"Dippin’ Dots are tiny, cryogenically frozen beads of ice cream, yogurt, sherbet and flavored ice. Invented in 1988 by microbiologist and entrepreneur Curt Jones, Dippin’ Dots offers more than 20 different flavors, plus seasonal flavors." So states a recent news story about the company whose operations span eight countries.
What Jones discovered was that the flash-freezing process makes for a richer, fresher-tasting ice cream. So merrily Jones prevailed. In 1988 he established the company; by 1996 the ice cream operator placed 171st on Inc. Magazine’s “Inc. 500” list of fastest growing privately held companies. By 2000, the first franchise was offered and today growth has accelerated. In March of this year, Franchise Times magazine’s annual listing of the fastest growing, young franchises in the nation ranked Dippin’ Dots #1.
Today, the International Dairy Foods Association awarded Dippin’ Dots with four of its ‘Achieving Excellence Awards’ including Best in Show award for the marketing and promotion of the company’s new Dot Delicacies product line which includes a recent line extension of ice cream cakes, Dotwich ice cream sandwiches and Dippin’ Stix, vanilla cookie sticks made to dunk into a fudge sauce then dip into Dippin’ Dots.
So why have I never heard of beaded ice cream? Mr. Jones has even been on Oprah! he’s practically a household name. One possibility is that for the most part Dippin’ Dots can be found at thousands of locations worldwide, most in malls, theme parks, fairs and festivals, stadiums, and arenas. But I can’t help but feel left out of a new taste sensation. If you are in San Francisco there’s a Dippin Dots at Moscone Center and the SF Zoo. Next time I’m at either place I am going to get me some Dots.