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Old World Ice Cream with New World Techniques
Polar Bros. Nitro Ice Cream is a small, Colorado based company proud to stay true to our roots. The technique of using liquid nitrogen rather than ice cream machines, gives us the ability to make smaller ice crystals, resulting in a creamier (and better-tasting) ice cream. Using Colorado’s best and ingredients and cutting edge techniques, we create and serve the highest super-premium ice cream. Our culinary background and love for ice cream means that we don’t cut corners at Polar Bros. We like to think of ourselves as an old world ice cream company with new world techniques and a little bit of edge.
Safely Flash Freezing With Liquid Nitrogen
Why We Use Liquid Nitrogen
The Polar Bros. trick to the best ice cream is nucleation-dominated ice crystallization. This is the process of adding -321° liquid nitrogen to our ice cream base, rapidly forming microscopic ice crystals resulting in our signature smooth and consistent creamy texture.
Chef Chuck James
Chef Chuck James has spent his professional career as a chef locally and overseas. His background in fine-dining gives him the passion to produce only the highest quality product and services. Chuck is never afraid to venture from the norm, especially when it comes to ice cream. His inventive, whimsical menu is made up of both nostalgic yet outside-of-the-box flavor combinations that will satisfy any craving.
Safely Flash Freezing With Liquid Nitrogen
There has been a lot of speculation about food prepared with liquid nitrogen being unsafe. When done correctly nothing can be further from the truth. The FDA recommends you avoid eating foods where liquid nitrogen is added immediately before it is consumed.
For more information and a demonstration please see the video below of our interview with the local 9 News Team.
“The Cookie Monster ice cream is bomb! Some of the best ice cream I have ever had. Highly recommend! The owners are extremely friendly as well.”
- Lindsey Wright
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