Chick-Fil-A’s soft serve “Icedream” may seem like ice cream but isn’t, mainly because of the difference between ingredients. FDA regulates how much air ice cream can contain, known as overrun and less air means more space for butterfat, which is why premium brands taste so good. Ice creams taste creamier with more butterfat but is the one thing that Chick-Fil-A’s “Icedream” lacks.

Chick-Fil-A’s “Icedream” doesn’t have enough fat to be called ice cream. “Icedream” is made with nonfat milk and milk fat, which is why it has no cream and very little overall fat. This makes the soft serve a healthier, low-calorie option, although the decadent texture likely comes from the high overrun amount in it.

While Chick-fil-A's frozen dairy dessert falls below the FDA-regulated mark of butterfat, other ice creams can only have up to 20 percent butterfat; any more than this is excessive. Butterfat is the costliest ingredient in ice creams which is why most restaurants don’t use much of it. Premium ice cream brands are more expensive primarily because of the larger amount of butterfat they contain.