The only difference between hard ice cream and soft ice cream is that hard ice cream needs to harden after freezing, while soft ice cream is poured directly into the cone. The hardening temperature of -30°C to -40°C freezes most of the moisture in the ice cream contained in the package. Ice cream is quite stable when stored at -25°C and there is no risk of ice crystal growth; however, above this temperature, ice crystal growth is possible and the rate of crystal growth varies with storage temperature. ?

Soft ice cream is ice cream that is made and sold freshly after being punched out of the ice cream machine. It is also called "fresh ice cream". The core temperature is generally -5°C and the sweetness is generally 14-16 Degree, dry matter is about 30%, the process requirements are relatively simple, and the taste is delicate and smooth.