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Berkey Creamery To Bring Back ‘Throwback Scoops’ For Homecoming Week

Throwback ice cream flavors incoming.

Starting September 21, the Penn State Berkey Creamery will bring back retired ice cream flavors alongside a new program called Throwback Scoops.

The first flavor to return is “Golden Chocolate Pecan,” last served in 2017.

Golden Chocolate Pecan features a chocolate ice cream base with pecan halves and a salty caramel swirl, and will be available while supplies last.

The flavor will be available to try starting Monday, September 21.

The throwback flavors won’t be in pre-packaged containers or online and will only be available to be scooped in-store. The program will only run for a limited time, according to the Creamery’s operations manager, Doug Thomas.

“These throwback flavors are a one-time limited production run,” Thomas said in a press release. “Our hope is to continue reviving old flavors throughout the year. Be sure to visit the Creamery to find out about the latest throwback flavor on the menu.”

Once the current batch of the retired flavor runs out, another retired flavor will take its place.

“The tradition of the Creamery is an iconic part of Penn State, and we’re excited to bring retired flavor favorites back for an encore,” Thomas said. “There’s a nostalgia associated with our products, and we look forward to bringing a familiar taste back to life.”

The Penn State Berkey Creamery opened in 1855 and is the largest university creamery in the United States.

According to the creamery’s website, it currently offers 120 flavors in its online store and has 20 flavors in rotation at the creamery at any given time. It is believed that as many as 150 flavors have been scooped from the creamery since its opening, with 70 still in production today.

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About the Author

Julia Romankow

Julia is a Junior from Carbon County, PA, majoring in graphic design with a minor in photography. She enjoys collecting antiques, creating illustrations, and watching Gossip Girl. You can contact on Instagram: @roman_.kow or through email: [email protected].

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