In this episode, we sit down with Alec Jaffe, founder and CEO of Alec’s Ice Cream — the first certified regenerative, A2-dairy ice cream brand in the country. Alec walks us through what it actually takes to build a modern CPG brand inside one of the most operationally challenging categories: frozen foods.

We cover everything from how he found (and rebuilt) a shut-down 4,000 sq. ft. ice cream factory in Sonoma, to the realities of sourcing regenerative A2 dairy, to navigating cold-chain logistics that stretch across farms, warehouses, distributors, and grocery freezers. Alec breaks down the real math behind ingredient costs, why their pints sit at a premium price point, and how he thinks about incrementality when launching new flavors or whole new formats like Culture Cup — the probiotic single-serve cup that unexpectedly blew up on TikTok.

If you’ve ever wondered how a small team brings a new CPG product to life — from ideation and benchtop testing to packaging, scale-up, retail resets, and managing a fragile cold chain — this is a masterclass in the operational grind behind the ice cream aisle.