The US FDA defines ice cream as needing at least 10% milk fat, whereas soft serve doesn't have a strict definition, often containing less milk fat.
At Cold Stone Creamery, the vanilla ice cream had a denser texture with a strong natural flavor, clinging well to the spoon and melting quickly in the mouth.
Soft serve, while often confused with ice cream, refers more to the way it's served; its criteria can include both ice milk and ice cream.
My experience at Cold Stone Creamery revealed that their ice cream maintained its flavor and texture better than any lesser frozen desserts.
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