The Ice Cream Podcast

In this episode we talk to Grant Kluge of Meadowvale Inc.

Grant discusses the process of making your own mix, or formulating your own recipe vs buying a prepared mix from a mix manufacturer and how home recipes can differ greatly from commercial mixes.

You can find out more about Meadowvale at www.meadowvale-inc.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 have our annual check in with the Chairperson of the Bryce Thomson Scholarship, Sue Kloter.

There is some BIG NEWS for this year's scholarship process so you don't want to miss this episode and maybe even share it with your collage aged staff.

For more information on the Scholarship and Deadlines go to:

https://icecreamassociation.org/page/Scholarship

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...

In this episode we chat to Toa Green of Crank and Boom Craft Ice Cream. Toa shares her family history in the restaurant business and the eventual transition into a very successful ice cream business.

Toa also shares some valuable insights into how to navigate the family relationship in the family business and how hard work and ingenuity grew their retail and grocery business.

Find out more about Crank and Boom at:

For information about the North American Ice Cream Assoc...

Great episode this week with Christian White and Justin Lyon from White Lion Ice Cream. Here are have a great origin story and two friends wanting to open and ice cream business - and did it in spectacular fashion.

Some great lessons here on branding, operations and following your passion.

Find our more about White Lyon at the links below:

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...

In this episode we chat with Andia Xouris from Andia's Ice Cream. Andia entered and won the best new flavor of 2024 and chats about her business growth and the decision making process to enter the competition each year.

Find more about Andia's at:

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 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:

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 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 

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 t...

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:

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with...

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:

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...

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.com

https://www.instagram.com/chapel.chill/

For information about the...

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/simonsinek

You 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...

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 business

For 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.cool

For information about the North American Ice Cream Assoc, and how you can...

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...

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/safeicecream
https://www.idfa.org/news/whats-the-scoop-idfa-releases-new-ice-cream-trends-survey-with-americas-top-flavors-toppings-and-ways-to-eat-ice-cream

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream...

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/Scholarship

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 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.com
www.ieccream.video

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, 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/flavoroftheyear
FOTY- Non Dairy...

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 US

To 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=20s

For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a...

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...

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...

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:

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...

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 s...

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 s...

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...

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=100038066423212
https://www.instagram.com/sweettemptationsgh/

For information about the North American Ice Cream Assoc, and how...

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...

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...

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.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/