July is National Ice Cream Month, and it includes a celebration of appreciation called “Scoop It Forward.” Supported by Oregon’s dairy farmers and processors, the week-long campaign, from July 15 to 22, encourages people to show appreciation for one another through random acts of ice cream.
“Ice cream is one of those things that just makes everything better, and we saw this as a simple way to bring positivity and joy to people’s lives in surprising and unexpected ways,” said Josh Thomas, Senior Director of Communications for the Oregon Dairy and Nutrition Council. “Random acts of kindness can be contagious, and our call to action is simply for people to spread the good and pay it forward.”
Leading up to this week, there have already been surprise ice cream deliveries to a playground, a skate park, a police station and Pioneer Courthouse Square in downtown Portland. And that’s just the beginning. Each person who receives ice cream is encouraged to recognize at least two others with a special delivery of their own.
Suggestions include recognizing family, friends, neighbors, a favorite teacher, local police or fire departments or even complete strangers. Photos and video from these moments will be shared on social media using the hashtag #ScoopItForward. Those who aren’t able to give ice cream are encouraged to send ice cream emojis with a message of appreciation. Organizers hope the positivity will spread far and wide.
“This is such a simple gesture that anybody can do,” said Thomas. “You can’t buy happiness, but you can buy ice cream, and that’s pretty close”
Have a relaxing “float” through summer with this idea for a treat with less sugar and calories. Of course you can always make it more indulgent by using your favorite soda flavor.
Dietitian’s Tip: These floats made with sparkling mineral water will contribute less sugar and calories to your diet than traditional floats.
1 scoop (½ cup) vanilla ice cream
2 tablespoons of your favorite mashed berry or fruit
6 oz. sparkling mineral water
Mash frozen or fresh fruit.
Add ice cream and fruit to glass.
Add sparkling water to glass.
Serve with a wide straw and a spoon.
147 calories, 7 g total fat, 5 g saturated fat, 18 g carbohydrate, 3 g protein, 1 g fiber, 91 mg sodium, 179 mg potassium, 15 mg magnesium, 98 mg calcium
Rumor has it the ice cream float was invented in 1874 when an entrepreneur ran out of ice for the flavored drinks he was selling and added ice cream. READ MORE
Cheese and ice cream … what better way to further introduce U.S. western dairy foods to Southeast Asia, the world’s fourth largest economy?
During the week prior to the start of May World Trade Month, four western states – Oregon, Washington, Utah, and Arizona – collaborated to present cheese, ice cream, butter and milk powder ingredients to some 80,000 attendees of the Food and Hotel Asia show in Singapore.
As part of the U.S. Dairy Export Council’s (USDEC) trade show booth, coordinated by the Oregon Dairy and Nutrition Council, western dairy processors presented a sampling of the quality and excellence of U.S. dairy foods available to this growing market.
Several cheese varieties from the group were on display and sampled during USDEC’s Tuesday evening cheese sampling reception. Throughout the trade show, several potential buyers inquired about products, and sampled both cheese and ice cream.
Participation in this show follows other recent inbound and outbound trade missions coordinated by the Oregon Dairy and Nutrition Council to build new markets for exports of regional dairy products.
Cheese on display Food and Hotel Asia
Acting US Ambassador to Singapore Stephanie Sytak-Ramnath (right) learns about cheese and ice cream from the West Coast.
Ice cream sampling at Food and Hotel Asia
So simple and so divine! Pour over luscious Oregon-made ice cream and enjoy the bounty of Oregon.
1 1/2 cups raspberries or blackberries (fresh or frozen)
½ cup sugar
1½ Tablespoons lemon juice
2 teaspoons cornstarch
In a blender, blend fresh or thawed frozen berries for 20 seconds. Place a mesh sieve over a large bowl. Pour mixture through the sieve and press using a plastic spatula or spoon. Press to extract puree and remove seeds.
Pour berry puree into a medium pan. Mix in sugar and heat to 160 degrees. Stir often.
Mix lemon juice and cornstarch into a slurry or thick liquid. Add to berry puree and cook for 3 more min, or until cornstarch is completely cooked and puree is thickened into sauce.
Pour over ice cream or frozen yogurt, and enjoy!
Recipe adapted from the Oregon Raspberry and Blackberry Commission