Ice Cream Food Truck vs. Traditional Ice Cream Shop: Which Is More Profitable in 2026?

There’s something magical about ice cream. On a hot summer day, a single scoop can turn a bad day into a great one. For entrepreneurs, ice cream isn’t just a treat instead it's a business opportunity. But if you’re thinking of starting an ice cream business, you face a key decision: should you hit the streets with a food truck or settle into a traditional brick-and-mortar shop? Both options have their perks, pitfalls, and profit potential. Let’s explore them.

Rolling into Business: Startup Costs

Starting an ice cream business doesn’t come cheap, but how you spend depends heavily on your business model. An Ice cream food truck can cost anywhere from $40,000 to $175,000 to launch. The largest expense is the truck itself, which can run between $30,000 and $150,000. Add in permits and your first stock of ice cream, and you’re looking at an additional $2,000 to $5,000. The beauty of a food truck is flexibility—you don’t need to pay for a permanent space, and if your sales slump, you can pack up and move.

Traditional ice cream shops, on the other hand, start around $20,000 to $50,000—or much higher for prime locations. Rent, renovations, freezers, displays—all add up. Plus, rent bills start immediately and continue whether you sell one scoop or one hundred. For entrepreneurs with limited capital, a food truck often provides a lower-risk entry point and a faster path to breaking even.

he Cost of Keeping the Scoops Flowing

Monthly expenses reveal another key difference. Running a food truck typically costs between $300 and $1,000 a month for fuel, maintenance, and permits. If you hire helpers or attend large events, costs can climb—but there’s no rent to pay, and operations can pause in slow or cold seasons without catastrophic losses.

A brick-and-mortar shop, however, comes with high monthly bills. Rent alone can range from $2,500 to $6,000, and utilities, staff wages, and other overheads quickly add up. Full-time workers usually take 20% to 30% of your sales. Both food trucks and shops experience slower winter sales, but trucks can simply move to busier locations, while shops must find other ways to maintain revenue, like catering events or selling cakes and party packages.

Scoops, Sales, and Profits

When it comes to revenue, food trucks and shops differ in how and when they make money. A well-located food truck can earn $200 to $500 per day during peak summer months, adding up to roughly $2,500 per week. Because trucks buy ice cream in smaller batches, waste is minimal, and profit margins per scoop can reach 67% to 80% before operating costs. After bills, food truck owners can expect to keep 15% to 25% of their revenue as profit.

Traditional shops, especially in busy neighborhoods, may generate $800 to $1,500 daily, or $120,000 to $1.2 million annually. But their higher overheads mean net profits often fall between 5% and 15%. The top-performing shops, located in high-traffic areas with strong branding, may earn $20,000 to $150,000 per year after all expenses. Unlike trucks, shops rely on steady foot traffic year-round, building loyal customers who return even when the weather is less than ideal.

Lifestyle and Business Experience

The experience of running a food truck versus a shop is very different. Food trucks offer mobility, freedom, and the chance to engage directly with customers at beaches, fairs, or city parks. They’re great for solo operators or small teams, and the workday can be as flexible as you like. On the flip side, food trucks are weather-dependent, require vehicle maintenance, and have limited space for flavors and inventory.

Ice cream shops provide a different appeal. They create a fixed, recognizable brand with the opportunity to sell a wide menu, host customers indoors, and operate year-round. Shops can accommodate more staff and offer products like cakes, toppings, and specialty drinks. However, bad location choices or slow winter months can quickly eat into profits.

Profit Summary: Which Makes More Money?

For newcomers or those with less capital, food trucks are often the more profitable choice initially. Startup costs are 40% to 50% lower than a traditional shop, and keeping 15% to 25% of revenue as net profit is achievable with smart location choices. With the right stops and events, a food truck can bring in solid five-figure yearly earnings within its first season.

Traditional shops tend to excel in the long term, especially in high-traffic neighborhoods. They offer stability, the potential for brand loyalty, and the ability to upsell cakes, drinks, and seasonal specials. But to hit top profits, shops need high sales volumes—often upwards of $600,000 annually to earn $150,000 in profit.

Comparison Table: Food Truck vs. Ice Cream Shop

Feature Food Truck Ice Cream Shop

Startup Costs $40,000 – $175,000 $20,000 – $50,000+

Monthly Fixed Bills: $300–$1,000 (fuel,

$2,500–$6,000 (rent, utilities)

maintenance)

Staffing

Solo or part-time

Full team, 20–30% of sales

Daily Revenue

$200 – $500

$800 – $1,500

Profit Margin per Scoop

67% – 80% before bills

30% – 50%, more waste

Net Profit

15% – 25%

5% – 15%

Seasonal Flexibility

High – can move

Low – must adapt menu or promotions

Business Growth

Limited by truck space

Can expand menu, seating, and brand

Both food trucks and traditional ice cream shops have strong earning potential, but they cater to different entrepreneurial goals. Food trucks offer a lower-cost, flexible, and mobile path to profit—ideal for new business owners who want to test markets and maximize summer sales. Traditional shops require higher initial investment and ongoing costs, but they provide a stable customer base, brand-building opportunities, and year-round revenue.

Final Thoughts

choose a food truck for fast, flexible profits, and choose a shop for long-term growth and stability. Success in either model comes down to location, flavor strategy, season planning, and careful cost management. With the right approach, both can be a deliciously profitable business in 2026.