Soft serve is a type of ice cream that is softer than regular ice creams as a result of air being introduced during freezing. Soft serve ice cream has been sold commercially since the late 1930s.

Soft serve is generally lower in milk-fat (3% to 6%) than ice cream (10% to 18%) and is produced at a temperature of about −4 °C compared to ice cream, which is stored at −15 °C. Soft serve contains air, introduced at the time of freezing. The air content, called overrun, can vary from 0% to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow.[8] Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air.

Soft ice cream is sometimes used for soft serve in Greater China. (Chinese: 软冰淇淋; pinyin: ruǎn bīngqílín), (Chinese: 軟雪糕; Jyutping: jyun5 syut8gou1) and Chinese: 霜淇淋) are the Chinese terms used in Mainland China, Hong Kong and Taiwan respectively.

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