{"id":114,"date":"2025-12-12T20:44:28","date_gmt":"2025-12-12T20:44:28","guid":{"rendered":"https:\/\/arcticbuzzicecream.com\/blog\/how-to-make-soft-serve-ice-cream\/"},"modified":"2025-12-12T20:44:31","modified_gmt":"2025-12-12T20:44:31","slug":"how-to-make-soft-serve-ice-cream","status":"publish","type":"post","link":"https:\/\/baldyspizza.com\/blog\/how-to-make-soft-serve-ice-cream\/","title":{"rendered":"How to Make Soft Serve Ice Cream"},"content":{"rendered":"

We introduce a clear, practical recipe for creating pipeable, swirlable frozen dessert at home. Our goal is a light texture with tiny crystals and plenty of air, similar to machine-made soft serve.<\/p>\n

We outline two reliable no-machine paths: a fast-freeze stand-mixer method using food-grade dry ice and a bag-and-shake approach with ice and salt. Both aim to limit crystal size and add air for a creamy mouthfeel.<\/p>\n

Key facts guide our process: serving temperature near 18\u201322\u00b0F and overrun around 33\u201345% create that signature texture. Simple ingredients\u2014milk, heavy cream, sugar, dry milk powder, vanilla, and salt\u2014build flavor and body.<\/p>\n

We list essentials for the bench: a mixer, piping or zip-top bags, a thermometer, and gloves for dry ice. Timing varies by method, but many batches reach swirlable form in under an hour.<\/p>\n

Why We Make Soft Serve Ice Cream at Home<\/h2>\n

At home we recreate the core physics of air and rapid freezing without a bulky commercial unit. That lets us skip long stabilizer lists and use simple ingredients like heavy cream, whole milk, sugar, vanilla, and salt.<\/p>\n

We save money and counter space by avoiding a costly machine. A stand mixer, piping bag, or even plastic bags with ice and salt delivers much of the same effect: aeration plus fast partial freezing.<\/p>\n

Making our own gives full flavor control. We adjust sweetness and salt, pick fresh dairy, and serve recipes tailored to dietary needs. Small batches stay fresher and reach peak texture right when we want to serve.<\/p>\n\n\n\n\n\n
Method<\/th>\nCost<\/th>\nBatch Size<\/th>\nSpeed & Control<\/th>\n<\/tr>\n
Commercial machine<\/td>\nHigh purchase & maintenance<\/td>\nLarge, continuous<\/td>\nFast but complex controls<\/td>\n<\/tr>\n
Dry-ice + mixer<\/td>\nModerate, occasional dry ice cost<\/td>\nMedium to large<\/td>\nVery fast, precise texture<\/td>\n<\/tr>\n
Bag-and-shake<\/td>\nLow, uses pantry items<\/td>\nSmall, on-demand<\/td>\nQuick, hands-on control<\/td>\n<\/tr>\n<\/table>\n

What Makes Soft Serve\u2026Soft<\/h2>\n

Our focus here is the science behind the airy, pipeable texture that sets soft-serve apart. We cover overrun, bubble size, and the warmer serving range that gives each bite a quick melt.<\/p>\n

Aeration and Overrun: Building Tiny Bubbles for That Cloudlike Texture<\/h3>\n

Overrun is the percentage of air whipped into a batch. We aim for roughly 33\u201345% air by volume for a light, swirlable product. Premium frozen treats often sit near 20\u201325% overrun, so more air yields a softer mouthfeel.<\/p>\n

Tiny, even bubbles and rapid partial freezing limit large crystal growth. We introduce air during mixing, then freeze quickly so the microbubbles stay stable. Milk proteins and sugars help hold that structure while adding body.<\/p>\n

Ideal Serving Temperature (18\u201322\u00b0F) vs. Hard Ice Counterparts<\/h3>\n

We target 18\u201322\u00b0F for the final product. That warmer window keeps the mix tender and allows an immediate melt on the tongue. Hard versions stored near 0\u00b0F feel firmer and lose the instant, cloudlike bite.<\/p>\n

