It’s not easy to create a truly unique ice cream experience, but that’s exactly what 24-year-old Andy Chen and his partner, Nick Ni, have done with Ice Lab, the newest snacking experience on Franklin Street.
Featuring rolled ice cream, Chen says the idea originated online, where he first saw the newest ice cream trend. However, finding the tools necessary to create it proved to be more difficult.
Rolled ice cream originated in southeast Asia and was called “Thai fried ice cream.” The treat is poured in liquid form onto a freezing cold metal surface, which got its name because it looks like a grill. Instead of heat, however, the surface is well below zero. The ice cream is then kneaded and spread into a thin layer, before being pushed into tight rolls with a spatula.
The Ice Lab has a myriad of toppings, ranging from chocolate chips to Pocky sticks. With the first three toppings included, there's a seemingly endless number of combinations.
Chen said they ordered a machine that mixes the ice cream base from China because they couldn't find it in America. Customers can choose from a myriad of ingredients to create their own flavor. The last step is the key: rolling a thin layer of ice cream into its characteristic shape.
Nestled next to the Franklin Hotel, it would be easy to almost miss the shop if it weren’t for the bright pink exterior, which Chen says he chose to appeal to college customers. He carefully designed every aspect of the store, including the snail logo and twinkle lights decorating the narrow space.
Chen’s work began shortly after high school, but he’s always thinking ahead. His ultimate goal is to expand into a chain, but in the meantime, he’s bringing shaved ice and possibly smoothies to the Ice Lab.
“I got the idea around three years ago,” Chen said.
He spent one year finding and renovating the space and several months dealing with city permit requirements. But two weeks ago, all of that work came to fruition when Ice Lab opened to the public.
