Discover how the Penn State Creamery achieved a sweet slice of success right here in Pennsylvania.
Welcome to the world of the Penn State Creamery, an institution that blends tradition with tasty treats and has served as a pillar of Penn State’s community since 1865. Known as the largest university creamery in the United States, it churns out a staggering 4.5 million pounds of milk into ice cream each year.
The Creamery is not just a place to indulge in a wide array of flavors; it’s also a center for educational excellence and innovation in dairy science. Each visit promises a scoop of Penn State’s rich history alongside its delicious ice cream.
Explore the sweet blend of education, history, and community that makes the Creamery a beloved destination.
1. Scoops of history
The first Penn State Creamery was established in 1865 in the “college barns.” It began serving ice cream to the public during football weekends in 1896, sweetening the deal for game-day fans.
2. Cream of the crop in education
Penn State’s Ice Cream Short Course is now in its 133rd year. The course is the oldest, best-known, and largest educational program focusing on ice cream science and technology. This week-long course annually gathers around 120 students from across the globe, offering a comprehensive dive into the intricacies of ice cream production.
3. Milking it for all it’s worth
The Creamery is the largest university creamery in the U.S. and uses about 4.5 million pounds of milk annually. About 70% of this milk comes from the university’s own 210-cow herd at the Dairy Production Research Center. This commitment ensures every scoop is as fresh as it is delicious.
4. From Penn State to pint state
Ben & Jerry, founders of the aptly named global brand Ben & Jerry’s, kickstarted their ice cream journey with a $5 course from the Creamery in 1978. The course taught the basics of ice cream production and later that year Ben & Jerry launched their own company.
5. A Presidential flavor fusion
Bill Clinton’s visit to the Creamery was memorable as he mixed flavors, choosing Cherry Quist and Peachy Paterno — a privilege granted to no other visitor. However, upon his return after his presidency, Creamery staff adhered to their standard policy and no longer mixed flavors for him.
6. Flavor favorites
The Penn State Creamery crafts about 100 ice cream flavors, 10 frozen yogurt options, and six sherbet varieties, catering to diverse palates. Among these, Vanilla, Bittersweet Mint, Peanut Butter Swirl, Peachy Paterno, and Butter Pecan stand out as the most popular in recent Creamery history.
7. Building on sweet success
In 2006, the Creamery moved to a new facility in the Food Science Building. This new spot is closer to Beaver Stadium, making it easier for visitors to drop by for a scoop. Named the Berkey Creamery in honor of the family’s generous donation, this modern facility has a salesroom, processing plant, lab, and classrooms for students.
8. Celebrating a milestone with flavor
In 2015, the Creamery marked its 150th anniversary by introducing a new flavor, Birthday Bash. This special edition ice cream was uniquely named and chosen by alumni, students, employees, and fans, celebrating the community’s rich involvement and shared love for Creamery traditions.
9. From cow to cones
The Creamery serves up around 750,000 hand-dipped ice cream cones and bowls per year and whips up about 700 milkshakes each day. Notably, the preparation of milkshakes is the only occasion when the Creamery blends two different ice cream flavors.
10. Generous scoops and beyond
The Penn State Berkey Creamery is renowned for its generous ice cream scoop sizes, ensuring every cone and bowl is a treat to remember. Customers can also purchase gallons of ice cream, various cheeses, and the famous Ye Olde College Diner Grilled Stickies to go, all packed in dry ice for freshness. The Creamery ships these delights to 48 states and sells 200,000 half-gallons of ice cream each year, making its premium products accessible far and wide.
This article first appeared on Good Info News Wire and is republished here under a Creative Commons license.
This story was generated in part by AI and edited by The Keystone staff.
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