Penn State Creamery

Curtin Road & Bigler Road, University Park, PA - (814) 865-7535

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Posted By Michael Carraher on May 3, 2010 9:42 AM

I went to State College for a baseball game in the new stadium the Nittany Lions of the Big 10 share with State College Spikes of New York - Penn League, and to visit the Creamery. Both were great experiences.

The Creamery ice cream is very good. High butterfat content and very low over-run (almost no air in the ice cream). It's very heavy and very rich. It's almost too heavy and I noticed butterfat at this level can overwhelm the flavors. I had the peachy Paterno, which was good but I subtracted a few points for frozen peaches (my regular ice cream pusher uses fresh fruit in his ice creams and I've been spoiled).

Prices have gone up since the original review: No $2.50 for a cone or dish but they are big cones and dishes - what most places would call a double.

The place was jammed (a sunny Saturday afternoon in the 80s) but they did an excellent job of keeping the line moving quickly. One line for cup and dish orders only; another for anything else. You pay first and then move down to order your flavor and whether you want cone or dish. One size only. No mixing of flavors. No samples for tasting. The students scooping ice cream were friendly and seemed to be enjoying their work; one guy was tossing scoops of ice cream up and on to the cones (never missed while I was there).

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Peachy Paterno

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Posted By Jack Barry on August 12, 2007 8:38 PM

The Penn State Creamery sells a variety of made-on-the-premises dairy products including cheese, milk, and yogurt. However, it is the ice cream that gives the Creamery a claim to fame. Over 100 constantly rotated flavors of ice cream, frozen yogurt, and sherbet are made. Usually 18 flavors are offered at a time, several of which are staples on the menu. These include Alumni Swirl, Peachy Paterno (named after legendary football coach Joe Paterno), and WPSX Coffee Break.

Ice cream produced at the Creamery is made from the fresh milk brought in from the farms that surround Penn State's campus and is incredibly rich, containing a high amount of butterfat. The combination of local ingredients and a production facility situated immediately behind the salesroom in Borland Laboratory results in an inexpensive product, yet one that maintains high quality.

Currently, the Creamery is in the process of moving their manufacturing facility and salesroom into a newly constructed building, also located on Curtain Road. The new building will be larger than its predecessor, enabling the Creamery to better serve the crowds that stretch out the doors on summer days and fall football weekends, awaiting the region's best ice cream.

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