Creamistry—the California-based chain that specializes in made-to-order liquid nitrogen ice cream using all-natural and organic ingredients with more than 60 flavors and toppings—has announced the opening of a new location in Southlake.
Slated to open November 17, the new ice cream shop, located at 1161 E. Southlake Blvd. #202 Southlake, Texas, will be owned and operated by brothers Aamir and Aazim Rajani, alongside their cousins Zeshan and Farhan Somani, who also own the Addison, Lower Greenville, and Las Colinas Creamistry locations. Creamistry Southlake’s Grand Opening celebration on November 17 will feature free ice cream for all attendees from 12 p.m.—2 p.m.
“Each community we have entered has fully embraced Creamistry, and the demand for its offerings is always incredible to see,” says Aamir Rajani. “Creamistry’s premium-quality product, extensive menu options, and smoke show make it wonderful for everyone of any age to enjoy.”
With experience in real estate, corporate finance and exposure to franchising, the family decided to combine their previous experience with their love for ice cream and join the Creamistry team. Aamir and Aazim relocated from Los Angeles to Dallas to join their cousins Zeshan and Farhan in opening the first Creamistry in the Dallas area. Now with three locations successfully thriving, the family is continuing to aggressively expand the brand throughout the Dallas-Fort Worth area.
“We knew that Creamistry was a business worth investing in together as a family. Not only did we instantly fall in love with the flavors and ice cream, but Creamistry is a proven brand with delicious treats,” says Zeshan Somani. “With the brand’s growing menu, we can become the one-stop-shop for anyone’s ice cream needs from ice cream in a cone, to milkshakes, ice cream sandwiches and more. The sky is the limit with Creamistry, and I think that’s what makes it so popular. We create almost anything a guest can imagine.”
Here’s how Creamistry works: Customers choose a portion size, then an ice cream base (premium, organic, vegan coconut, or non-dairy sorbet), one of 30+ flavors, and then toppings from a list of 35+ options that include candy, cookies and cereal, fruits, and sauces. The ice cream is made right before the customer with a lot of billowing smoke thanks to the flash-freezing process. When the liquid nitrogen (-321° F) hits the base it freezes so fast that ice crystals don't have a chance to develop, resulting in a decadently rich and luxuriously creamy ice cream with virtually no overrun.
Jay Yim, Founder and CEO of Creamistry, was first introduced to the concept of liquid nitrogen ice cream on the streets of South Korea in 2003. Born into a family of Korean bakers, Yim and his wife, Katie, made their first batch of homemade ice cream using liquid nitrogen with the help of his father as the quality control “chemist.” Over the next two years, the team experimented with over a hundred flavors and combinations, the best of which eventually became an integral part of Creamistry’s menu today.
“Aamir and his family have done a fantastic job already with their existing Creamistry store,” adds Yim. “We are incredibly pleased with the success they’ve garnered thus far, and can’t wait to see the same level of success in the Southlake location as we continue to expand throughout Texas. They’ve been successful in growing the brand’s presence in the Dallas-Fort Worth community.”
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