{"id":1830612,"date":"2026-10-26T15:02:40","date_gmt":"2026-10-26T14:02:40","guid":{"rendered":"https:\/\/lexpress-franchise.com\/en-us\/articles\/how-to-start-an-ice-cream-shop-in-the-us\/"},"modified":"2026-10-26T14:06:44","modified_gmt":"2026-10-26T13:06:44","slug":"how-to-start-an-ice-cream-shop-in-the-us","status":"publish","type":"post","link":"https:\/\/lexpress-franchise.com\/en-us\/articles\/how-to-start-an-ice-cream-shop-in-the-us\/","title":{"rendered":"How to Start an Ice Cream Shop in the U.S. in 2026: Costs, Licenses &#038; Step-by-Step Guide"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>The U.S. ice cream shop industry generated approximately $7.4 billion in revenue in 2026, with 12,780 establishments, according to IBISWorld. Driven by premium flavors, dairy-free options, and mobile concepts, the industry offers opportunities for independent businesses and ice cream <a href=\"https:\/\/lexpress-franchise.com\/en-us\/our-franchises\/\">franchise brands<\/a>. This guide covers startup costs, licenses, and the steps to opening an ice cream shop in the United States.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-primary-color has-text-color has-link-color wp-elements-1\">Can Anyone Start an Ice Cream Shop in the U.S. in 2026  ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ice cream is a food-service business, so entry is more regulated than for non-food service categories but still accessible to first-time operators. There is no federal license to open an ice cream shop, though local and state health departments play the main regulatory role. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>FDA <\/strong>regulates the production of ice cream mixes and dairy products under the <strong>Pasteurized Milk Ordinance (PMO)<\/strong>, which also applies to shops producing their own ice cream from raw dairy ingredients.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Common baseline requirements across jurisdictions include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A local business license or permit.<\/li>\n\n\n\n<li>State business registration (LLC, S-Corp, or DBA).<\/li>\n\n\n\n<li>Food Facility Health Permit issued by the local or state health department.<\/li>\n\n\n\n<li>Food handler certification for all staff who prepare or serve ice cream.<\/li>\n\n\n\n<li>ServSafe or equivalent manager-level food safety certification.<\/li>\n\n\n\n<li>Certificate of occupancy for a brick-and-mortar location.<\/li>\n\n\n\n<li>Mobile food unit permit and a commissary agreement for an ice cream truck or van.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Operating a homemade ice cream business from a residential kitchen is usually not permitted under state cottage food laws, which commonly exclude dairy products requiring temperature control. Most home-based producers use a licensed commercial kitchen or shared commissary.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-primary-color has-text-color has-link-color wp-elements-2\">8 Steps How to Start an Ice Cream Shop in the U.S.: <\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1. Choose Your Ice Cream Business Model<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ice cream concepts span several formats. The main models operators typically consider include <strong>a brick-and-mortar scoop shop, an ice cream truck<\/strong> or <strong>van (mobile), a kiosk inside a food hall<\/strong> or <strong>mall, a soft-serve stand, a cold-stone<\/strong> or <strong>made-to-order mix-in concept, a homemade ice cream production business selling wholesale<\/strong>, and a franchise unit. Each format has different licensing, equipment, and staffing implications.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2. Research Your Local Market<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Local market analysis typically covers foot traffic patterns, competition from existing ice cream shops and dessert concepts within a 1 to 3 mile radius, seasonality (warmer regions support year-round sales), average local price points, and demographics. