Imagine learning to make ice cream from YouTube tutorials and, within a few years, serving 650 scoops a day across three locations while generating $100,000 a month. That’s the inspiring story of Julian and Camille, founders of Cosmic Ice Cream in Houston, Texas. Starting with no industry experience during the COVID-19 pandemic, they transformed a risky idea into a booming business, projecting $1.35 million in revenue for 2025. This deep dive explores their journey from concept to success, the innovative twists that set them apart, and the lessons they offer for aspiring entrepreneurs in the competitive ice cream industry.

The Spark: Why Ice Cream?

The decision to enter the ice cream business was serendipitous. In 2021, amid the chaos of the pandemic, Julian and Camille, both burnt out from long corporate hours, spotted an empty space next to Ahmad Pizza in Houston. Camille’s intuition—“an ice cream place would do great there”—ignited their entrepreneurial fire. With no prior experience, they leaned on Google, YouTube, and their network, connecting with other ice cream business owners. Julian even secured a voluntary severance package from Shell, using the five-month transition to build their dream. Their vision was clear: create a modern, vibey space with homemade ice cream and unique novelties like ice cream nachos and cosmic bars, differentiating them from traditional shops.

From Idea to Opening Day: The Startup Journey

The path from idea to reality was a crash course in entrepreneurship. Starting in 2021, Julian and Camille drafted a business plan—available via the video description—relying heavily on online resources. With a $250,000 startup cost for their first shop, expenses included $110,000 in leasehold improvements, a $20,000 commercial van for catering, and $33,000 for a critical freezer. Opening inventory—dairy, cups, spoons, and napkins—pushed the total higher. Despite the steep investment, they proved it’s possible to start leaner, a topic they later explore with host Ryan.

Their first location opened on Valentine’s Day 2021, coinciding with a brutal Houston freeze that knocked out power for three days. With opening inventory at risk, they saved it using dry ice, a testament to their resilience. That first month, they racked up $30,000 in sales, driven purely by word-of-mouth and social media buzz on Facebook and Instagram. Last year’s $850,000 revenue and this year’s $1.35 million projection reflect their growth, fueled by new locations, wholesale, and catering channels.

Scaling Operations: Three Locations and Beyond

Cosmic Ice Cream now operates three shops: the original in Houston, a second in the same city, and a third in Pearland, opened in September 2024. With 25 employees—mostly part-time—they serve 650 scoops daily across retail, wholesale, and catering. Their production facility churns out over 110 tubs of ice cream weekly, with capacity for hundreds daily, supporting expansion plans. This scalability showcases their ability to meet demand while maintaining quality, a key factor in their rise from novices to industry players.

Innovative Flavors and Customer Appeal

From the start, Cosmic Ice Cream blended classics like vanilla and chocolate with innovative offerings. Their debut lineup included the bold “sundae brunch”—buttered waffle ice cream with candy bacon and maple swirl—which, despite being a risk, became a talking point (though a bottom seller). Today, flavors split 50/50 between classics and innovations like salted peanut butter brownie and blueberry cake donut, catering to families and adults alike. This balance reflects their demographic—kids favoring vanilla, adults exploring novelties—proving adaptability is key in a crowded market.

Marketing on a Shoestring Budget

With no initial marketing spend, Cosmic Ice Cream thrived on creativity. Early success came from word-of-mouth, but they’ve since mastered low-cost social media strategies, targeting their four-year customer base with tailored content. Point-of-purchase displays with QR codes linking to event bookings and images of ice cream nachos keep engagement high. Their “cosmic collaboration series” partners with local Houston businesses and athletes, leveraging Julian’s network for exposure without paid ads, a model that’s paid off handsomely.

