Frequently Asked Questions

We offer a wide variety of flavors including vanilla, chocolate, strawberry, mint chocolate chip, cookies and cream, and many more!

Ice cream shops usually store ice cream at about -10°F to 0°F (-23°C to -18°C), depending on the type of freezer and how it is served.

Typical temperatures:

• Storage freezer (back room): about -10°F to -20°F (-23°C to -29°C) 
  • Keeps ice cream very firm and prevents melting. 
• Display dipping freezer (where workers scoop): about 0°F to 6°F (-18°C to -14°C) 
  • Warm enough for easier scooping but still frozen. 
• Serving temperature: about 5°F to 10°F (-15°C to -12°C) 
  • Ice cream tastes smoother and has a better texture than when it is rock-hard straight from a deep freezer. 

Ice cream is usually made to freeze at a lower temperature than water because the sugar and fats lower its freezing point. That is why it stays scoopable instead of becoming a solid block of ice.

Yes, we offer a selection of dairy-free and vegan ice cream flavors 

It depends on the type of cone, but here are typical values without any ice cream:

• Cake cone (flat-bottomed, light and crispy): about 15–20 calories 
• Sugar cone: about 50–60 calories 
• Waffle cone: about 120–160 calories (larger waffle bowls can be even higher)

Ice cream vendors prevent melting by using a combination of insulation, refrigeration, and careful handling:

• Freezers: Ice cream trucks and shops use powerful freezers that keep products around 0°F (-18°C) or colder. 
• Insulated storage: Thick freezer walls, foam insulation, and insulated containers slow down heat entering the storage area. 
• Dry ice (sometimes): Some vendors, especially at events or during transport, use dry ice to keep ice cream extremely cold for longer periods. 
• Limited opening time: Freezer lids and doors are opened only when needed to keep warm air out. 
• Pre-frozen supplies: Vendors load ice cream that is already fully frozen rather than trying to freeze it while selling. 
• Cold transport: Delivery trucks use refrigerated or frozen compartments to keep ice cream solid from the manufacturer to the store.
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Ice cream shops also have to balance temperature. If ice cream gets too warm, it melts and can refreeze into a grainy texture with large ice crystals. If it stays too cold, it becomes difficult to scoop.

If your ice cream in an ice cream maker won’t freeze, try these fixes:

               Check the freezer bowl (if it uses one) 

• Make sure the bowl was frozen solid for the recommended time (often 12–24 hours). 
• If you hear liquid sloshing inside the bowl, it wasn’t fully frozen and needs more time. 
• Make sure the ice cream mixture is cold 
• The mixture should be well chilled (about refrigerator temperature) before churning. 
• A warm mixture can take too long to freeze. 
• Don’t overfill the machine 
• Ice cream expands as it churns. Too much mixture can prevent proper freezing. 
• Check the machine 
• Make sure the paddle is turning. 
• If the motor runs but the paddle doesn’t move, the machine may not be churning correctly. 
• Chill the mixture longer 
• If it is still like a milkshake after 30–60 minutes, transfer it to a freezer-safe container and freeze it for a few hours. It may firm up even if the machine didn’t. 
• Adjust the recipe 
• Too much sugar or alcohol can prevent freezing because both lower the freezing point. 
• Very high amounts of cream or fat can also affect how it freezes. 
• For compressor-style machines 
• Make sure the unit has enough airflow and has been allowed to cool if required. 
• If the compressor is running but the mixture stays liquid, there may be a mechanical problem. 

A common cause is simply that the freezer bowl wasn’t cold enough or the ice cream base was not chilled before churning.

One of Edy's best-known advertising slogans was:

"Edy's.  It's all good."
 

More recently, the brand has used the tagline:                                                                    "Inspiring a Sweeter Today for Everyone." This appears prominently in its current branding and on its official website. 

An ice cream machine pushes the ice cream out using pressure while it freezes and mixes the ingredients: 

• Liquid mix goes in. A mixture of milk, cream, sugar, and flavorings is poured into or pumped into the machine. 
• The mix is chilled. The walls of a freezing cylinder become very cold, causing the mixture to start freezing. 
• A scraper and auger turn. Inside the cylinder, a rotating blade scrapes the frozen mixture off the walls and mixes it continuously. This keeps the ice cream smooth and incorporates tiny air bubbles, making it light and creamy. 
• Pressure builds. As the auger continues turning, it pushes the soft ice cream toward the front of the machine. 
• Opening the valve releases it. When you pull the handle on a soft-serve machine, it opens a valve. The pressure from the auger forces the soft ice cream through the nozzle and out into your cone or cup.

