"BRAIN₂FREEZE- Extreme Ice Cream" is the brainchild of Elias, an engineer in biochemistry, who uses his science background to create sensational and scientifically approved ice cream. Noticed the "N₂" in BRAIN2FREEZE? That's actually a sneaky giveaway about what this project is all about, namely: Ice cream made with liquid nitrogen (chemical formula: N₂). Calling this way of ice cream making "extr
eme" is in no way a lie though. Liquid nitrogen is so cold (-196°C) that, when added to an ice cream mixture, it instantly freezes the ice cream base while the liquid nitrogen itself evaporates quickly, resulting in a volcano like gas eruption… Spectacular! But that isn't the only thing this way of ice cream making has to offer. You see, science teaches us that the faster you freeze an ice cream base, the smaller the ice cream molecules become and that in turn results in that velvety smooth and super creamy textured ice cream that will leave you mouth-watering for more. Michelin star chefs like Ferran Adrià (El Bulli) and Heston Blumenthal (The Fat Duck) pioneered this technique and called it flash-freezing. Later on this technique was adopted by high-end chefs all over the world and now BRAIN₂FREEZE aims to bring this technique to the people with its signature extreme ice cream creations! Oh, and did we tell you it's all vegan? Yeah, you can't really have revolutionary ice cream without revolutionary vision right! For BRAIN₂FREEZE inclusivity has always been key and by going 100% plant-based we can cater to almost anyone, no matter the dietary needs, all whilst maintaining a clean conscience. Extreme ice cream, made with a warm heart for our planet and everything on it!
