Selected Print Materials

On this page you will find a list of selected books, journals, articles, and reports related to the ice cream industry. These resources are sorted into specific categories below, including: History & Background Information; Industry Information & Reports; Historic Market & Product Information; Company Histories; and, Ice Cream Science & Technology. Nevertheless, most of these publications can be consulted more broadly.

A note on accessibility: some of these resources can be found online, in print, or both. Some of these online sources are open access, while others are available by subscription database only. Please refer to each resource individually to determine format and accessibility. The following materials link to fuller bibliographic information in the Library of Congress Online Catalog. Links to digital content are provided when available.

History & Background Information

These resources can be useful to learn about the history and evolution of the ice cream industry and to uncover information about ice cream products, business and company histories, and technology changes and the introduction of new techniques in the industry. Some of these resources may also have a fun recipe or two, too!

Chocolate, Strawberry, and Vanilla by Anne C. Funderburg
Call Number: TX795 .F86 1995
ISBN: 0879726911
Published/Created: 1996-06-01
Ice cream has a singular place in American cuisine as both a comfort food and festive treat. Fudge ripple is a consolation for a minor disappointment, and butterscotch swirl is a reward for reaching a personal goal. " Chocolate, Strawberry, and Vanilla" traces the evolution of ice cream from a rarity to an everyday indulgence.
Evolution of the Ice Cream Stand by Susan E. Smead and Marc C. Wagner [PDF]
Published/Created: 2001
Cultural Resource Management, Vol. 24, Iss. 4. Washington, DC: National Park Service.
This article from the National Park Service’s Cultural Resource Management (CRM) publication provides a brief history of ice cream in the U.S. Readers can determine key dates in the popularization of ice cream in America, from presidents serving the dessert at the White House to the invention of the soft serve ice cream machine. Additional topics include architectural details of ice cream stands and “roadside design.”
The Festive Tradition: Table Decoration and Desserts in America, 1650-1900 by Louise C. Belden
Call Number: TX879 .B44 1983
ISBN: 0393016188
Published/Created: 1983-09-01
This book discusses the topic of early American table dressings and desserts at large. The middle chapters of this book discuss desserts and their manufacture, including ice cream. This book is useful for learning about some of the earliest instances of ice cream in American culture, including related technology and development, and presentation (includes images).
Of Sugar and Snow by Jeri Quinzio
Call Number: TX795 .Q59 2009
ISBN: 9780520248618
Published/Created: 2009-05-05
This book tells ice cream's full story from its earliest appearances in sixteenth-century Europe to the small towns of America. It looks at how ice cream is made, its social role, and connects historical events to its business and consumption. This publication also includes recipes, images depicting scenes of ice cream throughout history, and an index to ice cream/industry terms and subjects.

Industry Information & Reports

Current industry and market reports are mostly found online. Please note that most organizations that gather and analyze this data require payment or subscription access. Be sure to check the Library of Congress E-Resources page in order to determine on-site access.

Barnes reports : U.S. Ice Cream & Frozen Dessert Manufacturing Industry Report by Barnes Reports
Published/Created: [2009- ]
This annually published industry report includes market reports, industry trends, and demographic data for the ice cream and frozen dessert industry in the United States. Includes data sets and tables.
Online. On-site access via Library of Congress subscription databases. Follow URL to determine available issues and years.
Consumer Response to Package Downsizing: Evidence from the Chicago Ice Cream Market External by Metin Çakir and Joseph V. Balagtas
Published/Created: March 2014
This article is from 'Journal of Retailing,' (Vol. 90, Iss. 1 available in ProQuest Research Library onsite at the Library) and uses data on bulk ice cream purchases in Chicago as an example to explore consumer’s responses to packaging and pricing and specifically, the consumer reaction to downsizing. Downsizing, here meaning “reducing the volume of product per package such that the new size replaces the old one.” This article provides insight into the United States bulk ice cream industry, including consumer and demographic data and marketing information.
Global Ice Cream (online) by Datamonitor
Published/Created: [2004- ]
A resource of information on key vertical markets. This industry profile identifies market size, competitive landscape and provides forecast data of market performance. – EBSCO database description
Each report is published annually and includes market data, industry information, and analysis for the (global) ice cream industry. View the "market definition" for a full breakdown of what products and regions are included. Includes data sets, tables, graphs, charts, etc.
Online. On-site access via Library of Congress subscription databases. Follow URL to determine available issues and years.
Ice Cream by Robert T. Marshall; H. Douglas Goff; Richard W. Hartel
Call Number: TX795 .M295 2003
ISBN: 0306477009
Published/Created: 2003-07-31
Explores the scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This title provides a coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes. – Publisher’s description
Chapter 1 of this book focuses on the industry, including historical background, characteristics of the industry, and production and consumption data. Chapter 9 includes detailed information about packaging, labeling, hardening and shipping products. Other chapters include information on the science behind ice cream mixing and production, soft-frozen dairy desserts, refrigeration and flavoring, etc.
Journal of marketing research by American Marketing Association
Published/Created: 1964-
Written for technically oriented professional market researchers and academicians. It cover concepts, methods, & applications of marketing research, as well as reviews and comments relating to the research industry and its practices. This is a good reference point for marketing research, concepts, and practices.
Online. On-site access via Library of Congress subscription databases. Follow URL to determine available issues and years.

