History of Nelson's

Nelson's Flavors

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Nelson’s Ice Cream was an outgrowth of Nelson’s Dairy.

In the beginning, Nelson’s was started as a Dairy in 1916 by Ellis A. Nelson, great grandfather to the current owner, David Nelson. Ellis Nelson operated the dairy on the extension of Walnut Street in Royersford with his son, J. Arthur Nelson who delivered Nelson’s milk door to door. By 1920, his business had grown to an extent that he increased his herd to between 50 and 60 head. The growth continued and Ellis Nelson decided to sell the farm and develop his milk business. In 1923, father and son purchased the property still standing and operating today at 651 Walnut Street in Royersford and opened a pasteurization and bottling plant. In 1929, they united with the smaller Holmes Dairy and the original plant was built on the property purchased.

During the Depression, while many businesses were struggling and expanding was unheard of, Nelson’s opened their brand new plant for the manufacturing of ice cream. Due to the increased business of 5000 gallons of milk per day, a second plant was built in Jeffersonville (near Norristown) as the new site of Nelson’s Dairy. This location was the site for milk processing, the laboratory and retail purposes as well as convenient for the transportation of milk to the Royersford ice cream factory.

In 1946, after service in the Navy during World War II, Donald Nelson joined his father as President of the newly formed Nelson’s Ice Cream, Inc. Donald Nelson was a 1941 graduate of Royersford High School and a University of Pennsylvania graduate in Mechanical Engineering. At this time, the country was consuming more than 20 quarts per person of ice cream. It was as American as baseball and apple pie. “Floating Ice Cream Parlors” were on ships for troops during the war and the country even celebrated with ice cream when the war ended. As a result, the plant was enlarged with a modern addition in 1950. In the ensuing years, additions and remodeling were frequent occurrences.

The ice cream business continues into the 21st Century as a family business. David Nelson became plant manager in 1985 and President in 1988 when Donald Nelson retired. Even though Donald had "formally" retired, he was actively involved with the business until his passing in 1999.

Today, Nelson’s Ice Cream is still using the same process from the 1950s and still packages by hand. The mix is not purchased but made fresh onsite. The milk is straight from the cow, delivered to the factory for pasteurization.

The pasteurizing equipment has been customized with additional plates and variable speed pumps in order to process a wide variety of products, including:

• More than 40 Super Premium flavors (16% butterfat)

Vanilla is favorite, others include: mint chocolate chip, butter pecan and strawberry and new flavors include: graham slam and cotton candy

• 14 Premium flavors (14% butterfat)

• Frozen yogurt

• Sherbet (3% butterfat, sugar and water)

• Sorbet (water, sugar, fruit puree)

• Novelties include, cones, cups, sandwiches and popsicles

Nelson’s provides 125,000 gallons of ice cream to local Pennsylvania companies within a 50-100 mile radius of Royersford, including Mom & Pop stores, Privately-owned convenient stores, restaurants and schools. Although, Nelson’s has an extensive line of products that they manufacture, they also purchase and distribute many nationally distributed novelty items from other manufacturers such as Good Humor. Nelson’s inventory list, counting all private label items, contains over 600 different items.

Nelsons prides themselves in their trademarked Nelson’s Dutch Farms, “NIX BESSER” line which contains 16% butterfat (most ice creams are made with 10% butterfat) and 42% total solids. Dutch Farms was created in the 60s when a super-premium ice cream was high in fat and solids, but didn’t have eggs unless it was “French”. Nelson’s likes to call the Dutch Farms a “classic super-premium” because its formula has NEVER changed.

Dutch Farm sales have continued to grow over the years even though it is usually the most expensive half gallon in the store. That’s why they insist on making Dutch Farms the good old fashioned way, beginning with the special Nelson family recipe. In this process, computerized mix formulation puts more cream in our ice cream than any half gallon sold in this area.

This is blended by an experienced 20-year employee who inspects the freshness. The mix then goes through the three-part freezing operation which is supervised by a master ice cream maker, also with over 20 years experience in his trade. This fantastic product has only its excellent reputation to grow from and has virtually never been advertised. People are always saying “it’s the best” and Nelson’s certainly believes it.

If you have never tried Nelson’s ice cream before, they invite you to compare its creamy-smooth texture and delicately balanced flavor with the others. We think you’ll agree: if you make the best ice cream around, people’s taste buds will tell the difference. The Nelson Family takes great pains to insure the quality that goes into the package before the Nelson name goes on the label, so they can say “NIX BESSER” (none better) with confidence!