MSU Developing New Blueberry and Sweet Potato Ice Cream Flavors for 2026 Launch
STARKVILLE, Miss. – Mississippi State University is churning up two new unique ice cream flavors—blueberry and sweet potato—set to debut in 2026 at the MAFES Sales Store, already known for its signature MSU cheese and variety of frozen treats.
Led by associate professor Shecoya White and her students in the Department of Biochemistry, Nutrition and Health Promotion, the new creations highlight Mississippi’s official state fruit and vegetable. White and her team developed and tested more than a dozen versions of each flavor as part of a hands-on research project that merges agriculture, nutrition, and product development.
The sweet potato flavor underwent taste testing in Vardaman, the “Sweet Potato Capital of the World,” where local producers judged the ice cream based on appearance, aroma, flavor, and texture. Among them was third-generation farmer Caleb Englert, who praised the innovation as a win for both farmers and consumers.
Similarly, blueberry samples were reviewed by a panel at Sandy Run Farm in Purvis, owned by blueberry grower Tim Goggans. Both fruits are major contributors to Mississippi’s agriculture, with blueberries valued at $115 million annually and sweet potatoes at $82 million.
Notably, testers consistently preferred the plant-based versions of both flavors—despite not knowing they were dairy-free. A new dairy-free Muscadine Ripple is also in the works.
White said the process of crafting high-quality ice cream is a precise science, but consumer taste ultimately drives the final product. Production of the new flavors will continue this summer in MSU’s processing plant, with the final products expected to hit freezers next year.
