To put things into perspective - regular ice cream will typically freeze at -3 °C. Also, in case you didn’t know, water forms around 60% of a typical ice cream base and air makes up anywhere from 30% to 50% of the total volume! So in regular ice cream you’re getting…well mostly air and ice!

Our patented method involves freezing the ice cream in liquid nitrogen at -197°C and storing it at -30°C!

This means that the cream is frozen instantly and no ice crystals or air bubbles have time to even form! This process allows us to preserve the natural flavour. No air. No water. Just real Canadian cream and local ingredients.

Watch how we make our vegetarian, gluten-free*, and egg-free flash frozen ice cream below!

Tom Mosey started the ice cream revolution in the 90s. He successfully conducted experiments using the cryogenic freezing process to create the unbelievably flavourful kernels we all enjoy today. Shorty after, he patented the method and the first production plant opened in the US. Over the next 20 years an ice-cream revolution took over the world, and now Mini Melts is sold in over 35 countries around the globe!