Anastasia Sziklas, owner of The Ice Cream Lab, magically whips up cold, creamy ice cream treats using what may come as a surprise — a splash of liquid nitrogen.

Liquid nitrogen is a culinary trend used by chefs who dabble in molecular gastronomy. The liquid nitrogen is used to freeze products without the use of a freezer, plus it gives off a dense fog that can add atmosphere and drama to food preparation. For sure it’s jaw-dropping and eye-popping to watch.

Sziklas’ liquid nitrogen ice cream adventure started shortly after 2016 when she operated her Sweet Treats by Stasia cupcake shop in Chapel Hills Mall.

“My business partner, William Yeager, got the idea watching YouTube videos,” Sziklas said. “We researched the use of liquid nitrogen and learned it was a trendy way other ice cream shops were making ice cream. After working with the product and perfecting our recipes, we decided to add nitrogen ice cream to our menu.”

The idea of eating liquid nitrogen ice cream wasn’t an instant hit, though.

“We started offering samples of dragon’s breath cereal or puffs, which are made with a liquid nitrogen coating. When it’s eaten the vapor looks like smoke from dragon’s breath,” Sziklas said.

Gradually liquid nitrogen ice cream became a thing at the cupcake store.

“It was a top seller,” Sziklas added. “Customers were lining up to get the ice cream. However, it was difficult for them to park and come through the mall.”

In 2018 she moved her business to Old Colorado City and changed the name to The Ice Cream Lab to capitalize on the science theme of the unique method of making ice cream.

“In 2019 we were catching up and staying ahead of the lines when the owners sold the building. They closed the building on Dec. 31. We found a place at North Carefree and Academy but didn’t get reopened before the pandemic closed everything.”

After five years and a couple of tries to reopen The Ice Cream Lab, Sziklas has finally found a new home at 6628 Delmonico Drive in the former Boz Catering location. You can’t miss the place, with a mural of electrifying colorful scoops of ice cream covering the entire front of the store. Sziklas is planning to officially open The Ice Cream Lab in late July when all the inspections have been completed.

We stopped by to learn more about the process of making liquid nitrogen ice cream, which at first glance looks like pure magic. Besides the entertainment factor, Sziklas gave us three reasons to give liquid nitrogen ice cream a try:

Texture. “The texture of the ice cream is different and better, I think, because the freezing process happens quickly instead of slowly, like regular churned ice cream,” she said. “Even though the liquid ice cream is whipped, it’s not for as long so there’s fewer air bubbles and not as many ice crystals. The ice cream is smoother and silkier.”

• Density. “Because it is denser than old-fashioned ice cream, a little bit goes a long way,” she said. “We get a thicker, purer tasting ice cream.”

• Freshness. “The ice cream is made to order. We freeze the ice cream right before your eyes.” she said. “You’re not buying ice cream made off-site and shipped or stored.”

Sziklas uses fresh ingredients too.

“If I’m making strawberry ice cream, I’m using fresh berries. I do not use flavoring extracts,” she said.

For her vanilla ice cream, she splits a vanilla bean and scrapes in the flavorful vanilla seeds to the base cream. Banana ice cream will get bananas sliced and popped into the cream base.

Sziklas gave a quick overview of how liquid nitrogen can be used to make ice cream.

The process starts with an ice cream base of milk, cream, sugar, and flavorings in an electric mixer bowl. When the liquid nitrogen is added, the mixture is almost instantly frozen because the liquid nitrogen is at an extremely low temperature of around minus 320 degrees. The electric mixer quickly churns the mixture to make sure it gets smooth before it’s completely frozen and to release the nitrogen vapors into the air.

Sziklas offers liquid nitrogen ice cream in cups, in shakes and as sundaes. She doesn’t stop at liquid nitrogen ice cream on her menu. She also offers the popular Asian rolled ice cream in cups or what she calls “a taco.” The rolled ice cream is placed into a taco-shaped waffle cone. She also makes molecular smoking juice drinks and nitro-charged cereal (aka Dragon’s Breath).

It’s not surprising that regular customers of the old Ice Cream Lab are eagerly awaiting the reopening.

Michele Kissam and her family may very well be among the first customers Sziklas welcomes when she flips on the open sign for her new digs. After all, Kissam said, “We were one of the first customers when they were located in Old Colorado City.”

“I thought it was the coolest thing I had ever seen,” she said. “You tell them what kind of ingredients you want in your ice cream be it fruit, cookies or candy and they would put them in the mixer and make it into ice cream. We loved The Ice Cream Lab and are anxiously awaiting the opening of the new location.”

Shyann Aguilar, another fan, said, “From the moment I walked in I was blown away. I am overjoyed to know they are on the verge of reopening, so much so, I want them to cater the dessert at my wedding in 2025.”

And, Allison Gandy said, “We are beyond excited. We used to go to their place in OCC once a week when they were over there.”

contact the writer: 636-0271.