Can we get a little commotion for vanilla? It's having a moment — and Minnesota is here for it

Chocolate may get most of the attention, but vanilla is quietly making a statement — and Minnesota is helping lead the way.

A new University of Minnesota College of Food, Agricultural and Natural Resource Sciences (CFANS) Insights Survey found nearly half of Minnesotans (48 percent) say vanilla deserves more respect than it gets. Among Generation Z, that sentiment climbs to 60 percent, suggesting the classic flavor is winning over a new generation of ice cream lovers.

The survey also confirms what many Minnesotans already know: ice cream isn't just a summer treat. More than half of Minnesotans (53 percent) said if they could choose only one dessert for the rest of their lives, they would pick ice cream over cookies, cake, pie or brownies, while 73 percent said they enjoy ice cream all year long, not just in the summer months.

The big scoop is almost here

As Minnesotans celebrate their love of ice cream, the University of Minnesota is preparing to unveil the winning flavor created to mark its 175th anniversary. Selected from five finalists chosen from nearly 500 statewide submissions, the flavor celebrates Minnesota agriculture, food innovation and the University's long history of discovery. While the winning flavor remains under wraps, the survey suggests Minnesota may be more ready than ever to embrace a vanilla-based creation.

Vanilla may be having a moment, but it's only part of Minnesota's ice cream story. Looking across three survey questions, four distinct "ice cream camps" emerged: 42 percent of Minnesotans consistently favored mix-ins and toppings, 41 percent leaned toward vanilla, 28 percent preferred simple, classic flavors and 27 percent sided with chocolate. Together, they paint a picture of a state with surprisingly passionate opinions about the perfect scoop. 

"There is no doubt that we take our ice cream seriously in Minnesota," said Mitchell Maher, researcher and technical manager for the Food Science and Nutrition Department's Pilot Plant, where he brings University of Minnesota ice cream creations from concept to scoop. “Behind every scoop is a story, and for us that starts with Minnesota milk and cream from the University’s dairy cows on the St. Paul Campus, the expertise of our food scientists and the hands-on experiences that prepare our students for careers in the food industry." 

The scoop

Minnesotans don't just enjoy ice cream — they have surprisingly strong opinions about everything from flavors and mix-ins to toppings and even brain freeze. Their enthusiasm reflects a larger American tradition. According to the International Dairy Foods Association, Americans consume about 20 pounds (roughly four gallons) of ice cream per person each year, making it one of the nation's favorite treats.

Among the survey's findings:

The science behind the scoop 

For CFANS, ice cream is more than a favorite dessert. It represents generations of research, teaching and innovation in one of Minnesota's signature agricultural industries.

For decades, students in the Pilot Plant have produced award-winning ice cream while learning the science of dairy processing, food safety, product development and manufacturing. Those experiences prepare graduates to lead careers throughout Minnesota's food and dairy industries. "Making great ice cream is both an art and a science," Maher said. "Everything matters — from the quality of the milk and cream to how ingredients are blended, frozen and processed. Every scoop reflects the science and craftsmanship behind it."

Minnesota dairy: The secret ingredient

Behind every bowl of ice cream is one of Minnesota's most important agricultural industries.

Minnesota's dairy sector contributes billions of dollars to the state's economy and supports thousands of farm families, processors, manufacturers and related businesses. Through research, outreach, teaching and industry partnerships, CFANS helps strengthen dairy production, improve food quality, develop new products and prepare the next generation of food and dairy professionals.

"Across Minnesota, dairy farmers are dedicated to producing the high-quality milk that makes every scoop possible. No matter the flavor, great ice cream starts with healthy cows and the commitment of Minnesota dairy farmers," said Rachel Visser, CFANS senior studying agricultural food and business management, agricultural communications and accounting, and previously Midwest Dairy's 71st Princess Kay of the Milky Way.

Minnesota's dairy sector generates approximately $9.4 billion in total economic impact¹, supports more than 1,600 dairy farms², produces 1.2 billion gallons of milk each year^3, and helps sustain thousands of jobs across farming, food manufacturing and processing. That same milk and cream become the foundation for everything from award-winning cheeses to the ice cream enjoyed by Minnesotans year-round.

The survey suggests Minnesotans appreciate that connection. More than half (54 percent) said the quality of ice cream depends on all the factors involved — from healthy dairy cows and high-quality milk to recipes, ingredients and manufacturing.

Brain freeze!

Nearly nine out of ten Minnesotans have experienced the sharp headache known as brain freeze.
The phenomenon occurs when something very cold rapidly cools the roof of the mouth, causing blood vessels to constrict and then quickly expand. That rapid change activates the trigeminal nerve, which interprets the sensation as pain in the forehead.

"It's one of the few headaches people actually enjoy getting," joked Levi Teigen, PhD, assistant professor in the Department of Food Science and Nutrition. "The good news is brain freeze usually lasts only a few seconds — and slowing down between bites is often enough to prevent it."

Even ice cream, it turns out, comes with a little science lesson.

About the survey 

The CFANS Insights Survey: The Great Minnesota Ice Cream Survey was conducted online July 14 –19, 2026, among 1,002 Minnesotans age 18 and older. The survey explored Minnesotans' preferences, traditions and opinions surrounding ice cream, dairy, flavors, toppings and food science. The margin of error is approximately ±3 percentage points.

¹Midwest Dairy: The Dairy Difference: Minnesota’s Impact
²MDA Minnesota Dairy Farm Activity Report
³USDA Minnesota 2025 State Agriculture Overview