What oil does Sheridan's Frozen Custard fry in?
Sheridan's Frozen Custard cooks with No frying oil — custard base is dairy fat (cream, milk, egg yolks); waffle cones likely use soybean/cottonseed shortening (standard industry formulation); peanut butter mix-ins contribute peanut-oil PUFA; Oreo/cookie mix-ins contribute soybean-oil PUFA.
The 5 cleanest things to order at Sheridan's Frozen Custard
| Strawberry Lemonade | 0.0g PUFA |
| Single Scoop Custard (vanilla/chocolate) | 1.0g PUFA |
| Sundae with Strawberry Topping | 1.0g PUFA |
| Kids Cup (single flavor) | 1.0g PUFA |
| Vanilla Custard Cone 2 Scoops | 1.0g PUFA |
Lower PUFA is cleaner. These are estimates from published nutrition data and disclosed oils; preparation varies by location.
Why the frying oil matters
Most fast-food chains fry in seed oils like soybean, canola, corn, or a blend of them, which are high in polyunsaturated fat (PUFA). A handful still use beef tallow or other stable fats, which are far lower in PUFA. The oil a kitchen fries in is the single biggest driver of how much seed oil ends up on your plate. See the full breakdown on the Sheridan's Frozen Custard report card, or where it lands on the Seed Oil Index.