Babcock ice cream production moves off-campus to accommodate dairy plant renovations

A message to fans of Babcock ice cream: Don’t worry. Although the University of Wisconsin–Madison’s Babcock Hall Dairy Plant will be shut down for a period of time, there will still be plenty of Babcock ice cream to be had.

Mostly unchanged since the 1950s, Babcock Hall is undergoing a much-needed renovation and expansion. Renovation of the dairy plant will update 29,000 square feet of space on the plant’s current footprint, and a 48,000-square-foot addition is being added to the west end of the building to house work done by the Center for Dairy Research.

As a result of the major overhaul, the dairy plant will halt production beginning on Sept. 23. During construction, the most popular Babcock ice cream flavors will continue to be available in current campus and community outlets. The ice cream will be produced by a local dairy dessert manufacturer according to the university’s traditional recipes.

The following Babcock ice cream flavors will be available throughout the renovations: vanilla, chocolate peanut butter, chocolate chip cookie dough, orange custard chocolate chip, Union utopia, salted caramel toffee (top selling feature flavor), praline pecan (high selling feature flavor), super premium Badger blast, super premium vanilla swirl, sherbet, blue moon and a rotating seasonal flavor.

The Babcock Hall Dairy Store will remain open throughout construction, serving breakfast, lunch and ice cream treats from their regular menu.