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Census Bureau<\/strong> and <strong>BLS data<\/strong> provide free zip-code-level demographic information. Many operators also study proximity to parks, schools, movie theaters, and beachfront or boardwalk locations as leading indicators of demand.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3. Research State Licensing Requirements and Secure Permits<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Permitting is the most administratively important step for any food-service business. Requirements vary by state and municipality. Common documents include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Local business license<\/strong>: city or county clerk (<strong>$50 to $400<\/strong> typical).<\/li>\n\n\n\n<li><strong>State business registration<\/strong>: Secretary of State (<strong>$50 to $500<\/strong>).<\/li>\n\n\n\n<li><strong>Federal EIN<\/strong>: free from IRS.gov.<\/li>\n\n\n\n<li><strong>Food Facility Health Permit<\/strong>: local or state health department (<strong>$100 to $1,000<\/strong> annually, varies widely).<\/li>\n\n\n\n<li><strong>Food handler cards<\/strong> and <strong>ServSafe manager<\/strong> certification.<\/li>\n\n\n\n<li><strong>Mobile food unit permit<\/strong> for an ice cream van or truck. Fees commonly range from <strong>$150 to $1,000<\/strong> per year across jurisdictions, with California often at the high end.<\/li>\n\n\n\n<li><strong>Commissary agreement<\/strong> if operating a mobile unit; shared commissaries typically cost <strong>$200 to $1,500<\/strong> per month.<\/li>\n\n\n\n<li><strong>Music permit<\/strong> if an ice cream truck plays amplified music; required by many municipalities.<\/li>\n\n\n\n<li><strong>Sales tax permit<\/strong> and <strong>certificate of occupancy<\/strong> for brick-and-mortar sites.<\/li>\n\n\n\n<li><strong>FDA Pasteurized Milk Ordinance compliance<\/strong> if producing ice cream from raw dairy ingredients.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Dallas and Las Vegas publish typical ice-cream-truck-specific fee schedules, with Las Vegas listing an ice cream truck annual permit of about <strong>$191<\/strong> in Clark County, plus a one-time plan review of <strong>$329<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4. Create a Business Plan and Secure Financing<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A homemade ice cream business plan, or a brick-and-mortar plan, typically documents the concept, menu, pricing, location strategy, financial projections, staffing, and marketing approach. Lenders and franchisors generally require one before approving funding. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Free templates are published by the <strong>SBA<\/strong> and <strong>SCORE<\/strong>. Common financing paths include SBA 7(a) and 504 loans, SBA Microloans up to <strong>$50,000<\/strong>, equipment financing, personal savings, and family-and-friends rounds.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5. Find a Location or Explore the Ice Cream Truck\/Van <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Brick-and-mortar scoop shops typically occupy <strong>800 to 1,500 square feet<\/strong>. <strong>High-traffic areas<\/strong> near parks, boardwalks, downtown districts, universities, and shopping centers are commonly cited as the strongest categories. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The ice cream truck or van alternative <strong>shifts the location question<\/strong> entirely: instead of a lease, operators who want to become an ice cream man or woman acquire a vehicle, lease commissary access, and secure city routes or event bookings. The cost of ice cream van operations is dominated by the vehicle purchase and permit stack.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 6. Procure Supplies and Equipment<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Equipment needs vary by concept<\/strong>. A traditional scoop shop typically requires dipping cabinets (refrigerated display freezers), a reach-in freezer for backup inventory, hard-pack serving tools, a POS system, cones, cups, and signage. Operators making ice cream on-site add batch freezers, pasteurizers (if required), aging vats, and ingredient storage. Soft-serve concepts add a commercial soft-serve machine. Ice cream trucks add a mobile freezer, generator, music system, and food-service plumbing.