Scream Frozen Desserts

A SPARK BECOMES A SCREAM

While life was limited during the pandemic, Kate Vigmostad began dreaming up an ice cream brand that leaned into her rebellious spirit and appreciation for irony. 

"I wanted to create an ice cream brand that sparked joy and humor in anyone who came across our branding and flavor names."

Kate spent the next two years learning how to make ice cream, testing recipes with locals, and refining flavors. 

MAKING IDEAS A REALITY

While originally planning to attend nursing school, Kate withdrew after receiving a generous small business grant in 2023. 

The next 6 months was spent building a production kitchen with her partner, Mattie, and learning the ins and outs of a food business with her very small team. 

"I use the term micro-business as we are not even big enough to be a small business in my opinion."

Kate and her production manager, Kelsey, make all of the ice creams and sorbets by hand while Mattie was the muscle behind the kitchen build and in charge of the finance side. 

SUSTAINABLE CHOICES FOR QUALITY PRODUCT

Scream uses all whole-food ingredients in their recipes and work with organic, grass-fed sustainable dairies. They get their milk just a few miles from the production kitchen from Radiance Dairy. 

"They raise their cows with so much respect and care - I've never seen anything like it before - it's really close to magical."

Using as many locally sourced ingredients as possible reduces their carbon footprint. 

"I think we embrace joy and living life authentically in every aspect of the company."

Kate prioritizes a happy work environment with fair wages, flexible hours, and good communication so people can do their best work.