The Difference Between Your Favorite Frozen Treats

Ice cream, sorbet, custard … all you know is they’re cold and sweet. If you ever wondered what’s the difference between all of them, here’s a quick overview of the frozen treats you love.

Ice Cream

The government standardizes many of these, with ice cream being at least 10 percent milkfat and no more than 50 percent air when churned. Premium ice cream will be richer and denser with up to 15 percent milkfat.

Sherbet/Sorbet

First things first, there’s no second “r” in the name. The “sherbert” spelling is a long-running misspelling. In America sherbet has 1­–2 percent milkfat, while the related sorbet has no dairy at all and can sometimes contain alcohol.

Frozen Yogurt

Fro-yo, as its commonly known, is softer and more tart than ice cream due to its yogurt cultures. It is commonly mistaken for soft serve, which is just ice cream whipped with more air.

Frozen Custard

This Midwestern delicacy has at least 10 percent milkfat like ice cream, with the addition of 1.4 percent solid egg yolk.