<\/p>\n\n\n<div class=\"lf-gut-blog-post-cta-efference\" style=\"border-color: #fcb900;\"><div class=\"lf-gut-blog-post-cta-efference__icon\" style=\"color: #fcb900;\"><svg class=\"icon-thumb-up\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"35\" height=\"35\" viewBox=\"0 0 48 48\" fill=\"none\" style=\"color: #fcb900;\"><path fill=\"currentColor\" d=\"M21.4998 4.89989L20.8499 4.13985L20.8474 4.14202L21.4998 4.89989ZM26.5397 4.89989L27.1922 4.14197L27.1842 4.13526L26.5397 4.89989ZM29.6998 7.62011L30.3547 6.86441L30.3522 6.86223L29.6998 7.62011ZM40.4197 18.3401L41.1776 17.6877L41.1754 17.6851L40.4197 18.3401ZM43.1398 21.5L43.8998 20.8501L43.8977 20.8476L43.1398 21.5ZM43.1398 26.54L43.8977 27.1924L43.9044 27.1845L43.1398 26.54ZM40.4197 29.6999L41.1754 30.3549L41.1776 30.3523L40.4197 29.6999ZM29.6998 40.4199L30.3521 41.1778L30.3547 41.1756L29.6998 40.4199ZM26.5397 43.1399L27.1896 43.8999L27.1921 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19.7H17.8198V17.7H16.8798V19.7ZM17.8198 19.7C18.3941 19.7 18.5477 19.8104 18.574 19.8344C18.5776 19.8376 18.6998 19.9386 18.6998 20.48H20.6998C20.6998 19.7014 20.532 18.9123 19.9205 18.3556C19.3318 17.8195 18.5455 17.7 17.8198 17.7V19.7ZM18.6998 20.48V29.6399H20.6998V20.48H18.6998ZM18.6998 29.6399C18.6998 30.1755 18.5805 30.2788 18.5752 30.2838C18.5511 30.3061 18.3996 30.4199 17.8198 30.4199V32.4199C18.56 32.4199 19.3484 32.2937 19.9343 31.751C20.539 31.191 20.6998 30.4043 20.6998 29.6399H18.6998ZM17.8198 30.4199H16.8798V32.4199H17.8198V30.4199ZM16.8798 30.4199C16.2914 30.4199 16.1424 30.3079 16.121 30.2883C16.1152 30.2829 16.0888 30.2593 16.0604 30.1704C16.0287 30.0714 15.9998 29.9055 15.9998 29.6399H13.9998C13.9998 30.4097 14.1585 31.2015 14.7685 31.7616C15.3571 32.302 16.1482 32.4199 16.8798 32.4199V30.4199Z\"\/><\/svg><\/div><h3 class=\"lf-gut-blog-post-cta-efference__title lf-transform-none\">Good to know<\/h3><div class=\"lf-gut-blog-post-cta-efference__lede\">\n<div class=\"wp-block-lexpress-highlighted-text-v2 lf-gut-blog-post-cta-efference__lede\">\n<p class=\"wp-block-paragraph\">Operators who make their own ice cream fall under the <strong>FDA Pasteurized Milk Ordinance (PMO)<\/strong> if they produce from raw dairy ingredients. The PMO sets detailed requirements for sanitation, equipment, and pasteurization, and state Grade A inspection programs enforce it. Operators who buy pre-made ice cream mix from a licensed dairy and freeze it on-site typically fall under local health department rules rather than the full PMO regime.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n<h3 class=\"wp-block-heading\">Step 7. Set Your Prices<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Industry surveys commonly cite retail prices of <strong>$4 to $8<\/strong> per single scoop, <strong>$6 to $12<\/strong> for premium or craft flavors, and <strong>$8 to $14<\/strong> for sundaes and specialty desserts. Ice cream truck pricing often sits at the lower end, with multi-item combos driving ticket value. Pre-packed pints retail from <strong>$6 to $12<\/strong>. Many operators adjust prices seasonally and add loyalty programs or birthday discounts to drive repeat visits.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 8. Launch Marketing<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ice cream marketing typically combines <strong>digital and local channels<\/strong>. Common tactics include a Google Business Profile listing, DoorDash and Uber Eats integration for pint delivery, Instagram and TikTok content showing flavors and shop ambience, partnerships with local events and schools, and in-store sampling. Ice cream trucks commonly promote routes and event bookings through local community pages and private event platforms.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-primary-color has-text-color has-link-color wp-elements-3\">Is It Also Possible to Open an Ice Cream Shop as a Franchise?