Cool N2 Nitrogen Ice Cream

It’s almost end of October and believe or not, it’s going to reach a record-breaking 27 °C  in Toronto. That means still a few more days of nylon-less legs, windows down while driving and ice cream.

I’m a self-proclaimed ice cream monster. This sweet treat stirs up emotionally charge memories of my childhood when Mama Lee would yell at me for only eating the strawberry section of the Neapolitan ice cream.

That sweet sweet taste was worth every word screamed in my ear.

She would probably think I went loco if I told her about my recent ice cream experience that almost caused me to lose a limb. *gasp*

When I heard about a new place serving liquid nitrogen ice cream, I just had to try it out for myself.

You heard me correctly … liquid nitrogen, the transparent, odorless, colourless, tasteless gas that boils at -196 °C.

And the same stuff that finally caused the demise of T-1000 in Terminator 2.

Let the magic begin!

Let me put on my Bill Nye the Science Guy hat and explain.

Liquid nitrogen freezes the ice cream base (i.e. egg yolks, cream, sugar) at a rapid rate causing the fat and water particles to stay microscopic. This decreases the likelihood of ice crystals forming when the ice cream freezes too slowly using other forms like an electric machine or by hand.


As an overly eager observer, I reached out to touch the cloud of smoke only to have this employee to warn me that my hand was about to fall off! Contact with liquid nitrogen can freeze tissue and cause severe trauma.


With all of my body parts intact, I enjoyed the Mango Popice filled with milk pudding, ice cream and mango chunks.

I invite you to check out the theatrical video on my Instagram @Sara_InTheCity

I’ll take a few more days of summer and I’ll definitely be back to CoolN2.

Smooches xo


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