US Ice Cream Shop Cost Guide: Scoops, Sundaes, and Dairy Inflation

Ice cream sells fast. But it only stays profitable when your portions are precise.

Most ice cream shops lose margin in three places: extra scoops, free toppings, and oversized cones.

This guide shows how to cost scoops, sundaes, and milkshakes with a simple formula. It also includes U.S. dairy price signals so you know when to reprice.

Quick Summary

• Standardize scoop weight before you set menu prices
• Cost toppings per ounce, not per spoon
• Charge separately for waffle cones and premium mix-ins
• Reprice when dairy inflation accelerates

Why Ice Cream Shops Lose Margin

1. Scoops are not consistent.
2. Toppings are free by habit.
3. Waffle cones cost more than cups.
4. Milkshake yield is miscounted.
5. Seasonal demand causes over-prep waste.

If any one of these is loose, your best seller stops making money.

The Core Costing Formula

Scoop cost = (Base ice cream cost per ounce) x (Scoop weight in ounces)
Sundae cost = Scoops + Toppings + Sauce + Whip + Cherry + Container
Milkshake cost = Ice cream + Milk + Flavor + Cup + Lid + Straw
Food cost % = Item cost / Menu price

Always cost from weight. Volume-only estimates lead to drift.

Choose a Scoop Standard (And Lock It)

Pick one standard for each size. Then cost and price around it.

Example: Sundae Cost Build (USD)

This is a sample build using typical supplier pricing. Replace with your real invoice costs.

If the sundae price is $7.50:

Food cost % = 1.80 / 7.50 = 24%

That is healthy for ice cream. But it collapses if your scoop grows.

The Topping Rule That Saves Margin

Create two topping tiers:

• Standard toppings (sprinkles, crushed cookies, syrup)
• Premium toppings (nuts, brownie, cookie dough)

Give each tier a fixed portion size. Then price premium toppings as a clear add-on.

A $0.75 add-on for premium toppings often covers the full cost.

Milkshakes: Cost the Yield, Not the Cup

Milkshakes are margin friendly, but only when you measure:

• Ice cream ounces per size
• Milk ounces per size
• Syrup or flavor per size
• Cup, lid, straw

If your 16 oz shake uses 8 oz of ice cream, never let it become 10 oz.

Waffle Cones: Price the Upgrade

Waffle cones are not a free swap. They take time, create waste, and cost more.

Use a fixed upgrade price:

• $0.75 to $1.25 for waffle cone
• $1.25 to $1.75 for waffle bowl

Do not hide it inside the scoop price.

When to Reprice

Use a simple rule:

• Quarterly menu review
• Immediate reprice after major dairy spikes

The U.S. average price for prepackaged ice cream was $6.403 per half gallon in Dec 2025. Dairy cost signals like this tell you when to adjust.

USDA ERS forecasts food-away-from-home prices up 4.6% in 2026, so delaying price updates can erase margin.

A 10-Minute Weekly Cost Check

• Update base mix price
• Recalculate 3 best-selling items
• Compare food cost % to target
• Adjust portions or price if needed

Small updates beat big, rare price jumps.

Do This Now

• Weigh your scoop on a scale and lock it in (4 oz is standard)
• Measure milkshake portions (ice cream + milk + syrup per size)
• Price waffle cones and bowls as paid upgrades ($0.75-$1.75)
• Create two topping tiers (standard and premium) with fixed portions
• Set a quarterly reprice reminder and check immediately after dairy spikes

Related Guides

• Recipe Costing Guide
• Food Cost Ratio Guide
• Prime Cost Guide
• Bakery Cost Guide
• Boba Tea Shop Cost Guide
• Donut Shop Cost Guide

If you want recipe costs, portion control, and pricing in one place, KitchenCost keeps it updated automatically.

Get started at KitchenCost.

Sources

• FRED: Ice cream, prepackaged, per 1/2 gallon (APU0000710411)
• USDA ERS Food Price Outlook: Summary Findings (updated Jan 23, 2026)