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In This Class You Eat Ice Cream

Not all college classes are created equal. And one offered at Penn State seems almost too good to be true. “Introduction to Frozen Desserts” may sound like a kindergartener’s dream, but “Ice Cream 101” has been one of the most useful courses offered for companies like Unilever, Nestle, Breyer’s, even Ben and Jerry’s—all your favorite ice cream companies learned the tricks of the trade here.

For the past quarter of a century, food science professor Bob Roberts has been teaching students the ins and outs of ice cream and specifically researching how molecular techniques in microbiology can improve probiotic bacteria in dairy products. Didn’t understand any of that? Don’t worry, you don’t need to be a scientist to take Ice Cream 101—you just need to love ice cream (the best prerequisite of all time).

The class is connected to Penn State’s Berkey Creamery, an ice cream shop that not only serves ice cream but creates it from “cow to cone.” With access to its own dairy farm, a factory and research scientists who work to create that perfect scoop, Berkey Creamery has allowed for over 150 years of research in the dairy science field to be used and replicated worldwide. The work researchers take part in at Penn State helps the world get even closer to the perfect cone of ice cream.

You don’t have to go back to school to try the Creamery’s desserts. It’s open to the public and boasts over 100 flavors to try, with new flavors like “Arboretum Breeze” (mint vanilla ice cream, chocolate chips, raspberry swirl), “Berkey Brickle” (vanilla ice cream, peanut brickle, caramel swirl) or “Russ ‘Digs’ Roseberry” (strawberry ice cream with red raspberry sauce and dark chocolate). They have the traditional favorites on hand, too. And if you want to eat Berkey Creamery’s ice cream like a real expert, take Roberts’ advice to get a scoop of dulce de leche.


Old Main, State College, PA 16801, USA

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