July Is National Ice Cream Month
Every July, Americans celebrate National Ice Cream Month, a tradition that dates back to 1984, when President Ronald Reagan officially designated the month in honor of one of the country's most beloved treats. The third Sunday of the month is recognized as National Ice Cream Day. For dairy farmers across New York, it's also a reminder of how directly their work connects to the foods people enjoy most.
The Ingredients Behind Great Ice Cream
Ice cream is a simple food at heart. The base is just milk, cream, and sugar. From there, the mixture is churned into the creamy frozen treat most of us grew up eating. The quality of ice cream, though, depends entirely on the quality of the milk behind it.
New York is one of the country's leading dairy states, home to nearly 3,000 farms producing billions of pounds of milk each year. Ice cream manufacturers often source their milk directly from local dairy farms or through regional cooperatives, meaning the scoop of ice cream in your bowl may well have started just a few hours down the road.
Summer Is a Busy Season for Dairy Farmers
Summer is one of the busiest times of the year on dairy farms. Warmer temperatures require farmers to pay extra attention to cow comfort and hydration, as heat stress can affect a cow's wellbeing and milk production. Many farms use fans, sprinklers, ventilation systems, and constant access to fresh water to help keep cows comfortable during hot weather.
At the same time, demand for frozen dairy treats rises during the summer months. July is the busiest month for ice cream production in the United States, so while families are enjoying their favorite flavors, dairy farmers are working behind the scenes to help ensure a steady supply of fresh milk.
New York's Dairy Community
New York has a long tradition of small-batch and artisan ice cream makers who source their milk locally and sell their products close to home. These creameries and farm stands rely on relationships with nearby dairy farms to produce their ice cream.
When you buy a cone from a local ice cream shop or pick up a pint from a New York-made brand, that purchase travels further than you might think. It supports the dairy farmer who raised the cows, the workers who processed the milk, and the broader agricultural community that keeps New York's food system running.
Fun Facts About Dairy and Ice Cream
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of July as National Ice Cream Day.
It takes about 12 pounds of milk to make one gallon of ice cream.
Over her lifetime, a dairy cow can produce enough milk to make roughly 9,000 gallons of ice cream.
About 9% of all milk produced by U.S. dairy farmers goes toward making ice cream.
To qualify as ice cream in the United States, a product must contain a minimum of 10% milkfat.
Vanilla remains the most popular ice cream flavor in America, followed by chocolate, strawberry, butter pecan, and cookie dough.
The average American eats about 20 pounds of ice cream per year.
July is typically the busiest month for ice cream production in the United States.
The People Behind Every Scoop
Ice cream is easy to enjoy and easy to take for granted. It shows up at birthday parties, summer cookouts, and quiet evenings on the porch without much fanfare. But every scoop starts with a dairy farmer who was up before sunrise, tending to their herd, and making sure the milk was clean, fresh, and ready.
This July, National Ice Cream Month is a good excuse to think about the connection between dairy farms and the foods we enjoy, and to appreciate the New York dairy community that helps make one of summer's simplest pleasures possible.