The Ice Cream Revolution

Ice cream comes in many forms. Soft serve, scoop, and even Dots. Ever since it was popularized by Agnes B. Marshall in the 19th century, ice cream has changed throughout the years, and it was first officially recorded during the 2nd century BCE. In the past, people like Tom Carvel and the Dairy Queen family franchised ice cream internationally and changed ice cream with the invention of soft serve, a type of ice cream that is lighter because it is exposed to air during the freezing process. Dippin dots was the most recent change in ice cream. Dippin Dots are created by flash freezing liquid ice cream using liquid nitrogen. CEO and founder Curt Jones created the frozen concoction in 1988 while he was working as a microbiologist. But now, there is another change in ice cream history, and this new phenomenon also comes in a different form.

Rolled ice cream, or ”stir-fry ice cream,” has become more popular in America over the past couple of years. Brought over from Thailand, it’s created using a milk base and spread on a cold platform set at -18 to -35 degrees Fahrenheit. It slowly freezes to the platform, is spread, and then rolled using paint scrapers. It is now available at Cold Platform, a new ice cream store next to Uptown Cheapskate in Short Pump. Recently featured on CBS 6, this ice cream store took advantage of the rising trend most popular in New York and California and brought it to Richmond.

When you first walk into the store, the first thing you notice is the simpleness of the store’s decorum. The main colors, a grayish-blue and cream, put most of the attention on the bright white counter at the back of the store. The front of the store features oak benches and tables for standing. When I first arrived, the line for the ice cream reached to the door, which was a positive sign. I ordered mine with Nutella and graham crackers, marshmallow sauce, and topped with Fruity Pebbles and Butterfinger pieces and gummy worms. The entire process is completed behind a glass window, and mine took around seven minutes to make in total. The ice cream is light and “fluffy” in comparison to other ice creameries like Gelati Celesti, Cold Stone, or even soft serve from McDonald’s or Dairy Queen. This may be a result of the different base that these companies use for their ice cream. Stores like Gelati Celesti and Cold Stone use a heavier cream base for their ice cream, while Cold Platform uses a lighter base so that it will freeze quicker to the platform.

I had to get a couple of other students’ opinion on this new frozen treat. Match contributor Kate Johnston (19’) has also been to this new establishment. “It’s cool because it is different and you can make it your own,” she says, ”the toppings and the mix-ins make it different.” I couldn’t help but agree that this ice cream experience is unlike other ice cream stores. With the rise of this new ice cream shop, I wonder what the next change in ice cream culture will be.

Photos by Ellis Henderson.

About the author

Ellis Henderson is a Junior at Collegiate.