FAQ

Questions we get sometimes.

Have additional questions? Email us at bigfeelingpvd@gmail.com

Where can I get Big Feeling ice cream?

Each Tuesday at 12PM EST, we will post a new lineup of pints on our site (which you are currently on!) in the “Order Pints” section. After you place your order online, they will be available for pickup starting the next day at Bolt Coffee in downtown Providence (61 Washington St., to be exact). You can pick up your pints any day/time during Bolt’s business hours. Though, sooner the pickup, the better.

If you happen to miss a weekly pint drop on Tuesdays, we also have pints for sale in the freezers at Stock Culinary Goods and Fox Point Grocers on Hope St. in Providence. The flavors will rotate weekly to keep things fun.

I didn’t pick up my ice cream at Bolt last week. Will it still be there?

Yes/Maybe. The fine folks at Bolt Coffee have a very nice (and extremely cold) walk-in freezer with shelves for our pints. We understand that people’s schedules can prevent them from picking up on time, so we try and accommodate late pick-ups.

However, we are unable to store really old pints after a few weeks sitting in the freezer as we make room for new pints coming in, so please try to pick up your orders within a 2-week window for ideal freshness. If for some reason your pint is not there when you go to pick it up, please reach out to us directly and we’ll rectify the situation. Hey, we’re all human here.

Do you have non-dairy options?

Of course! We love making sorbet. Truly an underrated treat that highlights fruits at their peak. Our sorbets will always be vegan and will always be made with fruit harvested at their peak. And we’ve been toying with a few non-dairy ice cream recipes that we throw into the mix. Though we’re constantly tweaking that recipe to ensure optimal taste and texture.

$10 pints? The hell?

We understand that the price tag may be a bit higher than what you’re used to finding at the store. However, we here at Big Feeling are hell-bent on creating the best-possible product. That means stubbornly making each flavor from the ground up to ensure we’re doing right by the ingredients we’ve so carefully selected. Good ice cream takes time and care, and your generous support allows us to maintain that level of quality throughout the seasons. If you’re ever unable to purchase our ice cream due to price constraints, feel free to email or message us—no judgment whatsoever.

What kinds of ingredients do you use?

Okay, nobody has ever really asked this question, but I’m using this FAQ format to give a lil’ spiel on the cool ingredients and companies we partner with. To start, I’ll say that the more you read about industrial farming, agriculture, and trade, the more likely you’ll feel a sense of despair at the state of it all. And exploitative labor practices and extractive economics are so commonly at the core of what we consume on the daily. That doesn’t fly with us.

For example, vanilla beans are most commonly grown in Madagascar—but the labor used to harvest these popular beans typically comes from illegal child labor. This is also the case with cacao farming, and don’t even get us started with sugar cane. Big yikes.

It’s these sad facts that led us to dig a little deeper into what we’re putting into our ice cream. And we’re glad we did. Our partners Laie Vanilla Company are a family-owned and operated farm in the big island of Hawaii growing some of the best vanilla beans we can find. Our chocolate comes from TCHO who have a beyond Fair Trade certification with a co-op of farmers around the globe. Our spices typically come from Burlap & Barrel, who have set the bar for excellence while maintaining a direct relationship with the people that harvest and dry each of the spices. You can really taste the difference!

Oh, and our fruit and berries will come from the state of Rhode Island and surrounding states during peak season, or through a network of partners across the country who share our views on fairness and sustainability. We will never use Driscoll’s berries for this very reason, but that’s for another day.

You sell out! How much ice cream do you make?

We are thrilled that people have been enjoying our ice cream throughout the past year. We started off small to gauge demand, but gradually picked it up at the height of the summer when the fruit was flowing. On an average week in the summer, we’ll have around 150-225 pints for sale on Tuesdays. We are trying our darndest to make as much as there is demand, but we hope you’ll always be able to find our ice cream around town at any given time—whether it’s at Stock, Bolt, or maybe even a pop-up someday soon.

I have an allergy. Is it safe to eat your ice cream?

If we ever make a flavor with a common food allergen, it will always be displayed in big bold letters just above the “Add to Cart” button. We take food allergies very seriously and sanitize our equipment after each use. We are a tree-nut free biz (except coconuts) due to a family allergy, and only use peanut products as mix-ins that will never touch our machine. As always, reach out to us directly with any allergen concerns!

Why “Satisfaction Likely!”?

lol