Inside the blue-hued confines of the Ice Cream Lab, sweet tooths meet scientific minds as the staff makes delicious experiments right in front of your eyes. After customers choose a flavor, technicians mix up fresh cream made from real California milk, all-natural flavorings free of additives or preserves, and mix-ins that are often sourced from local farms and farmers' markets. Then they finish it off with a dose of what seems like magic: a blast of liquid nitrogen that freezes every cup and turns this mixture into fresh ice cream, much like the way a really cold shower in December turns you into a snowman. There is no need for emulsifiers with this flash freezing process, so the ice cream has a smooth and creamy texture, while maintaining a lower fat content than normal ice cream.

And the experiments at Ice Cream Lab are ongoing. Sweet scientists constantly come up with new flavors, such as banilla (a banana and vanilla fusion), labbuccino (which tastes like coffee), and blue velvet (all-natural vanilla ice cream mixed with cream-cheese frosting and a blue velvet cupcake). All of the Lab's treats are free of the preservatives and ice crystals often found in commercial treats, but Ice Cream Lab goes a step further to satisfy a range of diets with vegan chocolate and vanilla flavors.