The important property of salt is that it lowers the freezing point of water.

When salt is added to the ice around the ice cream mixture, the ice melts at a lower temperature, creating a very cold saltwater solution (brine). This colder temperature removes heat from the ice cream mixture, allowing it to freeze.

Salt lowers the freezing point of water, making the ice colder and helping the ice cream freeze.

A lot of people have noticed that, and there are a few reasons why it feels like ice cream trucks don't carry the same kind of "real" ice cream they used to.

• Costs have gone up. Premium ice cream made with more cream and butterfat is more expensive, so many trucks stock lower-cost frozen treats instead. 
• Longer shelf life matters. Novelty bars, popsicles, and frozen desserts are easier to store and are less likely to be damaged by temperature fluctuations. 
• Kids are the main customers. Brightly colored treats, character pops, and packaged novelties often sell better than scooped ice cream. 
• Simpler operation. Selling individually wrapped products is faster, cleaner, and avoids the need for scooping, cones, and extra sanitation. 

They're just less common than they were decades ago.

That said, some ice cream trucks still serve traditional scooped ice cream or soft serve, especially at festivals, beaches, tourist areas, or from ice cream parlors like Great Scoops in High Springs.  Searching for a local ice cream shop often turns up businesses that still do it.

You can make good homemade ice cream without an ice cream maker. 

Here are two easy methods.

Ingredients:

• 2 cups heavy whipping cream (cold) 
• 1 (14-ounce) can sweetened condensed milk 
• 1 teaspoon vanilla extract 

Instructions:

1. Whip the heavy cream until stiff peaks form. 
2. In another bowl, mix the condensed milk and vanilla. 
3. Gently fold the whipped cream into the condensed milk mixture. 
4. Pour into a freezer-safe container. 
5. Freeze for 6–8 hours or overnight. 

This makes a creamy vanilla ice cream. You can mix in chocolate chips, crushed cookies, fruit, caramel, or nuts before freezing.

If you want a more traditional recipe:

Ingredients:

• 2 cups whole milk 
• 1 cup heavy cream 
• ¾ cup sugar 
• 1 teaspoon vanilla 

Instructions:

1. Whisk everything together until the sugar dissolves. 
2. Pour into a shallow metal or glass pan. 
3. Freeze for about 45 minutes. 
4. Remove and stir vigorously with a fork or whisk to break up ice crystals. 
5. Return to the freezer and repeat every 30–45 minutes for 3–4 hours. 
6. Once it's thick and scoopable, it's ready to eat. 

The repeated stirring helps create a smoother texture by preventing large ice crystals from forming.

For extra-creamy ice cream, use more heavy cream and don't skip the stirring (or the whipped cream in the no-churn method).

It varies a lot depending on the size of the truck and whether it sells only prepackaged treats or also scoops ice cream.

Typical capacities are:

• Small ice cream van or cart: about 300–800 treats (novelty bars, popsicles, sandwiches, etc.). 
• Standard neighborhood ice cream truck: roughly 800–2,000 individually wrapped items in its freezers. 
• Large festival or event truck: can carry 2,000–4,000+ treats, depending on the freezer layout. 

If the truck serves scooped ice cream, it might carry:

• 6–20 tubs of ice cream. 
• A standard 3-gallon tub yields about 45–60 scoops, so 10 tubs can provide roughly 450–600 scoops. 

Many trucks are restocked daily, especially during the summer, because freezer space is limited and they need to keep everything frozen at a safe temperature.

Akutaq, often called "Eskimo ice cream" in older usage, is very different from regular dairy ice cream. Many Alaska Native people prefer the name Akutaq, since "Eskimo" is considered outdated or inappropriate by many communities (though preferences vary by region and group).

