It's a small storefront the size of a walk-in closet that's tucked slightly away from the street. Much of the space is taken up by owner Dennis Zhao's ice cream making apparatus. It's quite an inventive system, comprising an array of improvised KitchenAid mixers tricked out with hoses connected to a high-pressure tank full of liquid nitrogen.
Zhao pours the ice cream base—on display, appropriately, in Erlenmeyer flasks—into the mixing bowl, gets the mixing arm spinning and then turns a release valve that delivers liquid nitrogen into the bowl. As it mixes, a cool vapor fills the room, and the base freezes into a creamy treat. All the while, throbbing techno music plays in the background. Seems fitting.
Is it any good? It's okay. On our visit, we tried two flavors: blueberry yogurt and Chocolate. We both preferred the former. But, ultimately, you're coming here more for the novelty value of it all, aren't you. The theatrics are about the justification for paying 56rmb for two small scoops of ice cream.