Prohibition and the Rise of Ice Cream

The rise of ice cream was directly related to Prohibition in the 1920s. Prohibition was a change in ideas about the way people lived and acted, with some motivations that were religious or political. The movement had its origins with Evangelical Christians who felt that the move towards a more sober America was a move towards a more Christian America. The temperance and evangelical movements attempted, among other goals, to strengthen the family (The Modern Temper 226). Prior to prohibition, drinking establishments were social gathering places where people could meet. After the sale of alcohol was prohibited, a void was created and people did not know what to do or where to go. To make this decision easier for the patrons, many bars and saloons were converted to soda shops and ice cream parlors. Refrigerators were typically already present in the establishments and converting a tap beer system to a soda stream was not difficult or expensive. Locations began selling ice cream and more of these stores started popping up all over the country. These became the new gathering spots for people to socialize and enjoy a sweet treat. This was something that they were also able to enjoy with their families bringing them together. This sweet treat was an indulgence for many people.

Ice cream, similar to alcohol, was not a necessity, it was something to splurge on that was not too expensive, like the drink after work, so it was available to the middle class. The cost of drinking had dramatically increased with the start of prohibition, which in turn went a long way in curbing its use. For example, since 1916 the cost of beer was up 600 percent, gin 520 percent, and whiskey 310 percent”, which is not a price many people were willing to pay when going out (The Modern Temper 233). By comparison, ice cream was an indulgence that could be afforded and enjoyed by most. All of this made the popularity of ice cream parlors explode over this period. The consumption of ice cream rose 40% from 1920-1929 when prohibition was in effect. Even many of the distilleries joined in the sudden popularity. Due to their existing facilities with their large refrigeration plants, they were able to adapt to this growth and started mass producing ice cream, which drastically helped the growth of the innovations in the ice cream industry. During this time, ice cream trucks and the ice cream bar were created and patented. Both of these are largely attributed to Harry Burt. Burt was the creator of Good Humor bar. He then put them in specialized, branded, refrigerated trucks in Youngstown, Ohio and this was key to the success of selling from a mobile truck. It also furthered the growth of ice cream by bringing it to the people during the summer and keeping it as part of their weekly ritual. After the repeal of prohibition, the popularity of ice cream did not wane. It was firmly ingrained in the culture of the nation.

Bibliography

Dumenil, Lynn. The Modern Temper: American Culture and Society in the 1920s. United States: Hill and Wang, 2024. 

Humanities, National Endowment for the. “The Washington Times. [Volume] (Washington [D.C.]) 1902-1939, May 26, 1920, FINAL EDITION, Image 9.” Chroniclingamerica.loc.gov, 26 May 1920, p. 9, chroniclingamerica.loc.gov/lccn/sn84026749/1920-05-26/ed-1/seq-9/.