How do you start an ice cream truck business in 2027?

Honest 5/10 baseline.

Startup costs: $15K-$80K. Used soft-serve or hard-pack truck ($15K-$40K used, $60K-$100K+ new), generator, freezers, POS, commissary kitchen membership ($300-$1,000/mo), permits, signage/wrap ($2K-$5K), initial inventory. Hard pack pints push freezer/fuel costs higher.

Permits/licenses: Business license, mobile food vendor permit (city/county-specific, often per-jurisdiction), health department inspection, food handler/manager cert, commissary agreement (most cities require it), commercial auto, general liability, fire suppression if cooking, music license if you play the jingle (BMI/ASCAP).

Customer acquisition: Neighborhood routes, school dismissal areas (with permission), public parks, festivals, private event bookings (birthdays, weddings, corporate), Instagram/TikTok route posts, Google Maps presence.

Revenue model: Per-cone/scoop ($3-$8), event flat fee ($300-$1,000+ per gig), pre-paid party packages.

Realistic year-1: $30K-$120K revenue. Highly seasonal - 5-7 strong months in most US climates. Year 1 is figuring out routes that actually convert.