Buffalo, N.Y.-based Perry’s Ice Cream, in partnership with the Buffalo Bills football team, launched a premium ice cream flavor called Sundae at the Ralph.

Legendary golfer Jack Nicklaus partnered with Minnesota-based The Schwan Food Co. last year to create Jack Nicklaus Ice Cream.

Yuengling’s Ice Cream, Orwigsburg, Pa., introduced 8-ounce cups complete with a spoon attached inside the lid.

Rutter’s Dairy, York, Pa., introduced non-GMO organic milk to its line-up of local milks.

If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.

When it comes to artisan ice cream making, flavors, transparency and authenticity are what matter, according to Brooklyn, N.Y.-based Van Leeuwen Artisan Ice Cream. The company makes dairy-based and vegan ice creams for its scoop shops, food trucks and retail customers. The company claims it makes the “absolute best vegan ice cream,” and it has a customer following and a taste that backs up that claim, (this editor can attest).