MSU Traditions: Milking It

Of all the storied traditions that accompany the Spartan experience, this one may be the tastiest.

For more than 80 years, the Michigan State University Dairy Store has been serving Spartan spirit by the scoop. Almost every alumnus has a memory of stopping by the Anthony Hall store for a cup, cone or shake. Its ice cream flavors are a part of campus culture enjoyed by Spartans young and old. Savored, shared and shoveled away in every season, ice cream from the Dairy Store never disappoints.  

FLAVORS OF LOVE

Within the deep archives of MSU ice cream flavors, a few stories rise to the top.

First, there’s Sesquicentennial Swirl. Hard to say, great to eat, this fan favorite was introduced in 2005 for MSU’s 150th anniversary and remains a mainstay nearly two decades later. The cake batter ice cream infused with swirls of green frosting make it look as festive as it tastes.

Next up, the one that almost didn’t make it. Blueberry Pie—blueberry ice cream with pieces of pie crust—launched under a different name as part of a Big Ten-inspired menu of flavors. Originally dubbed Maize and Berry, it moved very few scoops. Thankfully, the team retooled and renamed so the Spartan faithful wouldn’t write-off this unique flavor.

Then there’s the collection of milky medleys created and named for influential Spartans. Flavors like Izzo’s Malted Madness, What’s The Scoop Stanley?, and Tucker’s Scoop And Score are created in cooperation with their namesake.

“We just kind of talk and throw some ideas out, flavors and names and things,” says Mollie Woods, director of MSU Extension’s Product Center, which manages operations for the MSU Dairy Store. “And we sample.”

“There's R&D involved in all of it,” adds Tina Conklin, former associate director of the MSU Product Center, “which can be very detrimental to your hips. But I am committed to the job.”

To everyone involved in flavor development, Spartan Nation thanks you for that dedication. (They also ask where to apply.)

Sesquicentennial Swirl, pronounced SES-KWEE-SEN-TEN-EE-UHL. But you can also call it S150.

There's no telling who who might show up at the Dairy Store.

Cheese, another specialty of the MSU Dairy Store, is offered in a number of varieties throughout the year.

WHAT’S NEXT

There’s always something on the horizon at the Dairy Store. And the coveted cookie sandwich cannot be left behind. “We're looking at doing different combinations of ice cream and cookies,” says Conklin. “We'd like to continue to support MSU Bakery so that our cookies come from the bakery.”

Conklin says they’re kicking around several ice cream/cookie combinations while dreaming up potential new in-store offerings.

Sales from the MSU Dairy Store support the MSU Dairy Foods Complex, which trains the next generation of dairy producers. The facility also carries out research in food safety, food processing, diet and health on behalf of the Department of Food Science and Human Nutrition. And in true Spartan fashion, that knowledge is shared with the dairy community. Which is why the Dairy Store isn’t driven by dollars. “We don't want to compete with other dairy producers,” says Woods. “We want to help them.”

But that doesn’t mean they don’t give the people what they want. “What are our alumni looking for?” Conklin wants to know.

Inspiration can come from anywhere. Like a broom closet: “We found these old ice cream molds with a Spartan block S. Maybe those would be cool.” Or even other schools: the Washington State University Creamery can barely keep Cougar Cheese in stock. That’s cheese in a can—but it’s real cheese; good cheese; aged cheese. Somehow, we’ve made it this far without talking about cheese, another Dairy Store specialty.

The point is, the MSU Dairy Store will continue to explore. And if you have ideas, Conklin wants to hear them. “Yogurt, butter, kefir, we can make that stuff.”

In the end, it’s all about what will be supported in the store, which relies almost solely on foot traffic. But to Conklin, the alumni are what sets this dairy store apart from all others. “Everyone comes back,” she says. “It’s something you do when you come to campus. It is so well supported and that's what has made it so successful.”

WANT MORE? HERE’S A SCOOP OF HISTORY