Minnesota Dairy Lab was born out of a passion for learning as much as possible about the art and science of ice cream.

Throughout my 20-year restaurant career, the underlying theme of curiosity and experimentation followed me wherever I went, whether I was managing a coffee shop, developing a Koji fermentation program, or running a high-volume production kitchen. Minnesota Dairy Lab is the culmination of a lifetime of tinkering and asking questions. 

Today, Jessie and I, along with our team, make everything with love and from scratch, right in our Minneapolis kitchen. We pasteurize our own base mix in house, giving us more control over each individual step than a pre-made mix.

We challenge ourselves to make the very best ice cream and sorbet possible. And in the spirit of a true lab, we’re continually learning, refining, and experimenting to get that perfect scoop. 

We hope you love our products as much as we do.

- Phil Farzanegan