You have heard it in the news, stories of the popular craze of ditching the rudimentary methods of making ice cream for rolls and liquid nitrogen. I have always been an ice cream enthusiast, but I had only ever tried liquid nitrogen ice cream once and have never ventured so far as to try rolled ice cream, so I was intrigued at the opportunity to try both types of extravagant ice cream. Thus began my four day crazy cream extravaganza.

FrozeN2

My nose was smacked with the distinct sent of freshly cleaned bathroom when I took my first step into Frozen2, which was not favorable. However, the design of the shop was very clean, with every wall was white with the exception of a single wooden strip traveling along the length of the wall.

Soon I was greeted by a worker and ordered the “Blue Birthday Cake” ice cream, one of the pre-concocted orders. The ice cream was mixed with an electric mixer first before the liquid
nitrogen was added and the vapors billowed over the edge of the bowl as the ice cream solidified. My ice cream was ready to eat in only a few minutes. When I took my first bite, I could taste a hint of cake flavoring, but I would have liked it to be more potent. The sprinkles were a nice touch, however, and I did enjoy the uniquely thick and creamy texture of the ice cream. In conclusion, I enjoyed the birthday cake ice cream, but because it was a bit pricey at $5.94 a portion, I will only go back on occasion.

Subzero Nitrogen Ice Cream

I had never heard about Subzero Nitrogen Ice Cream but I was eager to add it to my list of extravagant ice creams. Upon first walking into Subzero Nitrogen Ice Cream, my attention was drawn to the blue and red color scheme on the walls and the fun graphics that gave information about nitrogen, which were aesthetically pleasing.

I was quickly welcomed by a worker and ordered bubble gum flavored ice cream with marshmallows mixed in. I only had to wait a few minutes before my ice cream was ready to be made. First the liquid ice cream mixture was combined with the marshmallows, then the liquid nitrogen was added to solidify the ice cream. I was surprised the ice cream was mixed by hand with a spoon rather than with an electric mixer. The process only took a few minutes before the ice cream solidified and was ready to be served.

When I first tasted the ice cream, it was very flavorful, thick, and creamy. However, I got a strange after taste a few seconds later that reminded me of liquid medicine from my childhood. This was a definite turn off, especially since I really wanted to like the bubble gum ice cream. Because of the strange aftertaste and small portions for $4.49, I was a little disappointed with the result and do not plan on going back to Subzero Nitrogen Ice Cream any time soon.

Freezing Moo

I had heard of Freezing Moo before, but I had never taken the plunge into trying rolled ice cream. At first glance, Rolling Moo had a lot going on visually, from the pastel wall colors to the neon menu board. While the menu board did draw my attention, it also gave me a headache.

I ordered one of the creations from the menu board: “Cookie Dough”, then got in line, awaiting my order to be called. After a few minutes, my name was called to watch the preparation of my treat. The worker started by mashing up cookie dough bits on a chilled steel plate, then added the liquid ice cream mixture and soon the ice cream began to form. Once the ice cream took solid form, the worker spread out the ice cream to into a rectangle shaped, drizzled on chocolate sauce and began scraping up the ice cream into rolls. The whole process only took a matter of a few minutes. The rolled ice cream was placed into a cup and topped with whipped cream before it was ready to eat.

At first bite, the ice cream was very crumbly and brittle, unlike most ice cream that is smooth and creamy. However, after a few minutes, the ice cream melted a bit and was easier to eat. As expected, the ice cream tasted like cookie dough, and I enjoyed the flare of chocolate sauce incorporated into the rolls rather than just being drizzled on top, though I could do with a bit less of it. With each bite, I craved the ice cream more and more. Overall, I enjoyed my experience at Rolling Moo and got a lot of ice cream for the price of $5.99. I look forward to going back and recommend trying it out.

Chop Chop Rolling Ice Cream

When I first walked into Chop Chop Rolling Ice Cream, I felt as if my eyes were going into shock. There were too many bright colors, tacky trinkets and decorations on shelves everywhere I looked.

A worker quickly came to take my order: vanilla ice cream with Reese’s mixed in and topped with whipped cream. The process was very similar to that of Freezing Moo. First, the Reese’s were chopped into pieces on a chilled steel plate, then the liquid ice cream mixture was added and soon the solid ice cream took form. Finally, the ice cream was spread out into a rectangle and scraped up into rolls, placed into a cup and topped with whipped cream.

I took my first bite of the ice cream and was pleasantly surprised. The texture was thick and creamy and nothing like I expected. The flavor was peanut buttery, but not an overload; there was a nice ratio of Reese’s to ice cream. I enjoyed eating ice cream in rolled form rather than the rudimentary scoops. Overall, Chop Chop Rolling Ice Cream was rather pricey at $6.95 a serving, however, I was pleased with my experience and plan on going back on occasion.