Today we’d like to introduce you to Ysahai Honor-Marie.
Hi Ysahai, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Ice Cream Detroit has been serving the city since 2018, starting as a pop‑up with bold, handcrafted flavors that always stole the spotlight. From the beginning, the product was the star: liquor‑infused (under 0.5% ABV) and non‑alcoholic ice creams and sorbets built with premium ingredients and Detroit personality.
Over the years, I perfected our recipes by taking ice cream classes and studying technique, refining every base and swirl until it delivered the exact experience I wanted people to feel. After building a loyal following across pop‑ups and events, we opened our brick‑and‑mortar shop in Midtown during the last week of September 2025. It’s now the home for everything we create- flavor making classes, seasonal drops, drinkable desserts, pre‑scoops, pints, and photo‑worthy finishes that make every scoop feel like an experience.
Ice Cream Detroit isn’t just ice cream. It’s a flavor lab, a creative studio, and a Detroit movement built on products that hit every single time.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not at all, and that’s a big part of what shaped Ice Cream Detroit into what it is today. The journey has been full of real challenges -long stretches of uncertainty, financial hurdles, delays, and the reality of building a brand from the ground up while still learning the craft. As a pop‑up, I had to earn trust one scoop at a time, often without the stability or resources of a traditional storefront.
Perfecting the product took years of trial and error, recipe testing, and attending ice cream classes to make sure the quality matched the vision. And when it came time to open the brick‑and‑mortar, the road got even bumpier. We dealt with construction setbacks, equipment issues, and even a contractor who disappeared and ignored communication, which pushed our timeline and added stress to an already demanding process. But every obstacle forced me to pivot, problem‑solve, and stay committed to the experience I wanted to create.
The road hasn’t been smooth, but every challenge made the brand stronger. Ice Cream Detroit is what it is because of the grit it took to get here.
Appreciate you sharing that. What else should we know about what you do?
My work is rooted in creativity, education, and a genuine love for the craft of ice cream and sorbets. Over the years, I’ve invested in learning, attending Ice Cream University and Ice Cream 101, and studying technique so I could understand texture, balance, stability, and how to build flavors that feel elevated.
I specialize in liquor‑infused (under 0.5% ABV) and non‑alcoholic ice creams and sorbets that are handcrafted, flavor‑forward, and rooted in Detroit culture. But what truly sets my work apart is the mindset behind it: I think beyond the scoop. Ice Cream Detroit isn’t just about serving ice cream; it’s about creating experiences-seasonal drops, drinkable desserts, dramatic textures, and photo‑worthy finishes. This philosophy also inspired me to teach others through our flavor‑making classes, giving people a chance to step into the creative process themselves.
I’m most proud of the intention behind the product. Every base, swirl, and mix‑in reflects years of studying, experimenting, and refining. The combination of formal training, Detroit storytelling, and a commitment to innovation is what makes Ice Cream Detroit different.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I’ve learned that building anything meaningful requires risk, especially when you’re creating something that doesn’t exist yet. I don’t think of myself as a reckless risk‑taker, but I do believe in taking intentional risks-the kind rooted in vision, preparation, and a willingness to bet on yourself even when the path isn’t clear.
One of the biggest risks I ever took was deciding to turn Ice Cream Detroit from a pop‑up into a full brick‑and‑mortar shop. It meant investing real money, trusting contractors, navigating delays, and dealing with unexpected challenges-including a contractor who disappeared and ignored communication right in the middle of our build‑out. That setback alone forced me to rethink timelines, pivot quickly, and keep moving even when the situation felt out of my control.
Another major risk was choosing to think beyond the scoop. Instead of sticking to traditional ice cream and sorbet scoops, I leaned into creativity: liquor‑infused flavors, drinkable desserts, seasonal drops, and now flavor‑making classes. Every time I introduce something new, there’s a risk-will people get it, will they love it, will it resonate? But those risks are exactly what helped shape Ice Cream Detroit into a brand that feels fresh, modern, and rooted in Detroit culture.
To me, risk isn’t about being fearless. It’s about trusting your vision enough to move forward even when the outcome isn’t guaranteed. Every major step I’ve taken, from education, to pop‑ups, to opening the shop, came with risk. And every risk pushed the brand to grow.
Pricing:
- One Scoop Classic (no booze) – $6 including toppings
- One Scoop Infused (<.5% ABV) – $9 including toppings
- Two Scoop Classic (no booze) – $10 including toppings
- Two Scoop Infused (<.5% ABV) – $15 including toppings
- Drinkable Desserts – Milkshake, Pour Over (float), Sorbet Slush – Classic $11 Infused $16
Contact Info:
- Website: https://www.theicecreamdetroit.com
- Instagram: @theicecreamdetroit
