What’s The Scoop: Delicious Reads About Ice Cream

Studies show a mysterious health benefit to ice cream. Scientists don’t want to talk about it.

Secret codes. Legal threats. Betrayal. How one couple built a device to fix McDonald’s notoriously broken soft-serve machines—and how the fast-food giant froze them out.

Sarah Masoni, who has developed around 100 flavors, explains what makes good ice cream.

The funky, freeze-dried snack that’s been embraced by backpackers, soldiers, and apocalyptic survivalists has one surprising secret: Among space explorers, it never took off.

At 120, the ice cream sandwich has seen its share of reinvention. But it’s perfect the way it is.

In New Zealand, one of summer’s great pleasures is known as real fruit ice cream: a scoop of vanilla blended with fruit in a machine that produces an airy, barely sweet twirl with a buttery texture.

Tony Roach has been selling ice-cream in Eastbourne for 40 years – as his father did before him. But can he survive the extraordinary decline of the ice-cream van?

Peel and eat.

Two ice cream vendors. Seventeen playgrounds. One city.

The word "Michoacana" has been at the center of a series of lawsuits over which paleta shops get to use it

For the first time in its history, Blue Bell is in a right sticky mess.