A few days ago I was chatting over dinner about what the next big dessert food fad is going to be. We've seen it before with cupcakes and frozen yogurt. Now we're on the cusp of another boom. "Which newfangled way of selling something we've always been eating would proliferate all over and be carbon-copied again and again?" I asked my tablemates. We rounded it down to two. Would it be the donut ice cream or the liquid nitrogen ice cream?
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For now, it looks like liquid nitrogen ice cream is pulling ahead.
Along with Creamistry, a la minute, and Poof, two more places that have recently opened in OC use tanks of the same substance that instantly freeze milk, cream and sugar into, well, the stuff you already know by now, made to order under billowing vapor clouds.
Sub Zero Ice Cream & Yogurt at 27281 La Paz Road in Laguna Niguel is part of a national chain and Chocolate Chair at Beach Boulevard and Malvern Avenue in Buena Park is actually the second location for an outfit born in LA's Koreatown.