Cincy Whip: bringing the scoop on the best creamy whips in Cincinnati, Ohio.
A classic summertime treat since the 1930s, creamy whips have popped up across the United States, predominantly in the MidWest between the 1950s-1970s. Many have withstood the test of time, becoming a generational attraction for families. Did you grow up with a cone in-hand?
A few general features characterize a creamy whip:
- A walk-up order window with outdoor seating
- Handmade menus
- A variety of soft serve flavors or treats that are made of soft serve ice cream
- Independently owned and operated
What is Soft Serve?
Soft serve is a type of ice cream that is softer than regular ice cream, as a result of air being introduced during freezing.
Soft serve is generally lower in milk fat compared to ice cream. Soft serve contains 4-6% fat, while ice cream has 10-18%. It is produced at a temperature of about 24°F compared to ice cream, which is stored at 5°F.
The amount of air blended into soft serve varies from 0-60%, with the ideal quantity being 33-45%. Product with low quantities of air has a heavy, icy taste, melts faster, and appears more yellow. Product with higher air content tastes creamier, smoother, lighter, and appears whiter.
The Origin of Creamy Whips
Over Memorial Day weekend of 1934, Tom Carvel, the founder of the Carvel brand and franchise, suffered a flat tire in his ice cream truck in Hartsdale, New York. He pulled into a parking lot and began selling his melting ice cream to vacationers driving by. Within two days he had sold his entire supply of ice cream and concluded that both a fixed location and soft (as opposed to hard) frozen desserts were potentially good business ideas. In 1936, Carvel opened his first store on the original broken down truck site and developed a secret soft serve ice cream formula as well as patented super low temperature ice cream machines.
