Alumni News

Then & Now: Creamery


History of the BYU Creamery
Photo Courtesy L. Tom Perry Special Collections UA 827 2 F-24

In 1949 BYU established a dairy-processing plant in a quonset hut to provide milk for students on campus. The College of Biological and Agricultural Sciences developed a curriculum in dairy processing, and, in 1964, the operation moved to the new Dairy Products Laboratory Building, known as the Creamery. While still providing milk, the Creamery became famous for its ice cream, enticing students, friends, and Cougar fans for a scoop on a sunny day.

Serving ice cream at the Creamery
Photo by Bradley Slade

Following a remodel and expansion of the facility, it reopened in 2009 as the Culinary Support Center, preparing soups, breads, pastas, and more. But ice cream is still the major draw, and today BYU churns out more than 200,000 gallons a year, sold in four campus Creamery locations. While distinctive flavors like the new Sneakerdoodle by (Dave) Rose tempt customers at the ice cream counter, LaVell’s Vanilla holds on as the no. 1 flavor for half-gallon sales.

More From This Issue

Feature

The Long Run

Adversity turned Jared Ward to the marathon. Smarts and grit propelled him to the finish.

At the Y

Lights-Out Lexi

Hank Gathers held the WCC record for career points for 26 years—until a 5'10" BYU guard with a ponytail usurped him.

Feature

How Will God Use You?

If you give your heart to God and walk in faith and compassion, He will use you in ways you cannot now imagine.

Browse the complete Spring 2016 Issue »