Smitten Ice Cream Opens in East Bay

Liquid nitrogen, LN2, freezes the freshest ice cream possible at -321 degrees. With a one-of-a-kind LN2 technology,  Smitten Ice Cream perfected the art of making the smoothest, most flavorful ice cream, right before your eyes in only 60 seconds. The first shop, an upcycled shipping container in San Francisco, was the first step on the road that is now bringing Smitten to Rockridge and Lafayette. Smitten opened at 5800 College Ave on April 1, and has a shop coming to 3545 Mt. Diablo Blvd, Lafayette, later this month. Made to order with fresh, seasonal ingredients, Smitten Ice Cream illustrates some of the Bay Area’s greatest efforts to eliminate preservatives and promote raw materials.

The new Rockridge location, a corner shop in the heart of the business district, is a bright new hangout for the area. Equipped with a gigantic nitrogen tank just inside the door, there’s no question that the ice cream is unique. The flavors rotate often, but currently include delicacies such as TCHO Chocolate, Brown Sugar with Cinnamon Cookies, and Rhubarb Crisp. In May, Strawberry White Balsamic will replace Rhubarb Crisp. Top off your favorite flavor with chunks and sauces, including a great vegan selection.

The famous BrrrTM machine creates ice cream with ice crystals smaller than any other in the world, forging the smoothest, purest ice cream on earth, according to Smitten Founder Robyn Sue Fisher. But the creation process doesn’t stop at the machine. Fisher is dedicated to using only necessary ingredients. Because each scoop is made to order, no stabilizers or preservatives are necessary. Instead, only the best is put into the BrrrTM. The Fresh Mint Chip, currently one of the options at the Rockridge location, is made with five ingredients: organic milk from Petaluma, fresh mint leaves from Sonoma County, sugar, salt, and TCHO chocolate from San Francisco. Look for seasonal flavors this summer such as Honey Nectarine and Olive Oil with Lavender Shortbread. Be sure to leave plenty of time to get through the long line of eager, East Bay ice cream-lovers.