Over the weekend, we went to a new ice cream shop, or should I say iCream shop. We heard about this place because the person who started it is a University of Chicago grad and they did it as a senior project.

What they do is make the ice cream while you wait, instantly freezing it with liquid nitrogen. Aside from making some awesome science fiction fog, the advantage of this is that they don’t have to make every possible flavor ahead of time. So you can make any flavor, any color, any type of ice cream that they offer, which makes for a near infinite amount of possibilities.

For example, let’s say you are big fan of frozen yogurt. When you go to an ice cream place, they maybe only have one or two choices that are frozen yogurt because frozen yogurt is not that popular; so they don’t want to make a bunch of mint chocolate chip frozen yogurt, only to have to throw it out later. So you are sort of constrained to what they have, which may only be vanilla and chocolate. But this place doesn’t need to make it up ahead of time, which means you can get whatever flavor you want.

I went with almond flavored low-fat frozen yogurt with heath bar and nutella mixed in. It was delicious! I think Sara had almond organic ice cream with peanut butter and banana mixed in. Nobody was disappointed.

The downsides are that it was a little on the expensive side and also the service wasn’t super fast…they do have to make the ice cream. It wasn’t a problem on the cool-ish day we went, but in the height of summer with a huge line of people, I could see how it would be a problem.

But if you find yourself on the North Side, I wouldn’t hesitate to recommend iCream!