AMES, Iowa – During a ceremony Friday, Dec. 8, the winning entry in the ISU Signature Ice Cream Contest was announced in the Friley Windows dining center on the Iowa State University campus.
The winning ice cream concept, called Cyscream, is a rich, peanut butter ice cream, with a fudge cyclone swirl and chocolate-covered rice crisps. It was created by Team PB Crisp, composed of Iowa State University food science students Mikaela Galdonik, Tim Lott, Evan McCoy, and Geena Whalen, all seniors. They were awarded $500 to divide amongst themselves.
In a promotional video created by the team, they explained the flavoring of the ice cream pays homage to influential people and concepts at Iowa State. The peanut butter flavor honors Dr. George Washington Carver, an Iowa State alum who made an impact not only at Iowa State, but also within the peanut industry. The fudge swirl is a nod to the Iowa State Cyclones. The chocolate-covered rice crisps honor Mildred Day, a 1928 home economics graduate who created the Rice Krispie Treat while working for Kellogg’s.
“Creative concept and linked strongly to ISU history and tradition,” stated one of the eight judges who evaluated the contest entries. The team also was praised by another judge for their food science sense: “enrobing the crisp rice…will reduce the risk of moisture migration, which could cause texture issues and potentially reduce shelf life.”
Cyscream will be owned and produced by Iowa State’s Department of Food Science and Human Nutrition and featured at special Iowa State events.
The two other ice cream concepts named finalists in the contest were second place ($250) Cardinal Tracks, submitted by The Iowa Magic Creamery – Amanda Speltz, junior in food science, and Colby Abrams, senior in chemical engineering – and third place ($100) Ice Cream of the “Day,” by Morgan Nelson, sophomore in pre-dietetics, and Allison Wallace, sophomore in animal science.
The flavors in the Cardinal Tracks entry not only highlight Iowa’s agriculture through the sweet corn extract and raspberry pieces, but also represents Iowa State’s colors, cardinal and gold. Mixed in the ice cream are 3D-printed chocolates in the shape of the foot of Iowa State’s mascot, Cy, as well as a medallion with images printed on top that represent Iowa State, such as the outline of the state of Iowa.
“KIK, an award-winning stabilizer system created by an ISU food science graduate student alum, was another feature of the ice cream formulation,” said contest coordinator, Dr. Stephanie Clark.
Ice Cream of the “Day” combined pieces of rice krispie treats, mini marshmallows, and marshmallow fluff to recreate the Rice Krispie Treat for which Mildred Day is famous. The team’s hope was for Ice Cream of the “Day” to become Iowa State’s next tradition, following the traditions associated with Lake LaVerne, the campanile and the zodiac.
The ISU Signature Ice Cream Contest was open to all Iowa State students who were in good academic standing at the time of entry and prize awarding. Entrants were not required to make the ice cream, but were asked to include information about the ice cream’s formulation and ingredients in the ice cream concept paper submitted as part of their entry.
Judging was based equally on the ice cream name/flavor appeal/Iowa State theme, product description (innovation and feasibility), mix and flavoring formulation (innovation and feasibility), and a promotional video that showed the team’s enthusiasm for the ice cream concept and its relevance to Iowa State.
The contest was sponsored by Iowa State’s Department of Food Science and Human Nutrition, Wells Enterprises, Inc., and ISU Dining. Prize money for the student teams and ice cream novelties for ceremony attendees were contributed by Wells Enterprises, Inc.