COMPANY INFORMATION

The Ice Cream Club®, Inc. was formed and began production in 1982. The products are produced and distributed from the company's offices and 18,000-sq. ft. plant in Boynton Beach, Florida. Current areas of direct distribution are Florida and the Southeast, Northeast and Midwest. The secret to our success is the great taste of our ice cream. We have held on to the old fashioned way of producing our ice cream. This takes longer and is less automated, but it is definitely worth it.

QUALITY CONTROL AND PRODUCT SAFETY

The production is under the supervision of the Florida Department of Agriculture who regularly samples the products. Production is also regulated and inspected by the Food and Drug Administration. The company maintains a Dairy Laboratory to insure quality and develop new products. The Quality Control department is also actively involved in promoting Allergen Awareness to our customers and follows a stringent HACCP program. All products are certified Kosher.

AWARDS

The Ice Cream Club® and Yogurt Club® Brand products have been voted Best Ice Cream by the readers of The Palm Beach Post, Palm Beach Illustrated Magazine, Palm Beach Life, South Florida Magazine, and the Miami Herald.

Recipient of the All Star Association "All Star Purchasing Award".

PRODUCTS AND SERVICES

• All products manufactured in house
• Over 100 ice cream flavors in stock; plus over 20 No Sugar Added/Reduced Fat Ice Creams, 25 Hard Pack Yogurts, and an assortment of sherbets, ices, and sorbets.
• Quality Ingredients
• Competitive pricing
• New flavors added on a regular basis
• All products produced by The Ice Cream Club® are certified Kosher
• Complete soft serve line with over 70 flavors; Club Yogurt® 96.5% Fat Free, Fat Free Club Yogurt®, and No Sugar Added/Fat Free Club Yogurt®."
• "Franchise Look" without the Franchise prices and fees since we are not a Franchise.
• Ice Cream Club store name License available, but not required (minimum standards apply to licensed stores)
• $2,500.00 credit available to Licensed Stores for new outside sign
• Exclusive product not sold in grocery stores or convenience stores
• Most locations are serviced by Ice Cream Club® employees in Ice Cream Club® company vehicles
• Full line of commissary items including cones, toppings, paper goods and cups
• Logoed cups and containers
• Flavor labels and holders, Duratrans, Posters, T-shirts
• Advertising, Promotional Credits and Camera-ready artwork
• "Club Membership" promotions and discounts
• Cake rounds, boxes, sheets and decorating vanilla ice cream
• Smoothie Programs
• Start up and conversion specifications
• Employee Handbooks, Training, Recipes, Store Layout
• Equipment selection and procurement
  

PRESS RELEASES

Maria E Rodriguez, Director of The Ice Cream Club® Quality Control Division, earns prestigious Certified Food Scientist designation.

Click here to read more.

IICA Member Testifies before House Committee on Small Business

Richard D Draper, CEO & Co-Founder, The Ice Cream Club®, was invited to testify Wednesday, March 30, 2011 at a hearing of the Committee on Small Business of the U.S. House of Representatives entitled, Reducing Federal Agency Overreach: Modernizing the Regulatory Flexibility Act. Below please find a link to the article that ran in The International Dairy Foods Association website along with a link to his full testimony.

http://www.idfa.org/news--views/headline-news/details/5823/

The Ice Cream Club® remains committed to lending a voice to the many issues affecting small business and is actively involved in The International Dairy Foods Association, All Star Dairy Association, National Ice Cream Retailers Association and Localecopia.

We All Scream For Locally Made Ice Cream!

The Ice Cream Club was recently featured in Our Wonderful World magazine as a featured eco-friendly manufacturer. Read about how The Ice Cream Club strives to reduce their carbon footprint:

We All Scream For Locally Made Ice Cream!

Cheese Market News February 8, 2013 Cover Story

On January 28, 2013 the International Dairy Foods Association (IDFA) holds Dairy Forum in Orlando, Florida..  Attendance at the Forum totals over 1,000 Members.  Panelists of general Session Titles: "Strategies for Innovation:  Keyhole or Black Hole", consist of  Richard Draper, CEO & Co-Founder, The Ice Cream Club®, Inc,  Barry Calpino, Vice President of Global Breakthrough Innovation, N.A., New Product Development, Kraft Foods Group, Inc,  and Kristi Jankowski, Senior Vice President, Innovation, Sargento Foods, Inc.  The Moderator, Mike Neu, SVP, Cultures & Enzymes, Chr. Hansen, Inc lead the panel in a healthy discussion of the importance of innovation for survival and the varied approaches to innovation by The Ice Cream Club®, Kraft Foods Group and Sargento Foods.  This Session received tremendous audience participation in the form of numerous questions submitted to the Moderator during the discussion for the three panelist to address.  Richard Draper stated that,  "The Ice Cream Club® approach to innovation is pretty straightforward; we study the competition, many present in the room today, we try to figure out what they can't do or won't do and then charge forward on those items in an effort to survive. We'll never be the low-cost producer so we focus on the hard-to make flavors, value added flavors and multiple ingredient flavors.  We still fill our tubs, one at a time, hand-filled, to replicate the artisan style we started with, all be it but on a much bigger scale."  So much industry buzz was created by this session that Cheese Market News ran this story as its cover story in the February 8, 2013 edition.  For those of you who do not receive this industry Newspaper you can view the entire article here.

Palm Beach Daily News Article

Palm Beach Daily News January 24, 2013 Edition Runs Article titled 'Here's the Scoop' which features The Ice Cream Club®. Read the article here.

November 2012 Press Release:   THE ICE CREAM CLUB® WINS NATIONAL ICE CREAM AWARD

Each year, the National Ice Cream Retailers Association  (NICRA) sponsors an ice cream clinic for members who make their own ice cream.   At the 79th annual convention held November 7-10, 2012 at the Embassy Suites Hotel in Greenville, South Carolina, The Ice Cream Club® received a Blue Ribbon Certificate for their submission of Vanilla Bean ice cream.   The ice cream was analyzed by a select dairy judging team headed by Dr. Johnny McGregor, Clemson University and then scored for it's attributes in flavor, body, texture, color, melt quality , bacterial count and other factors while being compared to established ice  cream standards.   The  NICRA ice cream clinic offers the membership an opportunity to learn about and improve their ice cream by comparing it to other samples from across the United States.  NICRA, a trade organization established in 1933, with members from the United States, Canada and several countries, promotes and helps ice cream entrepreneurs prosper.  NICRA congratulates The Ice Cream Club® on the achievement of this coveted award.

Ice Cream Club® February 2013 Newsletter

Click here to view the latest Ice Cream Club newsletter.