The Wellsville Cone
About us
The Wellsville Cone is proudly locally owned and operated on Main Street in Wellsville, Utah. We have been serving our customers for over three wonderful years and hope to continue for many more to come. We proudly sell and display Cache Valley's very own Aggie Ice Cream. With our partnership with Utah State University we are excited to be your provider of Aggie Ice Cream on the south end of the valley. We offer our services seasonally from Memorial Day to Labor Day every year to provide the needed relief of summer heat and stress with our Ice Cream.
After Aggie Ice Cream was sold in the Animal Science Building on the Quad for many years, the Aggie Creamery and retail location were moved in 1975 to the newly built Nutrition and Food Sciences Building, where the creamery remains today.
The operation has grown over the years, but its goals remain the same: to make famous ice cream and to provide a research facility for the students and faculty of USU. The creamery operates within the College of Agriculture and Applied Sciences, or CAAS, and works with the college to provide deeper learning to its students.
Among the creamery’s 23 regular flavors, Aggie Blue Mint is the customer favorite.
Other popular flavors include Cookie Dough, Cookies and Cream, Vanilla, True Aggie Night, Salted Caramel, and Aggie Bull Tracks. Flavors like Peppermint Bark, Centennial, and Aggie Birthday Cake are also rotated through the selection as the seasons change.
With the parlor recently renovated, students continue to serve Aggie Ice Cream to crowds of people every year.
Aggie Cremery
When the Utah Agricultural College, or UAC, was established in 1888, emphasis was put on crops and other forms of agriculture because there weren’t fridges to keep dairy products cold. As technology advanced, however, the potential for the dairy industry increased.
Aggie Ice Cream became a staple of the Logan campus in 1921, when the dairy department of the UAC hired Gustav Wilster, an Australian professor. When Wilster arrived on campus, he envisioned making famous ice cream in Utah and teaching students how to make it, too.
While there had been a creamery in the basement of Old Main prior to Wilster’s arrival, it had not been used for ice cream and had not been a focus of the college with the onset of World War I. After the war, the college invested in new equipment to allow for a greater focus on dairy production.
Wilster soon began to teach classes on ice cream production and experiment with different flavors and recipes. In the summer of 1922, the ice cream, milk and cheese produced by Wilster and his students were fed to about 2,500 people who camped out on campus for an annual Farmer’s Encampment. Flavors of ice cream included chocolate, vanilla and raspberry.
Wilster’s influence grew from there. Many of the students who graduated from USU’s dairy program started successful creameries throughout the state, including Casper’s Ice Cream and Farr’s Ice Cream.
From the Writtings of Alek Nelson
