In the mid-1990s, the world was rocked by the rise of the internet.
As the internet grew and the demand for online shopping increased, ice cream shops like The Ice Cream Parlor opened their doors to a wider audience.
The original location in downtown Seattle, The Ice Custard Shop opened in 1997.
It became the first ice cream parlor in the country to offer a frozen yogurt shop and served the perfect opportunity to take the concept of the frozen yogurt place and turn it into a full-fledged frozen yogurt brand.
Since then, the company has expanded to the world, serving over 500 million customers in more than 100 countries.
“When we started The Ice Chocolate Parlor, we were very much into what we were doing,” co-founder and CEO Nick Schoenberg told me.
“It was a very different way to serve food, but also a very much traditional ice cream place.
It was really about how we made ice cream from scratch.
That’s how we built The Ice Dairy Shop and The Ice Yogurt shop, and we’ve grown very much from that.”
The Ice Parlor has also continued to expand into the grocery store space, with The Ice Milk Shop opening in November of 2017.
This past March, The ice cream company announced that it would be partnering with Kroger to sell its frozen yogurt at its stores.
In October, it was announced that The Ice Mocha would be opening in San Francisco’s Mission District, where The Ice Frosty would open.
The Ice Factory will be expanding in 2019 to serve all of its stores in the San Francisco Bay Area.
Schoenberg also says that The ice shop concept has become a staple in the world of food, and that he expects that it will continue to grow as the internet and social media continues to grow.
“As technology evolves and social norms continue to evolve, the idea of a frozen dessert and frozen yogurt company is still very relevant to us,” he said.
“We’re definitely going to continue to expand and be able to serve the ice cream community as a whole.”