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, the U.S. ice cream and frozen dessert sector supports several of the oldest and largest <a href=\"https:\/\/lexpress-franchise.com\/en-us\/articles\/what-is-a-franchise\/\">franchise systems<\/a> in food service. Franchising offers brand recognition, operating playbooks, supply agreements, and marketing support in exchange for an initial fee and ongoing royalties. Well-known ice cream franchise brands include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Baskin-Robbins<\/strong>: one of the largest ice cream franchise systems in the U.S., with roughly <strong>967 U.S. franchised outlets<\/strong> at the end of 2025. Total initial investment of <strong>$307,400 to $626,700<\/strong> per the 2026 FDD, initial franchise fee of <strong>$25,000<\/strong>, royalty of <strong>5.9%<\/strong>.<\/li>\n\n\n\n<li><strong>Cold Stone Creamery<\/strong>: mix-in concept operated by Kahala Brands, with approximately <strong>952 units<\/strong> globally. Total initial investment commonly reported in the <strong>$310,000 to $603,000<\/strong> range per recent FDD disclosures, royalty of <strong>6%<\/strong>.<\/li>\n\n\n\n<li><strong>Dairy Queen<\/strong>: full-service frozen treat and food concept with about <strong>1,985 U.S. units<\/strong>. Total initial investment of approximately <strong>$1.5 million to $2.6 million<\/strong>, royalty of <strong>4%<\/strong>.<\/li>\n\n\n\n<li><strong>Carvel<\/strong>: East Coast heritage brand with roughly <strong>360 U.S. units<\/strong>. Total initial investment reported from <strong>$428,000 to $1.1 million<\/strong> depending on prototype, royalty of <strong>6%<\/strong>.<\/li>\n\n\n\n<li><strong>Bruster&#8217;s Real Ice Cream<\/strong>: made-in-store small-batch ice cream franchise with locations across the eastern and southern U.S.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Prospective <a href=\"https:\/\/lexpress-franchise.com\/en-us\/articles\/franchise-franchisee-franchisor-roles-responsibilities\/\">franchisees<\/a> typically review each system&#8217;s FDD, examining Item 5 (initial fee), Item 6 (royalty), Item 7 (estimated initial investment), and Item 19 (financial performance representations, when disclosed). State franchise registration portals (California DFPI, Wisconsin DFI, Minnesota Commerce) provide access to current filings.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-primary-color has-text-color has-link-color wp-elements-4\">How Much Will It Cost to Open an Ice Cream Shop in the U.S. in 2026?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ice cream shop startup costs depend primarily on the format: a mobile ice cream truck or van, a brick-and-mortar scoop shop, or a franchise unit. <strong>There is no federally published aggregate startup cost figure<\/strong>, so the table below itemizes the actual line items a single operator typically faces. Each row indicates whether the value comes from a federal or state source, or reflects an industry-typical range without a published national statistic.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Typical Costs You Face Opening an Ice Cream Shop<\/h3>\n\n\n\n<table id=\"tablepress-931\" class=\"tablepress tablepress-id-931\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\">Cost Item<\/th><th class=\"column-2\">Ice cream truck \/ van<\/th><th class=\"column-3\">Brick-and-mortar scoop shop<\/th><th class=\"column-4\">Source \/ Note<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">Local business license<\/td><td class=\"column-2\">$50 to $400<\/td><td class=\"column-3\">$50 to $400<\/td><td class=\"column-4\">City\/county clerk (varies by locality)<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">LLC or DBA formation<\/td><td class=\"column-2\">$50 to $500<\/td><td class=\"column-3\">$50 to $500<\/td><td class=\"column-4\">Secretary of State (varies by state)<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">EIN registration<\/td><td class=\"column-2\">Free<\/td><td class=\"column-3\">Free<\/td><td class=\"column-4\">IRS.gov<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\">Food Facility Health Permit (annual)<\/td><td class=\"column-2\">$100 to $1,000<\/td><td class=\"column-3\">$100 to $1,000<\/td><td class=\"column-4\">State\/local