Distinctly Montana Magazine

D I S T I N C T L Y M O N T A N A M A G A Z I N E • S U M M E R 2 0 1 9 54 WILCOXSON'S ICE CREAM has been manufactured in Livingston since 1912. Prior to 1967 all the flavors were made by hand; then they added automated equip- ment. e ice cream is widely distributed in stores across Montana and northern Wyoming. ousands of people first got introduced to Wilcoxson's in Yellowstone Park and have not only spread the word but ordered costly shipments. A new plant was added in Billings at 114 N. 19th St. to aid distribution and to make a number of the ice cream novelties, such as ice cream fudge bars and sandwiches. Carl Wilcoxson first began selling fruits and vegetables, then candy in partnership with his brother-in-law Harry Swingley, but an ice cream business with a secret recipe soon took over. His son, Harold Dean, worked with him, first cleaning cream cans and then running the company. Harold died recently and was known as a kind, generous mentor to all. e current president is Matt Schaeffer. According to Schaeffer, the ice cream starts out as raw milk and cream. e two ingredients go into a 600-galloon stainless steel pasteurizer where the mix- ture is heated for an hour, then held for 30 minutes, before it's pumped through a homogenizer and becomes ice cream mix. e vat pasteurizers are the secret to good ice cream. After fruit, fudge, and other ingre- dients are added, the blend is then cooled in refurbished 1950s-era freezers. Intensive quality control is important at every stage. Wilcoxson's has chosen to remain a small wholesale business because to compete with the national brands for shelf space in the giant grocery stores is too expensive. Despite that barrier Wilcoxson's has outsold national competitors. To have Wilcoxson's ice cream shipped to you, call the Billings office, (406) 259-6572. You probably have bought pints or half- gallons of the ice cream and have your favor- ites. Mine without doubt are Chocolate Runs rough It (chocolate with Belgian chocolate chunks) and Stuck in a Rut (French vanilla with caramel swirl). Rich thick Peppermint Stick is popular during the holidays. Here's a tip for you gluttons like me out there: Some stores make a bigger cone or dish than others (hint: Pickle Barrel). Carl Wilcoxson in YP, 1914 Harold Wilcoxson on left with driver ready to tour Yellowstone Park in 1937 C'MON EVERYBODY, ISN'T EVERY DAY A GOOD DAY FOR ICE CREAM!

• Cover