Ridiculously Good News from Zinger’s!

In This Issue:

The $%^&&$*&@! Of Ice Cream

Summer’s Changes

This Just In…

June Schedule

Monthly Flavor Report

Contact Info and COUPON!


Excuse our French, but we could not think of a more appropriate way to describe what’s going on in the world of ice cream. Corruption, maybe; or alteration. But we mean it in a bad way, so…here’s the deal.

Regular readers of this newsletter (both of you) know that we’ve already complained about ice cream containers: how a half-gallon isn’t a half-gallon anymore (it’s 1.75 quarts), and…hey, now a Häagen Dazs pint now comes in at just 14 ounces (we still use a 16 oz. container). Well, this time our complaint is about what’s inside the container, and it turns out that what you think is ice cream isn’t always ice cream.

We’re not talking about frozen yogurt or sorbet or even gelato, which also aren’t ice cream. We’re speaking about the stuff you see in grocery stores from folks like Breyer’s and Dreyer’s and the like…nestled in the freezer next to actual ice cream lurks…frozen dairy dessert.

We’re not the only ones who have noticed this. It’s been in the news a lot this spring (links: here, here, and here and in plenty other spots if you missed it). What these investigative reports have uncovered is that the Federal standard for ice cream (at least 10% butterfat) isn’t met because of what they use to make their products, so the manufacturers make certain that they show pretty pictures of a delicious bowl of Butter Pecan on the carton...and in tiny letters on the side one finds the words “frozen dairy dessert.” Because they can’t legally call it ice cream.

So what’s IN there? Pick up a container of one of Dreyer’s “Fun Flavors” and you’ll discover the first ingredient listed is WHEY. Not cream, not milk. WHEY. And a bunch of multi-syllable stuff. This seems to be the trend, as companies look to cut costs and stay competitive. And if no one complains (or notices)…well, we noticed. You should, too (and know that we make an 18% butterfat ice cream).

We could change the old song…

From: I scream, you scream, we all scream for ice cream!

To: My whey, your whey, they can’t call it ice cream…what? NO WAY!

Remember - if it doesn’t say “ice cream,” it’s NOT ice cream. Period.

PS: “Light Ice Cream” is what we old folks used to call “Ice Milk.” Still not ice cream.


Summer always brings about a number of changes, and all of them good. First off, we’re open every day now, and we’ll be open later once school is out, too (see complete schedule below). We’ve started making chocolate waffle cones (a Memorial Day Weekend tradition), and they’ll be with us until Labor Day. And there will be more fudge flavors available, too. Just all the more reason(s) to stop by.


Just before we sent out this newsletter, we received the following (offered without comment):

TripAdvisor is delighted to recognize Zinger's Homemade Ice Cream with a 2013 Certificate of Excellence. This prestigious award, which places you in the top-performing 10% of all businesses worldwide on TripAdvisor, is given to businesses that consistently earn high ratings from TripAdvisor travelers.

Oh heck, we’ll comment - next time you enjoy yourself here, feel free to post a review and add your (five) stars to the growing list on contented travelers.


As I mentioned above, we’re open every day, so that doesn’t change (until September). The hours that we’re open does change. Follow closely…From June 1 to June 13:

· Sunday through Thursday: 1pm to 7pm

· Friday: 1pm to 9pm

· Saturday: 1pm to 10pm

Note - June 10th (Monday) is graduation day here, so we’re only open from 1p-6p

Then, starting June 14, we’re open a bit longer:

· Sunday through Thursday: 1pm to 9pm

· Friday & Saturday: 1pm to 10pm

Finally, we’ll be open daily from 1pm to 10pm every day that last week of June.


Flavors that are scheduled to disappear are in Purple Italics. New flavors include summer favorites like Coconut, Chocolate Covered Banana, and Black Walnut. Lemon Custard returns. Raspberry Chocolate Chip? Yes, FINALLY. And a surprise or two, like Pistachio. As always, check our Facebook page for updates. And “Like us” if you haven’t already - that way, you won’t miss a thing!



Butter Pecan

Bananas Foster

Chocolate Almond

Caramel Peanut Chip

Chocolate Peanut Butter

Double Butterscotch Chip


English Toffee

Just Plain Chocolate

Jamaican Rum Raisin



Mint Chocolate Chip


New York Cheesecake

Oregon Hazelnut

Oregon Black Cherry


Oreo Cookie

Swiss Mint


Toasted Marshmallow

Very Vanilla

White Chocolate Chip




If you have questions about this newsletter or about Zinger's Homemade Ice Cream, contact us via e-mail: newsletter@zingersicecream.com