The Thai rolled ice cream trend hit New Orleans this past Saturday with the opening of Freezy Street on St. Claude Avenue. The owners, Adam Enterkin and Fran LaMagna, “first tasted it in New York. They decided that New Orleans needed a rolled ice cream shop,” according to an opening report by Todd Price.
Eater reported that Thai rolled ice cream was the number one crazy ice cream trend of Summer 2015, referring to a small shop selling the novelty in New York’s Chinatown. That same year, the frozen concoction debuted in Austin. There are now two spots serving keeping Austinites sated. The trend has popped up in Boston, Charleston, Miami, Las Vegas, and other cities. According to Eater Austin,
A large part of the appeal is that the ice cream is made right on the spot, thanks to an anti-griddle that is cooled to negative temperatures. A liquid (dairy or coconut milk for vegan-friendly versions) is poured onto the anti-griddle and mixed with flavors and extra ingredients like strawberries or cookies, before being allowed to harden and scraped into rolls. Finally, toppings like condensed milk or sprinkles are added to complete the the dish. The entire process takes about two minutes per order, so lines are to be expected during peak hours
If Thai ice cream is too novel, Freezy Street sells sno-balls too, according to Price. Opening hours are Sunday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 10 p.m.