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Other chains serving frozen custard include Ted Drewes, Rita's, The Meadows, and Abbott's. Major frozen custard chains in the United States include Culver's, headquartered in Prairie du Sac, Wisconsin, with outlets in 20 states Freddy's Frozen Custard & Steakburgers, based in Wichita, Kansas, with more than 300 locations nationwide and Andy's Frozen Custard, based in Springfield, Missouri, with over 70 locations in 13 states.

Per capita, Milwaukee has the highest concentration of frozen custard shops in the world and the city supports a long-standing three-way competition between Kopp's Frozen Custard, Gilles Frozen Custard and Leon's Frozen Custard. Following the fair, the dessert's popularity spread throughout the Midwest Milwaukee, Wisconsin, in particular, became known as the "unofficial frozen custard capital of the world". Ī frozen custard stand at the 1933 World's Fair in Chicago introduced the dessert to a wider audience. In their first weekend on the boardwalk, they sold 18,460 cones.

One early commercialization of frozen custard was in Coney Island, New York, in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice.