The New Zealand Ice Cream Association
The New Zealand Ice Cream Association
Tip Top - How we make our delicious ice creamHow we make our ice cream
Process flow chart for the manufacture of ice cream, by Tip Top Ice Cream Co.

The International Dairy Foods Association (IDFA)
(incorporates the International Ice Cream Association (IICA))
The IICA is the U.S. trade association for manufacturers and distributors of ice cream and other frozen dessert products. Ice creams facts and statistics, National Ice Cream Month. Histories of ice cream, and the ice cream cone.

The Ice Cream Alliance (ICA)
The U.K. trade association for the ice cream industry. Ice cream facts, history, storage and handling recommendations.

Ice Cream - Dairy Science and Technology Education Series, University of Guelph, Canada.
Ice cream formulation, production, theory, quality, and much more for the technically-inclined. Also covers history and folklore, homemade ice cream, and a science experiment based around ice cream. Part of an excellent dairy science website, published by Prof. Doug Goff of the University of Guelph as an educational tool for the purpose of reference, teaching and training. Includes a great section on ice cream structure and freezing theory, on which Prof. Goff is an international authority.

Tharp & Young "On Ice Cream"Tharp & Young "On Ice Cream"
Dr Bruce Tharp and Dr Steven Young run a series of independent technical short courses, product clinics, and formulation and case study workshops that focus on current and emerging ice cream and related frozen dessert technologies. Practical aspects of formulation and manufacturing are stressed. You will also find a comprehensive collection of ice cream technical Q&A's, as featured in their regular column in Dairy Foods magazine.
- 3rd Asia Pacific Edition of Tharp & Young "On Ice Cream": June 10-14, 2013, Singapore.
- New book launched October 2012: Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

How to become a Knowledgeable and Discriminating Ice Cream Gourmet
Dr Bruce Tharp's guide to the finer points of ice cream sensory evaluation and enjoyment, at

Penn State Ice Cream Short Course
Since 1892. Penn State's 6-day Ice Cream Short Course is the oldest, best-known, and largest educational program dealing with the science and technology of ice cream.

SIGEP (Salone Internazionale della Gelateria, Pasticerria e Panificazione Artigianali)
International Exhibition for artisan production of Ice cream, Pastry, Confectionery and Bakery Trade fair, international contests, demos, courses and seminars. Rimini, Italy.

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A mixture of milk and sugar, myths and legends, fancy and fact - the history of our favourite frozen confection.
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Robinson, Perfection, Barlow's, Crystal, Eldora, Peters, Frosty Jack, Newjoy, Manda, Ward's, Snowdrop, Snowflake, Fiesta, Gaytime, Peter Pan, Blue Moon, Rosco, Meadow Gold, Mooloo, La Grande, Queen Anne, New American - all magical names from the past.
More, much more ...

According to Guinness World Records, the most ice cream scoops balanced on a single cone is 26, and this was achieved by Terry Morris of New Zealand in Beijing, China, on 20 May 2010.

Terry is Global Training Manager for New Zealand Natural Ice Cream.

Where else in the world would they give an ice cream flavour its own postage stamps? As much a part of our summer as pohutukawa, jandals, and L&P, Hokey Pokey ice cream has become a Kiwi cultural icon.

Crunchy, gooey honey-comb toffee pieces in vanilla ice cream, a taste experience all of its own.

A handwritten application for the patent of Hokey Pokey was lodged by William Hatton, a manufacturing confectioner from Dunedin, at the New Zealand Patent Office on 14 March 1896.

There are several stories told about who 'invented' Hokey Pokey as an ice cream flavour.

More here ...

The top three ice cream flavours around the world are vanilla, chocolate and strawberry, but in New Zealand, Hokey Pokey is regularly second most popular after vanilla, with chocolate, strawberry and cookies 'n' cream not far behind. New Zealanders devour five million litres of hokey pokey ice-cream each year.
Copyright © The New Zealand Ice Cream Association (Inc.)
PO Box 9364, Wellington,
Telephone +64 4 385 1410.
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