Ice Cream Lab

Aside from the fact that its made from liquid nitrogen I felt that the ice cream itself is nothing special. This may be because I tend to enjoy really creamy ice cream though.

I’ve lived here for two years — have driven passed this place a million times and have always said out loud to whom ever I’m with, «I want to try that place!»
Two years later, here I am.
OH. MY. GODDD … what the fuck have I been doing with my life!!!
First I tried the Banilla. I was pleasantly surprised — pieces of banana and vanilla wafers mixed in to the ice cream (that’s what my friends ordered). I opted for the Salt Lick Crunch. and I was blown away. There were pieces of pretzels mixed in and topped with caramel — who cares what was in it. it was BOMB, know that.
New flavor talk soon come.

Myself and two other chefs when to The Lab. I got the Horchata and Exec Chef got Banilla. His was outstanding. Taste like banana pudding. Mines was overturned. Not cream but the flavor was pretty good. Cookies were ok.

Came here late on a Monday evening. Was disappointed that they ran out of waffle bowls (free when you check in on Unilocal!). I tried the horchata, which is a seasonal flavor. The presentation is cute because it comes topped with three teddy bear grahams. The «medium» is actually a small and costs $ 5.50. After tax/​tip, it’s about $ 6.50 for ONE scoop of ice cream. I don’t think I will come back but it was a cool experience watching them make the ice cream!

My favorite place to get ice cream in Los Angeles. You can’t go wrong with anything your order, but my favorite is the banilla ice cream on a fresh waffle cone!

I absolutely love this place SO MUCH. I’m not sure what it is exactly that draws me to this place, is it the Blue Velvet Cupcake crumbles, or is it the temptation to get a pint of Banilla every time I go there to bring home? Who knows, but all I know is that the flavors and the texture of the ice cream is ON POINT. It’s such a treat for kids (and me) to see the liquid nitrogen flow over the counter and to see the ice cream made before your eyes. Nearly every time that I’ve gone, the consistency of the ice cream has been just like that of any other ice cream place I’ve been to. And, the kicker is that it is made FRESH, with all the ingredients, in a matter of a minute or two. Maybe my love for Ice Cream Lab is more childish than anything, but I get so excited every time I can convince the people I’m with to go with me!
The prices are a bit steeper, but if you find it worth it, to each his, or her, own.

Selection is limited to 4 options… so that’s not the best… I got free waffle from Unilocal for checking in, but guess what, it doesn’t come with the ice cream, so u still have top buy it…
But nice atmosphere, I’d come back for sure :)

This was a uniquely fun ice cream experience.
I had the blue velvet & savored every bite.
It was flavorful & very creamy with tiny bits of the blue velvet cake sprinkled throughout.
I always love a good show & I was thoroughly entertained watching the process of the liquid nitrogen freeze my treat right in front of me.

I love this place! Ice cream is unbelievably creamy and sweet. Favorite is the blue velvet. Love seeing it be made with such pure ingredients right before your eyes. Parking is a little difficult there at times. The prices are a bit high compared to other places, but for the natural and good ice cream you’re getting, it’s worth it here and there as a snack.
And they have this offer on Unilocal for a free waffle bowl! Pretty good offer, I recommend people stop by this place.

This is not a typical raving review — Blue Velvet is great. Get it!
Now let me explain why liquid nitrogen ice-​cream taste better! My fraternity (professional in Chemistry) makes liquid N2 ice-​cream at science fairs all the time. Here we go:
Your usual ice-​cream melts and re-​freezes through ice (0 degrees Celsius) which is a slow process. This allows ice crystals to form from the batter that roughens the texture of the ice-​cream. Liquid N2, however, is so cold (–190 degrees Celsius) that it freezes the batter instantly, preventing ice crystals from forming.
THAT’S WHY LIQUID N2 ICE-​CREAM TASTES BETTER! :D
Since I don’t have access to liquid N2 on a daily basis, Ice-​Cream Lab is very worth coming to! Their ice-​cream is indeed EXTRA smooth. I’d recommend trying this place to any ice-​cream lovers!

My fav is Roc and Roca here. So yummy for my tummy .
There’s just something that made this nitrogen ice cream differs from regular ice cream. But i just can’t describe it. You really have to try it yourself.
Love the decors here and And to watch how the ice cream was made

Everyone needs a Shtick and Ice Cream Lab is one big Shtick!
I was expecting ingredients to be «mixed in front of me». Nope, didnt happen. The employee who seemed brain dead (seriously), pulled a mixer bowl out of the freezer and stuck it in the KA mixer and made the ice cream. Yeah, ok. Same thing I’ve seen on Chopped numerous times. The flavors were ok, nothing extremely novel. As someone else said, low quality ingredients. Vanilla wafters? No thanks. Is the ice cream itself organic? I don’t even know. If so, why throws some crappy mix ins into the mix?
I’ll stick to Sprinkles ice cream a few doors up the street.

I came here about a year ago when I was visiting LA, and I was quite pleased. I remember the staff being super courteous and friendly as they explained their nitrogen ice cream making process to me — which is an amazing concept.
It was so cool watching the ice cream being made on the spot right in front of me. There is a bit of a back up due to the length of time it takes to make each order, but it is well worth it since I knew I was getting the freshest ice cream.

