design your own sundae Archives | Frostbite Nitrogen Ice Cream

Popular Ice Cream Cones

frostbite — Wed, 19 Jun 2019 01:26:26 +0000

A scoop of cold ice cream on a hot night is the ultimate delight. It’s delicious on the tongue and cools the body. For many people, the only way to eat ice cream is in a cone. Traditions vary widely and the scope of ice cream cones may surprise you.

Wafer/Cake Cones

Flat on the bottom, it eliminates the leaking problem of the truly cone shaped ice cream holder. It’s flaky, offers a softer crunch than other types, and is typically the first cone to which children are introduced. Wafer cones are neutral in flavor, making them an ideal choice for really intense ice cream flavors.

Waffle Cones

The waffle cone is often called the “fancy” version of a sugar cone. It features the signature waffle design and is highlighted by a top edge that’s uneven. They’re a little bit softer and bigger than a sugar cone and have a higher sugar content than sugar cones.

Sugar Cones

Often mistaken for a waffle cone, it has waffle marks but is slightly smaller than a waffle cone. They have a satisfying crunch, but can be brittle. Even all around the top, they’re sturdy and don’t get soggy. Most modern sugar cones have a “plug” of chocolate at the pointy end of the cone to help mitigate leaking.

Pretzel cones

A trend that comes from Philadelphia, PA, pretzel cones combine the crisp and salty crunchiness of a pretzel that blends well with ice cream flavors. The pretzel cone grew out of a Pennsylvania Dutch tradition of dipping pretzels in ice cream. Created by a dentist, pretzel cones have been available since 1986.

Puffle Cones

A relative newcomer on the ice cream scene, they’re also known as Hong Kong waffles. Puffle cones are actually a common egg-based street snack cooked in a special waffle mold and folded into a cone shape. The exterior is slightly crisp and features a light, airy and chewy inside that’s pleasing to the palate. Resembling edible bubble wrap, they’re typically eaten warm as a counterpart to the coldness of the ice cream and served in a cardboard holder.

The best way to find out more about Frostbite Nitrogen Ice Cream is to experience it for yourself. Stop in with your kids, friends, Grandparents, date, or even just yourself. You won’t be disappointed! Click our LOGO below to enter our website where you can discover more about us!

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

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Where Did the Waffle Cone Come From?

frostbite — Fri, 17 May 2019 00:47:28 +0000

As with all great inventions, the waffle cone is surrounded by controversy. If science is correct, the essence of the waffle cone began in the Neolithic period as a prototype cake that was often used as a portable holder for everything from meat to vegetables. Throughout history, it was made in different sizes and from various ingredients, but it retained its crisscross pattern throughout.

Fast forward to the 1904 World’s Fair where a Syrian concessionaire named Ernest Hamwi was making pastries, one of which was zalabia. He was positioned next to an ice cream vendor who ran out of glass cups to sell his frozen ices and the two collaborated, selling the ices in the deep-fried treats.

However, in 1903 Hoboken resident, Italo Marchiony, was a street vendor selling lemon ices on Wall Street. The ices were sold in glass cups that were supposed to be returned to the vendor, but the busy Wall Street traders typically walked away with the cups and never returned them. The loss of the cups was cutting into Marchiony’s profits.

The solution was an edible cup. He’d been working on a device to make ice cream cones since 1896. Marchiony filed for a patent in 1902 and it was granted in 1903. His waffle cones were a hit everywhere they were sold.

According to the Hoboken Historical Museum, Hamwi was an exhibitor at the World’s Fair and he was making zalabis when Marchiony asked Hamwi to roll some of the zalibis so he could use them as cones for his ice cream. According to the Museum, Marchiony was also responsible for the first ice cream sandwiches.

Today, people can choose from cake cones, sugar cones and waffle cones. It’s said that the type of cone a person chooses is an indicator of their personality. Waffle cone fans will be happy to know that they’re fun, enthusiastic, independent, and enjoy the finer things in life.

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

The post Where Did the Waffle Cone Come From? appeared first on Frostbite Nitrogen Ice Cream.

Create Your Own Masterpiece

frostbite — Mon, 15 Apr 2019 22:59:52 +0000

Toppings for ice cream are almost as popular as the frozen treat itself. Frostbite Nitrogen has long understood the love affair that people have with toppings and offers ice cream flavors and toppings that can be utilized to create over 3 billion combinations, enabling anyone to create their very own ice cream masterpiece.

Ice cream is delicious by itself and the array of toppings encompass much more than tiny traditional candy sprinkles to accommodate a wide range of tastes. Anyone can create a unique masterpiece of intertwining, mouthwatering flavors and the range of available toppings can be mind-boggling.

