For students who arrived at K-State after the dairy bar closed for renovations in 2025, Call Hall ice cream has been more of a legend than reality. That is set to change next spring.
The renovated Call Hall dairy plant is expected to resume production next March for the opening of the 1863 Marketplace, bringing back Purple Pride ice cream, milk, cheese and other Call Hall products after a nearly two-year absence. While an exact opening date has not been announced yet, the goal is for it to be officially open for production after spring break.
The project includes a modernized dairy plant with expanded production capacity in Call Hall, and a larger retail space and merchandising area for the 1863 Marketplace in the Western Star Grain and Food Center. Along with returning favorites, university officials say the new marketplace will offer faster service, more student employment opportunities and additional products made across K-State’s agricultural programs.
Jared Parsons, Call Hall dairy plant operations manager, said preserving one of K-State’s most beloved traditions while preparing it for future generations was the primary goal of the renovation.
“It’s a tradition,” Parsons said. “The university and the state of Kansas have pledged to do that, and we’re doing our very best to get that done in a timely manner.”
The renovation began in June 2025 and transformed nearly every part of the facility. Parsons said the project includes new processing equipment, storage areas and utilities while also doubling production capacity and adding a research and development space.
“We’ve got new floors, new walls, new pipes, new everything,” Parsons said. “We have a few pieces of existing equipment, but all the rest of it is new.”
Beyond production improvements, Parsons said the modernized facility better reflects the technology and equipment students will encounter in the dairy industry post-graduation.
“Now the kids that come in for class are going to see things that they’re going to see in the industry, in the real world,” Parsons said. “Before, we were not relevant because we were so outdated.”
While the renovation drastically changed the facility behind the scenes, Parsons said customers should notice one key thing remains the same.
“The good news is the ice cream machine’s still the same,” he said. “Same great product.”
The dairy plant’s reopening will coincide with the debut of the 1863 Marketplace, which will replace the old Call Hall dairy bar storefront and significantly expand its floor space.
For Anthony Fink, 1863 Marketplace manager, the new space is the culmination of an idea he began pursuing after arriving at K-State in 2021.
“The main idea was, why not bring in as many of the campus-made products that we already have made on campus and sell those to the public?” Fink said. “We grew to where we couldn’t fit anymore in there, and it limited what we could and could not do.”
In addition to Call Hall dairy products, the marketplace will sell flour produced from K-State’s grain science program, campus-produced honey and other agricultural products, with plans to eventually incorporate produce grown from university initiatives. Among the planned new menu items are house-made waffle cones and fried cheese curds, both made from campus ingredients.
The new marketplace will feature three checkout stations instead of one, expanded seating for eating and studying and a larger kitchen. Students can also expect more grab-and-go options in between classes to fit busy schedules.
“We’re focusing more on the student’s needs rather than what’s ultimately going to make the most money,” Fink said.
Beyond serving food, Fink said the marketplace will offer students a chance to see the hard work being done around campus in a way classrooms cannot.
“We always talk about theory,” Fink said. “But the production of what you’re making, actually seeing it on the shelf and seeing it go into somebody’s bag to go home is just a sense of pride.”
The larger facility is also expected to increase student employment opportunities. Fink said the new marketplace could employ 35-40 members, compared to the maximum 18 that could work at the old dairy bar.
As excitement and anticipation build ahead of the spring opening, Parsons said one question has followed him around the last two years.
“Everybody comes up to me and asks me, ‘When’s the ice cream?’” he said. “The answer is always the same: as soon as it’s ready.”
For students who have spent the last two years hearing about Purple Pride ice cream and Call Hall dairy without ever getting a taste, that wait is finally nearing an end.
With it, university officials hope the return of Call Hall products is more than just a nostalgic comeback. With new products, expanded jobs and a larger gathering space to bring students together, Fink hopes the 1863 Marketplace will create a new tradition today’s students will one day remember as fondly as alumni remember the old dairy bar.
“How willing are students to come in here and actually experience this space and all it has to offer?” Fink said. “That’s what will measure success at this place.”
