The Hidden Dangers of Soft-Serve Ice Cream: What You Need to Know

There’s nothing like a refreshing ice cream on a scorching summer day. Whether you love a Wendy’s Frosty or can’t resist Chick-fil-A milkshakes, there’s a frozen treat for everyone. But did you know that your favorite soft-serve cone might be more dangerous than you think? If not handled correctly, soft-serve ice cream can easily become contaminated with harmful bacteria like listeria or staphylococcus. Here’s why you might want to reconsider that next twist cone.

What Makes Soft Serve So Vulnerable to Foodborne Illness?

Soft Serve Machines Demand Thorough and Frequent Cleaning

From listeria to staphylococcus, various harmful bacteria can easily find their way into soft serve when machines aren’t cleaned and maintained properly. For instance, in 2017, a McDonald's worker posted photos of a moldy ice cream tray found inside their machine, serving as a shocking reminder of the risks involved.

Foodborne illness expert Bill Marler shared that he avoids soft-serve ice cream because of its association with listeria outbreaks, which often arise from contamination in the machines. This is also why doctors advise pregnant women to steer clear of soft serve. A popular website for expectant parents also cautions against consuming soft serve and thick shakes due to the risk of listeria, which can thrive if the machines aren’t regularly cleaned.

PJ O’Neal, a former food manager at a theme park, explains that cleaning soft-serve machines was one of the most demanding yet crucial tasks. He says, "We knew the risks of poorly cleaned machines. Their intricate parts can trap bacteria if not fully sanitized. We took great care to dismantle and clean the machines every day, never allowing more than 12 hours between thorough cleanings," says Paul.

If you're unsure whether the restaurant you're visiting follows a strict cleaning regimen, it might be a wise idea to skip that soft-serve cone.

The Dangers of Soft-Serve Mixtures: A Narrow Safe Temperature Range

Listeria and staphylococcus bacteria can contaminate the ice cream mix itself, especially if mishandled. To ensure safety, the Vermont Agency of Agriculture advises keeping the mix at or below 40°F at all times. The mixture’s limited safe temperature range makes it susceptible to entering dangerous zones. O’Neal explains, "If fast food employees—often young and with little food safety training—are careless with the mix, bacteria can proliferate. Poor food safety practices, not the mix itself, are to blame."

How to Safely Enjoy Soft-Serve Ice Cream Without the Risk of Illness

Before you completely give up on soft serve, why not try making it at home? This way, you control the ingredients and equipment, so you won’t have to worry about any harmful bacteria ruining your treat.

Alternatively, follow the advice of food expert Sara Haas, RDN, and enjoy soft serve as long as it’s from a trusted vendor with high cleanliness standards.