The biggest differences are:

• Ingredients: Traditional Akutaq doesn't usually contain milk or cream. It's made by whipping together rendered animal fat (such as caribou, moose, or seal fat), berries, and sometimes fish, dried meat, or snow. Modern versions often substitute vegetable shortening for animal fat. 
• Texture: It's light, fluffy, and airy rather than creamy like dairy ice cream. 
• Flavor: Traditional recipes can be sweet, savory, or both, depending on the ingredients used. Berry versions are fruity, while some include savory flavors from meat or fish. 
• How it's made: Akutaq is whipped until it becomes fluffy, rather than being churned while freezing. In traditional preparations, snow may be added to help create the texture. 
• Cultural significance: Akutaq is a traditional food with deep cultural importance for many Alaska Native communities and has been prepared for generations. 

So while both are cold desserts, regular ice cream is a frozen dairy product, whereas Akutaq is a traditional whipped food with a completely different history, ingredient list, and texture.

Making ice cream with an electric ice cream maker is pretty simple. The machine's job is to churn the mixture while it freezes, which keeps ice crystals small and makes the ice cream smooth.

Ingredients:

• 2 cups heavy cream 
• 1 cup whole milk 
• ¾ cup sugar 
• 1 teaspoon vanilla extract 
• A pinch of salt 
• 5 egg yolks (optional, for a richer custard-style ice cream) 

1. Prepare the mixture 
   • Whisk the milk, cream, sugar, vanilla, and salt together until the sugar dissolves. 
   • For custard-style ice cream, heat the milk and cream, whisk in egg yolks, cook gently until slightly thickened, then chill completely. 

1. Chill the base 
   • Refrigerate the mixture for at least 2–4 hours (overnight gives the best texture). 

1. Set up the machine 
   • If your ice cream maker has a freezer bowl, freeze the bowl according to the manufacturer's instructions (often 12–24 hours). 
   • Assemble the machine and turn it on before adding the mixture. 

1. Churn 
   • Pour the cold ice cream mixture into the machine. 
   • Let it churn for about 20–40 minutes, depending on the machine. 
   • It should look like soft serve when finished. 

1. Firm it up 
   • For firmer scoops, transfer the ice cream to a freezer-safe container and freeze for 2–4 hours. 

Add these near the end of churning:

• Chocolate chips 
• Cookie pieces 
• Brownie chunks 
• Fruit 
• Caramel or fudge swirls 

A good rule is to keep the mixture cold before churning—starting with a warm base makes the ice cream less creamy.

Whether ice cream cake is "better" than regular ice cream depends on what you like, but many people enjoy it because it combines several textures and flavors in one dessert.

Reasons ice cream cake can feel better than regular ice cream:

• More textures: You get creamy ice cream plus cake, cookie crumbs, brownie layers, fudge, or crunchy toppings. 
• More flavor combinations: The cake layers can add chocolate, vanilla, fruit, caramel, or other flavors that plain ice cream may not have. 
• Better for celebrations: It slices like a cake, is easy to share, and feels more special for birthdays and parties. 
• Less monotonous: A spoonful might have ice cream, frosting, crunchy bits, and cake instead of the same texture every bite. 
• The contrast is satisfying: Cold, creamy ice cream with softer or crunchier layers creates a bigger variety of sensations. 

Regular ice cream has advantages too: it’s usually simpler, melts more evenly, and lets the ice cream flavor be the main focus. Ice cream cake is basically a dessert built around the idea of making each bite more interesting.

Whether ice cream cake is "better" than regular ice cream depends on what you like, but many people enjoy it because it combines several textures and flavors in one dessert.

Reasons ice cream cake can feel better than regular ice cream:

• More textures: You get creamy ice cream plus cake, cookie crumbs, brownie layers, fudge, or crunchy toppings. 
• More flavor combinations: The cake layers can add chocolate, vanilla, fruit, caramel, or other flavors that plain ice cream may not have. 
• Better for celebrations: It slices like a cake, is easy to share, and feels more special for birthdays and parties. 
• Less monotonous: A spoonful might have ice cream, frosting, crunchy bits, and cake instead of the same texture every bite. 
• The contrast is satisfying: Cold, creamy ice cream with softer or crunchier layers creates a bigger variety of sensations. 

Regular ice cream has advantages too: it’s usually simpler, melts more evenly, and lets the ice cream flavor be the main focus. Ice cream cake is basically a dessert built around the idea of making each bite more interesting.