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Howling Cow Case Study

Howling Cow - A Case Study For Online Learning

Dr. Clint Stevenson, a professor in Food, Bioprocessing and Nutrition Sciences, takes a reality TV approach to online learning to offer a behind-the-scenes view of Howling Cow ice cream. Learn how Howling Cow ice cream is made and meet some of the folks who produce their wonderful dairy products.

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Help Us Build a Home for Howling Cow

Right now, most people think they can only
buy Howling Cow ice cream once a year —
at the State Fair.

And if we've heard it once, we've heard it
a thousand times: "Why don't you sell this
all the time?"

Actually, we do sell some on campus
all year long. But we can do much more —
with your help.

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Howling Cow Creamery

Howling Cow Ice Cream is Available at Campus C-Stores

You’ve loved it by the scoop at the Emporium C-Store, the NC State Fair, and—most recently—the Creamery at D.H. Hill Library. Now, you can enjoy it by the pint.

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From the Barnyard to the Brickyard

cow

The NC State Story of Howling Cow Ice Cream

For over half a century, generations of North Carolinians have savored our premium ice cream on NC State’s campus or at the North Carolina State Fair. Now the Howling Cow brand is available packaged, so you can enjoy it at home, tailgating or at the beach.

Howling Cow is made right here on campus at the Department of Food, Bioprocessing and Nutrition Science’s Feldmeier Dairy Processing Lab in Schaub Hall. Our traditional recipes start with fresh milk and cream from our Raleigh farm, with top-quality ingredients added to create our many delicious flavors.

Howling Cow is a tasty way to support the education of tomorrow’s dairy leaders — and our great state.

Enjoy some today!