We All Scream for Connecticut’s Finest Ice Cream

The UConn Dairy Bar is a destination in every season, but especially sweet on a hot summer day

people standing outside the UConn Dairy Bar

From left Chris Leach and Nillie Burton holding ice-cream from the UConn Dairy Bar on June 12, 2021. (Sean Flynn/UConn Photo)

With two heat waves already under our belt this summer, it's natural for a Nutmegger's thoughts to turn to ice cream; more specifically, to the one-of-a-kind ice cream made and sold at the UConn Dairy Bar.

Actually, it's normal to think of - and eat - Dairy Bar ice cream all year round, but it feels particularly sweet to get a cone of Husky Tracks or Blueberry Cheesecake on a sweltering summer day, bring it outside, and spot some of the cows grazing on Horsebarn Hill.

The Dairy Bar is a proud UConn tradition, of course; we've been selling ice cream to the public since 1953, and we still use our original recipes while regularly trying out new and innovative concoctions, like the annual Senior Scoop (this year it's Cake Batter Mocha Brownie - get it before it's gone).

With the milk for the ice cream (and cheese!) coming from UConn's cows at the Kellogg Dairy Center, it just doesn't get more fresh and local than this.

We hope this photo gallery gets your mouth watering, and makes up your mind to stop by for a scoop or two - or three - when the mercury in the thermometer starts climbing this summer. You'll be glad you did.