice cream maker creates the churning action required to call it ice cream. But don’t worry, we have recipes if you don’t own an ice cream maker!

You can make shakes and smoothies using only a blender.

You can also make ice cream in a two-bag technique common at youth camps. Placing the ice cream mix in a bag or sealed container into another bag containing ice and salt and shaking it or rolling it until frozen. There are several videos highlighting this technique that you can find with a search on the internet.

You can also make a semifreddo. This involves whipping the cream and folding it into the milk and ice cream mix solution, which is then frozen in trays.

Yes, but the Chilly Churn™ Ice Cream Mix contains nonfat milk as an ingredient.

Chilly Churn™ products are made from ready-to-eat ingredients; there is no need for cooking to make our recipes!