    \n
  • Higher overrun = lighter feel that still pipes well.<\/li>\n
  • Fast freeze or constant motion keeps crystals small.<\/li>\n
  • Dry milk powder boosts solids and reduces iciness.<\/li>\n<\/ul>\n\n\n\n\n\n
    Factor<\/th>\nSoft-Serve Range<\/th>\nHard Counterpart<\/th>\n<\/tr>\n
    Overrun (air)<\/td>\n33\u201345%<\/td>\n20\u201325%<\/td>\n<\/tr>\n
    Serving Temp<\/td>\n18\u201322\u00b0F<\/td>\n~0\u00b0F<\/td>\n<\/tr>\n
    Key Goal<\/td>\nSwirlable texture<\/td>\nFirm scoopable<\/td>\n<\/tr>\n<\/table>\n

    Tools and Ingredients We Trust for Homemade Soft Serve<\/h2>\n

    Good results start with the right equipment and a clean, cold cream base. We set up our station so every step flows and the mixture chills fast.<\/p>\n

    Essential tools for the job<\/h3>\n

    We rely on a stand mixer with a paddle or a robust hand mixer to introduce air quickly.<\/p>\n

    A piping bag with a large tip, or a heavy-duty zip-top bag, gives the classic swirl. We pick a wide nozzle to keep aeration intact.<\/p>\n

    A digital thermometer helps us watch for the 18\u201322\u00b0F window while freezer-safe containers and pre-chilled bowls slow melting.<\/p>\n

    Core pantry ingredients<\/h3>\n

    Our cream base uses heavy cream and whole milk for fat and body. We add sugar, a pinch of salt, vanilla extract, and dry milk powder for extra solids.<\/p>\n

    We keep everything cold before freezing. Cold ingredients freeze faster and yield smaller crystals in the final mixture.<\/p>\n

      \n
    • Gloves and a towel for safe dry ice handling.<\/li>\n
    • Choose batch size by tool: large mixer bowls for party portions, a small bag for single cups.<\/li>\n
    • Pre-chill all bowls and containers when possible.<\/li>\n<\/ul>\n\n\n\n\n\n\n
      Item<\/th>\nPurpose<\/th>\nWhen to use<\/th>\n<\/tr>\n
      Stand mixer \/ hand mixer<\/td>\nIncorporate air and build overrun<\/td>\nDuring initial whipping<\/td>\n<\/tr>\n
      Piping bag \/ zip bag<\/td>\nPipe swirls and portion servings<\/td>\nAt finish for presentation<\/td>\n<\/tr>\n
      Thermometer<\/td>\nMonitor serving temperature<\/td>\nThroughout freezing and final check<\/td>\n<\/tr>\n
      Heavy cream & whole milk<\/td>\nBase fat and mouthfeel<\/td>\nCombine, chill, then freeze<\/td>\n<\/tr>\n<\/table>\n

      How to Make Soft Serve Ice Cream<\/h2>\n

      We present three reliable paths for turning a chilled base into a pipeable dessert without a commercial machine. Each method balances speed, texture, and batch size so we pick the best match for our needs.<\/p>\n

      \"A<\/p>\n

      No-machine dry ice method for fast freezing and smooth texture<\/h3>\n

      Blend a cold base of milk, cream, sugar, vanilla, salt, and dry milk powder. Add finely crushed food-grade dry ice one spoonful at a time into a mixer bowl. Pause between additions so CO2 clears and the mixture thickens.<\/p>\n

      Stop when the mixture is pipeable. Best serve within two hours for peak gloss and mouthfeel.<\/p>\n

      Bag-and-shake method with ice and salt for quick small batches<\/h3>\n

      Seal the base in a sturdy bag and nest it inside a larger bag filled with ice and salt. Shake hard for 5\u201310 minutes until the mixture reaches soft-serve consistency. Pipe and serve immediately.<\/p>\n

      Pre-whipped and hybrid bases for stability and flavor<\/h3>\n

      Whip the chilled base to soft or stiff peaks, fold in a little sweetened condensed milk and dry milk powder for body, then quick-freeze and re-whip. This gives extra air and slower melting without a machine.<\/p>\n

