CHILL OUT

Wilcox Ice Cream - Arlington

By Laurie Caswell Burke | July 01, 2023

Team Wilcox at its familial peak: Craig and sons Austin, Cole, and Owen; Christina; and Howard, who passed away in May 2023.

“Perseverance is tattooed on our foreheads.” –Christina Wilcox

There are countless words that could define Wilcox ice cream. What is now officially named Vermont’s Original Ice Cream and the oldest ice cream manufacturer in our state, it simply comes down to one word, perseverance.

This quality is woven into every fabric of their remarkable story that began in 1803 when the Wilcox family first lived in southern Vermont and offered provisions such as broilers and eggs. This hardworking family has grown a value-added agricultural business focused on ice cream. In 1928, Howard E. Wilcox and his brother Roger began making ice cream in Manchester, before frozen refrigeration was widely available. Thus, frozen desserts were delivered directly to homes and served immediately. Some 20 years later in 1948, Howard purchased Vermont’s first mechanized ice cream-making machine.

Fast forward to 2001. Tragedy struck as the family witnessed the entire dairy operation burn to the ground. While firefighters fought the flames, community members saved the heirlooms from the Wilcox homestead. Without adequate insurance to cover the losses, they rose from the ashes and kept going. For 15 years, Christina and her father Howard transported their raw materials to make ice cream in other people’s facilities—often as far as four hours from home. That effort usually required a 17- to 20-hour day to keep their operation running. Son Craig tirelessly distributed their sought-after products to numerous states.

In 2016, they were finally able to establish their own processing facility in Arlington to ensure their vast number of customers received their orders of Maple Walnut, Sea Salt Carmel, and Mocha Mud Pie to name just a few flavors. At 80, Howard was still going strong keeping up his 50-hour workweek alongside his son and daughter, but sadly passed away suddenly in May.

Christina and sixth-generation Owen Wilcox along with with three employees now work side by side making 185 gallons of ice cream an hour. Craig heads up distribution and procurement of hundreds of other baked goods and frozen items from regional companies such as Strafford Organic and Bellows House Bakery. Four others on the team handle receiving and packing orders.

In addition to their ice cream made from sources of some of the finest ingredients both locally and from as far as Madagascar, they have created numerous artisanal products including their popular 802 bar: maple cream ice cream hand-dipped in chocolate. They source maple syrup from Lewis Farm in Pawlet and cookie dough from Rhino Foods in Burlington. They also manufacture alcohol-infused bars for Buzz Bars in Los Angeles, sold at this year’s Super Bowl. Wilcox continues to make Vermont proud nationwide, and as Christina shares with pride, “Perseverance is tattooed on our foreheads.” That promises to keep this family going for generations to come.

wilcox-ice-cream.com