Liquid nitrogen ice cream chain expanding fast

By Jodi Schwan

Remember the frozen yogurt craze of a few years ago?

It brought several national create-your-own-dessert chains to Sioux Falls.

All of them are gone except for CherryBerry.

But the next wave of frozen desserts might be here.

Chains using liquid nitrogen to produce fast, flavorful ice cream are growing around the country.

Creamistry is one of the leaders. It’s expanding fast in California, Texas and Arizona and plans to make its way across the country, according to representatives at RECON, the retail real estate industry’s largest convention in Las Vegas.

Customers choose from about 30 flavors, and their creations are made on the spot, with options to add toppings, sauces and whipped cream.

There were 35 stores open at the end of 2016, and the chain predicts more than 100 locations by the end of 2018.

Growth is coming through franchising, and the representatives said they are open to working with franchisees in any market.

Liquid nitrogen ice cream chain expanding fast

Chains using liquid nitrogen to produce fast, flavorful ice cream are growing around the country.

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