The History

Beginnings

While the term ice cream was not used until 1744 in the United States, there are records of similar mixtures being made and consumed in the second century B.C. Famous historical figures, such as Alexander the Great, enjoyed snow flavored with fruits, juices, and natural sweeteners.

17th Century

During the seventeenth century, “cream ice” gained popularity in Europe among royal families and later that century became available to the general public (“Evolution of Ice Cream”, IDFA).

18th Century

During the eighteenth century in the United States, when the term ice cream is first accounted, the frozen treat was advertised to the general public and sold “almost every day” to the elite and wealthy class.

19th Century

In the nineteenth century, ice cream became widely available to all of the Americans who had been unable to afford access to it before. Now, there was a rise of the American “soda fountain shops”, which often sold a variety of ice cream products (such as sundaes or ice cream sodas), and many new flavors and combinations were created.

Today

Now, ice cream parlors and restaurants have reached new heights of popularity and the United States produces more than 6.4 billion pounds of frozen dairy products each year (“Ice Cream for America”, IDFA).

What Makes Ice Cream Ice Cream?

To be considered ice cream, Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. (Nonfat milk solids can be protein or lactose)