Coachella Valley Ice Cream Shop Feels the Squeeze of Rising Costs

Running an ice cream business isn't as sweet as it used to be. Rising food, labor, fuel and utility costs are forcing a Coachella Valley frozen custard company to make tough calls about pricing, even as it keeps growing.

Jordan and his wife started Perfect Pint out of their apartment during COVID, on January 27, 2021, with an ice cream machine "the size of your microwave." What began as a small operation, tucked inside an Airstream turned mobile ice cream shop, has grown into a gourmet frozen custard brand built around premium ingredients and classic French technique, no preservatives, no food coloring.

"My wife and I started because we thought people deserved a higher quality product," Jordan said.

That commitment to quality is getting more expensive to keep. Jordan says prices are "through the roof," with costs up 20 to 25 percent since the business started in 2021. Federal data shows ice cream prices nationwide have climbed nearly 33 percent in recent years.

Perfect Pint now runs four locations across Southern California, including its original spot, Cabazon Outlets, Desert Hills Premium Outlets and Ontario Mills. Jordan says there are small ways to soften the blow, like buying packaging in bulk, but he doesn't think it will be enough to avoid raising prices altogether.

"There are some things that can be done," he said. "Ultimately, a price increase is going to be unavoidable."

For now, Jordan says he's focused on keeping prices as affordable as he can without cutting corners on quality.