        \n
      • Chill everything first \u2014 cold starts keep crystals tiny.<\/li>\n
      • Prepare cones and toppings before the final window.<\/li>\n
      • Use gloves for dry ice and strong bags for shaking.<\/li>\n<\/ul>\n\n\n\n\n\n
        Method<\/th>\nBest for<\/th>\nTiming<\/th>\n<\/tr>\n
        Dry ice + mixer<\/td>\nLarge, ultra-smooth<\/td>\nUnder 30 minutes<\/td>\n<\/tr>\n
        Bag-and-shake<\/td>\nSingle servings, quick fun<\/td>\n5\u201310 minutes<\/td>\n<\/tr>\n
        Pre-whipped\/hybrid<\/td>\nStable texture, more air<\/td>\nShort freeze + re-whip<\/td>\n<\/tr>\n<\/table>\n

        Step-by-Step: Dry Ice Soft Serve at Home Without a Machine<\/h2>\n

        A controlled, spoon-by-spoon dry ice addition lets us turn a cold dairy base into immediate, swirl-ready dessert. Safety and pacing are the core concerns before we start churning.<\/p>\n

        Safety first: food-grade dry ice and protective gear<\/h3>\n

        We always confirm the dry ice is food-grade. Gloves, eye protection, and an eye-level view are mandatory.<\/p>\n

        Crush about 900 g (2 lb) into a fine powder using a towel and heavy pan. Store it in a plastic container in the freezer until ready.<\/p>\n

        Mix, chill, and paddle for glossy texture<\/h3>\n

        Blend the ice cream base: 4 cups full-fat milk, 1 cup sugar, 2\/3 cup heavy cream, 3\/4 cup dry milk powder, 1\/2 tsp vanilla, and 1\/2 tsp salt. Chill thoroughly.<\/p>\n

        Pour the cold base into a stand mixer fitted with the paddle. Add crushed dry ice one spoonful at a time at medium speed.<\/p>\n

        Let steam and foam subside between additions. Increase speed as the mix thickens until it is glossy and holds soft peaks.<\/p>\n

        Timing and short-term storage<\/h3>\n

        We stop as soon as the mixture is pipeable. Over-freezing pushes the batch toward hard ice cream.<\/p>\n

        Pipe into cones or cups and serve within two hours for the best mouthfeel. If holding briefly, freeze for a short time and re-mix before piping.<\/p>\n

          \n
        • Patience prevents bubbling-over and keeps texture smooth.<\/li>\n
        • Keep extra base refrigerated, not frozen, until processing.<\/li>\n
        • Clean equipment promptly to remove frost and dairy residue.<\/li>\n<\/ul>\n\n\n\n\n\n
          Step<\/th>\nAction<\/th>\nWhy it matters<\/th>\n<\/tr>\n
          Prep<\/td>\nChill base and crush dry ice<\/td>\nFaster freeze, smaller crystals<\/td>\n<\/tr>\n
          Addition<\/td>\nOne spoon at a time in mixer<\/td>\nAvoids boil-over and keeps texture<\/td>\n<\/tr>\n
          Finish<\/td>\nPipe and serve within 2 hours<\/td>\nPeak gloss and mouthfeel<\/td>\n<\/tr>\n<\/table>\n

          The Bag-and-Shake Soft Serve for a Fun, Hands-On Recipe<\/h2>\n

          This hands-on bag-and-shake method turns pantry staples into a quick, playful dessert in under ten minutes. We use two bags, salted ice, and vigorous shaking to freeze a small base fast while folding in air for a creamy bite.<\/p>\n

          Plastic bag setup, salted ice, and five-minute shake<\/h3>\n

          In a small sealed bag combine 1\/2 cup heavy cream, 1\/2 cup whole milk, 4 1\/2 tablespoons sugar, and 3\/4 teaspoon vanilla. Seal and press gently until the sugar dissolves.<\/p>\n

          Place that small bag inside a larger plastic bag filled with 3 cups ice and 1\/3 cup kosher salt. Seal tightly and shake vigorously for about 5 minutes. In cooler rooms or for larger batches plan 7\u201310 minutes.<\/p>\n

