The Ice Cream Podcast

In this episode we run through the entire program of the upcoming Conecon 2025 event schedule. If you are thinking about coming to the show - this ones for you. If you ARE coming to the show - this ones for you. All of the information is at www.conecon.org 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 chit chat to Jonathan Riggs of Franklin Farms East, a multi generation company dedicated to dairy and mix powders and powdered products. A new exhibitor at Conecon this year, Jonathan explains the benefits and options of using powdered dairy products in your business. Learn more about FFE at the following link: 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 Robert Duong of Castaway's Ice Cream in Honolulu Hawaii. Robert shares his origin story and some of the challenges and pitfalls he went through to open his business. A great listen for new or potential store owners. For more information on Castaway's 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 speak to the delightful Kate Williams who is blazing a trail for Gluten Free and Plant Based ice creams and desserts. To find our more about Kate's business please visit: 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 Kelly Cavers - Chief Sales officer for Visit the Beaches - the tourism bureau for the West Palm Beach area. There are some great promo's and programs to take advantage of during and after Conecon 2025. Remember, early bird pricing for Conecon 2025 ends July 31st. All prices for 3 day tickets increase by $100 on Aug 1 Find out more about The Beaches 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 chat to father and son duo and Andy and Barry Jones. The Joneses own and operate Lloyds of PA and have generations of experience in the formulation and mix business. Plus that are in for a great chat Find out more about Lloyds 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 the episode we chat to Jessica La Forge of God Save the Cream. Jessica started her early food days in the hallowed halls of the Broadmoor hotel honing her pastry skills, before a stint at the Culinary Institute of America. Then her attention turned to the ice cream business. We talk branding, grocery and unicorn poop in this great episode. You can find out more about "The Cream" 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 chat with Curtis Jones of Sava Trading Company. Curtis has a fascinating story and experience, living and working with the people of Madagascar and the event development of his Vanilla business. Find out more about Sava at: https://savatradingco.comhttps://www.instagram.com/savatradingFor 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 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: www.icecreamscholarship.org 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 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, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

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 support you, go to https://icecreamassociation.org/

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: 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. Christina 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 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: 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 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 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.com https://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/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, 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/