American Industry Overview: Ice Cream and Frozen Desserts
This industry classification encompasses establishments primarily engaged in producing ice cream and other frozen desserts, including frozen yogurt, ice milk, ices and sherbets, frozen custard, mellorine, frozen tofu, and pops (frozen desserts on sticks).
The $7.8 ice cream and frozen desserts industry is an important sector of the U.S. dairy industry, and the U.S. was consistently ranked as a world leader in ice cream production. Market saturation for ice cream and related frozen desserts was estimated to be greater than 90 percent of all households. About nine percent of the U.S. milk supply goes toward the production of ice cream. In 2009, the U.S. produced 930.7 million gallons of regular ice cream, 78.5 million gallons of frozen yogurt, and 57.7 million gallons of sherbet. In the late 2000s, U.S. per capita consumption of ice cream was approximately 21 pounds of ice cream (including regular and low/nonfat) and just over four pounds of frozen yogurt and other frozen dairy products.