The Real Difference Between Nitrogen Ice Cream And Regular Ice Cream

Yearning for creamier, customizable, totally-futuristic ice cream? Discover nitrogen ice cream. The use of liquid nitrogen in ice cream results in the cream freezing quicker without the use of whipping. As a result, the ice cream is smoother and silkier than regular ice cream (via VS Carbonics). Another reason for the creamy consistency is that the extreme cold of liquid nitrogen prevents the formation of large ice crystals in the mixture. The water and fat particles in the ice cream are frozen at original size, preventing expansion when they freeze, and resulting in a more homogenous mouthfeel (via Mandatory).

Nitrogen ice cream is also much richer than regular ice cream, and therefore tends to come in smaller servings. It's not generally noticeable but whipping ice cream during a slow freeze (the old-fashioned way) results in air pockets. This process is sped up by the use of liquid nitrogen, and as a result, the lack of air means a more intense flavor.

Unlike regular ice cream, liquid nitrogen ice cream tends to be made on site, rather than shipped to stores. More often than not, the concoction is made right in front of your eyes. Customers choose their flavor and toppings, and the ice cream maker pours cream into a bowl along with the requested add-ons. The nitrogen is added and the ice cream comes to life in less than 60 seconds. It's like a visit to Cold Stone Creamery but everything, ice cream included, is made from scratch.

Another interesting result of ordering liquid nitrogen ice cream is that you can order your ice cream to your specific taste, on the spot at a shop that prepares it this way. For instance, don't do dairy? No problem. Want a gluten-free ice cream? Okay. And just to assuage any fears, nitrogen is tasteless, odorless, and non-toxic, so it's safe to consume.