Historic Market & Product Information

It can be useful to consult historic market and industry reports to analyze changes in the industry over time. These resources can also be used to locate historic data, including tables, charts, and graphs.

Ice Cream Attitudes & Usage by United Dairy Industry Association
Call Number: HD9281.U5 I28
Published/Created: [1983]
This report provides “information on consumer attitudes toward and usage of ice cream, ice milk, and novelties.” This publication is mainly percentages and hard data of consumer attitudes and usage of ice cream and related frozen products, rather than analysis of said data. The Library of Congress has the following years: 1983, 1984, 1986, 1988.
The Market for Frozen Novelties: A Market Intelligence Report by Find/SVP (Firm) Staff (Contribution by)
Call Number: HD9281.U52 M358 1996
ISBN: 1562413864
Published/Created: 1996-01-01
This publication is published by FIND/SVP, Inc., an advisory company serving business and industrial clients with “information services and research publications.” This market intelligence report includes an executive summary, market information and projections, and consumer and competitor information for the ice cream industry in 1996. Note that the information in this report is based on economic considerations of the early-mid 1990s. The table of contents is as follows: 1) Executive Summary 2) History of Frozen Novelties 3) The Product 4) The Consumer 5) The Market 6) Licensing and Manufacturing 7) Advertising, Marketing, and Promotion 8) Profiles of Leading Competitors. This publication can be used for a historic snapshot of the ice cream industry, researching the history of the industry, and for historical market data.
The Market for Ice Cream and Frozen Desserts (A Product-by-Product Marketing Analysis and Competitor Profile) by Business Trend Analysts, Inc.
Call Number: HD9281.U52 M36 1988
Published/Created: 1988
This publication includes statistical information relating to the ice cream and frozen dessert industry and representations of data through charts, graphs, and datasets. The contents include: 1) Overview of the US Ice Cream and Frozen Dessert Industry 2) Overall Market for Ice Cream and Frozen Desserts 3) US Market for Prepackaged Ice Cream and Frozen Desserts 4) Distribution Through Ice Cream and Frozen Dessert Outlets 5) Pricing Trends 6) Packaging Trends 7) Industry Structure 8) Demographic Trends 9) Advertising Trends 10) Trends in the International Marketplace 11) Competitive Analysis. The information in this publication is current to the year 1988.
The U.S. Frozen Yogurt Market by Gorman Pub. Co.
Call Number: HD9283 .7. U6 U17
Published/Created: 1990
This publication, co-sponsored by the International Ice Cream Association and ‘Dairy Foods’ magazine, includes an analysis of industry data, focusing specifically on frozen yogurt. The primary objective in conducting this “comprehensive industry study” was to focus on “the production aspects of frozen yogurt to provide a basis for evaluating the market’s potential and size, and measuring growth and change.” Information in this report, including graphs, charts, and data sets, are current to 1990.
The U.S. Market for Ice Cream and Other Frozen Desserts by Kalorama Information
Call Number: HD9281.U52 W39 2000
ISBN: 1562416839
Published/Created: 2000
The U.S. Market for Ice Cream and Other Frozen Desserts has been prepared by Packaged Facts, a Kalorama Information product. We serve consumer products companies and allied businesses in the United States and abroad with a complete line of research publications. Packaged Facts market intelligence reports are specifically designed to aid the action-oriented executive by providing a thorough presentation of essential data and concise analysis. – Publisher’s description
This publication is a report compiled of market, distribution and retail, consumer, product, and competitor information and ice cream and frozen dessert industry trends current to the year 2000. The Library of Congress has similar reports for 2002 and 2004.
The U.S. Packaged Ice Cream & Ice Milk Market by Gorman Pub. Co.
Call Number: HD9281.U5 U18
Published/Created: 1989
This 1989 research study, set in two volumes, was sponsored by the International Ice Cream Association (IICA) and 'Dairy Foods' magazine as part of an “on-going research program designed to provide information on key market segments comprising the dairy processing industry.” The contents of Volume I: "Comprehensive Analysis" include: 1) Executive Summary 2) Survey Objectives 3) Profile of Survey Participants 4) Supplemental Government Data 5) Comprehensive Survey Results (incl. production information, consumer habits, marketing methods, etc.) 6) Appendices for Research Design and Methodology and Questionnaire. Volume II is justly titled “Statistical Data Tables,” as it includes solely data pertaining to packaged ice cream and ice milk. The information in these reports are current to the year 1989.