            \n
          • Check seals to avoid leaks and dry the inner bag before opening.<\/li>\n
          • Salt lowers the freezing point of the ice and speeds crystallization.<\/li>\n
          • Yield: roughly two servings; pipe or portion into cups immediately.<\/li>\n<\/ul>\n\n\n\n\n\n
            Step<\/th>\nTime<\/th>\nResult<\/th>\n<\/tr>\n
            Shake<\/td>\n5\u201310 minutes<\/td>\nSpoonable, pipeable texture<\/td>\n<\/tr>\n
            Portion<\/td>\nImmediate<\/td>\nBest freshness and softness<\/td>\n<\/tr>\n
            Batch size<\/td>\nSmall<\/td>\nAbout 2 cups finished<\/td>\n<\/tr>\n<\/table>\n

            \"A<\/p>\n

            Dialing in Texture and Air for Perfect Soft Serve<\/h2>\n

            We track simple visual and tactile signs while adjusting air and time so each batch reaches a consistent, creamy finish.<\/p>\n

            Whipping cues: soft peaks vs. stiff peaks<\/h3>\n

            We aim for soft peaks for most cream bases. Soft peaks trap air without getting dry or buttery.<\/p>\n

            Over-whipping to stiff peaks makes a crumbly mouthfeel that ruins our ice cream texture.<\/p>\n

            When to fold and preserve structure<\/h3>\n

            We fold gently with broad strokes so the cream mixture keeps its lift. Add flavorings or nuts at the end.<\/p>\n

              \n
            • Fold in ripples just before piping to protect air.<\/li>\n
            • Keep tools cold to slow melting and keep small crystals.<\/li>\n
            • Prepare piping bags and cups ahead of time; the window can be brief.<\/li>\n<\/ul>\n

              Freezing windows: catching the spoonable, pipeable moment<\/h3>\n

              The ideal moment feels spoonable but holds peaks. A spatula trail should fill in slowly.<\/p>\n\n\n\n\n\n
              Cue<\/th>\nSign<\/th>\nAction<\/th>\n<\/tr>\n
              Gloss<\/td>\nShiny surface<\/td>\nPipe now<\/td>\n<\/tr>\n
              Peak<\/td>\nSoft, holds briefly<\/td>\nTransfer to bag<\/td>\n<\/tr>\n
              After chill<\/td>\n60\u201390 minutes re-whip<\/td>\nEven crystals, better swirl<\/td>\n<\/tr>\n<\/table>\n

              Flavor Ideas, Mix-Ins, and Toppings We Love<\/h2>\n

              We treat the base as a canvas, layering classic infusions and bold swirls that keep each serving lively and balanced.<\/p>\n

              \"A<\/p>\n

              Classic infusions we use<\/h3>\n

              Split a real vanilla bean and steep its seeds for a clean, floral vanilla note. For chocolate depth we whisk cocoa with melted dark chocolate.<\/p>\n

              For coffee hits we stir in espresso powder or a splash of cold brew. For mint, warm the cream with fresh leaves, steep briefly, then strain and chill.<\/p>\n

              Creative swirls and ribbons<\/h3>\n

              Fold warm cookie butter ribbons in at the final stage so air holds. Make cereal milk as a base for nostalgic sweetness.<\/p>\n

              Try miso caramel for salty-sweet contrast or reduce berries into dense ripples that add brightness without extra sugar.<\/p>\n

              Toppings and vessels<\/h3>\n
                \n
              • Use magic shell for a crisp top and toasted coconut or freeze-dried fruit for light crunch.<\/li>\n
              • Pre-chill cones, waffle bowls, and cups so tall swirls hold longer as we serve.<\/li>\n
              • Stage toppings in small bowls and use squeeze bottles for neat drizzles when serving a crowd.<\/li>\n<\/ul>\n\n\n\n\n\n
                Item<\/th>\nEffect<\/th>\nBest with<\/th>\n<\/tr>\n
                Magic shell<\/td>\nSnap and gloss<\/td>\nVanilla, chocolate<\/td>\n<\/tr>\n
                Freeze-dried fruit<\/td>\nIntense flavor, low moisture<\/td>\nFruit ripples, cereal milk<\/td>\n<\/tr>\n
                Waffle bowl<\/td>\nSturdy vessel<\/td>\nRicher hybrid bases<\/td>\n<\/tr>\n<\/table>\n