Chocolate

One of the all-time favorite toppings for ice cream is chocolate, whether it’s in the form of hot fudge, chocolate sauce or chocolate syrup that hardens on contact. The rich, buttery taste of caramel is a popular alternative, along with strawberry syrup – and don’t forget the whipped cream.

Candy

Candy has been a popular topping for many years but was limited to traditional sprinkles. Today’s connoisseurs of ice cream toppings can choose from chocolate or white cholate chips, peanut butter cups, Kit Kat candy and gummy bears. Marshmallows also fall within that category.

Cake & Cookie Crumbles

A relatively new addition to the growing menu of toppings encompasses cookie and cake crumbles. Oreo brand cookies top the list, followed by small bits of cookie dough, brownies and cheesecake, along with graham cracker crumbles.

Nuts

At one time, nuts were a standard ice cream topping and they’re still popular with many individuals, but they’ve been joined by other ingredients for their crunchy or chewy qualities. Almonds, pecans, and peanuts are the preferred nut toppings, followed by granola, coconut flakes, and amaretto chips. Many types of cereals have entered the arena of available toppings including Captain Crunch, Cinnamon Toast Crunch, and Fruity Pebbles.

Fruit

In last place in terms of popularity for ice cream toppings is fresh fruit. When the fruit contains natural juices it can create some unique and unusual flavors. The most popular fruits for topping are strawberry, banana, pineapple and blueberry, though raspberries and coconut are gaining traction.

With so many available selections, the only problem ice cream fans now have is which toppings to choose. With over 3 billion possible combinations of ice cream flavors and toppings, anyone can create their own unique customized masterpiece and never eat the same thing twice.

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

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A Look At The Classics: The Banana Split

frostbite — Wed, 17 Oct 2018 00:30:27 +0000

Here at Frostbite, we are passionate about ice cream – making it, tasting it and sharing it with all of our lovely customers like you. We are also a bit geeky about the whole thing too. From the scientific know-how needed to create creamy and comforting nitrogen desserts to learning about the history behind some of our country’s favorite sweet treats.

From apple pie to chocolate brownies, America has a long-lasting love affair with all things sweet, and the humble banana split has always been a favorite. In case you have ever wondered about the origins of this delicious fruity, creamy and thoroughly fabulous dish, here is our look at one of the most classic desserts in history.

From humble beginnings…

In 1892, Chester Platt, a druggist in the university town of Ithaca, New York, stuck a cherry on top of a dessert and called it a Sunday, after the day he created it on. Just a few short years, and one name change later (Platt renamed his concoction a “sundae” to appease church representatives), and every ice cream parlor and drug store in the country was selling these popular iced desserts.

One such man was David “Doc” Strickler, an apprentice pharmacist at Tassell’s Pharmacy in Pittsburgh. According to local legend, Stickler was approached by a young customer who challenged him to make something “different.” Among the ingredients before him was the banana, and he promptly cut the fruit in two and added ice cream, sprinkles and a cherry to create the world’s first official “banana split”.

Always Time for A Treat

During the depression years, families were rarely able to enjoy the finer things in life like a meal out together. What they did do, however, was go out for dessert, leading to an explosion in ice cream parlors and dessert houses across the USA. As Americans fell further in love with all things sugary, the Banana Split also grew in popularity. By combing a relatively exotic fruit, ice cream, fresh cream, and a cherry, purveyors of fine desserts created a sweet treat that was perfect for all the family.

Over the years the appeal of the banana split began to fade a little as ice creams became available in a huge variety of flavors, with a wide array of toppings and extras. But, here in 2018 the Banana Sundae once again stands tall, as this retro dessert is back on the menu with a bang!

What Makes A Great Banana Split?

If you want a really good, traditional style banana split, there are a few ingredients you will need. First, find yourself a glass boat shaped bowl and add plenty of chocolate sauce at the bottom. Next pop in a scoop of chocolate, vanilla and strawberry ice cream to form the base, then cut the banana in half and place on either side of the boat bowl.

This is your basic banana split, but it needs a little something extra. Open a tin of pineapple chunks and add a few over the top of the ice cream, along with some more chocolate sauce. Once they are nicely settled, it’s time to whip out the whipped cream. Spray in small circles over each scoop of ice cream, until you have a veritable mountain of loveliness in front of you. Finally, sprinkle finely diced nuts and sprinkles, add a cherry and you are good to go!

Banana Splits from Frostbite Nitrogen Ice Cream

Here at Nitrogen, we have our own special way of creating mouthwatering delicious Banana Splits. Why not head down to our steampunk themed cafe and try one for yourself today!

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

The post A Look At The Classics: The Banana Split appeared first on Frostbite Nitrogen Ice Cream.