Financial Insights: Costs, Margins, and Growth

Startup costs may intimidate, but Julian and Camille break it down: $250,000 for the first shop, with $5,000 weekly on raw materials like premium coffee beans from a neighboring roaster. A scoop costs $5, a cone adds $1.25, yielding a 76-77% gross margin—$5 profit per $6.25 sale. Costs hover at 25-30% (COGS), with payroll and rent (40 cents per square foot plus triple net, up to $6,000 monthly) as top expenses. Their $100,000 monthly revenue splits 90% from retail, 7% from catering, and 3.5% from wholesale, with catering offering the highest margins.

Overcoming Challenges: Seasonality and Resilience

Seasonality hits hard, with a 35-40% sales drop from July to November, especially after November 1st when ice cream cravings wane. Early winters left them cash-strapped, but they now build reserves to weather lean months, offsetting dips with catering and wholesale. The 2021 freeze tested their mettle, yet they never considered quitting—resilience and a solid partnership kept them going.

Catering and Diversification

Catering extends their brand beyond shop walls, serving weddings, birthdays, and corporate events. A $4,200 cart kickstarted this venture, proving low-entry with distributors supplying finished product. Events charge $6.50 per scoop (with toppings) and $75 per hour, or flat rates like $5,500 for 1,000+ scoops, showcasing profitability. Wholesale, at 3.5% of revenue, grows daily, with custom flavors for partners like Slow Poke’s affogato, enhancing their multi-stream income.

Leadership and Team Building

With 25 employees across three locations, delegation is streamlined. Camille handles production, Julian manages external operations, and store managers oversee hiring and scheduling. Training follows a checklist—greeting customers, scooping techniques—ensuring consistency. Hiring friends of top performers boosts morale and retention, a strategy that’s worked for four years. Julian’s leadership evolved from impatient to calm, leveraging his Shell experience in networking and organization.

Lessons and Future Vision

Patience emerged as an unexpected lesson—Julian now resists rushing to open fourth or fifth locations, waiting for the perfect spot. His favorite book, “Enchilada Entrepreneur,” offers insights from a Houston Tex-Mex chain’s journey. Advice to aspiring entrepreneurs: find a passion, put your spin on it, and go for it, starting with a clear first step.

Conclusion: Cosmic Ice Cream’s Sweet Success

Cosmic Ice Cream’s rise from YouTube tutorials to a $1.35 million projected revenue business is a testament to innovation, resilience, and strategic growth. Julian and Camille turned a pandemic pivot into a thriving enterprise, blending classic and novel flavors, mastering low-cost marketing, and diversifying with catering and wholesale. Their story inspires with high margins (76-77%), a 650-scoop daily output, and a vibey brand that resonates. For entrepreneurs, it’s proof that with passion, creativity, and adaptability, even a cold start can melt into success.

