A new analysis of American ice cream habits has revealed that the Northeast has a serious sweet tooth. According to Innerbody Research, New Jersey tops the nation as the most ice cream-obsessed state, sealing the region’s dominance in frozen dessert enthusiasm.

The findings were based on Google search trends from all 50 states and Washington, D.C., spanning April 2025 through April 2026.

The research identified a clear regional pattern, with Delaware, Massachusetts, Connecticut, and New York joining New Jersey in the top five for ice cream interest.

The East Coast’s devotion didn’t stop there. Seven of the top 10 states most intrigued by ice cream were in the region, including New Hampshire at number six and Maine at number eight, according to Innerbody’s analysis.

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The least enthusiastic states were found to be Arkansas, North Dakota, Oklahoma, Minnesota, and Wisconsin, ranking lowest in online searches for ice cream.

Despite regional differences, Americans nationwide share one thing in common: strawberry rules the flavor charts online.

Innerbody declared it the most searched flavor across the country, driven by curiosity in states such as California, Texas, and Michigan.

However, search data doesn’t always match what people actually buy or eat. The International Dairy Foods Association’s National Ice Cream & Frozen Novelty Trends Survey, released in April, crowned chocolate as the nation’s favorite flavor.

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The survey found butter pecan and vanilla in second and third place respectively.

Steve Christensen, executive director of the North American Ice Cream Association based in Missouri, said that he wasn’t surprised by the Northeast’s intense showing.

He said the region has some of the highest concentrations of ice cream shops per capita, helping to explain its strong showing.

According to a separate analysis by Daily Herd, Vermont leads the nation with 18.51 ice cream shops per 100,000 residents, while Rhode Island, New Hampshire, and New York are also among the top 10.

Christensen suggested that the seasonality of many Northeast shops contributes to high search volumes because of their “big launch at the beginning of the season and a big, grand finale at the end.”

Even so, he questioned the underwhelming representation of the Midwest in Innerbody’s results.

“The Midwest didn't really feature highly in some of the stats here,” Christensen said. “They love their butterfat. They love their sugar and their sweet things. They may have been misrepresented.”

Christensen added that Midwesterners and Southerners tend to favor richer flavors such as butter pecan and black walnut, while Northeasterners enjoy cleaner, crisper varieties like mint.

On the West Coast, he noted, “very strong emerging, new-trend flavors like matcha and ube” are taking hold.

He also observed that consumers increasingly seek out ice creams made with less-processed ingredients and natural sweeteners, reflecting heightened health awareness. “There's a movement of people using raw, bespoke ingredients and making ice cream with a very clean label,” Christensen said.

That health focus has also inspired more people to experiment with homemade ice cream, often selling small-batch products at farmers markets and community events.

Still, Christensen reminded readers that even the most mindful approach doesn’t change the fundamental nature of ice cream.

“Making good health choices should perhaps be done before you step into the ice cream store,” he said.

According to the International Dairy Foods Association, the average American eats about 18 pounds, or roughly four gallons, of ice cream each year.

That enduring appetite ensures that local shops continue serving an important social role.

“Going to an ice cream shop is like a 15-minute vacation,” Christensen said. “You don’t have to pack the kids up and go to Disney. You don’t even have to pack the car up.”

He believes those establishments serve as community hubs that bring neighbors, families, and friends together.

His advice for finding the best scoop remains simple: “If the vanilla’s good, then everything’s good.”