frozen treats 101
Typically contains no dairy or egg, although Rita’s makes some cream ices that contain dairy. Ingredients are mixed together while being frozen, which differentiates this product from snow cones and shaved ice.
Water ice is a regional name for Italian ice that is popularly used in the Philadelphia area.
Snow cones are scoops of crushed ice, usually served in a paper cone, flavored with your choice of syrups.
Sometimes known as French ice cream, frozen custard must have a minimum of 10% butterfat and 1.4% egg solids. It has a higher egg yolk content than deluxe ice creams, which gives it a richer, creamier texture. It is similar in consistency to soft-serve but with more depth of flavor.
Made from a base of cream (and sometimes milk) and sugar, according to FDA labeling laws it must contain at least 10% butterfat. Many premium versions contain egg yolk, though not more than 1.4%, and as much as 25% butterfat. If you’ve ever thought about owning an ice cream franchise, you’re not alone. In fact, you can expect a lot more competition from other ice cream businesses. Rita’s has its own unique twist on America’s favorite frozen treat.
Freshly-churned ice cream served at a warmer temperature than hard-packed ice cream for a softer consistency.
The same as soft-serve ice cream, except it uses yogurt rather than cream and milk as a base. Although frozen yogurt is as delicious as it ever was, it has fallen out of favor somewhat with people who thought they were getting a healthier alternative to classic frozen treats. That may be why buying a frozen yogurt franchise has also fallen out of favor somewhat.
Sources: Jim Ruggieri, Director of Product Innovation and Development for Rita’s Italian Ice; seriouseats.com; Wikipedia
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