Ben and Jerry Learned How to Make Ice Cream by Taking a $5 Correspondence Course
You might think that starting a billion-dollar ice cream empire requires fancy culinary school training – but you'd be wrong. In 1978, Ben Cohen and Jerry Greenfield invested just $5 in a Penn State correspondence course on ice cream making. That humble postal course gave them the basic skills to launch their first ice cream shop in a renovated Vermont gas station. Their story shows how a tiny investment can lead to massive success, but there's much more to their unlikely journey.
The Humble Beginnings of Two Ice Cream Pioneers
Before Ben & Jerry's became a household name, two childhood friends from Merrick, Long Island shared a simple dream of making great ice cream. Their entrepreneurial journey began in a 7th grade gym class, where Ben Cohen and Jerry Greenfield first met and bonded over their shared love of food.
You might think they started with fancy business degrees, but their paths were quite different. Jerry studied pre-med at Oberlin College, while Ben attended Colgate University.
Along the way, they both got a taste of their future careers – Jerry served ice cream in his college cafeteria, and Ben drove an ice cream truck during summer breaks. Today, ice cream professionals attend seven-day courses at prestigious institutions to learn the trade.
Their childhood dreams took an unexpected turn when they reconnected in their late 20s, leading them to invest in a $5 correspondence course that would change their lives forever. In 1978, they took their newfound knowledge and opened their first ice cream shop in Burlington, Vermont.
From Bagels to Ice Cream: A Pivotal Decision
After completing their $5 ice cream course, Ben and Jerry didn't rush straight into making frozen treats.
Their initial bagel dreams came crashing down when they discovered bagel-making equipment would cost $40,000 – far more than they could afford.
The ice cream pivot proved to be a smart move. You might be surprised to learn they only needed $12,000 to start their ice cream venture, making it much more feasible.
They chose Burlington, Vermont, setting up shop in a renovated gas station. The college town location offered the perfect market for their business. They even shared the space with a local produce farmer who sold vegetables. They went from knowing nothing about ice cream to running a global brand that sold for $325 million in 2000.
Ben's inability to smell actually helped shape their unique approach to ice cream making.
They focused on creating bold flavors and interesting textures, taking inspiration from Häagen-Dazs and Steve Herrell's mix-in concept.
The $5 Penn State Course That Changed Everything
When Ben and Jerry enrolled in Penn State's Ice Cream Short Course in 1978, they couldn't have known it would change their lives. Instead of attending the intensive week-long program in person, they opted for the $5 correspondence version that taught ice cream technology fundamentals.
The course impact was enormous. What started as America's oldest ice cream education program in 1892 had already trained thousands from major companies like Häagen-Dazs and Baskin-Robbins. Their business began with just $8,000 in funding from personal savings and a bank loan. Today's program combines lectures and hands-on exercises over two days to ensure comprehensive learning.
You'll find the course still running strong today, training 120 students annually in everything from flavoring to freezing techniques. The thorough "cow to cone" curriculum uses Penn State's Berkey Creamery as a laboratory for hands-on learning.
While Ben and Jerry took the budget route, they gained the essential knowledge that helped launch their ice cream empire.
Building an Empire From a Gas Station
Armed with their new ice cream knowledge, Ben Cohen and Jerry Greenfield turned a run-down gas station in Burlington, Vermont into their first ice cream shop in 1978. Their entrepreneurial spirit shone through as they started with just $12,000, including $4,000 they borrowed.
To make the most of their gas station origins, they even shared the space with a local farmer selling vegetables. Cohen personally handled repairs, including patching holes in the building's roof.
The friends gained their ice cream expertise through a Penn State course that taught them the fundamentals of ice cream making.
Here's how they built their initial business with limited resources:
- Bought used restaurant equipment from auctions to save money
- Split responsibilities – Greenfield handled production while Cohen managed marketing
- Experimented with mix-ins and intense flavors to stand out from competitors
Revolutionizing the Ice Cream Industry
Since launching their first shop, Ben and Jerry's has completely transformed how we think about ice cream. You'll find their flavor innovation in over 50 unique varieties, including the game-changing Cookie Dough that's now an industry standard.
Their "flavor gurus" spend 18 months developing each new creation, pushing boundaries with mix-ins like cookies, candy, and fruit. Starting with just a $12,000 investment, the founders built their company into a global ice cream empire. Their factories now produce 400 pints per minute to meet worldwide demand.
But they're not just about tasty treats. Their sustainable practices prove you can do well while doing good. As a certified B Corporation, they use Fair Trade ingredients and work to reduce dairy emissions by 50%.
You'll find their ice cream in 38 countries, with 577 Scoop Shops serving up scoops worldwide. They've even adapted to modern preferences with non-dairy options and innovative products like stick-less Pint Slices.
