The United States produced about 1.53 billion gallons of ice cream and related desserts in 2011, according to data from the USDA. About $3.2 billion worth of that ice cream is eaten in restaurants, and if the summer continues to be as hot as it has been so far, demand for frozen creamy deliciousness should remain robust. RELATED • Red Mango debuts Frozen Coffee Chillers • Summer seafood promos feature bold flavors • More food and beverage news Restaurants ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!