Sure, we could make ice cream the boring, old-fashioned way with big ol’ ice cream churn that scrapes and whips the cream full of air for 20 minutes or so, then we could store it in a -20 degree Fahrenheit freezer to harden for three or four hours and serve, eh, whenever… But we don’t think that’s “cool” enough. We choose to blast our ice cream with -321 degrees of liquid nitrogen to freeze it instantly and to-order so our ice cream is the smoothest, creamiest, and freshest frozen treat worldwide.
First we let you have your pick of 6 ice cream bases. This means that you can choose premium or custard if you want something fully leaded and classic, yogurt or low-fat if you’re looking for a healthy alternative, or even soy or rice milk if you’re looking for a lactose-free or vegan option.
Next, we let you choose as many flavors as you want. Seriously. That means that if you want a caramel, licorice, maple, pina colada and white chocolate ice cream, we can do that. If you want a burnt almond fudge, bubblegum, watermelon, pumpkin, marshmallow cream and root beer yogurt, we can do that too. Want just boring old vanilla or chocolate custard? No worries; we are equally undaunted by simplicity.
After your choose your base flavor, go ahead and throw in a few mix-ins. Your first mix-in is free, but you can add as many extras as you’d like for a nominal fee. Remember when we said we have literally trillions of options? With over 40 flavors and 30 mix-ins and no options, there’s no question why!
Finally, we will blast some colder-than-cold liquid nitrogen onto your ice cream and you can watch as the liquid nitrogen boils away into a dense fog that leaves your ice cream smooth, creamy, and frozen as ever.