ICE CREAM, No. 17

Few foods evoke joy as universally as this cold, creamy treat. Regardless of age, gender, or culture, people around the world share a love for it. But beneath its sweet surface lies a rich tapestry of tradition, innovation, and emotional resonance. Magazine F: Ice Cream, the 17th issue in the series, explores this beloved dessert as both a cultural artifact and a creative medium—one that reflects evolving tastes, branding strategies, and social rituals.

Published by B Media in collaboration with Baemin, Magazine F approaches the subject with its signature interdisciplinary lens. It blends culinary insight, design thinking, and market analysis to uncover how frozen desserts have become a canvas for storytelling, identity, and experimentation. From gelato to granita, sorbet to soft serve, the issue reveals how production methods, milk fat content, and regional preferences shape the global landscape.

The issue opens with a historical perspective. Its rise parallels the spread of refrigeration and mass production in the early 20th century. As cold storage became accessible, the treat transformed from a luxury into a symbol of comfort and joy. It became a democratic dessert—affordable, nostalgic, and endlessly adaptable. Today, it continues to evolve, shaped by artisan makers, bold flavors, and sustainable practices.

One of the issue’s central themes is the explosion of the artisan market, particularly on the American West Coast in the 2010s. Small-batch producers began infusing personality into their products, using organic ingredients, unexpected flavor pairings, and playful branding. This movement redefined the category as a lifestyle product—one that could express values, aesthetics, and emotional tone. Magazine F profiles four U.S.-based pint brands that lead this premium market, showcasing how they balance creativity with commercial success.

Flavor innovation takes center stage. Interviews with makers like Sam Mason of OddFellows and Matteo Casone of La Manufacture de Glace reveal how frozen confections can be gastronomic, experimental, and deeply personal. These creators treat their craft as a medium—blending unlikely ingredients, textures, and techniques to surprise and delight. Their work challenges conventions and expands the boundaries of what dessert can be.

Branding also plays a vital role. The issue highlights shops with extraordinary visual identities, packaging, and retail experiences. From whimsical logos to curated tableware, these brands use design to build emotional connections and differentiate themselves in a crowded market. The treat becomes not just a product, but a moment—an experience shaped by aesthetics, storytelling, and sensory detail.

Sustainability enters the conversation through profiles like Straus Family Creamery, the first organic creamery in the U.S. Their approach to livestock farming and dairy production reflects a growing demand for ethical sourcing and environmental responsibility. Magazine F shows how makers are rethinking supply chains, ingredient sourcing, and business models to align with contemporary values.

The issue also explores emotional and cultural significance. Sections like “Sweet Dreams” and “Messages from Ice Cream” capture how this dessert touches lives—through childhood memories, seasonal rituals, and moments of indulgence. Artist Ben Denzer’s work with frozen treats and books adds a poetic layer, showing how they can inspire visual art and conceptual play.

Photography throughout the issue is rich and evocative. It captures the gloss of a fresh scoop, the swirl of a soft serve, and the joy of shared desserts. The layout is clean and rhythmic, guiding readers through stories, interviews, and visual essays with clarity and warmth.

This edition is ideal for anyone curious about the intersection of food, design, and culture. It speaks to chefs, brand strategists, artists, and everyday enthusiasts. It’s a resource for understanding frozen desserts not just as indulgence, but as a dynamic system—one that reflects our identities, aspirations, and shared pleasures.

Whether you’re crafting a new flavor, designing a retail experience, or simply savoring a cone, this issue offers insight and inspiration. It’s a celebration of creativity, community, and the enduring magic of the sweet stuff.

Pairs nicely with Magazine F: Yogurt, Magazine F: Cheese and Magazine F: Chocolate