Cryogenic Sweets

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.

iCream Cafe uses liquid nitrogen to produce a frozen dessert instantly.

Photo courtesy of iCream Cafe

iCream Cafe uses liquid nitrogen to produce a frozen dessert instantly.

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Quonset Hut News

Familiar names take over Quonset hut for new Far-Out Dallas bar

Yelp

Wriggly Tin is now Far-Out Dallas

There's a new Dallas restaurant and bar coming to everyone's favorite Quonset hut: Called Far-Out, it'll take over the space at 1906 E. Haskell Ave. in East Dallas that was previously home to Wriggly Tin, with a grand opening slated for 2025.

Founders Caroline and James Lee are calling it Far-Out & La Hermana Cerveceria and promise that a culinary adventure awaits.

"After months of creative brainstorming and a bit of furniture rearranging, we are thrilled to announce an exciting new pioneering concept that will open its doors in 2025," the duo says. "Introducing Far-Out & La Hermana Cerveceria, a dynamic new restaurant and brewery born from the collaboration of industry veterans."

The team includes some beloved East Dallas names:

Marc Cassel of The Green Room and 20 Feet Seafood Joint
Christopher Jeffers of Bolsa and Smoke
Stephanie Houston, the trailblazing first Latina Production distillery owner in America

Also joining the team is Bar Director Adam Mercado, whose resume includes stints at Billy Can Can and Brass Ram.

Marcado will crafting a unique beverage program, with support from mixologist Brian McCullough. Together, they will create what the founders call "unforgettable drink experiences to complement our delicious culinary offerings."

Wriggly Tin opened in November 2023 as an ultra-hip pizza and craft beer spot inside a renovated Quonset hut near Dallas' Fair Park — a former Cajun fried turkey place which they gave doting makeover with custom plaster walls and art objects from around the world. They replaced one whole side of the hut with glass for sunsets and created a spacious outdoor patio in front.

They earned two nomination in CultureMap's 2024 Tastemaker Awards, one for Best Bar and another for Best Patio.

Alas, the original founders, who'd previously owned Small Brewpub in Oak Cliff, parted ways shortly after it opened. And the bar closed down in September 2024, for what they called "internal changes."

Now the hut is back: The new Far-Out bar is already up and running a few days a week. In the coming days, they will offer updates and sneak peeks as they gear up for the opening of their kitchen.

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