Josh Butt, CEO of Cold Case Ice Cream, is transforming the ice cream industry with innovative flavors and a commitment to quality, aiming to redefine the dessert experience for consumers.
When Josh Butt, CEO of Cold Case Ice Cream, entered America’s competitive dessert market, he adopted a straightforward strategy: let the ice cream speak for itself. “Our hook is definitely our ice cream—full-fat, premium ingredients, and unique flavors,” he explains.
As Cold Case positions itself as a disruptive force in the ice cream category, the brand is already planning its next phase. Among the ideas gaining traction are globally inspired offerings, particularly Indian flavors such as mango, cardamom, and pistachio.
Reimagining one of the world’s most beloved desserts is no small feat. Based in Utah, Butt is determined to change the perception of ice cream from a simple mix of milk, cream, flavor, and sweetener to an indulgent experience crafted from superlative ingredients and deep expertise in food manufacturing. His goal is to elevate the way ice cream reaches consumers.
Initially launched as a direct-to-consumer product, Cold Case quickly became the top ice cream brand on DoorDash in every region it entered. This success has prompted the company to expand into retail operations.
Butt brings two decades of impactful leadership in the food industry to Cold Case. He began his career at Danone, overseeing quality control across 45 plants worldwide. He later joined Ventura Coastal, the largest citrus processor, and served as VP of Operations at Califia Farms, where he played a crucial role in growing company revenue from $300,000 to nearly $100 million by developing technology for almond milk production.
Before founding Cold Case Ice Cream, Butt led global operations at Crystal Geyser. His diverse background also includes building and successfully selling a solar and construction company for $104 million. Despite his varied experiences, Butt’s mission remains consistent: to deliver ridiculously delicious ice cream.
In an exclusive interview with The American Bazaar, Butt discusses his business strategies, revenue growth, and demand generation, while also exploring flavor inspirations like guava, pineapple mint, and cardamom mango.
Butt positions Cold Case as distinctly different from grocery-store ice cream. He identifies two key barriers to entry in the market: information and market share. “We have been eating ice cream for decades, which has slowly and intentionally gotten worse,” he notes. Major brands have developed methods to make ice cream cheaper, resulting in higher air incorporation, less cream, and more emulsifiers. “Many customers just don’t know that they are eating a substandard product,” he adds.
Cold Case aims to deliver ice cream that is as rich and indulgent as any that has come before it. “Our innovation team has the most fun jobs on the planet! Not only are they creating amazing and sometimes outrageous products, but naming them is literally just a non-stop laughing session,” Butt says. He emphasizes that each bite of Cold Case ice cream is designed to be a full immersion in decadence, featuring big chunks of cake, cookie, or honeycomb, all surrounded by full-fat cream perfectly flavored to match those pieces.
Butt also addresses the impact of limiting overrun—the amount of air added to the product—on production costs. “Overrun is essential to making ice cream smooth and scoopable,” he explains. However, many brands add excessive air to reduce costs, leading to a product that is less satisfying. “Part of what makes Cold Case Ice Cream so incredible is that we don’t cut corners or play tricks like this,” he asserts. While this approach results in higher prices compared to competitors, Butt believes it delivers a richer, more flavorful experience for customers.
Cold Case’s flavor offerings include unexpected ingredients such as goat cheese, rosemary, and popping candy. Butt discusses the balance between culinary risk and mass appeal as the brand scales nationally. “We were tired of the same variations of adding cookies, brownies, and caramel and calling it new,” he says. The goal is to deliver a delightful experience while taking calculated risks. For example, goat cheese and basil in ice cream may sound unappealing until balanced with sweet cream and fresh berry jam, creating a savory and delicious combination.
Logistical challenges also played a role in building Cold Case’s delivery model, which ships directly to consumers in evidence-style coolers. “The biggest hurdle by far is keeping it frozen,” Butt explains. The company has experimented with various packaging solutions and found that dry ice and insulated bags provide the best results.
As Cold Case expands nationally, Butt acknowledges the influence of immigrant-heavy markets on the brand’s flavor roadmap. Many immigrant communities gravitate toward intense, fruit-forward flavors tied to nostalgia and celebration. “Oh yes, it is, and we are having so much fun with it!” Butt exclaims. He notes that many team members have lived in diverse countries and have a deep appreciation for the cultures they serve, which directly influences their innovation.
For example, Butt mentions a major retailer in Mexico for whom they developed six flavors inspired by Mexican cuisine, including passion fruit guava and pineapple mint. He also reveals that Indian flavors are on the horizon, inspired by a local Indian restaurant whose chef has shared delicious recipes with the Cold Case team.
As Cold Case Ice Cream continues to grow, Butt remains committed to delivering a unique and indulgent ice cream experience that stands apart from the competition, all while exploring exciting new flavors that resonate with diverse audiences.
According to The American Bazaar, Butt’s vision is not just about ice cream; it’s about creating a memorable experience that celebrates culinary creativity and quality.