Today we’d like to introduce you to Ashlee Olds.
Hi Ashlee, so excited to have you with us today. What can you tell us about your story?
My path to ice cream was a winding one, but in many ways, it feels like everything led me here.
I took a lot of food science classes at the University of Minnesota, but I didn’t go straight into the food world. My first real food job came in 2006, when I was one of three owners to open a café. That experience was a turning point—it showed me how much I loved working with food, and it sparked something even deeper: I realized I loved building something of my own. I loved the creativity, the connection to people, and the way food could create moments of joy.
Not long after, I became the very first employee at Rogue Chocolatier, a small artisan chocolate company. It was the first time I’d been around someone who was truly in love with their craft. Watching that kind of passion in action changed me. I remember thinking, “Chocolate doesn’t speak to me the way it speaks to him… so what does?”
That question stayed with me. Because food is a hard business—it’s physically demanding, emotionally taxing, and endlessly detailed. But I believed that if you could find the thing that lit you up, you might just have the stamina to keep going.
About a year and a half later, I had my moment—it was ice cream. It hit me like a wave. Ice cream brought together everything I cared about: science, creativity, nostalgia, joy, community. It was playful, but it could also be elevated. It was deeply personal and endlessly shareable. That was it. That was my chocolate.
And that’s how Sweet Science Ice Cream was born.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road—but I don’t think I ever expected it to be.
Building something from scratch, especially in food, means constantly navigating challenges. In the early years, I held monthly in-person tasting events so people could try the ice cream, learn the story, and fall in love with the product. I made everything by hand, loaded up my car, with ice cream and dry ice and hustled to create a community around something I believed in.
At the same time, I was doing everything myself—churning, packing, delivering, cleaning, and planning the next batch at midnight. It was exhausting, and there were definitely moments I didn’t know if I could keep going. Like so many small food businesses, I was balancing passion with survival.
One of the most unexpected challenges came once I started to grow beyond those small events. I was originally licensed through the City of Saint Paul, and when I began wholesaling to a few food trucks that worked out of my commercial kitchen, I was visited by the Department of Agriculture. At the time, they didn’t have any rules for someone like me—an artisan ice cream maker working from scratch at a small scale. The only guidelines in place were built for companies like Kemps or Breyers.
What followed was a three-year “conversation.” Every time I offered a thoughtful, food-safe alternative to fit my scale, the answer was no—not because it wasn’t workable, but because rewriting the rules is harder than saying no. It was frustrating, but I kept showing up and pushing for clarity. Eventually, things began to shift when I found a dairy inspector who agreed with my procedures. Regulations are more supportive now, which is great for new entrepreneurs trying to build something with integrity and care.
There have been plenty of hard moments—burnout, self-doubt, growth pains—but I always come back to the reason I started. I love the creativity of food. I love the science of ice cream. And I love the way it brings people joy. If you truly love what you’re making, I think you can keep going—even when the road isn’t smooth.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Sweet Science Ice Cream is a from-scratch, ultra-premium ice cream company based in Saint Paul, Minnesota. We specialize in making ice cream the hard way—using real ingredients, zero shortcuts, and a deep commitment to craft. Every single flavor is built from the ground up in our kitchen. That means no commercial bases, no artificial anything, and no ingredients we wouldn’t be proud to list on the label.
We’re probably best known for our incredibly creamy texture, bold-yet-balanced flavors, and thoughtful attention to detail. We hand-make everything—from our roasted fruit and caramel swirls to mix-ins like brownies, cookies, and brittle. People tell us our ice cream tastes like something they’ve never had before—and that’s the goal. We want every bite to be memorable.
What sets us apart is our obsession with quality and integrity. We’re not interested in cutting corners, and we never compromise on ingredients. Our base is made with local cream and milk, vanilla, egg yolks, and salt We believe you can taste the difference when something is made with intention.
Brand-wise, I’m most proud that people trust us. Whether they’re picking up a pint at the grocery store, booking our scoop team for their wedding, or visiting our Edina shop, they know they’re going to get something made with care. We’ve also built a reputation for being a beloved part of the Twin Cities food scene—collaborating with other local makers, supporting community events, and showing up in a way that feels joyful and human. We’re also known for 96% of our menu being gluten-free (even our shop’s waffle cones) so we have a huge following in the celiac and gluten-free community!
Right now, we offer pints in stores across the metro, scoops at our retail shop, and private ice cream service for weddings and events. In 2025, we’re adding Sprinkle, a mobile scoop truck to bring the magic of Sweet Science to even more people! (This will be announced in early July.)
At the heart of it all, we believe ice cream has the power to bring people together. It sparks joy, nostalgia, and celebration—and we feel honored to be a small part of that in people’s lives.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
This business wouldn’t exist without the support of so many incredible people.
First, I have to credit the early customers who came to my monthly tasting events when Sweet Science was still just a dream and a few freezers. They showed up with open minds (and eager spoons), offered feedback, told their friends, and helped build the foundation of a loyal following. One of those customers actually became my husband—which still feels like the most romantic business story imaginable. He’s been by my side ever since, quietly helping in a hundred ways and always believing in me, even in the hardest seasons.
My team deserves a huge spotlight. I have two absolutely stellar managers who carry a massive amount of day-to-day responsibility and make it possible for me to focus on growth. I also want to shout out our production team, who show up early, work with care and precision, and take immense pride in making our ice cream from scratch. And our scooping team, who bring the energy and hospitality—whether it’s behind the counter at our Edina shop or at a wedding in the middle of summer heat—they’re the face of our brand, and they represent it so well.
I’ve also been lucky to have some wonderful mentors throughout the years—fellow business owners, food makers, and advisors who generously shared their wisdom when I needed guidance, or just someone to talk to who understood. I’m especially grateful for the Neighborhood Development Center and the entrepreneur class I took there while going back to school for my business and entrepreneurship degree. That course helped me clarify my vision and build a stronger foundation for Sweet Science to grow.
Running a business is never a solo journey. Sweet Science Ice Cream is what it is today because of the community around it—mentors, team members, customers, and loved ones who believed in it, and in me, when it mattered most.
Pricing:
- Pint $10-12
- Single Cone (tax included) $7
- Sundae $10
Contact Info:
- Website: https://www.sweetscienceicecream.com
- Instagram: https://www.instagram.com/sweetscienceicecream
- Facebook: https://www.facebook.com/sweetscienceicecream
