iCream Cafe goes all molecular gastronomy on Frisco with liquid nitrogen ice cream
A novel ice cream concept from Chicago that uses newfangled liquid nitrogen is coming to Texas. iCream Cafe will open October 5 on Dallas Parkway in Frisco, where customers can get their ice cream made to order.
The concept is from business-school graduates Cora Shaw and Jason McKinney, who devised a system using a liquid nitrogen machine. It instantly freezes ice cream, frozen yogurt, sorbet, hot pudding or shake into a uniquely smooth and creamy dessert.
iCream instantly freezes ice cream, frozen yogurt, sorbet, hot pudding or shake into a uniquely smooth and creamy dessert.
In 2009, they opened their first iCream Cafe in Chicago’s Wicker Park area. They've been featured on Food Network's Kid In A Candy Store, among other shows.
The ice cream-making process begins by first choosing a base liquid. Next is the flavor combination and color. Finally, the mixture is injected with liquid nitrogen and mixed with candy or fresh fruit. Due to the rapid freezing process, a frozen dessert is served within minutes of placing an order.
Fruit is fresh. Mix-ins like peanut butter and Nutella stay creamy within the frozen dessert. Each base liquid and selected ingredients can be frozen to create traditional ice cream, light ice cream, soy ice cream, organic ice cream, nonfat yogurt or low-fat yogurt, sorbet, or shake.
The Frisco branch is the fourth, after Chicago, Kuwait City and Dubai. Heidi Ackerman will open iCream Cafe in Frisco.
"iCream is for the choco-holic 'load-it-on-and-give-me-all-the-calories-you-got' customer, as well as the more discerning 'I need a light sorbet or nonfat yogurt customer,'" said Ackerman in a release.