Pretty good little ice cream joint located right in the heart of Beverly Hills near Rodeo Dr. This is one of those trendy nitrogen ice cream places where they freeze the cream and add fruit etc right in front of you. I’m a fan as it means that your dessert is prepared literally right in front of you. You can choose to literally stand behind the counter and watch the crystalline structure takes its course. Overall, not a fancy high end joint but the product pretty much sells itself.
Pros–
Ice cream made for you
Indoor/​outdoor sitting
Friendly staff
Flavors
Price
Cons–
Parking
Limited outdoor seating
Can get crowded

Recently tried their ice cream after my cousin raved about it. They use Liquid Nitrogen to instantly freeze the ice cream. I tried both the Blue Velvet and the Salt Lick Crunch. I must say, the ice cream is pretty average. The Salt Lick Crunch needed to be saltier and crunchier in my opinion to even consider the name. The Blue Velvet is original, but tasted boring.
3 stars for average ice cream.
4 stars for the cool concept but not unique anymore
3.5 Stars

Very very creamy ice cream!!! another liquid nitrogen ice cream spot
The smallest size comes with 2 scoops but you cannot have more than one flavor
—Butella: a much more gooey consistency than the blue velvet but i liked how it reminded me of chocolate pudding because who doesn’t love chocolate pudding? PLUS it comes with real slices of banana on top
haven’t been back in a while, wonder what new flavors they have!

Ummmm science and ice cream!?! Liquid Nitrogen Ice Cream!!! The future is now and its delicious! Such a fun experience! We were just wandering LA and stumbled passed the Ice Cream Lab on a hot summer day. When we walked in we saw a world of smoke pouring over the counter onto the ground. It looked like we had walked into a music video I half expected Queen B to come out dancing on the counter top. Or Bill nye to pop up with a pair of googles and an evil scientist laugh.
We ordered a Med cup of cookies and cream and watched them pour all the ingredients into the mixer and push the liquid nitrogen spout over and let the magic happen. Smoke poured over the counter and in seconds there was creamy, delicious, made from scratch ice cream in our hands. Defiantly a great experience for kids… or easily entertained adults like myself. :)

Nitrogen ice cream is always a lot of fun to watch, but comes at a price, literally. This is my third experience with nitrogen ice cream. I would say it’s not my favorite place mostly because the flavor I tried: toffee sesame street (or whatever it was called) was only aight. I actually preferred the flavors my friends got instead. I think the overall selection of the ice cream here is weak compared to other nitrogen ice cream places like Creamistry.
However, the girl at the counter honored the free waffle cone with Unilocal check in despite it not showing up. The girl at the counter was super friendly and I appreciated her immensely. But the ice cream is still not my favorite.

I prefer the way they make the Blue Velvet ice cream at this Beverly Hills location, opposed to the one in the Little Tokyo location. It’s chunkier, and deliciouser — more delicious?
Service, however, is slower to get to the register as people tend to stand by watching the machines, and hold up the line, but brisk at the register itself. The cashier seemed annoyed when my mother asked to sample a flavor.
It was also a slow turnaround from when we ordered, till when we received the ice cream. People that ordered after us got their ice cream first. It seems as though they do not make ice cream according to the order they arrive, but to which flavor mixing bowl is currently in the machine.
But all the wait is eventually worth it. The flavors are all good. And the Blue Velvet is still my favorite.

I am liquid nitrogen ice cream’s #1 fan. Seriously, it can do no wrong by me and I’ll jump at the chance to enjoy some of that velvety smooth goodness. For me, it’s not so much the spectacle behind the show, but the actual ice cream that gets me going.
I like my ice cream smooth and creamy and the science behind flash-​freezing cream ensures the smoothest/​creamiest product every single time. Conventionally, when ice is used to make ice cream, bigger ice crystals form, and the end result is crunchy or icy. Because liquid nitrogen is so cold, it freezes the cream at a faster rate, producing smaller ice crystals– basically, you get to control the texture of the product and you’re gifted with luscious, velvety smooth ice cream.
My eyes are twinkling as I write this because I am such a fangirl. But, back to Ice Cream Lab. This location is right off Rodeo Dr. and it’s a cool little space to get your sweet fix. The set menu is pretty limited, offering just a few specialty flavors and 4 classic flavors (Strawberry, Vanilla, Chocolate, Cookies & Cream).
I struggled long and hard over my flavor of choice: would I be better off getting the signature Blue Velvet which comes loaded with blue velvet cupcakes and cream cheese frosting… or would I be happier with the Banilla, a sinful indulgence chock-​full of Nilla wafers, fresh bananas, and caramel?! Such a hard life, I know. I ended up choosing the Blue Velvet, only after promising myself I’d go to the Pasadena location ASAP to try Banilla.
The ice cream was everything I knew it’d be. So thick, so smooth, so creamy– my eyes glazed over and I hopped on cloud 9. There were cakey bites from the cupcakes and the cream flavor was anything but subtle. I had a taste of my friend’s Salt Lick Crunch, and the salty pretzel bits made that flavor.
I may be the teensiest bit biased because I’m not sure I could ever find fault in a liquid nitrogen ice cream shop, but if you’re like me and you want some velvet ice cream, try Ice Cream Lab’s unique flavors. I doubt you’ll be disappointed!