It’s not cake but it’s close!

Here are some pictures of our Liquid Nitrogen Ice cream endeavours… mmm. Disclaimer: Don’t try this at home unless you have had training in handling cryogenic liquids 🙂

physics and cake

Ingredients: Cream, milk or that strange stuff we don’t have over here, sugar, crushed fruit, and liquid nitrogen. Recipe: Stir the sugar into the cream until it dissolves, then beat it with a whisk until it is light and fluffy. Then add the fruit, mix it in, and then add the LN2, stirring continously until it has hardened. It takes about 5 minutes, as opposed to waiting for it to cool in the freezer for hours. You can use chocolate chips too but for some reason the fruit one seemed to come out better.

physics and cake

Because you have to keep stirring it, it tends to come out in fluffy bits rather than scoopable ice cream, but you can still pack it into a bowl or cone the same way 🙂

physics and cake

Rather tasty too. You have to be careful when you eat it, sometimes you get a REALLY cold bit in the middle and a rather bad Ice Cream Headache
To keep it from melting on a hot summer’s day, just add more LN2 topping:

physics and cake


4 thoughts on “It’s not cake but it’s close!

  1. rob says:

    we used to do this in grad school. it never took us 5 minutes though. more like a minute. although we didn’t add fresh fruit to ours. yours looks more appetizing!


  2. FAMULUS says:

    I should try that before my LN runs out. My shop-mate has a cryocooler: had a party with liquor ice cubes.

  3. Ben says:

    Chocolate chips tend to undergo a whole bunch of phase changes at very low temperatures. Seriously; chocolate has almost as many phases as ice.

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