At Michigan State University, standing in line for ice cream is practically a rite of passage. This summer, that Spartan tradition earned national bragging rights: The MSU Dairy Store was crowned Grand Champion at the American Dairy Science Association’s 2025 Ice Cream Competition.
The honor came after the store’s two fan favorites, Spartan Swirl and Beaumont Brownie Bliss, took first place in their categories. Together, those wins propelled MSU past 10 competitors from across the country.
“We are truly humbled to receive such an honor,” said Aaron Weiner, MSU Dairy Store manager. “I’m so grateful that our team has been recognized for all their hard work and expertise.”
At the heart of that work is Matt Wilcox, the store’s production and operations manager. If the MSU Dairy Store were a stage, Wilcox would be the behind-the-scenes director who makes sure every tub, pint and cone is ready for the big show. He and his team oversee the journey from pasteurized cream to frozen perfection, a process that can run about 100 gallons of mix through the flavor vats every hour.
“The secret to great ice cream isn’t really a secret: small batches and good ingredients. That’s what makes our ice cream so creamy and flavorful, and it’s why people keep coming back for another scoop,” Wilcox said.
Wilcox is quick to point out that the recipes he follows are part of a long tradition of dairy science at MSU. That means classic flavors like vanilla and chocolate, but also MSU originals that have become legends in their own right — Izzo’s Malted Madness, Buckeye Blitz and, of course, the newly award-winning Spartan Swirl.
The work requires precision. From sanitizing tanks and calibrating freezers to folding in candy pieces at just the right stage, every batch is a mix of science, timing and craft. Student employees often join the production line, gaining hands-on training in what it takes to transform milk into a treat that brings people back — again and again — to Anthony Hall, where the store is located.
This latest win adds to a legacy of excellence. In 2019, the Dairy Foods Complex team received the College of Agriculture and Natural Resources’ Outstanding Team Award for its commitment to quality and student training. The Grand Champion title now reinforces what alumni, students and Lansing locals already know: MSU’s ice cream is something special.
Lines will likely stretch a little longer outside the MSU Dairy Store this summer and fall, but that’s part of the charm. After all, waiting a few extra minutes is a small price to pay for a scoop that’s officially the best in the nation.
