The Ice Cream Podcast

In this episode we chat with Andia Xouris from Andia's Ice Cream. Andia entered and won the best new flavor of 2025 and chats about her business growth and the decision making process to enter the competition each year.Find more about Andia's at:https://andiasicecream.comhttps://www.instagram.com/andiasicecream/https://www.facebook.com/andiashomemadeicecream/https://www.tiktok.com/@andias.icecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode with chat to Greg & Ashley Garrison of The Hop.Here is a great origin story and some great lessons in taking an established brand and tweaking it to make it current but respecting the history of an ice cream business.For more information on The Hop go to:https://hopicecreamnc.comhttps://www.instagram.com/hopicecreamncFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we take a trip to Bethlehem and visit Super Secret Ice Cream - A power house of an ice cream business in a smaller town.Kristina talks about using local suppliers with a passion, strategies for small town operators and her James Beard Award winning ice cream.Find out more about Super Secret at https://supersecreticecream.com/abouthttps://www.instagram.com/supersecreticecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we have a great chat with Petrushka Bazin Larsen of Sugar Hill Creamery. Petrushka and her husband have some specific challenges living and operating in New York City.That being said, their community focus and unique activities make it work to the point of National recognition and awards to boot.For more info on Sugar Hill go to:https://www.sugarhillcreamery.comhttps://www.instagram.com/sugarhillicecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chit chat to Julian Hayes of Cosmic Ice Cream in Houston TX.Julian and his wife Camille have had some great collabs with local restaurants and food places and have a program this year to focus on this unions which grows their brand recognition and their sales.For more information on Cosmic Ice Cream go to:https://cosmichtx.comhttps://www.instagram.com/cosmic.htxFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Lauren Louis of Chapel Chill, North Carolina.Lauren attended her first Conecon last year and has just opened her store in Chapel Hill NC where she makes and sells her own ice cream.Lauren discussed her first 6 weeks in business, some of the best advice she received and gives some candid tips for others looking to open their store soon.For more info on Chapel Chill go to:https://chapelchillnc.comhttps://www.instagram.com/chapel.chill/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode with chat with Holly Anderson of Andersons Frozen Custard. Holly shares with us the amazing history of Andersons and some of the structure and philosophies that have guided the business through the good times and the bad.In this episode Holly refers to https://www.instagram.com/simonsinekYou can find our more about Holly and the business at https://www.andersonscustard.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we cover all of the significant and substantial dates of the year including Conecon registration, Competition shipping dates and all your "Save the Date" dates.Get your calendars out and get writing.For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Steve and Beth from Klempire about all things merch. Stickers, T shirts mugs, the whole box and dice.Some great information here to add sales to your ice cream and frozen dessert business.Find out more about klempire at https://theklempire.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we talk to Chad Hartley of Stella's Ice Cream. Chad and his crew won many awards at last years Conecon event and Chad shares his thoughts about how many elements make up a successful ice cream businessFor more information on Stella's Ice Cream, go to https://www.stellasicecream.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we talk to Crys Ruiz and Stephanie Garcia from Ice Cream Equipment Specialists with some amazing insights to exhibiting at Conecon that our attendees don't get to see.Our supplier members are the best in the industry, so hearing of all the work that goes into preparation, execution and pack up of an exhibitor at our trade event is quite interesting.You can find out more about Ice Cream Equipment Specialists by going to https://ices.coolFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we talk to David Lopresti of Florentia out of Australia.David demonstrated some great flavor profiles at the recent Conecon event, and even featured a Vegemite variegate. Learn more about the secrets of flavor development and how to create signature styles.You can find our more about Florentia at https://florentia.com.au/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat to Tim Ruff who, with his family, won the Non Dairy Flavor of the Year in 2024. The flavor is Apple Cinnamon Oatmeal.Tim's origin story is one to remember. Through the example of his grandmother and some grit and determination mixed in, Austin's Homemade is a successful business that now owns a monster trophy.Austin's Homemade details are below:https://www.austinsicecream.com/https://www.instagram.com/austins_homemade_icecream/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat