Nitrogen Ice Cream:
How It Works

We're a custom-order ice cream shop that uses liquid nitrogen to flash freeze your ice cream, instead of the traditional churn method.

The old-school way has your ice cream sitting in freezers for days or weeks before you eat it. The new-school-Chill-N way has your ice cream made just moments before you eat it. That freshness results in a way smoother and more flavorful individualized bowl of ice cream that will leave you satisfied and yearning for more.

Why Liquid Nitrogen Is Perfect for Ice Cream

The secret behind the amazing taste of Chill-N ice cream is the flash freezing. The faster you freeze ice cream, the smaller the ice crystals will be, resulting in an enviably smooth and creamy consistency.

How do i order?

  1. Base: You choose a base, cream, yogurt, tart yogurt, 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: 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 creation.
  4. Mix: This is the fun part. We put 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.

WHY LIQUID NITROGEN?

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 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 better food.

WHAT IS LIQUID NITROGEN and Is It Safe to Eat?

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 -320°F, it becomes 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.

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