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    Creamistry Sets Date for First Dallas Location

  • Industry News December 1, 2017

    Creamistry, a California-based chain that specializes in made-to-order liquid nitrogen ice cream using all natural and organic ingredients, will open its first Dallas location on December 2, bringing its unique brand to Village on the Parkway in Addison.

    Creamistry uses liquid nitrogen to freeze ingredients before customers’ eyes, turning a timeless classic into one of the newest, coolest dessert concepts in the industry. Unlike regular ice cream shops that pre-freeze large batches of ice cream, Creamistry handcrafts each individual ice cream concoction, making every serving a unique and creamy treat.

    “We’re excited to open the first Creamistry location in Dallas and bring the brand’s premium quality ingredients to the city,” says Aamir Rajani, Creamistry Addison’s franchise owner. “Creamistry isn’t a typical ice cream destination—it’s an experience and the wild success of the brand is a testament to its quality service and ingredients.”

    Creamistry, located at 5100 Belt Line Road in the Village on the Parkway shopping center, will be offering free ice cream to customers during its grand opening celebration on December 2 from 12 to 2 p.m. Customers will receive one free scoop of ice cream, an additional topping and Creamistry-branded sunglasses.

    Regular hours of operation will be noon to 11 p.m. Sunday through Thursday and noon to midnight on Fridays and Saturdays. Two more Creamistry locations are slated to open early next year in Greenville and Las Colinas.

    Creamistry was founded in 2013 after founder Jay Yim was first introduced to liquid nitrogen ice cream when he spotted a street vendor making it during a trip to South Korea in 2003. Born into a family of Korean bakers, Yim and his wife, Katie, made their first 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.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.