How is soft serve ice cream so fluffy but normal ice cream that is usually smooth and creamy? Is it that soft serve ice cream is more aerated?
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Cone just adds to the crunch … which is immensely satisfying 
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I will let a more qualified person present their thoughts on this, but I think it’s gotta to do something with how soft serve is made in the machine. And yes, it’s definitely true that soft serve TYPICALLY contains more air than regular ice cream.
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I happen to know the answer to this - regular ice cream has a higher percentage of milk fat (and may also include egg yolks), soft serve doesn’t have these ingredients. Soft serve has a liquid base that is made in a way that it freezes very quickly, which is what gives it a creamy texture.
There is one more major difference - soft serve ice cream machines have air pumps that push air into the ice cream mixture during the freezing process when it’s getting made. This increases the volume of the soft serve and gives it that light, airy texture.
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