health department<\/td>\n<\/tr>\n<tr class=\"row-6\">\n\t<td class=\"column-1\">Food handler cards + ServSafe manager<\/td><td class=\"column-2\">$100 to $500<\/td><td class=\"column-3\">$300 to $800<\/td><td class=\"column-4\">State-mandated, ServSafe.com fees<\/td>\n<\/tr>\n<tr class=\"row-7\">\n\t<td class=\"column-1\">Mobile food unit permit (truck only)<\/td><td class=\"column-2\">$150 to $1,000\/year<\/td><td class=\"column-3\">Not applicable<\/td><td class=\"column-4\">State\/local (Las Vegas ~$191)<\/td>\n<\/tr>\n<tr class=\"row-8\">\n\t<td class=\"column-1\">Commissary (truck only)<\/td><td class=\"column-2\">$200 to $1,500\/month<\/td><td class=\"column-3\">Not applicable<\/td><td class=\"column-4\">Industry-typical<\/td>\n<\/tr>\n<tr class=\"row-9\">\n\t<td class=\"column-1\">Ice cream van \/ truck (used to new)<\/td><td class=\"column-2\">$10,000 to $150,000<\/td><td class=\"column-3\">Not applicable<\/td><td class=\"column-4\">Industry-typical (cart $10K-$25K, full truck $59K-$116K)<\/td>\n<\/tr>\n<tr class=\"row-10\">\n\t<td class=\"column-1\">Buildout, renovation, code compliance<\/td><td class=\"column-2\">Not applicable<\/td><td class=\"column-3\">$30,000 to $200,000+<\/td><td class=\"column-4\">Industry-typical<\/td>\n<\/tr>\n<tr class=\"row-11\">\n\t<td class=\"column-1\">Equipment (dipping cabinets, freezers, POS)<\/td><td class=\"column-2\">$5,000 to $20,000<\/td><td class=\"column-3\">$30,000 to $100,000<\/td><td class=\"column-4\">Industry-typical<\/td>\n<\/tr>\n<tr class=\"row-12\">\n\t<td class=\"column-1\">Initial inventory (ice cream, cones, toppings)<\/td><td class=\"column-2\">$1,000 to $3,000<\/td><td class=\"column-3\">$3,000 to $10,000<\/td><td class=\"column-4\">Industry-typical<\/td>\n<\/tr>\n<tr class=\"row-13\">\n\t<td class=\"column-1\">Commercial vehicle insurance (truck only)<\/td><td class=\"column-2\">$2,400 to $7,200\/year<\/td><td class=\"column-3\">Not applicable<\/td><td class=\"column-4\">Industry-typical<\/td>\n<\/tr>\n<tr class=\"row-14\">\n\t<td class=\"column-1\">Marketing and signage<\/td><td class=\"column-2\">$500 to $3,000<\/td><td class=\"column-3\">$3,000 to $15,000<\/td><td class=\"column-4\">Industry-typical<\/td>\n<\/tr>\n<tr class=\"row-15\">\n\t<td class=\"column-1\">Working capital (3 months)<\/td><td class=\"column-2\">$10,000 to $30,000<\/td><td class=\"column-3\">$25,000 to $80,000<\/td><td class=\"column-4\">SBA business planning guidance<\/td>\n<\/tr>\n<tr class=\"row-16\">\n\t<td class=\"column-1\">Approximate total startup investment<\/td><td class=\"column-2\">$30,000 to $220,000<\/td><td class=\"column-3\">$100,000 to $400,000+<\/td><td class=\"column-4\">Synthesis of line items above<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-931 from cache -->\n\n\n<p class=\"wp-block-paragraph\"><em>Per-operator startup line items for opening an ice cream business in the United States, 2026. Regulatory items are from federal, state, and local agencies; equipment, vehicle, buildout, and marketing figures reflect industry-typical ranges rather than federally aggregated statistics.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Key cost drivers include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Format (truck, kiosk, scoop shop, full-service parlor).<\/li>\n\n\n\n<li>Real estate (lease terms, location, square footage) or vehicle purchase.<\/li>\n\n\n\n<li>Equipment mix (dipping cabinets vs. batch freezers vs. soft-serve).<\/li>\n\n\n\n<li>Whether ice cream is made on-site (adds PMO and equipment costs) or purchased.<\/li>\n\n\n\n<li>Staffing and payroll.<\/li>\n\n\n\n<li>Marketing spend and seasonal demand swings.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The franchise comparison table below uses figures published directly in each system&#8217;s FDD and Entrepreneur Franchise 500 listings.