For generations, ice cream has been a beloved indulgence woven into American culture, communities, and celebrations. Now, a new voluntary effort led by the International Dairy Foods Association (IDFA) in partnership with America’s ice cream makers promises to eliminate certified artificial colors from ice cream products made with real milk by December 31, 2027. 

With this effort, dozens of U.S. ice cream companies are pledging to eliminate the use of certified artificial colors Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5, and Yellow 6 from their ice cream and frozen dairy desserts by 2028. 

The commitment represents companies making more than 90% of the ice cream volume sold in the United States. 

As national and state policies on artificial colors in food continue to change, ice cream makers are keeping pace by offering wholesome treats and snacks that families know and love. Many commercial ice cream makers have already phased out certified artificial colors and many others are working with suppliers to phase them out by 2028 in compliance with this effort and other business considerations.

“Today’s announcement represents a commitment by dozens of individual ice cream companies,” said Andy Jacobs, chair of the IDFA Ice Cream Segment Board and CEO of Turkey Hill Dairy, one of the nation’s premier ice cream brands. “From small independent companies to family-owned businesses going back generations, to large multi-national companies—we have all come together in a true industry-wide effort to make these changes.” 

The IDFA Ice Cream Commitment applies to products made with real milk sold at food retail (including supermarkets, grocery stores, convenience stores, and online retailers) by the nation’s commercial ice cream makers. In addition to branded and private label sales at food retail, many of the nation’s commercial ice cream makers distribute their products to restaurants, ice cream parlors and scoop shops across the country. This initiative does not apply to products made with non-dairy ingredients or those made in-house by small ice cream shops or restaurants (i.e., food service).

“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,” said dairy farmer Sam Schwoeppe of Schwoeppe Dairy, part of the Prairie Farms Dairy cooperative family and an IDFA member. “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.” 

According to the U.S. Food and Drug Administration (FDA), certified artificial colors are safe for use in foods when used in accordance with FDA regulations; at the same time, West Virginia has passed a law phasing out their use in foods sold at retail and several states are phasing out certified artificial colors in school foods. This misalignment of federal and state policies could disrupt how and where foods, such as ice cream, are marketed and sold. By taking this proactive measure now, ice cream makers are ensuring ice cream remains a special part of our lives—whether that’s a family celebration, holiday, special dessert or an indulgent snack.

The IDFA Ice Cream Commitment joins a string of proactive, voluntary efforts by U.S. dairy to bring wholesome, nutritious dairy products with less added sugar and more natural ingredients to consumers in the United States, especially students in school: 

• The IDFA Healthy Dairy in Schools Commitment is a pledge by U.S. dairy companies to remove certified artificial colors in milk, cheese, and yogurt products sold to schools by July 2026.
• The IDFA Healthy School Milk Commitment is an ongoing effort to reduce the level of added sugars and calories in flavored milks in school meals while maintaining milk’s 13 essential nutrients for growth and development.  
• The dairy industry is also working with schools, nutrition professionals, federal agencies, and parents to educate students on the benefits of healthy dairy options in diets to promote positive health outcomes.