This Is Not A Pint - Eater

Skip to main contentApp IconGet ourApp
  • Dining Out
  • At Home
  • Culture
  • Travel
App IconAppThe homepageEaterEater logoCurrent eater city: Eater.comNavigation DrawercloseCloseSearch
  • MapMaps
  • VideoWatch
  • App
  • Restaurant News
  • Maps and Guides
  • At Home
  • Culture
  • Travel
  • Newsletters
  • ShopExpand
    • Editors’ Picks
    • BooksExternal Link
    • TablewareExternal Link
    • CookwareExternal Link
    • MerchExternal Link
    • Wine ClubExternal Link
  • PunchExternal Link
  • ThrillistExternal Link
  • Gastropod
  • All Coverage
Visit another Eater city siteAtlantaAustinBostonCarolinasChicagoDallasDenverDetroitHoustonLas VegasLos AngelesMiamiNashvilleNew OrleansNew YorkPhiladelphiaPhoenixPortland, ORSan DiegoSan FranciscoSeattleTwin CitiesWashington, D.C.Eater.com
  • Facebook
  • Twitter
  • Instagram
  • Youtube
  • RSS
EaterEater logoThis Is Not a Pint
  • Food and Restaurant Trends
This Is Not a Pint

Ice cream brands need to stop styling pints with literally twice the amount of ice cream

by Bettina MakalintalApr 27, 2022, 6:51 PM UTC
  • Facebook
  • Link
Animal-free ice cream brand Brave Robot is one of many to advertise pints with more than a pint of product.Animal-free ice cream brand Brave Robot is one of many to advertise pints with more than a pint of product.
Animal-free ice cream brand Brave Robot is one of many to advertise pints with more than a pint of product.
Brave RobotBettina MakalintalBettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE’s Munchies.

Hey, look, I know the pint is a weird, confusing unit of measurement that complicates the the simple fact that we’re talking about 16 fluid ounces — and yet, I’ll accept it as “convention.” But quick question: When did we normalize advertising pints using literally two pints worth of contents? I’m looking at you, specifically, ice cream industry.

Here is an example, courtesy of the Cheesecake Factory.

Five overflowing pints of ice cream with Cheesecake Factory branding
I thought the Cheesecake Factory could do no wrong — but then I saw this picture [sad trombone]
The Cheesecake Factory

And another, this time from the artisanal-leaning Van Leeuwen.

A pint of Van Leeuwen honeycomb ice cream with some ice cream scoops on top
Just looking at this pictures makes me need to go wash my hands.
Van Leeuwen

And yet another from the plant-based Coconut Bliss, the image for which is saved in the brand’s online media kit as “EDB-OverflowingPints-VanillaBrownieSwirl” (emphasis mine).

Three pints of Coconut Bliss brand ice cream, two closed and one in the center overflowing, topped with three scoops of ice cream
Coconut Bliss, please step away from the Photoshop.
Coconut Bliss

You don’t have to be a former ice cream professional like yours truly to see that this is a pint plus at least two more heaping scoops, if not three, and that for ice cream brands across the board, this form of literally over-the-top excess has become the dominant way of conveying that you’re selling a pint’s worth of ice cream. I’m pretty sure that’s not how measurements work! I am well aware of the size of these pints in real life — as well as the fact that these images may simply be digitally composed — but I resent the portrayal of food as wasteful spectacle, as evidenced by the very real 10-pound burgers and one-pound mozzarella sticks. And my initial oohs at the sight of interesting new flavors heaping out of the pint containers always give way to the ick of thinking about the reality of sticky, dripping ice cream.

The scoop creep extends beyond ice cream too. As snack expert Andrea Hernandez pointed out while responding to my tweet about this very thing, this overflowing pint aesthetic has tentacled its way into the cookie-dough-by-the-pint niche. And while writing this, I got an ad for Yishi, the Asian dessert-inspired instant oatmeal company, which portrays the heaping pint to an admittedly more restrained extent.

The most obvious rationale here is that an accurately filled pint doesn’t look very exciting from a photography standpoint, though ice cream brands have certainly found workarounds. Morgenstern’s shoots its pints lid-on beside a single plop of melting ice cream, or sliced in half to show a cross-section. Noona’s, though it sometimes veers into mountainous, above-pint-level territory, also accepts that we want to see what we’re actually getting, which is just a flat pint.