                Common Problems and Quick Fixes<\/h2>\n

                When a batch veers from our target texture, quick checks and small changes bring it back on track. Below we list fast diagnostics and remedies that fit most kitchens and small runs.<\/p>\n

                Troubleshooting icy or grainy batches<\/h3>\n

                Icy results usually mean low fat or not enough air. We raise the cream ratio or add dry milk powder to increase milk solids.<\/p>\n

                A small amount of corn syrup can limit crystals. Chilling the ice cream base thoroughly before freezing also helps.<\/p>\n

                  \n
                • Boost fat by increasing cream in the cream base.<\/li>\n
                • Add dry milk powder for more solids and less grit.<\/li>\n
                • Check salt in the bag method: correct salt speeds freezing; too little slows it.<\/li>\n
                • Keep extra chilled bowls and ice on hand for quick tweaks.<\/li>\n<\/ul>\n

                  Fixes for batches that are too soft or too dense<\/h3>\n

                  Start colder or extend freeze by about 20\u201330 time minutes. A brief re-whip restores air and lightness.<\/p>\n

                  Dense or hard results improve after a 5\u201310 minute rest at room temp, followed by a gentle stir to revive the cream mixture.<\/p>\n\n\n\n\n\n\n
                  Problem<\/th>\nLikely cause<\/th>\nQuick fix<\/th>\n<\/tr>\n
                  Icy<\/td>\nLow fat\/air<\/td>\nMore cream, dry milk powder<\/td>\n<\/tr>\n
                  Grainy<\/td>\nLarge crystals<\/td>\nChill base, add corn syrup<\/td>\n<\/tr>\n
                  Too soft<\/td>\nInsufficient freeze<\/td>\nExtra 20\u201330 minutes<\/td>\n<\/tr>\n
                  Too dense<\/td>\nOver-chilled or compacted<\/td>\nRest 5\u201310 min, stir<\/td>\n<\/tr>\n<\/table>\n

                  Serve, Swirl, and Share: Our Final Scoop<\/h2>\n

                  Here are simple finishing moves that elevate every homemade swirl into a tidy, tasty serving.<\/p>\n

                  Fill a piping bag two-thirds full, fit a large tip, and pipe with steady circular pressure while building height. Finish with a quick twist for the iconic peak.<\/p>\n

                  Pre-chill cups or bowls so the swirl holds longer. If the batch firms before piping, re-mix briefly to restore gloss and make the cream base pipeable again.<\/p>\n

                  We keep extra bags ready for fast refills and invite sharing: pass cups around and let guests pick a drizzle or sprinkle. Our brief playbook\u2014cold base, controlled aeration, quick freezing, prompt serving\u2014gets repeatable results every time.<\/p>\n

                  \n

                  FAQ<\/h2>\n
                  \n

                  What basic ingredients do we need for a reliable homemade soft\u2011serve base?<\/h3>\n
                  \n
                  \n

                  We use whole milk, heavy cream, granulated sugar, a pinch of salt, and pure vanilla extract. Adding dry milk powder boosts body and reduces iciness without raising fat. These ingredients give a balance of fat, sweetness, and structure ideal for smooth texture.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  Which tools make home soft\u2011serve easiest and most consistent?<\/h3>\n
                  \n
                  \n

                  A stand mixer or hand mixer speeds aeration. A reliable thermometer helps hit serving temperatures. For no\u2011machine methods, we trust heavy\u2011duty plastic bags or a piping bag and a sturdy container for mixing with ice and salt. Gloves are required when handling dry ice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  What temperature range gives us that classic spoonable, pipeable texture?<\/h3>\n
                  \n
                  \n

                  We aim for about 18\u201322\u00b0F (\u22128 to \u22126\u00b0C) for ideal soft\u2011serve consistency. Above that range the mix will be too soft; below it becomes hard. Quick chilling methods help us hit that window while preserving smoothness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  How does aeration affect the final mouthfeel?<\/h3>\n
                  \n
                  \n

