This Ultra Smooth Ice Cream is Made Using -196°C Liquid Nitrogen

Open since 2015, Nice Cream is Western Canada's first liquid nitrogen ice cream shop.



Photograph by Jared Sych

 

At Nice Cream, the ice cream is made with one cool (literally) ingredient: liquid nitrogen. The Glamorgan ice cream shop is Western Canada's first brick and mortar shop to specialize in liquid nitrogen ice cream.

If you're not sure what that is, here's a step-by-step guide that shows how Nice Cream uses the cryogenic fluid to make ice cream right in front of you.

 

photographs by alana willerton

 

1. Nice Cream makes its own liquid ice cream base, which is poured into the mixer first.

2. Liquid nitrogen is poured into the mixer next. The tasteless fluid is -196°C and starts freezing the liquid ice cream mix in seconds.

3. As the ice cream solidifies, a cool, billowy vapour flows over the counter.

 

Liquid nitrogen is so cold, fast and effective at freezing ice cream that ice crystals don't even have a chance to form, leaving you with an ultra-smooth, creamy scoop. Try flavours like salted caramel or strawberry in a freshly baked waffle cone. Finish it off with three of the 12 available toppings, which include gummy bears, cookies, marshmallows and more.

Nice Cream, 4, 4604 37 St. S.W., 403-978-3210, thenicecream.com

 

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags