Blizzard Blizzard. A popular Dairy Queen item is the Blizzard, which is soft-serve mechanically blended with mix-in ingredients such as sundae toppings and/or pieces of cookies, brownies, or candy. It has been a staple on the menu since its introduction in 1985, a year in which Dairy Queen sold more than 100 million Blizzards.

You may not have ever noticed, but Dairy Queen doesn't call its Blizzards ice cream. That's because they can't! According to the FDA, a product must contain at least 10 percent butterfat or milkfat to be called ice cream, and DQ's soft serve only has 5 percent - hence why it's always referred to as a Blizzard “treat.”

1938. The McCulloughs develop the soft-serve ice cream concept and the name Dairy Queen® is introduced. The product is first served at an “All You Can Eat” ice cream sale in Kankakee, Illinois.

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For more than 70 years, the DQ® system's recipe for success has been simple. It's been a combination of hardworking people who own and operate restaurants, and great-tasting food and tempting treats served in our establishments.

1. It all started back in 1938 with a killer recipe. The original formula for DQ's soft-serve ice cream was created in 1938 - though the first location of Dairy Queen didn't open until 1940 in Joliette, IL. The shop is still there and is now a city-designated landmark.

So, a tasty frozen carton such as my mint Oreo can look like ice cream, taste like ice cream, and contain 9.99999% milk fat, but cannot legally be called ice cream. Thus, Breyers chooses "Frozen Dairy Dessert."

Its cakes can be made standard with chocolate and vanilla soft serve ice creams, separated by a layer of fudgy, cookie crumbles. The chain also sells DQ Blizzard Cakes, and customers can choose from a variety of sweet ice cream blends to act as the cake's top layer.

Happy Tastes Good The DQ brand has launched a new tagline - Happy Tastes Good - which exemplifies the heart of the quick-service company.

It is called soft serve because it is not ice cream, but technically considered low fat ice cream. While the vast majority of soft serve is in the 10% to 15% butter fat range, DQ uses 5% butter fat. (think 1% milk, 2% milk, etc) Of course fat adds flavor, which is why ice cream has so much fat.

There are generally seven categories of ingredients that go into making soft serve ice cream, which include: milk fat, milk solids, sweeteners, stabilizers, emulsifiers, water, and flavorings.

1955: Soft Serve Sensation Dairy Queen's soft serve became wildly popular. In the late '50s, the chain began expanding its menu to include hot dogs, burgers, and other hot foods.

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