Science Meets Dessert at Frostbite Nitrogen Ice Cream

frostbite — Wed, 19 Sep 2018 00:39:14 +0000

Many of the very best things in life have been enhanced by scientific discoveries, as luxury brands recruit white-suited scientists to help define the way we think and determine what we like to buy. From the color of our coats to the fabric on our sofa’s, there is always a lot more going on behind the scenes than you would think.

The same applies to what we eat. Processed and modified foods have all had more than just a helping hand from a scientist or two along the way. Sometimes, this may be considered a bad thing, but in the case of our creamy and delicious nitrogen ice cream, the science behind our desserts make for some of the most mouthwatering flavors you have ever tasted.

Hold on to your hats, ‘cos here comes the science bit…

The idea of using liquid nitrogen to make something edible may sound gross, but actually, it is the rapid freezing process that makes our ice cream so darn delicious.

At an ever so chilly -321, the liquid nitrogen quickly becomes a gas when it is released into the air. Pumping it into special mixers with the base ingredients for your sweet treat makes for ice cream that freezes immediately with virtually no ice crystals, making for a rich and creamy ice cream texture.

What Is Liquid Nitrogen?

Liquid nitrogen is essentially the gas nitrogen (N2), that has been cooled to such a low temperature (-196°c) that it becomes a liquid. Most of the air we breathe is nitrogen with 20% being oxygen and the remaining 2% a mixture of other gases. Liquid nitrogen is -320°F or -196°C i.e. really, really cold, and it is particularly useful for freezing foods because it is completely odorless, colorless, and tasteless.

How Can You Use It to Make Ice Cream?

The creation of top-class ice cream has evolved over the years. Nitrogen Ice Cream is the latest way to deliver freshly frozen, beautifully smooth, ice cream desserts that come in a huge variety of flavors and combinations.

By using the awesome power of the super cold liquid nitrogen, you can create amazing ice cream in a matter of minutes. The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream an out of this world creamy consistency. When milk ice cream is made, it loses some of its density as ice crystals develop during the freezing process. The faster you are able to freeze your ingredients, the heavier they become making the finished product really, really creamy.

Desserts Made of Scarier Stuff

If you want to go beyond eating just ice cream, why not try our Dragons Breath Desserts? We infuse Japanese cereal with liquid nitrogen to produce a unique, tasty snack that will literally give you icy dragons breath, Eat, chew and blow for the ultimate in freaky, frozen fun.

Frostbite Nitrogen Ice Cream

Here at Frostbite, you can watch as our Creamists flash freeze your ice cream using liquid nitrogen. We can create over 3 billion possible combinations of flavor and toppings, served up in our warm and welcoming steampunk themed cafe.

What’s more, our nitrogen ice cream is extremely safe and is a shining example of how science can make even the best things in life taste just that little bit better.

So, if you want to tantalize your taste buds with some of the creamiest ice cream in Florida, come and create your favorite flavor with us today.

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

The post Science Meets Dessert at Frostbite Nitrogen Ice Cream appeared first on Frostbite Nitrogen Ice Cream.

Cup or Cone – Is There A Clear Winner?

frostbite — Tue, 18 Sep 2018 01:57:38 +0000

In an argument almost as old as time itself, the debate still rages on as to whether the humble ice cream cone beats the cup, or is it the other way around?

Here at Frostbite, we just want you to savor the deliciousness of our nitrogen ice cream. To us, both the cup and the cone are vessels for your further enjoyment. But, in an effort to solve this quandary once and for all, we investigate which one wins – the cup or the cone, or is it simply just too close to call?

Let’s consider the evidence, either way:

The Cone

From the humble wafer to the most fashionable artisanal cone on the block, the ice cream cone has always added something extra to your ice cream experience. Whether you are tucking into those first delicious licks, or crunchy away on the bottom as the ice cream melts on your hand, the cone is an edible vessel that just adds to the fun and flavor.

The ice cream cone is actually a work of genius; the very shape of it directs you down through a narrowing channel of deliciousness to a point where pleasure ends. You can keep it simple with one delicious scoop of fresh vanilla or pile it high with a variety of flavors and toppings.

Of course, the biggest benefit of eating ice cream out of a cone is the fact that you get to eat it! Extra sugary loveliness that adds an extra crunchy, crispy dimension and is the perfect contrast against the rich creamy texture of the ice cream itself.

And then there is the choice! No longer are the simple wafer cones of our childhood the only way to eat, you can choose from waffle cones or sugar cones, pretzel cones and chocolate-coated cones, as well as single cones, double cones and even half size cones for those trying to be good.

Nothing quite says summer like a lazy walk along the beach, with an ice cream cone in hand. Sticky fingers from dripping deliciousness is far from an inconvenience, and rather just an additional finger licking benefit from enjoying ice cream the way it should be eaten – in a cone!

