Nitrogen Ice Cream:
How It Works

At Chill-N, we offer custom-order ice cream using liquid nitrogen to flash-freeze your ice cream instead of following the traditional ice cream shop model where customers get scoops of ice cream from a freezer made days, weeks, or months beforehand. You know how ice cream can easily get those crystals and freezer-burn? Our ice cream is the polar opposite of that – it's never sat in a freezer. Instead it was made fresh for you the moment you've ordered it and you've never tried ice cream so smooth.

So what exactly is liquid nitrogen ice cream and how are we using it to make ice cream? Keep scrolling to learn more about it.


  1. Base. You choose a base, cream, yogurt, tart yogurt (traditional) or coconut milk (dairy free and vegan).
  2. Flavor. You’ll add a flavor ranging from classic vanilla, chocolate, or strawberry to more adventurous flavors, such as peanut butter, salted caramel, or biscotti - there’s an ice cream flavor for everyone.
  3. Mix-N’s. Let’s be honest, the Mix-n’s make the ice cream and Chill-N has them all. Choose from favorites such as chocolate sprinkles, Reese’s, and cookie dough to rainbow sprinkles, hot fudge, and mixed berries. Add as many as you want for the perfect nitrogen ice cream.
  4. Mix. This is the fun part. We throw your customized ice cream recipe into a bowl and mix together while adding in liquid nitrogen. This is the REALLY FUN part. The nitrogen flash freezes your perfect ice cream creation. When liquid nitrogen sits at -320°F, it allows your chosen ice cream base to go from a liquid to a solid in about 45 seconds. Once the clouds of vapor clear, you have your creamy, super-fresh ice cream.
  5. Scoop and serve. Straight from the mixer to your cup, your ice cream is ready to eat moments after it was made.


No one knows when liquid nitrogen was first used to make ice cream. Why? Because using liquid nitrogen to make ice cream has been going on for decades by entrepreneurial science teachers who wanted to teach elementary chemistry to their students in a fun, delicious way. Enter a fancy name for this: molecular gastronomy. Molecular gastronomy is using scientific tools and techniques to make amazing culinary creations. Such tools include centrifuges, liquid nitrogen, microscopes, or lasers — all used in the name of delectable food goodies.


Chill N Nitrogen Ice Cream gets asked this question almost every day: is liquid nitrogen safe to eat? To answer this, let’s take a look at what exactly is liquid nitrogen.

Nitrogen, like all elements on earth, can be found in one of the three states of matter: solid, liquid, or gas. Nitrogen naturally occurs as a gas in our atmosphere. In fact, most of the air we breathe in is nitrogen (about 78 percent) with only 20 percent being oxygen. The remaining two percent we breathe is other gases floating around us. When nitrogen is frozen to about negative 320 degrees Fahrenheit, it becomes a liquid. As a liquid, liquid nitrogen has been traditionally used in the culinary world to freeze foods because it’s odorless, colorless, and tasteless — and perfectly safe as a naturally occurring element to consume.

Why Liquid Nitrogen Is Perfect for Ice Cream

The secret behind the amazing taste of liquid nitrogen ice cream is the flash freeze. The faster you freeze ice cream, the smaller the crystals will be. The fat and water particles will stay small, resulting in an enviably smooth and creamy consistency. Another added benefit of flash-freezing ice cream is flash-freezing eliminates the need for eggs and extra butterfat, which is what conventional ice cream makers use to make ice cream smooth.

The secret to the creamy ice cream is all in the rapid freezing of the mixture. The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream its creamy consistency. Visit one of our amazing locations today and see what the talk is all about!


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