with Dr Sam Alcaine, head of testing at Cornell University.Dr Sam gives us great insight into making clean and award ribbon ice cream, and breaks down the testing procedure at Cornell. Some great information here for competition contestants, or even those wanting to make higher quality Ice Creams.Some links referred to:https://www.idfa.org/safeicecreamhttps://www.idfa.org/news/whats-the-scoop-idfa-releases-new-ice-cream-trends-survey-with-americas-top-flavors-toppings-and-ways-to-eat-ice-creamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we speak to Takeshi Nishikawa of Snow Crane, a frozen dessert concept utilizing flavors and techniques from Japan.Takeshi shares his culinary journey and how flavors from his native country inspire his passion for ice cream flavor and menu items.For more info on Snow Crame go to https://www.snow-crane.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Rick Pizzi and David Draper, both Board Members and both organizing the Soft Serve competition this year at Conecon.Get the inside swirl on how you could be standing on the podium at this year's tallest cone comp at Conecon 2024 For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we speak to Robert and Kristen of Millican Pecan and chat about the mother tree, harvesting, and whether it is pronounced Peekan, or peckaarn.For more information about Millican go to https://millicanpecan.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chat with our favorite scholarship committee Chairperson, Sue Kloter. Sue shares some exciting news about updates to the scholarship program and pointers as to how to get the most out of your application.For more information on the scholarship, go to https://icecreamassociation.org/page/ScholarshipFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we discuss the age-old discussion about Hardening Cabinets vs Blast Freezers. Even your humble host has mixed the terminology up from time to time. Evan discusses the functionality and application for both, and which you should be using.For more information on Ice Cream Equipment Specialists go to:https://ices.cool/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, the tables are turned and Association President Kelly Larson asks our Executive Director Steve Christensen about his background, experience in ice cream, and other hard-hitting questions.For more information you can go to:www.scoopschool.comwww.ieccream.videoFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, Greg Pryal of Taylor Company talks about all things soft serve with the pros and cons of pump, gravity, and modified pumps. It's a lot more entertaining and informative than it sounds.You can find out more information about Taylor at https://www.taylor-company.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode, we chat with Dan Vishny of Red Ape Cinnamon about how we get one of our most beloved spices and the origin of the Red Ape name. Also, the great work that is happening with orangutan preservation in the process.Find out more about Red Ape Cinnamon at https://redapecinnamon.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we discuss the ice cream competitions for the Association. It is a recording of the recent live stream we did on the Association's Facebook page. The audio-only version is easy to follow along as well.This info goes over the types of competitions, how to enter and some frequently asked questions. REMEMBER - Cut-off for registrations will be on Nov 22, 2024.All of the information on the competitions can be found at:CLINIC - https://icecreamassociation.org/page/icecreamclinic_FOTY - https://icecreamassociation.org/page/flavoroftheyearFOTY- Non Dairy - https://icecreamassociation.org/page/flavoroftheyearnondairyFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we delve into the world of ice cream equipment with Steve Thompson and Christi Brown of Emery Thompson. Lots of lessons here about HR, customer service, and generation businesses.You can find out more about Emery Thompson at https://www.emerythompson.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

in this episode, we talk to Kyle Cameron of Joy Cone who informs us of the state of the cone industry, new trends, and some interesting tidbits of how the cone industry has grown in the USTo find out more about Joy go to:https://joycone.com/fs_products/Kyles Cone video can be found here:https://www.youtube.com/watch?v=v-CW3aeW-g8&t=20sFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Roger Trahin of Trahin Miller Insurance.Roger has been in the insurance game and a member of the association for a long time, and has incredibly invaluable advice on insurance and coverage. The biggest issue for ice cream owners is spoilage, and many do not have the right coverage.You can find out more information about Roger and his company at https://trahinmiller.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Tara Berg of Tara Berg Designs. Tara has a great eye for branding and design as seen in our recent "Ice Cream for Breakfast" and "National Ice Cream Month" branding.There is some sage advice here on how to strengthen your brand image and when or if you should consider a brand refresh.For more info on Tara's company, you can go to https://www.tarabergdesign.