There's Always Room For The Ice Cream Way
I scream, you scream, we all scream for ice cream. But what about liquid nitrogen "designer ice cream"? The Ice Cream Way recently opened its doors in downtown Huntington Beach, cooling down the town with its new way of eating one of the world's most craved desserts. It all starts with fresh, local, organic ingredients, and ends with the smoothest scoop in the neighborhood.
The brainchild of two self-proclaimed "citizens of the world," The Ice Cream Way began as a Southern California catering business in 2012 after months of experimentation. The cool concept—minus 321 degrees Fahrenheit cool, to be exact—tickled sweet teeth, and the first brick and mortar opened on Fifth Street between Walnut and Olive avenues in June 2015.
Josh Suermeli, president and managing director, eats ice cream every day, a healthy habit he's passed down to his children. And you can trust him; he's a former doctor who's traveled the world, spending a notable portion of his life in Germany. Huntington Beach became a favorite vacation spot over the years, and after decades of bearing the tourist label, he now calls Irvine home.
"It's not only Huntington Beach," says Suermeli, who's visited an impressive 48 American states. "California has a special place in my heart." He adds, "One of my friends came from Germany...to really see what I'm doing because nobody could believe it." Well, friends, believe it.
Ordering at The Ice Cream Way is a three-tiered customizable process, beginning with the choice of base, like premium cream, coconut milk, or pineapple sorbet, followed by flavor. Traditional tastes, including vanilla, strawberry, salted caramel, and chocolate rocky road, are covered, with more exotic options like chai, cardamom, chickoo, rooh afza, and paan elevating palettes. Then, of course, is the cherry on top, or an array of ice cream toppers featuring nuts, boba, fruit, and other sweet treats. Gluten-free, sugar-free, and vegan options are aplenty, and flavors will rotate seasonally.
Then it's showtime. Ingredients are mixed, then frozen in a flash using the unique liquid nitrogen freezing process, which has been used in the culinary dessert world since the 1970s. The method minimizes the size of the ice crystals, resulting in a extraordinarily smooth, creamy instant ice cream. They call it "ice cream v4.0" for the "nitrogeneration." Isn't science delicious?
In addition to sourcing ingredients locally, including buying produce at the Tuesday night farmers market on Main Street Huntington Beach, The Ice Cream Way focuses its sustainable efforts on recycled materials, recycling waste, and giving back to the community via events, fundraisers, educational demos, and private parties. Committed to Huntington Beach, the eatery will keep it cool during the winter months, keeping the endless summer alive. A 10 percent discount is always offered to diners who work in downtown Huntington Beach.
While its first dedicated parlor calls Huntington Beach home, the international company spans three continents and five countries, with a small kiosk operation in San Diego. Next up for the flagship are new weekly flavors, featured guest flavors, happy hour, and cashew milk as a new base. Recipe sharing and experimenting are encouraged, and if disaster strikes, they'll make you a new one, no problem.
The options are endless, and there's always room for ice cream.
Mention this story for a free topping during your visit.