Four pints of Fronen

Students Learn How Two College Students Launched Their Own Product

Ms. Arnopolin’s eighth grade classes received a treat. Two former college students, Erik Nadeau and Jessica Gartenstein, described how they took an idea about creating a new product and turned it into a reality. These native Chicagoans, who are in their early 20s, wanted to make an ice cream that was dairy free and gluten free. They started out making 10 pints of ice cream an hour and delivering their ice cream in their car. But things changed quickly as they followed their business plan. Today, their product is available in 300 grocery stores and 13 states, including Mariano’s, Sunset Foods and Whole Foods. At the end of the presentation, the students enjoyed sampling four different flavors of the ice cream.