                  Aeration, or overrun, traps tiny air bubbles that create a light, cloudlike texture. We control aeration by mixing speed and time: gentle whipping yields creamier density; more vigorous whipping increases volume but can reduce stability if overdone.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  Can we make a stable batch without an ice cream machine?<\/h3>\n
                  \n
                  \n

                  Yes. Dry ice or a bag\u2011and\u2011shake method both work. Dry ice freezes rapidly and produces a very smooth result when added slowly while stirring. The bag method uses crushed ice and salt with vigorous shaking for small batches. Both require precise timing and cooling to reach the soft\u2011serve window.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  Is dry milk powder necessary, and how much should we add?<\/h3>\n
                  \n
                  \n

                  We recommend dry milk powder when we want firmer body and less iciness without upping fat. A common guideline is 2\u20134 tablespoons per quart of base. Start low and adjust based on texture after chilling and test freezing.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  How do we prevent a grainy or icy outcome?<\/h3>\n
                  \n
                  \n

                  We prevent graininess by using a higher fat ratio (some heavy cream), adding stabilizing dry milk powder, and chilling the base thoroughly before freezing. Rapid freezing methods like dry ice minimize large ice crystals, giving a smoother mouthfeel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  What adjustments help when the mix turns out too soft or too dense?<\/h3>\n
                  \n
                  \n

                  If it\u2019s too soft, extend freezing a few minutes, increase fat slightly, or add more dry milk powder. If it\u2019s too dense, reduce chill time before whipping, whip slightly more to incorporate air, or dilute with a small amount of milk to loosen the texture.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  Are there safety concerns when using dry ice at home?<\/h3>\n
                  \n
                  \n

                  Yes. We always use food\u2011grade dry ice, insulated gloves, and eye protection. We add dry ice in small amounts while stirring to avoid localized freezing. We never seal containers with dry ice inside, and we work in a well\u2011ventilated area to prevent CO2 buildup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  How long can we store homemade soft\u2011serve and how should we re\u2011serve it?<\/h3>\n
                  \n
                  \n

                  For best texture, we serve within two hours. If storing, freeze in an airtight container and expect some firmness; let soften in the refrigerator for 10\u201320 minutes, then re\u2011whip briefly or stir to restore creaminess before piping or scooping.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  What flavor and mix\u2011in ideas reliably complement our base?<\/h3>\n
                  \n
                  \n

                  Classic vanilla and chocolate work every time. We also infuse with brewed coffee, cocoa powder, or fresh mint. Swirls like fruit pur\u00e9es, cookie butter, or miso caramel add depth. Toasted nuts, freeze\u2011dried fruit, and crushed cookies make excellent toppings and texture contrasts.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  Which vessels and toppings hold up best with soft\u2011serve?<\/h3>\n
                  \n
                  \n

                  Cones and waffle bowls are classic and sturdy. For coatings, we use magic shell or toasted nut sprinkles for crunch. Freeze\u2011dried fruit and cereal crumbs add bright flavor without softening the base too quickly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

                  \n

                  Can we make dairy\u2011free versions that still have good texture?<\/h3>\n
                  \n
                  \n

                  Yes. We use full\u2011fat coconut milk or a blend of plant milks with added stabilizers like coconut cream and dry nonfat milk alternatives where appropriate. Achieving the right fat and stabilizer balance is key for smoothness and scoopability.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

                  We introduce a clear, practical recipe for creating pipeable, swirlable frozen dessert at home. Our goal is a light texture with tiny crystals and plenty of air, similar to machine-made soft serve. We outline two reliable no-machine paths: a fast-freeze stand-mixer method using food-grade dry ice and a bag-and-shake approach with ice and salt. Both…<\/p>\n","protected":false},"author":1,"featured_media":115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[81,5,90,91,89,73],"class_list":["post-114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-dessert-recipes","tag-frozen-treats","tag-homemade-soft-serve","tag-soft-serve-ice-cream-machine","tag-soft-serve-ice-cream-recipe","tag-summer-treats"],"_links":{"self":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":1,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":119,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/114\/revisions\/119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/media\/115"}],"wp:attachment":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}