Nitro Freeze

It’s a great treat! They come up with the most fun creations. Once night we even tried a maple bacon combination that rocked our world. Try it for a date night, you will love it. Even the almond milk was so good.

The service was good but the poor kid was working all alone with only two mixing stations so the small line that formed meant it took awhile to get to us. (He was upbeat and efficient, deserves a raise!) Standard prices for specialty ice cream ($ 3.50 for a generous small). Apparently this place is connected to Subway, literally, so the Subway smell was somewhat nauseating after awhile (no clue why it was so strong. They also shared utensils with subway (given the spoon packaging logos) and served the food in styrofoam cups. Comparing this place to Sub-​Zero in Provo, we will not be coming back to Nitro Freeze because of the atmosphere.

It was neat to watch them freeze it into ice cream. It did seem to take longer than it should, seeing as it was only my husband and me there. We got mediums, not realizing it was going to be heaped up way about the top of the bowl. Next time, we will get smalls for sure. Nice that you can basically make up a new flavor of ice cream every time you go.

Service was horrible. My husband and I wanted some desert after having lunch at Red Ginger Bistro a couple doors down. It was our first time there so we were a little unsure of how to order and what not. It wasn’t really busy, there were a few customers who had already been served sitting down, and only one person in line in front of us. We stood there for a good 10 minutes with 3 young men working, and NOT ONE acknowledged us standing there. Not even a «I’ll be right with you.» So, we left. May return to give it a try but definitely not if the service doesn’t get better.

So good!!! Have to try! You won’t be disappointed!

Delicious & cheaper than cold stone. My kids loved watching their custom ice cream made in front of them. Fun & way yummy!

Best ice cream I’ve ever had! You have to visit this place. The cheesecake they use is real, fresh cheesecake, and all the fruit and berries are fresh fresh fresh! The only slight drawback is the fact that it can get to be a wait because it’s not a quick process, but I promise it’s worth it. I did not want to like this place; it shares a room with a Subway, and I didn’t think I was going to be in the mood for ice cream after smelling subway for 15 minutes, but I already want to go back!

Welcome to the Future.
When I was a wittle kid, I watched a special on desserts and I remembered watching ice cream that was liquid one moment and then – after some witchcraft involving fog – frozen ice cream the next.
I was amazed. It was how ice cream was made in the Future! The Future is here and I love it!
Nitro Freeze is just plain awesome. Come on! Using liquid nitrogen to turn something liquid to frozen ignites that wittle mad scientist inside all of us.
There are so many selections and combinations that will even make Uncle Scrooge happy and The Grinch pleased!
Recommendation (s): I think my favorite creation so far is the custard base with piña colada flavoring and macadamia nuts.
Tip (s): Just grab an extra small because it’s the perfect amount for a dessert. Save some cash and satisfy that sweet tooth!
Note (s): Next door to the Century 16 Movie Theater (not a bad date idea), Red Ginger, and is connected to Subway.

The BEST ice cream I have ever had. Got their custard style berry ice cream and was in taste bud heaven! I wish there were a Nitro Freeze closer to where I live, but maybe it’s a good thing that it is two states away or I’d be chubby from eating there so often. Recommend this place to anyone looking for a unique experience and the freshest ice cream one can get.

I first saw the nitrogen-​freeze ice-​cream techniques in a trade show in Seattle a few years ago, and thought it was a lot of fun, and then I saw it again in action at Nitro Freeze!
So you pick a base (ice-​cream, non-​dairy, etc.,) flavors, and add-​on goodies, and the staff mix everything up in a stand mixer, while the nitrogen goes to work and freeze everything up to make ice-​cream.
There are a lot of flavors and add-​on fruit and nuts to choose from, and I’ve enjoyed all the flavors I’ve tried so far.

Probably a solid three stars if it weren’t for the lousy customer service. A little acknowledgement would go a long way.
This place opened the last week of April so they’re still pretty new at it. It’s owned by the same owners as the Subway next to it so there’s actually a hole in the wall between the two stores.
This isn’t one of those trendy froyo places with spouts coming out of the walls. These folks take the raw ingredients and use liquid nitrogen to make ice cream, custard or frozen yogurt right in front of you.
My first attempt was near closing time and there was a small crowd who just finished up from the sushi place next door. Coming in it was a simple menu on the wall clearly stating how to order 1−2−3−4. However, trying to figure out who the place the order with was the challenge. No signage, employees busy and not looking anyone in the eyes. The layout have tables crammed up to the cash register. I simply got frustrated and left.
The next night I came back a bit earlier, fewer people were there but I still couldn’t tell where to order and if those people standing around had ordered yet, very confusing. After 5 – 7 minutes finally an employee acknowledged my presence and would be with me in a bit. Another 10 or so minutes go by when someone was ready to take my order.
Order taken it was kinda cool to see how they used liquid nitrogen to make the custard. Something I haven’t seen since high school chemistry class when we made our own. Texture at first seemed like a tub of ice cream that had freezer burn but I let it melt a bit and it became more creamy. This was a bit sad because the theory of freezing really fast was supposed to yield smaller ice crystals for a smoother consistency.
While these guys have a much wider selection of flavors and mix-​ins than the other frozen custard place a mile up the street, their execution has something to be desired.
They are in a really good location to be successful, next to a movie theater and popular restaurant with no other dessert type place around. But they need to improve their customer service, finish their website and add signage to get the customers in and coming back.
***Oh yeah, I don’t think you’re supposed to leave the unwashed measuring cups with dairy products in them hanging out at room temperature like that all day!***
Bottom line, I’d say they’re cool to go once if you never seen how ice cream is made from liquid nitrogen but there are other places with a better product and experience.