The Science Cream

Made to order ice cream is one of the latest food trends, and The Science Cream is my favorite so far! They are located in a food «container» across from Peter Pan mini golf, in a shared lot with a few picnic tables and decent parking. The gentleman running the place is very kindhearted.
There is an impressive list of flavor combinations, especially for a food truck. Liquid nitrogen is hand poured into the mixer to create ice cream with fabulous texture, and great flavor. The cream cheese based ice cream is a little tangier and much creamier, definitely a must order if you like cheesecake, or cream cheese in general. The normal vanilla base with salted pistachios and olive oil was elegant, and kept me coming back seeking more balanced bites of all three components. The texture of the ice cream is more substantial than other liquid nitrogen places I’ve had in the past, which I think made the flavor carry better. The toppings are on the simple side, it’s a bonus that the price of a large comes with two toppings included.
Charming little spot, easy access, and quick service! I’ll be back when I’m in the area.

Went here after mini golf cause the kids behaved so well. The man working was the nicest man I’d ever met in a food truck. He explained to my kiddos, both younger than 5, how the ice cream would be made, then let us watch. They were both very impressed. He then let them pick toppings and what color spoon they got. The ice cream itself was delicious and creamier than your normal run of the mill scoop. I’ll definitely be coming back!

So yummy!!! Definitely my new favorite ice cream place. And the man working is so sweet

Just amazing. The place is so clean and the owners are super nice. Will be my weekend goto place seems like

My partner and I happened across The Science Cream when we were driving a car2go down Barton Springs and decided to give it a go. The guy at the window was nice, albeit mildly disorganized. It was fun to watch him make the ice cream and I imagine would be a good place to bring kids for the mini-​show.
We had the vanilla with chocolate sauce and the special strawberry cheesecake with pistachios. Both were super creamy and delicious. We were able to easily find a place to sit at the little picnic tables that face the street and enjoy our Monday afternoon treat. My partner’s only concern was that the whole process seems kind of wasteful, what with the amount of liquid nitrogen needed for each serving. Otherwise, great ice cream!

These guys are the best! They are super nice, very clean, great location, best ice cream and sorbet ever! They definitely will be feeding my family’s and friends ice cream cravings from now on.

After driving by this place multiple times a day I always wondered why people were standing outside in the middle of January waiting for ice cream. Now I know. This place is amazing! Salted Carmel tastes like salted butter melting in your mouth.

The ice cream was delicious, super creamy. I really appreciated that they reopened the trailer for us after we got there 5 min past closing, I will definitely go back

I’ve tried several desserts in the Austin area, and talking about Ice Cream, #Lick was my favorite so far until today… This is a really tasty hand crafted #icecream. They have your Ice Cream ready out of a liquid base in literally 30 seconds! The Liquid nitrogen is an amazing touch that not only is necessary to freeze your ice cream but it make this business unique.

Much to the misery of my dentist, I’ve always been a fan of the sweet stuff. And just right when I thought I was satiated by the ice cream scene in Austin, we get a new concept: Liquid nitrogen ice cream.
At first it sounds kind of gimmicky, but apparently there’s a bit of science to this (if you don’t believe me, wikipedia is your friend): The extreme low temperature of the liquid nitrogen creates super tiny ice crystals when making the ice cream, and the result is a silky texture unlike any other i’ve had before. I’m ashamed to admit I’ve had almost everything on the menu and it does not disappoint. Beet ice cream? you bet. Pistachio with oil? Adventurous choice but surprisingly good. Other standouts are the chocolate (mexican style!) and pumpkin spice. There’s always the choice to customize your own but so far I’ve stayed true to the menu.
The food truck is colorful and the process of making the ice cream looks like a lab experiment. Children seem to really love it, and scientifically inclined adults might take this opportunity to torture their kids with lectures on cryogenics and the Leidenfrost effect but this is neither the time or place, so just stop. And eat ice cream.
P. S. apparently they also have crepes and churros, so I need to plan another visit asap.