Soft serve ice cream’s creamy texture comes from its unique method of preparation, where air is incorporated into the mix during freezing. This process, called overrun, gives soft serve its light and airy consistency. The ingredients used also play a significant role—typically, soft serve contains less fat than regular ice cream, but the combination of milk, sugar, and emulsifiers ensures a smooth, silky mouthfeel. The freezing process is key too; soft serve is served at a slightly warmer temperature than traditional ice cream, which keeps it softer and more indulgent. This combination of air, lower fat, and optimal freezing temperature creates that irresistible creamy texture we all love.