For generations, ice cream has been more than just a dessert, it’s been a centerpiece of celebration, a comfort food and a shared American tradition. Now, an industrywide pledge aims to keep it wholesome too. The International Dairy Foods Association (IDFA), in collaboration with more than 90% of U.S. ice cream makers, has announced a voluntary commitment to eliminate certified artificial colors from ice cream made with real milk by Dec. 31, 2027.
As part of this initiative, companies will phase out colors like Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5 and Yellow 6 from their ice cream and frozen dairy desserts. The move is in response to shifting consumer expectations and evolving state and federal policies, which are increasingly pushing for food to be made with more natural ingredients.
“I am proud of ice cream makers and dairy foods companies for stepping up for American families by making this voluntary commitment to provide ice cream and frozen dairy treats without certified artificial colors,” says Michael Dykes, DVM, president and CEO of IDFA. “Americans are passionate about their ice cream, and the IDFA Ice Cream Commitment will ensure wholesome, indulgent ice cream products made with real milk from American dairy farmers remain a special part of our lives as state and federal policies evolve.”
The announcement was made at USDA headquarters in Washington, D.C., in celebration of National Ice Cream Day, which falls on Sunday, July 20. Dignitaries including Secretary of Agriculture Brooke Rollins, Health and Human Services Secretary Robert F. Kennedy Jr., and FDA Commissioner Dr. Marty Makary joined the IDFA and ice cream enthusiasts to mark the occasion.
“I appreciate IDFA members for spearheading this new initiative and finding ways to promote President Trump’s Make America Healthy Again agenda,” Rollins says. “Each one of these endeavors helps families make better choices and pursue healthier lives.”
The initiative was recognized as a forward-looking step that aligns with broader public health goals and growing consumer demand for transparency and simplicity in food ingredients.
“I applaud the International Dairy Foods Association for stepping up to eliminate certified artificial colors,” Kennedy adds. “The American people have made it clear — they want real food, without chemicals. Together, we will make America healthy again.”
This pledge builds on other recent IDFA commitments aimed at schools, such as removing certified artificial colors from milk, cheese and yogurt by July 2026, and lowering added sugars in school milk offerings, all while preserving the nutritional value of dairy products.
The scope of the Ice Cream Commitment is broad, covering products made with real milk sold in supermarkets, convenience stores and even online. While the pledge does not apply to non-dairy items or in-house products made by small ice cream shops and restaurants, it signals a major step toward aligning retail dairy desserts with consumer preferences and state-level regulations.
“Today’s announcement represents a commitment by dozens of individual ice cream companies,” says Andy Jacobs, CEO of Turkey Hill Dairy and chair of the IDFA Ice Cream Segment Board. “From small independent companies to family-owned businesses going back generations, to large multi-national companies, we have all come together in a true industrywide effort to make these changes.”
America’s dairy farmers play a key role in making this transition possible.
“Today, all across this country, truck drivers are hauling thousands of tanker-loads of farm fresh American milk to hundreds of U.S. ice cream making facilities,” says Sam Schwoeppe, a dairy farmer with Prairie Farms Dairy. “In fact, one out of every 10 tankers of U.S. milk goes to making ice cream, supporting thousands of dairy farming families like mine. As we enjoy our favorite ice cream treats, please remember to thank a dairy farmer. They make it all possible.”
The love for ice cream in America runs deep. IDFA polls show 97% of Americans love or like ice cream, with the average American eating about 19 lb. per year. In 2024 alone, the U.S. produced roughly 1.31 billion gallons of it.
“None of this is possible without our incredible American dairy farmers,” Dykes says. “One out of every 10 gallons of milk produced on American dairy farms goes to making ice cream each year. Dairy farmers are essential to making ice cream great!”
For more information about the IDFA Ice Cream Commitment, including the full pledge, resources, and promotional materials, visit www.icecreamcommitment.org.
