I scream, you scream, we all scream for ice cream. Pretty sure that’s how the saying goes and after hearing about Cardiff’s inventive new ice cream parlour, Science Cream, I wanted in on this screaming ice-cream enthusiasm.
Nestled in Castle Arcade, Science Cream blends Heston Blumenthal-esque quirkiness with delicious homemade ice-cream to create a unique and visually exciting ice-cream experience. Third of its kind in the UK, Science Cream adopts liquid nitrogen technology (dry ice to the not so scientific amongst us) to create ice-cream that is scientifically proven to have a creamier texture. After a bit too much of screaming for ice-cream and indulging in 3 large tubs of ice-cream, I can definitely confirm that statement.
Coming from a science background after studying biomedical science, creator Carly Karran has done what many of us wish we could do; combine her two favourite things and create a business out of it. Modelling her lab coat and goggles, she aims to keep up that geeky vibe and ultimately give us the full scientific experience as well as a wholly enjoyable final product. The only element that remains untouched by science is the delicious homemade flavours of the ice-cream and the creation of a vegan friendly flavour.
Even for the less scientific of us out there who just want to cut to the chase and eat the ice cream, watching the product being made is an intriguing novelty. As the mixers start turning, and the clouds of liquid nitrogen pour out, it’s hard not to get tied up in the fascination. I would argue that eating ice-cream is always an experience, whether that’s memories of childhood cones on the beach or more sorry experiences of drowning your sorrows in a tub of Ben & Jerry’s. But what Science Cream offers is a modern and exciting experience that rouses the inner science nerd within us all.
Although it may be hard to hear, but the days of a Mr Whippy and a flake seem like a blurred memory when you browse the varied flavours on offer at Science Cream. Although the Mr Whippy will always have a place in our hearts, I’ve learnt that I’m more than willing to make some room for the Jam Doughnut flavoured ice-cream you can tuck into at Science Cream. But for those looking for the comfort of the traditional flavours, such as vanilla and chocolate, fear not as they remain cemented on the menu.
With other flavours changing every few weeks to tie in with seasonal ingredients and increasing trends, it’s clear that Science Cream aim to be experimental not only in process, but in the actual product. That’s what seems so fresh about the business and that’s exactly what is going to keep people coming back for more. Let me tell you, I will definitely be making another trip after a tip-off of a Christmas pud flavoured dessert.
As three of us make haste on three large tubs of ice-cream topped with a variety of toppings, it’s fair to say that we are pretty much won over by the ice-cream technology. A big part of the excitement was also seeing Carly’s passion for her creation as well as the more general mutual passion for ice-cream. Many of us enjoy the simple pleasure of ice-cream, but more of us need to go out and enjoy the nerdy, yet undeniably delicious experience of liquid nitrogen ice-cream.