FAQs: Cosmic Ice Cream and Ice Cream Business

What is Cosmic Ice Cream?
Cosmic Ice Cream is a Houston-based business started in 2021 by Julian and Camille, known for homemade ice cream and novelties like ice cream nachos.
How did Cosmic Ice Cream start?
It began during COVID-19 when Julian and Camille, with no experience, used YouTube and a vacant space next to Ahmad Pizza to launch their dream.
What makes Cosmic Ice Cream unique?
Unique novelties like cosmic bars, a modern vibe, and a 50/50 split of classic and innovative flavors set it apart.
How much did Cosmic Ice Cream’s first shop cost?
Startup costs for the first shop totaled $250,000, including $110,000 in improvements and a $33,000 freezer.
What was Cosmic Ice Cream’s first-month sales?
They earned $30,000 in sales in their first month, driven by word-of-mouth despite a freeze.
What is Cosmic Ice Cream’s current revenue?
Last year’s revenue was $850,000, with a 2025 projection of $1.35 million.
How many scoops does Cosmic Ice Cream serve daily?
They serve approximately 650 scoops daily across three locations and catering.
What are Cosmic Ice Cream’s top flavors?
Classics like vanilla and chocolate, and innovations like salted peanut butter brownie, split sales 50/50.
How does Cosmic Ice Cream market itself?
They use low-cost social media, QR codes, and cosmic collaborations with local businesses and athletes.
What are Cosmic Ice Cream’s gross margins?
A $6.25 scoop (including cone) yields a 76-77% margin, with $5 profit per sale.
What are Cosmic Ice Cream’s main costs?
COGS (25-30%), payroll, and rent (up to $6,000/month) are the biggest expenses.
How does Cosmic Ice Cream handle seasonality?
They build cash reserves and offset winter dips with catering and wholesale.
What was Cosmic Ice Cream’s opening challenge?
A 2021 freeze shut off power, forcing them to save inventory with dry ice.
How did Cosmic Ice Cream expand?
They opened a second Houston shop, a third in Pearland (2024), and grew via catering and wholesale.
What is Cosmic Ice Cream’s catering model?
Catering charges $6.50 per scoop and $75/hour, or flat rates like $5,500 for 1,000+ scoops.
How much did the catering cart cost?
The catering cart cost $4,200, a low-entry option with distributor support.
What role does Camille play in Cosmic Ice Cream?
Camille manages production, complementing Julian’s external operations.
How does Cosmic Ice Cream train employees?
Managers use a checklist covering company background, customer service, and scooping techniques.
What is Cosmic Ice Cream’s hiring strategy?
They hire friends of top performers, boosting morale and retention.
What lesson did Julian learn?
Patience—avoiding rushed expansion and waiting for the perfect location.
What book inspires Julian?
“Enchilada Entrepreneur” offers insights from a Houston Tex-Mex chain’s journey.
What advice does Julian give entrepreneurs?
Find a passion, add your spin, and take risks with a clear plan.
How many tubs of ice cream do they produce weekly?
Over 110 tubs weekly, with capacity for hundreds daily.
What are Cosmic Ice Cream’s income streams?
90% retail, 7% catering, 3.5% wholesale.
What’s the most profitable stream?
Catering, followed by wholesale, with retail also strong.
How does Cosmic Ice Cream differentiate stores?
Modern, vibey interiors with ample seating cater to families and kids.
What’s the weirdest flavor they tried?
Dill pickle sorbet, tested but never released.
What’s their biggest event order?
Over 1,000 scoops for a single event.
What would Julian buy with unlimited funds?
A large-scale continuous ice cream maker, costing hundreds of thousands.
How does Cosmic Ice Cream handle bad reviews?
Julian screenshots reviews, addresses staff, and turns mistakes into learning moments.
What’s a day like for Julian?
12-13 hour days, visiting shops, managing vendors, and acting as GM.
What’s the secret to five-star reviews?
Happy employees and clear communication from management.
How does Cosmic Ice Cream design shops?
Aesthetic, clean, and efficient layouts prioritize customer experience.
What’s the best time for ice cream sales?
Friday and Saturday, 7:00-8:00 PM.
How does Cosmic Ice Cream use wholesale?
They supply 1.75-3 gallon tubs, including custom flavors for partners.
What’s Cosmic Ice Cream’s branding advice?
Let your personality shine—Cosmic reflects Houston’s Space City vibe.
How does Cosmic Ice Cream overcome disagreements?
A strong partnership foundation helps them navigate conflicts.
What’s the winter sales dip?
A 35-40% drop from July to November.
How does Cosmic Ice Cream collaborate?
Cosmic collaborations with local businesses and athletes drive marketing.
What’s the first step for new entrepreneurs?
Find a passion and make it your own with a unique twist.
How much are raw materials weekly?
Approximately $5,000, using quality local ingredients.
What’s the secret to great ice cream?
Quality ingredients and meticulous technique.
How does Cosmic Ice Cream handle events?
They quote $6.50/scoop and $75/hour, adjusting for large flat-rate deals.
What’s the future for Cosmic Ice Cream?
Patient growth, targeting perfect locations for future shops.
How did corporate experience help Julian?
Networking and time management skills from Shell aided his entrepreneurship.