Creamistry—a California-based franchise chain that specializes in made-to-order liquid nitrogen ice cream using all-natural and organic ingredients—is set to continue its San Diego expansion with a new store in the Sports Arena Square area.
The new ice cream shop, located at 3345 Rosecrans St. Ste. C, is slated to open this fall and will be owned and operated by San Diego local Jay Liu.
“I am thrilled to bring Creamistry to the area with our premium product that is completely customizable,” Liu says. “Every customer who walks through the door can create their ideal dessert, and I think the community will love everything that Creamistry has to offer.”
Liu comes to Creamistry with a business background—he opened a massage and spa business in San Diego after retiring from the Navy as a Mechanical Engineer. After trying Creamistry for himself and learning about the franchise opportunity, he knew it was an opportunity he could not pass up.
Here’s how Creamistry works: Customers choose a portion size, then an ice cream base (premium, organic, vegan coconut, vegan cashew, or non-dairy sorbet), one of various flavor options, and then toppings from a list of 30-plus options that include candy, cookies and cereal, fruits, and sauces. The ice cream is made right before the customer with billowing smoke thanks to the flash-freezing process. When the liquid nitrogen (-321° F) hits the base it freezes so fast that ice crystals don’t have a chance to develop, resulting in a decadently rich and luxuriously creamy ice cream with virtually no overrun.
“Everybody loves ice cream. It’s just one of those things that puts smiles on everyone’s face and Creamistry is no different. But the ice cream that we serve most certainly is,” says founder and president Jay Yim. “It does not get any fresher; it’s all made right in front of you. We handcraft every scoop. It’s like a factory just for you, one scoop at a time.”
A visit to Creamistry however is about more than just ice cream—it is a feast for all senses. Customers are greeted by innovative touches like the flat screens adorning the walls, the chemical flasks, and the liquid nitrogen tanks in-store. Yim knows this adds to the whole experience and keeps customers coming back—“It’s the cool factor. It’s a hotspot, just a really cool place to be and hangout.”
Today, there are about 60 locations open and operating in six states, with more than 200 additional locations in various stages of development worldwide.