Company Histories

If you're looking to do research on one specific ice cream company, you may want to research the company's history. If the company is currently in business, check their website (if they have one) for an "about us," "history," or "vision/mission" page. Typically these pages will give an overview (or sometimes an in-depth timeline) of the company's background. For more information about how to research companies, check out the Library of Congress "Doing Company Research" guide.

International Directory of Company Histories
Call Number: HD2721.I63
This is a multi-volume set published over many years. Each entry does have some basic location information, but the chief goal of it is to write a short summary of a company's history. An online version is available from Gale Virtual Reference Library via subscription.
Notable Corporate Chronologies by Gale Research
Call Number: HG4009 .N68
ISBN: 0787650498
Published/Created: 2001-01-01
This multi-volume set presents concise chronologies for approximately 1,150 of the most significant corporations currently operating in the U.S. and abroad. This publication provides a timeline-like format for each company and is useful for pinpointing major events in a company's history.

Ice Cream Science & Technology

Studying the scientific aspects of the ice cream industry can help business owners and others when developing new products, or, assist those wishing to learn more about the chemical and physical makeup of ice cream. It is also important to be aware of technological and manufacturing changes in the industry. For more information on current and historic designs and inventions, visit the "Patents & Technical Standards" page of this guide.

Journal of Dairy Science by American Dairy Science Association
Call Number: SF221 .J6
Published/Created: May 1917-
The official journal of the American Dairy Science Association, 'Journal of Dairy Science' (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation. – Publisher description
Includes articles, charts, and current data relating to all aspects of the dairy industry.
Online and in print. On-site access via Library of Congress subscription databases. Follow URL or search http://eresources.loc.gov/search~S2 to determine available issues and years.
The Open Food Science Journal by Bentham Science Publishers
Published/Created: [2007- ]
The Open Food Science Journal, a peer-reviewed journal, is an important and reliable source of current information on recent important developments in the field. This publication is an Open Access online journal, which publishes research articles, reviews, letters and guest edited single topic issues in all important areas of food science and technology, including but not limited to: Food Chemistry, Microbiology and Safety, Food Engineering, Sensory Studies, Food Structure and Composition, Chemistry, Microbiology and Biotechnology aspects of food, Emerging Safety and Toxicological Issues, Proteomics, Metabolomics, Nutrigenomics and Chemogenomics of Foods Food Quality And Safety, Nutraceuticals, Functional Foods and Functional Ingredients, Biophysical analysis of Food / Processing Operations, Environmental safety and sustainability aspects of food processing, and Waste / by-product management in food processing. – Publisher’s description
Online. Freely accessible to on-site and off-site patrons.
Tharp and Young on Ice Cream by Bruce Tharp; Steve Young
Call Number: TX795 .T48 2013
ISBN: 9781932078688
Published/Created: 2012-07-22
As its title suggests, this work discusses ice cream from scientific and technical points of view, though some economic ideas are also included. This guide, which can be used for reference purposes or read cover-to-cover for a more complete overview of ice cream development and products, covers all things ice cream from “aroma,” “ice-structuring protein,” “sugar” and other ingredients, to ice cream processes, “cost management,” and “economics of ice cream products.” Things to note: this publication includes several figures and diagrams of ice cream composition, development, chemical makeup, etc. and the authors use USA regulatory standards; however, standards change constantly so make sure to check current rules and regulations.

We Scream for Ice Cream: An Industry Guide