Sometimes, in the world of sports and university traditions, the most unexpected innovations can become beloved icons. And this is exactly what Brigham Young University (BYU) is doing with their latest culinary creation—the Cougar Paw. But here's where it gets controversial: Could this new treat surpass the popularity of BYU’s longstanding favorites like Cougar Tails or mint brownies? Only time will tell.
BYU has established a reputation for giving fans and students a distinctive array of snacks: from the famous Cougar Tails to mint brownies, Graham Canyon ice cream, and even chocolate milk. These treats have become an integral part of the campus experience, especially on game days.
In 2024, however, the university’s dining services team set out to develop its next signature novelty item—something that, as executive chef John McDonald told the Deseret News in October, could be considered BYU’s “next Cougar Tail.” This mission prompted head pastry chef Fernanda Dutra to revisit an earlier idea for a creative ice cream treat that had not materialized in the past due to limited equipment and support.
"Fernanda had experimented with a unique ice cream concept a few years ago, but it didn’t become a hit because we lacked the proper tools and infrastructure," McDonald explained. "She then proposed, ‘Let’s give it another shot,’ and that led to the creation of the Cougar Paw."
On the Friday before the official launch, this new item was ready to make its debut as a concession food. McDonald shared that the goal was to create something more exciting around a product the campus already craved—ice cream. The plan was to sell it not only during athletic events but also through vending machines and retail outlets around campus, broadening its reach.
The Creative Process Behind the Cougar Paw
Dutra understood that any new BYU treat needed to be instantly recognizable and deeply connected to the university’s identity. Since Cougar Tails already incorporated BYU’s mascot tail, she decided to focus on another distinguishing feature—the paw.
"It needed to be an item that speaks for itself without lengthy explanations. That's why a popsicle shaped like a cougar’s paw is perfect—it’s ice cream, it’s a popsicle, and it directly ties to BYU’s mascot," Dutra explained.
To enhance the BYU connection, Dutra selected BYU Creamery’s LaVell’s Vanilla ice cream, highly praised for its richness and smoothness. "We use BYU ice cream because it’s simply the best—high in fat content and incredibly clean-tasting," she added.
The process began with special molds designed to resemble a cougar’s paw, which Dutra acquired to perfect the design. She experimented with various chocolate coatings—white, milk, and dark chocolates—testing different fat content levels and toppings to refine the flavor and appearance. Future flavor variations are also possible, as Dutra mentioned that initial testing suggested milk chocolate was the crowd favorite over dark chocolate.
After choosing milk chocolate for its smoothness and appealing taste, Dutra developed a custom recipe to ensure a velvety, enjoyable mouthfeel that complemented the vanilla ice cream.
A Dedication to Artisanal Craftsmanship
According to McDonald, BYU’s approach to creating the Cougar Paw was notably more intensive than in initial trials. "We ramped up our efforts significantly—adding more molds, refining our freezing and dipping techniques—to avoid the earlier setbacks," he explained.
The Cougar Paw bears resemblance to Disneyland’s iconic Mickey Mouse ice cream bars, but with notable differences. Dutra emphasized that their version is more intricate: the paw's toes and heel pad are sharply defined through a specially made mold, and the custom-made wooden sticks add a playful, cartoonish charm.
What makes the Cougar Paw particularly special is the hand-crafted, artisanal process that goes into each piece. Dutra described the process as a two-day endeavor—beginning with filling the molds with vanilla ice cream, inserting the sticks, then freezing overnight. The following day involves demolding and dipping the frozen treats in high-quality milk chocolate, finished with meticulous hand-wrapping.
Currently, Dutra and her team produce around 500 Cougar Paws daily, with plans to expand their mold inventory to meet demand. Only premium chocolate is used for dipping—Dutra emphasized that their chocolate is "genuine, rich, and creamy," enhanced with coconut oil to enable quick setting and to deliver an indulgent texture.
A Signature That BYU Is Proud Of
Bill Wright, the Assistant General Manager of BYU dining services, confidently stated that the Cougar Paw stands tall alongside the best novelty treats nationwide. "I would pit this against any specialty ice cream bar across the country," he declared.
The official launch of the Cougar Paw is scheduled for Friday night at the Marriott Center, coinciding with BYU basketball’s home game against Abilene Christian. Whether it becomes a campus legend or remains a special event treat—a topic for ongoing debate—one thing is clear: BYU’s culinary innovation continues to surprise and delight fans, students, and critics alike.
Would you agree that handcrafted, high-quality treats like the Cougar Paw could revolutionize how universities engage with their communities through food? Or do you think traditional snacks still hold more appeal? Feel free to share your thoughts in the comments.
