Why Dairy Queen’s Blizzards Stay Put in Their Cups

source: paNOW

Hey there, fellow dessert enthusiasts! Get ready to have your mind blown because I’ve got some scoop (pun intended) on the science behind why those delicious Dairy Queen Blizzards don’t make a messy escape from their cups. You might think it’s magic, but guess what? It’s all about science, and I’m here to break it down for you in the most friendly and chatty way possible.

So, you’ve probably heard the story about Samuel Temperato, the genius behind DQ’s Blizzards, right? Well, hold onto your ice cream cones, because the real tale stretches even further back. We’re talking about a local legend named Ted Drewes who started selling these frozen wonders called “concretes.” Picture this: back in 1959, a young chap named Steve Gamber frequented Drewes’ Chippewa spot for a tasty sandwich and chocolate malt. But Steve had a wild idea – he asked Drewes to make his malt thicker and thicker each time he swung by.

Now, Drewes, being the cool ice cream guru he was, finally decided to show Steve just how thick that malt had become. He flipped it upside down and said, “If it falls, it’s free!” And guess what? It didn’t fall! This clever trick not only amazed customers but also kept Steve’s treat intact. Samuel Temperato caught wind of this awesome move and decided to use it too. It’s like a secret handshake among frozen treat creators.

But how do Blizzards actually stay put? Well, here’s the scoop. First off, Blizzards aren’t exactly regular ice cream – they’re like the cool, laid-back cousin. With only 3-6% butterfat, they’re technically reduced-fat ice cream. And since they’re soft serve, they’ve got more air blended in (for that extra creamy yumminess). This means they’re lighter than regular ice cream, which helps them stay in the cup.

source: Dairy Queen

Now, let’s talk temperature. Blizzards are kept at a chilly 23°F (that’s -5°C) to make sure they’re perfectly yummy and consistent. And you know what else? They’re constantly stirred up to keep that amazing texture intact. It’s like a mini snowstorm in every cup!

Remember that fancy word, “viscosity”? It’s basically how gooey or runny a substance is. Think water versus ketchup. Blizzards have high viscosity, and that’s all thanks to these special things called emulsifiers. They’re like the superheroes of the soft serve world – they make sure the ingredients stick together and don’t separate. And when you add those scrumptious brownies, candies, and cheesecake bits, guess what happens? More air gets mixed in! It’s like a dance party in your cup, keeping everything right where it should be.

Hold up, did you know that at some point, Dairy Queen had a wild promo? For about a month in 2015, they dared fate and promised that if your Blizzard wasn’t served upside down, your next one was on the house! How cool is that? Some DQs even decided to keep the tradition going. But here’s the scoop: it’s all up to the franchise owner now. So, if you’re looking for a gravity-defying dessert, it’s worth giving your local DQ a ring-a-ling first.

Bottom line, my dessert-loving pals, there’s no magic trick involved in keeping those Blizzards in their cups – it’s all about the science of air, temperature, viscosity, and those delightful emulsifiers. So next time you’re savoring a Blizzard, you’ll know it’s not just dessert; it’s a mini science experiment that’s too tasty to resist. And if you’re ever in doubt, just remember that Blizzards are always worth every penny and every delightful, gravity-defying bite. Stay frosty and enjoy those treats!