Have you ever wanted to try “the most delicious, laid back, wicked smart, cooler-than-a-polar-bear’s-toenails-but-not-having-anything-to-do-with-toenails ice cream on the planet”? If your answer is yes, then you’re in luck. Because such ice cream does exist and it’s coming soon to Fort Worth.
Chill-N Nitrogen Ice Cream, the Florida-founded pioneer in made-to-order nitrogen ice cream, is set to open its very first store in Texas. An exact opening date has not yet been announced, but QSR reports that it will open in the “next several months.” Coming to 2473 South Hulen St in the Stonegate Crossing shopping plaza, the store is being brought to the area by local resident and entrepreneur Harold Gernsbacher.
“We’re ice cream, yogurt, alternative milk, and toppings loving locals that live and breathe Fort Worth,” says Gernsbacher. “I knew as soon as I tried Chill-N for the first time, I had to bring that authentic, rich, creamy, and made-from-scratch liquid nitrogen ice cream straight back to our community. One of the biggest differentiators for us will be our super diverse menu and the ability to see your ice cream being made right before your eyes with the freshest ingredients.”
Gernsbacher, who believes there’s a flavor for everyone at Chill-N, plans to hire about 15 employees for his store. He is also planning to serve and give back to the community through his new venture.
“Fort Worth is and always has been a community that thrives when we work together and we’re going to do our part,” says Gernsbacher. “When we learned that Chill-N was interested in expanding to Texas, we jumped at the opportunity to serve the best scratch-made ice cream around with my friends and family by my side.”
Founded in 2012 by Daniel Golik (who’s thrilled to have Fort Worth introduced to the concept), Chill-N serves up hand-made ice cream rooted in a tradition of cool, fresh, and fast with a generous dash of hospitality. Instead of making ice cream using the traditional churn method, Chill-N uses liquid nitrogen to flash freeze it. That way, you’re not eating ice cream that’s been sitting in the freezer for days or weeks, but ice cream that was made fresh in about 45 seconds. Talk about putting science to work.
“The secret behind the amazing taste of Chill-N ice cream is the flash freezing,” the brand’s website reads. “The faster you freeze ice cream, the smaller the ice crystals will be, resulting in an enviably smooth and creamy consistency.”
If you’re still wondering how it all works: first, you choose a portion size and an ice cream base of milk, yogurt, sorbet, or alt-milk option – coconut, almond, or oat. Second, you add a flavor ranging from classic vanilla, chocolate, or strawberry to even more tastier options like dulce de leche, Nutella, or biscotti. Then, you choose your “Mix-N’s” or toppings which include candies, cookies, cereal, fresh fruit, sauces, nuts, and even fresh brewed Cuban coffee.
Your customized ice cream recipe is then put into a bowl and mixed together while liquid nitrogen is added in. The nitrogen, which sits at -320°F, flash freezes your ice cream creation resulting in a ridiculously rich and decadently creamy frozen treat.
The forthcoming Fort Worth store will feature Chill-N’s new prototype that focuses on design and operational enhancements such as a strong focus on consumer and back-end technology, delivery, and milk alternatives, while highlighting a softer color palette, more lighting, and a modern edge to boost the customer experience.
Texas is Chill-N’s first venture outside of Florida and the brand is planning to expand further in the state with its sights set on San Antonio next.
“We are very excited about our growth and Harold’s background in the restaurant industry along with his strong local connections are exactly what we are looking for in franchisees,” says David Leonardo, CEO of Chill-N. “We are also opening stores in San Antonio and feel that Texas will be a great market for our future expansion.”
