Sprinkles, mini-marshmallows, and chocolate sauce are frequent fixings when it comes to ice cream extras. But what about a little liquid nitrogen with your frosty sweet treat? Chef Alex George’s new ice cream shop, Carol’s Ice Cream, will feature the hottest way to fast-freeze the delicious dairy delight. “It’s novelty to an extent,” says George of the process of using the tasteless, odorless component to speed up the ice part of your ice cream, “but it produces a superior ice cream, which is why I want to do it.”
Named after George’s grandmother, Carol (the mother of his father and business partner, Andy), the shop comes almost two years after the pair launched GB&D in the Village of West Greenville, which turns noodles, beet salads, and burgers on their heads with an intermingling of cultures and cuisines.
Alongside the standard soft-serve, George is also putting on the wow with a pressed, panini-style ice cream sandwich made on their beloved house-made doughnuts or a brioche bun, while banana splits, peaches and cream, and brownie sundaes are part of the composed desserts menu. Here, your cup or cone might be given to you in gloved hands by a begoggled counter chemist, and your taste buds will experience the science known as the Yum Factor.
Carol’s Ice Cream, 1260 Ste B Pendleton St, Greenville. Hours TBD but likely 1–9pm, Mon–Sun.