The Cup

From everything you have just read above, you probably think we have already called it and that we favor the flavor if the cone. But, the truth is, we love the cup too! After all, what the cone makes up for in taste and bite, it lacks in its physical ability to hold as much ice cream as a cup does.

With a cup, you can add multiple ice-cream flavors and ensure that there is always an equal distribution of toppings. That may sound a little scientific, but it’s true. Not only that, you can add heftier toppings than a cone could ever hold – think brownie bites, cake pops, and other gorgeous goodies, all mixed up with as many flavors as you like.

An ice cream cone will never manage to successfully hold more than 3 scoops. But with a cup you can add sauces, sprinkles and virtually any else that takes your fancy, as that cup holds strong against drips and spillages, allowing you to consume every last mouthful with your dignity still intact.

The Conclusion

Have you decided yet? We certainly haven’t, and we are happy with that. We want our customers to enjoy every last mouthful of our freshly frozen nitrogen ice cream, and we serve it scooped onto cones, flowing out of cups, sandwiched between Oreo cookies and even out of funky bulb glasses!

Taking ice cream to the next level, the hardest decision you will have to make at Frostbite is not just whether to choose a cup or a cone, but how to choose from so many amazing flavors and combinations, all freshly frozen in front of you!

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

The post Cup or Cone – Is There A Clear Winner? appeared first on Frostbite Nitrogen Ice Cream.

Five Reasons Why Nitrogen Ice Cream Is Utterly Awesome!

frostbite — Tue, 07 Aug 2018 00:50:48 +0000

Here at Frostbite Nitrogen Ice Cream, we truly believe that our frozen desserts are the best in the business. Super cool, both to eat and be seen eating, our Nitrogen Ice Cream takes chilled desserts to another dimension.

What Is Nitrogen Ice Cream?

As the freshest and tastiest ice cream on the block, our flash ice Cream is much more than just a fashion fad. It’s a quick and easy way to make the most amazing ice cream you have ever tasted. Made without using electric ice cream makers, or ice mixtures, Nitrogen Ice Cream is 50% fresh, tasty ingredients and 50% pure science.

By adding our carefully sourced ingredients to a little super-cold liquid nitrogen and knowing just how and when to mix it all up, we create uniquely delicious ice cream that is richer and more flavorsome than anything you will have tasted before.

Still not convinced? Here are five more reason why Nitrogen Ice cream is awesome:

It tastes much creamier than regular ice cream

You would think that with the word “cream” in the title, all ice cream would taste silky smooth, but no, some types of ice cream can taste quite the opposite. Nitrogen Ice Cream is much creamier than traditional ice cream. This is because most ice creams have additional ingredients that are designed to hide the fact that they have been sitting in a freezer for many weeks or month before serving. Over time, water crystals form giving regular ice cream an icier taste and often taking away the smooth texture. Because Nitrogen Ice Cream is instantly frozen, none of that sumptuous rich flavor is lost.

It is much denser than regular ice cream

When you make ice cream using a traditional mixing machine, it becomes almost 50% air. This means that is has a “light” taste and, more often than not, an icy flavor. Nitrogen Ice Cream, however, is mixed by hand, which makes for a far thicker, denser and creamier dessert. It is weightier because it doesn’t have the extra air whipped into it during the mixing process. Denser ice creams also take longer to melt, meaning that you can savor the awesome nitrogen ice cream flavor for longer.

It is easier to customize

Regular ice cream comes in a plethora of flavors, that much is true. But when it comes to really adding your own take on your favorite chilled dessert, Nitrogen Ice Cream offers a whole world of options. Because every scoop is frozen right in front of your eyes, you can choose any flavor combination your heart desires. It also means that we can cater for a wide range of dietary restrictions including diabetic, lactose intolerant, vegan and gluten-free diners.

It is always freshly made

Because we make every flavor combination on the spot, it means that your ice cream treat won’t have been sitting at the bottom of a freezer for days, weeks or even months before it reaches you. We flash freeze every scoop on demand, so you can always guarantee that the ingredients are at their most delicious when you taste them.

It is safe to eat

Just in case you were wondering, our Nitrogen Ice Cream is completely safe to eat. Nitrogen sounds bad, right? Well, actually no. It is not only tasteless, colorless, and odorless, it is also completely non-toxic. There is no more risk to your health when eating out delicious Nitrogen Ice Cream concoctions than there is when you use a soda fountain.

So, what are you waiting for? If you want to try our super awesome, Nitrogen Ice Cream for yourself, come and visit us at our unique steampunk themed cafe today.

2125 S. University Dr.
Davie, Florida 33324

954-368-3642

The post Five Reasons Why Nitrogen Ice Cream Is Utterly Awesome! appeared first on Frostbite Nitrogen Ice Cream.