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cost Comparison: Opening an Independent Ice Cream Shop vs. Franchise<\/h3>\n\n\n\n<table id=\"tablepress-932\" class=\"tablepress tablepress-id-932\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\">Franchise Brand<\/th><th class=\"column-2\">Initial Franchise Fee<\/th><th class=\"column-3\">Total Initial Investment<\/th><th class=\"column-4\">Royalty<\/th><th class=\"column-5\">Primary Source<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">Baskin-Robbins<\/td><td class=\"column-2\">$25,000<\/td><td class=\"column-3\">$307,400 to $626,700<\/td><td class=\"column-4\">5.9%<\/td><td class=\"column-5\">March 2026 FDD, Entrepreneur Franchise 500<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">Cold Stone Creamery<\/td><td class=\"column-2\">$10,000 to $27,000<\/td><td class=\"column-3\">$310,000 to $603,000 (typical)<\/td><td class=\"column-4\">6%<\/td><td class=\"column-5\">2025 FDD, Entrepreneur Franchise 500<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">Carvel<\/td><td class=\"column-2\">varies<\/td><td class=\"column-3\">$428,000 to $1,100,000<\/td><td class=\"column-4\">6%<\/td><td class=\"column-5\">2025 FDD, Entrepreneur Franchise 500<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\">Dairy Queen<\/td><td class=\"column-2\">varies by prototype<\/td><td class=\"column-3\">$1,500,000 to $2,600,000<\/td><td class=\"column-4\">4%<\/td><td class=\"column-5\">2025 FDD, Entrepreneur Franchise 500<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-932 from cache -->\n\n\n<p class=\"wp-block-paragraph\"><em>Investment figures for four established U.S. ice cream franchise systems with FDD-audited primary-source data. Ranges reflect facility size and prototype variation.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-primary-color has-text-color has-link-color wp-elements-5\">How to Get Funding to Open an Ice Cream Shop<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Several funding paths exist for prospective ice cream shop operators in the United States. The main federal and private options include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>SBA Microloan<\/strong>: loans up to <strong>$50,000<\/strong>, commonly used for equipment, inventory, and working capital.<\/li>\n\n\n\n<li><strong>SBA 7(a) loan<\/strong>: general-purpose loan up to <strong>$5 million<\/strong>, applicable to franchise purchases and brick-and-mortar buildouts.<\/li>\n\n\n\n<li><strong>SBA 504 loan<\/strong>: long-term, fixed-rate financing of up to <strong>$5 million<\/strong> for fixed assets, including commercial real estate and heavy equipment.<\/li>\n\n\n\n<li><strong>Equipment financing<\/strong>: specialized loans secured by the equipment itself, often used for dipping cabinets, batch freezers, and ice cream vans.<\/li>\n\n\n\n<li><strong>USDA Rural Development loans<\/strong>: available for food businesses in qualifying rural areas.<\/li>\n\n\n\n<li><strong>State and local small business grants<\/strong>: many states operate dedicated small business support programs with grant and loan components.<\/li>\n\n\n\n<li><strong>Veteran discounts<\/strong>: several ice cream franchise systems offer initial franchise fee reductions for honorably discharged veterans through the IFA VetFran program.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>This content is provided for informational purposes only and does not constitute legal, tax, financial, or professional advice. Laws and regulations vary by state and individual circumstances and may change over time. Readers should consult a qualified attorney, tax professional, or other licensed professional regarding their specific situation. Nothing herein creates an attorney-client relationship.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The U.S. ice cream shop industry generated approximately $7.4 billion in revenue in 2026, with 12,780 establishments, according to IBISWorld. Driven by premium flavors, dairy-free options, and mobile concepts, the industry offers opportunities for independent businesses and ice cream franchise brands. This guide covers startup costs, licenses, and the steps to opening an ice cream [&hellip;]<\/p>\n","protected":false},"author":788,"featured_media":1830687,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"How to Start an Ice Cream Shop in the US %%currentyear%%?","_seopress_titles_desc":"How to Start an Ice Cream Shop in %%currentyear%%? 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