A recent national survey of more than 1,500 Americans unveiled that 86 percent prefer creamy ice cream over airy ice cream. However, big ice cream brands have been filling their ice cream products full of air.
To help raise awareness among ice cream lovers everywhere, Tillamook County Creamery Association (TCCA) has publicized the Partnership for Creamier Ice Cream, a public service campaign dedicated to ensuring every scoop of ice cream has more cream, less air and better ingredients.
Tillamook, Oregon-based TCCA is well-suited to lead the partnership, having been making ice cream with more cream and less air than industry standards require since 1947. Serving as spokesperson and President of the Partnership for Creamier Ice Cream is Tillamook Ice Cream Super Fan and Style Icon Baddie Winkle, who, at 92 years old, knows a thing or two about how ice cream should taste and isn’t shy about sharing her thoughts in a new series of PSAs debuting on MoreCreamLessAir.com.
“When you get to be my age, you earn the right to tell it like it is. And I’d like to tell you that I like my ice cream creamy-as-all get out. Nothing tastes better than a bowlful of extra creamy, extra delicious, extra bomb Tillamook Ice Cream,” said Winkle. “Tillamook Ice Cream is the creamiest and it’s high time everyone starts buying the ice cream with more CREAM in it. Because you don’t make it to 92 by eating a bunch of ‘ice air’.”
Winkle isn’t the only one who knows the importance of keeping the cream in ice cream. When it comes to enjoying ice cream:
• 9 in 10 Americans think cream is the most important ingredient when making a really good ice cream;
• Nearly three in four Americans prefer ice cream filled with less air;
• 91 percent of moms prefer extra creamy ice cream;
• 83 percent of Millennials consider themselves to be ice cream experts when it comes to cream and air preferences in their ice cream; and
• 59 percent of Americans prefer to eat ice cream in peace and quiet, by themselves.
The Partnership for Creamier Ice Cream and Winkle are on a mission to help consumers understand that cream is queen when it comes to selecting an ice cream. While air is added to some extent to all ice cream to achieve its texture and density, some brands add more air to their products than others; some so much so that the product cannot be called “ice cream” and instead must be called “frozen dairy dessert.” On the flip side, Tillamook Ice Cream is made the “Tillamook Way,” meaning no shortcuts and extra cream for extraordinary flavor, giving you extra creamy spoonfuls.
“As an Ice Cream Scientist, you could say I geek out a little about ice cream,” said Anna Ingoglia, ice cream scientist, TCCA. “At TCCA, this goes beyond creating new flavors to making products that support our commitment to ‘Do Right by Every Bite,’ which means we go the extra mile to ensure every bite is the best tasting, highest quality ice cream you can find. Our ice cream is packed with cream and only the best ingredients – resulting in the creamiest family-size ice cream.”
Tillamook Ice Cream offers the best of the classics with almost 30 extra creamy flavors, including Old-Fashioned Vanilla, Cookies & Cream and, Ms. Winkle’s favorite pretty in pink, Oregon Strawberry. No matter your flavor, all Tillamook Ice Cream is made with rBST-free milk regionally sourced ingredients and no artificial flavors or preservatives.
