Yuengling's Ice Cream

The Beer Alternative Since Prohibition

Yuengling’s Ice Cream? Yes! This ice cream is made by the very same Yuengling family known for expert beer brewing, yet this separate business was started generations ago in 1920 when Prohibition hit, and Frank D. Yuengling needed to support the family. Instead of beer, he made ice cream!

Yuengling constructed an ice cream plant in Pottsville, PA, and Yuengling Dairy Products made incredible ice cream for more than 65 years, bringing fond memories to generations of Pennsylvanians. Current owner David Yuengling (great grandson of the founder) now helms the famous ice cream brand and lets you can taste the classic flavors like Black & Tan, inspired by the handcrafted draft beer Yuengling created; and Butter Beer, a buttercream flavor with butterscotch swirl, inspired by you know who!

We're not the only ones who love them!

Yuengling’s Ice Cream won the Gold Medal in the nation’s only all-dairy Judging Contest, and USA Today, Huffington Post, and Eater have all written about it.

Yuengling's Ice Cream

The Beer Alternative Since Prohibition

Yuengling’s Ice Cream? Yes! This ice cream is made by the very same Yuengling family known for expert beer brewing, yet this separate business was started generations ago in 1920 when Prohibition hit, and Frank D. Yuengling needed to support the family. Instead of beer, he made ice cream!

Yuengling constructed an ice cream plant in Pottsville, PA, and Yuengling Dairy Products made incredible ice cream for more than 65 years, bringing fond memories to generations of Pennsylvanians. Current owner David Yuengling (great grandson of the founder) now helms the famous ice cream brand and lets you can taste the classic flavors like Black & Tan, inspired by the handcrafted draft beer Yuengling created; and Butter Beer, a buttercream flavor with butterscotch swirl, inspired by you know who!

We're not the only ones who love them!

Yuengling’s Ice Cream won the Gold Medal in the nation’s only all-dairy Judging Contest, and USA Today, Huffington Post, and Eater have all written about it.