Penn State Berkey Creamery — Restaurant in State College

I really, really wanted to recognize this establishment with five stars. I really appreciate the innovative work that students are doing coming up with new flavors and new ideas new ways for doing things. When I had questions they were responsive to them and while they may not know the answer at least they were candid about it.

However, the overall experience left much to be desired of. Chronologically: First, I could assume since it was on campus that the cattle were being raised in a much more thoughtful way than the mass production standards are or larger dairy establishments that have such swordfully bad reputations, there was no storytelling around that here. As a consumer then I am left with zero insight into the impact I'm creating voting with my dollar by purchasing here versus not or anywhere else.

Second, all I wanted was one scoop and I thought this would be the default. I bad for making assumption I suppose. However, the student working the cashier did not confirm one way or another just rang me up on a price of $5. I thought that was rather expensive for a single scoop, I shocked it up to being at a learning center test kitchen so being a little bit more price paying toward the experience. When I ended up getting the ice cream it was a massive massive stack of multiple scoops. For more than intended definitely throwing off any meal planning that I'd had for that day. And again in short not at all whether they gone in with no one confirming with me what I was looking for.

Third, and finally, because so much I've been put on the tiny little cone, The student helping produce the item asked and passing hey this is looking like it's going to all over cuz it's so much I'm just going to put it in a cup okay and then proceeded to flip it over into a styrofoam cup. Having seen the styrofoam up front this is what I was trying to avoid when I asked for a cone. So now not only did I have far more product than was going to be helpful for me to consume, I also had a container that was also not helpful for me to be bringing out into the market based on inability to recycle or repurpose it in any meaningful way that did not create its own health problems or downstream complications. I was also surprised as a test kitchen learning center and connected to the land as they are, that they were not following more practices aligned to ocean friendly restaurants.

I definitely bumped this up to at least 3 stars if that last point were able to be acted on so I would change a variety of the other...

⭐⭐⭐⭐⭐🍪🍪🍪🍪🍪 Penn State Berkey Creamery Penn State Berkey Creamery, a Happy Valley icon since 1865, is America’s oldest university creamery, located at 119 Rodney A. Erickson Food Science Building, University Park, PA 16802. Nestled near Beaver Stadium and East Residence Halls, it’s easily accessible with parking at the East Deck on Bigler Road. This beloved spot, named after Earl and Jeanne Berkey, blends education, research, and indulgence for Penn State’s Food Science Department.

Famous for its rich, 14.1% butterfat ice cream, the Creamery crafts over 120 flavors, with 20–24 available at its retail store. Fan favorites include Peachy Paterno (peach with peach slices), Cherry Quist, WPSU Coffee Break, Bittersweet Mint, and quirky picks like Happy Happy Joy Joy (coconut, almonds, chocolate chips). Using milk from Penn State’s 210-cow herd and local suppliers, ice cream goes from cow to cone in four days. No flavor mixing is allowed to prevent allergen issues and speed up service—lines can stretch long, especially post-game. They serve 750,000 cones and 700 milkshakes daily, with generous scoops often enough for two. Beyond ice cream, they offer cheeses, sherbet, coffee, and baked goods. Pints, quarts, and gallons are available for takeout, packed with dry ice, and online orders ship to 48 states via creamery.psu.edu.

Starting in the “College Barns,” the Creamery grew into a global influence—Ben & Jerry took its ice cream course in 1892. Relocated in 2006, it employs over 100 students and hosts renowned dairy courses. The vibrant atmosphere, with indoor seating and an outdoor courtyard, buzzes with nostalgia and energy. Whether grabbing a cone or shipping a pint, Berkey Creamery is a must-visit for creamy, dreamy treats that embody Penn...

Great new facility - tons of tables and choices - but come on guys! Every time I go there’s no CherryQuist! Gotta get that back on the list you guys - for obvious reasons!

I had the honor of meeting with Dr. Almquist on several occasions including for lunch and ice cream at his house.

From his 2014 Obituary:

Dr. John O. Almquist graduated with a B.S. degree from Cornell in 1942 and a Master’s degree from Purdue in 1944. Then came to The Pennsylvania State University for his Doctorate degree, awarded in 1947, and subsequently joined the staff to eventually become professor emeritus of dairy physiology. He served on Penn State’s dairy and animal science faculty from 1944 until 1982 and established Penn State’s dairy breeding research program. His research focused on artificial insemination (AI) improvements in dairy breeding at the lab, later rededicated as the John O. Almquist Dairy Breeding Research Center. He received the Wolf Award in 1981, presented in Israel, for his work in AI for livestock improvement. This award is the highest worldwide honor award given in the field of agriculture.

A historical plaque, describing his research, is located in front of the Borland Building, near the former Penn State Creamery building, where he taught for many years. “CherryQuist”, a Penn State Creamery Ice cream flavor is named...