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode of the Ice Cream podcast, we speak to Chef Sabrina from Bravo North America about the differences (and similarities) between ice cream and gelato, and some of the misconceptions of the two.You can find out more information regarding Bravo and Chef Sabrina at:https://www.bravonorthamerica.com/https://www.instagram.com/chefsabrinamancin/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Brian Zeit of Kappus Company - Cleveland OH. Its that time of the season when we need to make sure our "Golden Goose" is primed, well-groomed, and ready to start making ice cream, soft serve, frozen custard, gelato, or any other specialty dessert that we offer.Brian goes through some steps to make sure we are ready for the season equipment-wise.You can find out more about Brian and Kappus at https://kappuscompany.com/Remember, you can also check out Brian's book at https://www.amazon.com/Ice-Cold-Profits-Everything-Stands-ebook/dp/B0BJ11V4LHFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Randy Pratt of Randy's Ice Cream, Pompton Lakes, New Jersey. Randy and a group of fellow New Jersey Association members have banded together to organize an ice cream tour of sorts and the result had customers traveling the length and breadth of the Garden State to taste some great ice cream.You can find out more about Randy's at https://randyshomemadeicecream.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This week we talk to Sabrina Smith of C Nelson carts who explains the pros and cons of plug-in mobile carts vs using a cold plate system.  there's some sage advice here on how to grow your business through outside events.even a bonus discussion on display cases versus reach in dipping cabinets.You can find more about C Nelson at https://www.cnelson.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to the legendary creator of the Stuff Your Stanley promotion Joey Boykin. Joey touches on how this event was created, the principles of "riding the wave" and how to leverage social media trends to promote sales in the store.You can find out more about Joey at:https://www.gollygs.com/https://www.instagram.com/golly.gs/https://www.facebook.com/gollygs/https://rapamar.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, Kelly Larson from Sweet Temptations talks about how she and her crew at Sweet Temptations in Grand Haven MI, leveraged the collateral and support from the Association to have a record-breaking Ice Cream for Breakfast event.2 TV appearances, 2 Radio appearances, and the local paper - just to name a few.You can follow Kelly at the following links:https://sweet-temptations.com/https://www.facebook.com/profile.php?id=100038066423212https://www.instagram.com/sweettemptationsgh/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This week we talk to some of the smartest dairy people in the country (at least in Tennessee). Dr. Elizabeth Eckelkamp, PhD PAS and Shep Stearns Value-Added Dairy Extension Specialist, of the University of Tennessee Institute of Agriculture.We talk, about grants for ice cream producers and makers, competitions, testing, labels, and a whole slew of things your local state university can help you with.Some of the links discussed in the podcast.https://utdairy.tennessee.edu/https://sdbii.tennessee.edu/sdbii/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk about the Association's Ice Cream for Breakfast program.There are some great benefits to holding this promo but you have to register quickly!!!www.icecreambreakfast.org/register is the place to go.Applicants who are association members need to register by 1/12/2024 to get their physical packet sent.All applicants whether a member or not will receive a digital download upon registration. The link to the video replay is here: https://fb.watch/pvWZ7PB6lA/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In the episode we talk to Ted Jones of Jones and Co. Vanilla, or Vanilla's of the World and discuss regional and international flavor profiles and nuances.A fascinating look into how vanilla's get their distinctive regional tastes.You can find out more about Jones and Co at www.vanillasoftheworld.comFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Marty Parisian, (no he doesn't speak French) from Singing Dog Vanilla about the humble vanilla farmer and their awesome origins, processes, and environment.This can be a real eye-opener when you compare our regular Western view of farming.More about Marty and Singling Dog Vanilla can be found at https://www.singingdogvanilla.