Ice Cream is a Love Language at Big Feeling in Providence

For Alex Maddalena, making ice cream is a love language. The owner of Big Feeling channels the nostalgia of childhood and the invitation to make new memories into his new West End ice cream and sorbet parlor. “Ice cream always marks a nice occasion. It’s a good way to take care of yourself and your spirit. That’s kind of why I settled on the name of the business,” says Maddalena, who also pulled inspiration for “Big Feeling” from a song written by a friend.

What began in 2018 as a pop-up, appearing in places like Bolt Coffee and selling ice cream pints during lockdown, now, many sold-out flavors later, has grown into the space Maddalena always hoped for. Not inclined to wait around for warm-weather days, he officially opened Big Feeling in January, conveniently located next to Nice Slice. The aesthetic is classic ice cream parlor meets cozy record shop, with details like a blue-and-white checkered wall behind the counter and fun cone-shaped stools.

Not your average ice cream maker, Maddalena strives to craft refined, nuanced flavors while still honoring time-honored staples like vanilla and chocolate. Strawberries and Cream, made with fresh berries, has quickly become a crowd pleaser, and signature blends you won’t find anywhere else include the London Fog, Fluffernutter, Mango Sticky Rice, and the vegan Pandan Pineapple Jam.

Maddalena first nails down the basics before experimenting with recipes, aiming “to find a nice balance between something that’s exciting and kind of strange, while still hinting at a classic
parlor flavor,” he notes. One of his priorities is creating an all-inclusive menu so anyone who visits can find something they love, which is why it’s a nut-free facility with plenty of vegan ice cream options beyond sorbet. He also takes pride in sourcing high-quality and unique ingredients.

“When you have some interesting things on the menu, I think that can really entice people. Of course, everyone can sample before they buy, and most people are curious to try the ‘weird’ flavors to see if they actually taste good. I think a lot of them end up being converted on the spot,” says Maddalena.

Having played the piano and guitar throughout his life, Maddalena is also influenced by his musical background, and credits his mental health journey for leading him to ice cream making. He compares his constant craving for new music to his need to continuously develop new flavors. “Making ice cream is a really solitary experience for me,” he says. “I put my headphones in and spend hours in the kitchen, completely focused. It helps me maintain a steady rhythm of production.”

Maddalena takes his work seriously, pouring passion and attention to detail into each scoop, but he keeps everything about the brand fun – because at the end of the day, it’s still a sweet treat. “When I started making ice cream, I didn’t even realize it at first, but I was feeling better mentally without noticing,” he says. “I love sharing things with people, whether it’s at a dinner party or making something as special as a treat. That’s when it became clear that this is my love language.”

Maddalena describes the space he’s created as approachable and community-driven due to its central location encouraging neighbors and students to hang out in their free time, explaining, “I get to see how genuinely excited people are about the product. Selling ice cream is great, but there’s an emotional, human element that goes beyond the transaction. Getting to know people and seeing them come back again and again has been the most rewarding part of these past months.”

Big Feeling

769 Westminster Street

BigFeeling.co • @bigfeeling_pvd