We all saw this one coming. Big Dipper, with its neon sign and a line almost always stretching down the sidewalk, is a Missoula landmark....
Find out why after one hour and 15 minutes outside in sunny, 80-degree F weather, Walmart’s “Great Value” ice cream sandwich doesn’t melt.
Snow days can be fun but exhausting when the entire family is stuck at home. Treat the kids and yourself with a delicious treat. Step outside and help your family make their own "snow cream", a seasonal homemade ice cream perfect for the...
Listeria infections can be deadly for certain groups of people.
There’s a reason why your favourite ice cream may be costing a bit more
Adding a newly created protein to ice cream could help it withstand melting even on the hottest days.
On a hot day, eating something sweet and frozen is a pure pleasure. Seattle doesn't have that many hot days, but it does have a delightful array of frozen treat options to enjoy when the sun...
Brent Christensen's Ice Castles creates frozen fantasies, and business is heating up.
Learn how to make one of my very favorite frozen treats - frozen yogurt dots! It's a simple way to turn boring yogurt into a craveable snack or dessert.
Don't scream for ice cream. Just pick up your smartphone.
Everyone can scream for ice cream with the Scoop and Learn Ice Cream Cart. This playful cart allows your little one to run their own ice cream cart and to learn how to build treats and complete customer orders.
Ahhh ... just thinking about why ice cream is so addictive brings with it cravings for the sweet frozen treat. Even as a nutritionist concerned with healthy eating, ice cream is one food I can't give up.
Ice Cream Many women are reluctant to eat ice cream because of fear of fat. Composition of ice cream containing energy, protein, and satu...
You don't need an ice cream machine to make great chocolate ice cream, but you do need to reach for top-notch cocoa powder.
Despite the simple sweetness of a scoop of ice cream, this frozen dairy product has a complicated microstructure. And this combination of air cells, ice crystals and fat globules affects the way and rate in which different kinds of ice cream melt and collapse.