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we cover all of the glam, glitter and goss of the 2023 Conecon event in Las Vegas NVFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode we chit-chat to Evan Waldt of Ice Cream Equipment Specialists. Evan is a legend at machine issues and the general operation of all different types of ice cream and frozen dessert equipment.We discuss preventative maintenance and best practices for keeping your machines in tip-top shape; even things you can do yourself.Evans's previous episode was a good one too: https://icecreamassociation.org/page/Podcast  Episode 35For more information on Evan's business go to https://ices.cool/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Crys Ruiz of Ice Cream Equipment Specialists about popsicles or paletas, (potato / potatoe), and some history, current trends, and the pop comp at Conecon 2023It's a great listen.Some references spoken of are listed below:https://www.icequeenyouscream.comhttps://ices.coolFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we cover the Organoleptic Experience = Using as many of the customer's senses to deep the engagement and build your brand.For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Paul Parks of Frisbie's Dairy Barn. Paul and his crew put on a 24-hour celebration of National Ice Cream Day which attracts hundreds of ice cream lovers to his business in the middle of the night and some great local media attention.Paul discusses their entry to the business and some of the factors in their business growth as well.For more information on Frisbie's, go to https://frisbiesdairybarn.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this Episode we chat to our good friends at the St Louis District SBA office, Thomas Yochim and Nickie Massie about support and finance programs.Thomas was instrumental in helping our members get the right supportive information through COVID, and comes back to discuss exciting updates in the SBA Landing programs and the local support you can get from the SBA office.For more information you can go to sba.gov.Contact email for Thomas is Thomas.Yochim@sba.govFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Sue Kloter, Chairperson of the scholarship committee about the Bryce Thomson Scholarship for 2023. The Association is giving $40,000 again this year to college-aged employees of member stores, and we want your employees to benefit from this great program.The Association has given over $300,000 over the course of the scholarship program.The link to find out more is https://icecreamassociation.org/page/ScholarshipFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This episode its all about Conecon 2023 and some tips to get the most out of the biggest ice cream and frozen dessert trade event in the country.From what to pack, how to enter, sites to look out for, and a timeline of events, we cover it all.You can also find it at www.conecon.orgFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we spend some time with Christine D Amico, chair of the Ice Cream Clinic. If you are looking at entering any of the competitions this year, or any year, then this episode is a must.Procedures, rules, regulations, and some exciting new changes to the  2023 format.Plus some great tips on how to get better prepared to enter, ship, and win.For more information on the 2023 competitions, please go to https://icecreamassociation.org/page/icecreamclinic_For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

This episode with talk production space with Tamara of Clementines. Growing from her home kitchen to shared kitchen space, to a dedicated 4000 sq ft facility, to recently moving into 25,000 sq ft of newly constructed space, Tamara has learned a thing or two along the way.A great listen for those looking to take their production to the next level.You can find out all about Clementines at https://www.clementinescreamery.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we chat with Wes Bechel of Boombalatti's, about their original story, how they have grown their retail business, and how the purchase of a rare VW bus has introduced new revenue for event catering.For more information on everything Boombalatti's go to https://boombalattis.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

It's what happens when a hockey fan wins a national award, gets a cup for a year, and wrings every social media drop out of it. Mike Schifino, who owns Holy Cow Ice Cream Cafe, has some great advice on flavor development and how it can affect your online presence. There are also a whole lot of other nuggets in this one.You can find out more about Mike and his business at https://www.holycowicecreamcafe.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, we talk to Kelly Larson, owner of Sweet Temptations, Temptations, Fortinos, Skoops, and The Front Porch ice cream businesses in and around Grand Haven MI. Kelly is also very active in her business community and the Chamber of Commerce. She is also the current President of the North American Ice Cream Association.So how does she manage all of these ice cream businesses and accomplish so much? You may be surprised at her answer.You can find out more about Kelly's businesses at:https://sweet-temptations.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

The idea of selling your ice cream business may not be front of mind, especially at the beginning of your business journey, but as we learn from Christine D'Amico of Over the Top Ice Cream, the process can be a long one.In this episode, we talk about the elements that you need to take care of along the way to help you get more value out of your business entity.For more info on Over the Top, go to https://overthetopiowa.comFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/