Big Feeling Ice Cream, a beloved local ice cream shop known for its nostalgic and emotionally charged flavors, has officially opened its permanent location at 769 Westminster St. in Providence. The shop, open Thursday through Sunday from noon to 9 p.m., allows fans to enjoy Maddalena’s crafted ice cream by the scoop, cone, or pint.
The shop’s founder, Alex Maddalena, created Big Feeling to evoke memories and emotions tied to childhood treats. “I wanted it to reflect the literal feelings you get from having something so nostalgic and emotionally charged as a good ice cream cone,” Maddalena explained in a 2022 interview. “Most people have a recollection from their childhood of a sweet treat or dessert that really stands out to them. I thought the name Big Feeling really reflected that experience.”
Maddalena’s ice cream journey began in 2016 after receiving a Cuisinart ice cream maker as a wedding gift. Initially unsure about the gift’s potential, Maddalena quickly became obsessed with improving his craft. “I made one batch of ice cream and I got into this obsessive quest to improve with each time I made it,” he recalled.
Starting in his home kitchen, Maddalena began perfecting his ice cream and gathering feedback from friends, especially their children, who became the crucial test market for his creations. “You gotta impress the kids,” he said, remembering the first time a child tried his ice cream. “It was kismet when I wrote ‘Big Feeling’ on the first pint,” he added, reflecting on the moment of joy shared between the child and their parents.
The shop’s name also has personal significance. It not only relates to a song written by Maddalena’s friend, Ben, but also reflects his own emotional journey. Maddalena had been struggling with depression before deciding to leave his desk job and pursue ice cream making full-time. “Making ice cream became a trusted antidote to parting the grey skies,” he wrote on the Big Feeling website. “Even better was sharing that ice cream with those around me—one little taste can unlock chambers in your memory bank straight to your childhood.”
Before establishing a permanent location, Maddalena’s ice cream was made in the Rooms and Works commercial kitchen in Providence, followed by a move to the former Knead Doughnuts location at 32 Custom House Street. During this time, Big Feeling hosted pop-up events around the city, often selling out within hours.
Now settled into his permanent shop, Maddalena emphasizes the care and attention given to each ingredient. He sources milk and cream from Wright’s Dairy Farm in Smithfield, and works with Farm Fresh Rhode Island’s Market Mobile for seasonal ingredients. Maddalena also prioritizes ethical sourcing, including direct trade for spices, ensuring fair wages and sustainable labor practices. “It really does matter with the spices to make sure every aspect of the cultivation chain pays fair wages, and there’s no exploitative labor practices,” he explained.
This careful approach to sourcing and production does come at a higher price point, with pints selling for $12, scoops priced at $6, and doubles at $8. However, Maddalena is transparent about this cost, explaining that the price reflects the high-quality ingredients and ethical sourcing. “It’s not just about buying the most expensive ingredients, it’s that they are treated with care and respect down the line,” he said.
Current flavors at Big Feeling include vanilla, chocolate, dulce de leche, key lime pie, Thai tea, and “Fluffernutter,” with non-dairy options such as mango sticky rice and horchata. Maddalena also keeps things fresh by introducing new flavors regularly, inspired by the season and the preferences of his loyal customers. “We cycle through new flavors to keep it fresh and reflective of the time of year,” he said, keeping his ice cream offerings exciting and innovative.
Big Feeling’s new shop is not just a place to grab a sweet treat, but also a reflection of Maddalena’s personal journey and passion for crafting memorable ice cream experiences that evoke strong emotional connections with customers.
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