Why Ice Cream is the Future of Experiential Food

When most people think of ice cream, they think of summer. Nostalgia. A cone on a hot day.

But what if I told you that ice cream isn’t just a seasonal treat—it’s a platform for innovation?

As the founder of Milksmith, an ice cream shop in Winnipeg that specializes in rolled ice cream, small-batch churned creations, and boba-inspired drinks, I’ve come to see ice cream as something far more than dessert. It’s a medium for storytelling, experience, and connection—and I believe it’s at the heart of where the food industry is headed.

Here’s what I’ve learned building a brand that blends playfulness with creativity, and why I think we’re just scratching the surface of what ice cream can do.

Ice Cream Is a Canvas—And the Best Ones Tell a Story

A great ice cream doesn’t just taste good. It has something to say.

At Milksmith, we’ve launched flavours inspired by cultural moments and personal memories—like Bao and Sushi ice cream for Asian Heritage Month or Jeanne's Bakery Marble Cake ice cream which nods to Winnipeg childhood celebrations. These flavours spark conversations. They draw people in not just for the taste, but for the experience.

The future of food is emotional and ice cream is perfectly positioned to deliver that.

People Don’t Just Want Treats. They Want Moments

We serve a generation that craves more than consumption—they crave connection. That’s why we focus on the whole experience:

• Customization (because personal expression matters)

• Aesthetic presentation (Instagram-worthy)

• Playful vibes that don’t feel too polished or corporate

The treat is just the starting point. The real win is when a guest says, “This was the best part of my week.”

Local Is Not a Trend. It’s the Standard.

Supporting local used to be a niche concept. Now it’s a requirement. And it’s not just about ingredients, it’s about relationships. Whether it’s partnering with a nearby bakery for a cookie crumble topping or featuring mini cone tokens that support our local St. Boniface Hospital NICU, ice cream becomes a vehicle for community building. It connects people to something bigger than themselves. We know our business is part of a larger ecosystem.

The Ice Cream Industry Needs More Creators

One of the reasons I started Milksmith was because I didn’t see myself—or my ideas—represented in the existing ice cream landscape. I wanted to create something different. Something fun, unexpected, and intentional. That mindset is what today’s consumers gravitate toward: brands that feel like real people, not corporations.

We need more risk-takers in this industry. More cultural mashups. More creativity.

More people asking: “What if ice cream could…?”

Let’s Build the Future of Ice Cream, Together

If you’re in this industry—whether you’re a maker, a marketer, or a fan, let’s push the boundaries together. Let’s make ice cream the most imaginative, inclusive, and joy-sparking part of the food world.

What do you think the future of ice cream looks like? I’d love to hear your thoughts.