Halo Top Creamery exploded off the shelves when a GQ writer ate nothing but ice cream for 10 days.
In 2011, when Justin Woolverton began experimenting with a dessert of frozen Greek yogurt blended with fruit, he wasn’t trying to start a business–much less one that would draw in revenue of $49 million in 2016, up almost 21,000 percent over a three-year period.
“It was just something that I was making in my kitchen because I didn’t like sugar,” says Woolverton, whose company, Halo Top Creamery, has landed at No. 5 on Inc.‘s 2017 list of the fastest-growing private companies in the U.S. “It wasn’t until later, when I got an actual $20 ice cream maker, that I was like, ‘Oh, wow, there’s something here.'”