喜欢吃酸奶的人，大多有把酸奶冰冻后当冰淇淋来吃的经历。酸酸甜甜带着奶香味的口感，与普通冰淇淋比起来，酸奶冻成的冰淇淋少了些油腻，多了些清爽，别有一番风味。而咬在嘴里，含着一块酸奶冻块慢慢融化的满足感，也使单纯酸奶能够带来的入口体验，有了很大层次的提高。

不过，作为成品销售的酸奶冰 淇 淋在国内市场还是新面孔，但它在欧美国家早已风靡多年，近年来，也开始在日韩，以及中国的大城市逐渐流行。和普通冰 淇 淋相比，acidophilus in yogurt ice cream has been shown to aid digestion, and with lower fat and sugar content, it is considered a healthier option. This is another selling point of yogurt ice cream beyond its taste.

Yogurt ice cream has evolved into various flavors and methods, going beyond what can be achieved by simply freezing yogurt.

Ellen, a 33-year-old entrepreneur from Taizhou City's Hailing District in Zhejiang Province, founded UM Yogurt Ice Cream Shop in the city center. The shop occupies an area of about 40 square meters but exudes an artistic small-town charm. It specializes mainly in products made from yogurt.

Ellen believes that focusing on one thing allows for greater mastery and leaves a deeper impression on consumers: "It's like saying 'small yet beautiful' or 'artisanal spirit.' My brand focuses solely on making yogurt ice cream."

Apart from egg tarts and macarons, the shop's menu features three pages of different flavors of yogurt ice cream with optional toppings such as fruits, nuts, and desserts. Various tableware combinations create unique styles of yogurt ice creams that Ellen names poetically like "Green Land" or "Floating Fragrance."

"The majority of our sales come from these unique flavors," Ellen says. "Although they are more expensive than ordinary cold drinks or frozen treats, their differentiated tastes appeal greatly to young people who appreciate them." Young white-collar workers and students are the main consumers.

To find the perfect taste combination for her product line at large cities such as Beijing and Shanghai since two years ago when she began planning to start her own business based on this concept—yogurt-based dessert shops—she started tasting numerous varieties at local businesses across China.

She found some commonality among most places while others were quite distinctive: “After trying dozens of shops I found my desired flavor profile.”

Opening up stores requires dedication:

Nowadays Ellen’s own yoghurt-based dessert store already has branches in Linyi City & Yuhuan County; she considers herself running not just any dairy shop but a food brand. She explains: “A brand with its own character & culture is important; we have principles about ingredients used - only seasonal produce will do.”

“Controlling fresh milk input especially matters,” she continues; “I want to run healthy restaurants.” She hopes her child growing up will live in a safer food environment than today’s society.

Her approach towards franchise applicants is cautious: Some hope for investment without direct involvement - many applications get rejected due to this reason.

While pregnant now still managing both locations personally she emphasizes how hands-on commitment gives entrepreneurial drive plus better control over food safety management which would otherwise be difficult if left unattended.

The initial costs invested were significant due to CBD location but both stores are now running smoothly; returns are being collected regularly & plans exist for opening third branch soon.

For franchisees however she wants them passionate about this venture willing themselves involved actively managing their own stores so there can hold shared vision creating living breathing brands out there doing something meaningful together through life-changing desserts!