Like overflowing TikTok drinks and the whole “Freakshakes” thing, this styling choice is probably also rooted in a desire to catch people’s attention, and to dive into the sense of decadence. You’re already buying ice cream, so why not make it look especially indulgent? Or something. But please, let’s rein it back — we are testing the limits of physics!

Eater Today

The freshest news from the food world every day

Email (required)Sign UpBy submitting your email, you agree to our Terms and Privacy Notice. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.See More:
  • Food and Restaurant Trends

Most Popular

  1. How One Farm Raises the Rarest, Most Expensive Mollusk in AmericaVideo
  2. 11 of the Toughest Tables to Reserve in Chicago
  3. This Is What You Get When Japanese and Italian Food Collide
  4. Salt Bread Is Ready to Win Over the World
  5. Where to Eat in 2026

Eater Today

The freshest news from the food world every day

Email (required)Sign UpBy submitting your email, you agree to our Terms and Privacy Notice. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.Advertiser Content FromSponsor Logo

This is the title for the native ad

Sponsor thumbnail

More in Food and Restaurant Trends

This Is What You Get When Japanese and Italian Food CollideThis Is What You Get When Japanese and Italian Food CollideMeet the New-School Banana SplitMeet the New-School Banana SplitMichelin’s Return to Vegas Is Huge for the SouthwestMichelin’s Return to Vegas Is Huge for the SouthwestSalt Bread Is Ready to Win Over the WorldSalt Bread Is Ready to Win Over the WorldMeet the ‘It’ Candle of NYC Restaurant BathroomsMeet the ‘It’ Candle of NYC Restaurant BathroomsThe Newest ‘Third Spaces’? Restaurants and Bars That Feel Like a Living RoomThe Newest ‘Third Spaces’? Restaurants and Bars That Feel Like a Living RoomFood and Restaurant TrendsMar 3This Is What You Get When Japanese and Italian Food CollideThis Is What You Get When Japanese and Italian Food CollideFood and Restaurant TrendsMar 3This Is What You Get When Japanese and Italian Food Collide

A new wave of wafu Italian restaurants nationwide is blending familiarity and novelty

By Bettina MakalintalFood and Restaurant TrendsFeb 24Meet the New-School Banana SplitMeet the New-School Banana SplitFood and Restaurant TrendsFeb 24Meet the New-School Banana Split

The American classic is back and better than ever

By Bettina MakalintalAwards SeasonFeb 19Michelin’s Return to Vegas Is Huge for the SouthwestMichelin’s Return to Vegas Is Huge for the SouthwestAwards SeasonFeb 19Michelin’s Return to Vegas Is Huge for the Southwest

After 17 years away from Sin City, the Michelin guide returns to bestow stars and shake up the dining scene

By Matthew KangFood and Restaurant TrendsFeb 17Salt Bread Is Ready to Win Over the WorldSalt Bread Is Ready to Win Over the WorldFood and Restaurant TrendsFeb 17Salt Bread Is Ready to Win Over the World

The buttery bread known as shio pan in Japan and salt bread in Korea is now coming for the croissant’s throne

By Bettina MakalintalFood and Restaurant TrendsFeb 13Meet the ‘It’ Candle of NYC Restaurant BathroomsMeet the ‘It’ Candle of NYC Restaurant BathroomsFood and Restaurant TrendsFeb 13Meet the ‘It’ Candle of NYC Restaurant Bathrooms

This woody, cozy-smelling candle has a standing reservation at many of New York City’s hottest restaurants

By Bettina MakalintalDining OutFeb 6The Newest ‘Third Spaces’? Restaurants and Bars That Feel Like a Living RoomThe Newest ‘Third Spaces’? Restaurants and Bars That Feel Like a Living RoomDining OutFeb 6The Newest ‘Third Spaces’? Restaurants and Bars That Feel Like a Living Room

Homey new spots from coast to coast show that while we want to go out, we also want to feel like we’re staying in

By Francky KnappAdvertiser Content FromSponsor Logo

This is the title for the native ad

The Latest

Mar 5Sqirl Attempts a ComebackMar 5Three Perfect Days of Dim Sum, Hikes, and Bar Hopping in Hong KongMar 5An Eater’s Guide to Hong KongMar 4Is Movie Theater Food Just Becoming Fine Dining?Mar 3Spring It OnMar 3Three Perfect Days of Seafood, Ancient Ruins, and Cocktails in Athens

Tag » How Big Is A Pint Of Ice Cream