By: Rich DeMuro
Jul. 5, 2013

Ice cream has gone through some cool changes; We’ve seen Astronaut Ice CreamDippin’ Dots, and now, there’s ice cream made on the spot in seconds with liquid nitrogen.

The Ice-Cream Lab in tourist-friendly Beverly Hills, Calif. offers customer a uniquely fresh ice cream experience, mixing science to dairy.

“Yeah it is a bit of a gimmick, [but] it’s also a lot of fun at the same time,” said Joseph Lifschutz, one of the founders of the Ice-Cream Lab. “If it makes a better product why not?”

The process starts with a base of all organic ingredients, that’s then chilled to negative 320 degrees using liquid nitrogen.

“It’s not the most complicated process but it does take some time to get the right combinations correct,” said Lifschutz.

The result is a really smooth, fresh tasting ice cream.

“Since there’s nothing added, it tastes a lot more fresh,” said Lifshutz.

The shop offers six different flavors at the moment: Angeles Apple Pie; Banilla; Barrington Brownie; Blue Velvet; Coffee Brittle; and their most popular flavor, Salt Lick Crunch.

If you’re not a fan of the flavors offered, don’t fret, the shop takes suggestions on flavors and rotates them regularly.

Prices start at $5 for 5 ounce cup.

The owners of the Ice Cream Lab say they got the inspiration from a trip to Hong Kong where they saw a shop making ice cream this way.

There is also a chain called Sub Zero using similar technology that has locations across the country.