NC State University’s Howling Cow ice cream recently got its just desserts during the American Dairy Science Association’s inaugural collegiate creamery ice cream contest.
With its smooth texture and classic flavor, Howling Cow took the top spot in the vanilla category. The CALS Dean’s choice flavor, Tuffy’s Toffee, took third place in the signature flavor category, and Howling Cow’s key lime pie ice cream came in third for the people’s choice category. NC State’s creamery competed against ice cream from Cornell University, Michigan State, the University of Delaware and Brigham Young University.
“Our placement in this contest is a fantastic recognition of our entire dairy team, from cow to cone,” says Carl Hollifield, director of NC State’s Dairy Enterprise System, which is part of the College of Agriculture and Life Sciences. “I’m very proud that the ADSA has recognized the wonderful products I see produced by Howling Cow every day!”
MaryAnne Drake, William Neal Reynolds Distinguished Professor of food science, who attended the ADSA meeting, says the recognition of the vanilla flavor is particularly meaningful.
“The Howling Cow ice cream awards were well deserved all around, but the vanilla ice cream first place award is special,” Drake says. “The vanilla ice cream win was not a popularity or liking contest — this was a flavor quality award designated by experts. Vanilla is one of the most, if not the most, challenging flavor as it is a delicate transparent flavor. Vanilla ice cream should taste like vanilla (with milk/cream and sugar), not any other ingredients.”
To be recognized among its collegiate peers, Drake says, highlights the impact of NC State’s dairy science programs.
“Making great ice cream reflects the strength of our dairy research programs, the dedication of our students, faculty and staff, and the land-grant mission of connecting innovation to the public,” she says. “Having our creamery recognized on a national platform underscores the value NC State brings to both industry and consumers.”
NC State’s ice cream endeavors date back to the 1940s as a research project. Three decades later, the Wolfpack’s ice cream debuted at the North Carolina State Fair, and in 1980, a small cafe in D.H. Hill Library began selling the university’s ice cream. However, it wasn’t until 2008 that NC State officially began offering its ice cream concoctions under the “Howling Cow” moniker. Today, Howling Cow’s 18 flavors can be purchased at locations across campus.
“Our dedicated students and staff work side-by-side, 365 days a year, to carry out CALS’ land-grant mission,” Hollifield says. “It’s no surprise to me that their talent and commitment shine through in every flavor, resulting in super tasty ice cream and dairy products that serve our campus and our community.”
In addition to Howling Cow’s ice cream success, CALS had a presence throughout the ADSA’s annual meeting, which was held in June in Kentucky. Stephanie Ward, associate professor of animal science and Extension dairy specialist, served as the overall program chair for the meeting. Christian Maltecca, professor of animal science and a University Faculty Scholar, was an invited speaker for the joint ADSA-Interbull Symposium on Management of Genetic Diversity for Future-Proofing Dairy Cattle Breeding. Drake gave a talk for the meeting’s Dairy Management Inc. Symposium titled Advances in Membrane Filtration Ingredients-Technology and Applications. Additionally, NC State contributed over 25 posters and presentations this year, and several graduate students were recognized for their outstanding research.
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