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Nicecream Ice Cream Shop Coming to 726 King in Old Town, Alexandria | Fireman Mike | Old Town Post

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Image from @nicecreamdc Twitter Page

According to documents filed with Alexandria’s Planning and Zoning, a new ice cream shop will be coming to King Street.  The shop will be called Nicecream and is set to move into the vacant spot at 726 King Street which was the former home of a hair salon and spa.  The store will be next to Eamonn’s – A Dublin Chipper restaurant.

Nicecream has one store open in the Clarendon area of Arlington, Virginia at 2831 Clarendon Boulevard.  Sandra Tran and her business partner Gilbert Welford are opening the second Nicecream ice cream shop.  The proposed hours of operation for the new store will be:

Monday through Wednesday 11:00 a.m. until 10:00 p.m.

Thursday and Sunday 11:00 a.m.until 10:30 p.m.

Friday and Saturday 11:00 a.m. until 11:00 p.m.

They expect to have 250 to 400 patrons a day.  They will have 3 employees per shift for a total of 6 employees per day.

Here’s the scoop on Nicecream according to their website:

Handcrafted ice cream is our passion. We start our process by combining fresh milk and local ingredients from nearby farms. Using our freezing agent, liquid nitrogen, we freeze the ice cream on the spot in front of our guests, creating the freshest handcrafted cup of ice cream you can get.

Why Nicecream?

fresh ice cream right before your eyes

Nicecream is a group of young, passionate sweet toothers that are ready to change the way we eat ice cream. At Nicecream, you watch as real ingredients are added and your ice cream is crafted fresh before your eyes.

As farmers market fanatics, we found that food straight from our farms gave us the best flavors for our home-cooked recipes. After seeing the hard work that goes into farming and the incredible product that it produces, it was evident how important it is to support our local farmers.

Why Liquid Nitrogen?

grass-fed cream + real ingredients + LN2 = delicious

Nitrogen is a gas that makes up about 78% of our earth’s atmosphere. The gas enters its liquid state at -321°F. Liquid nitrogen freezes food within seconds and leaves no trace once evaporated. The freezing process makes smaller ice crystals, leaving a final product that is denser and creamier than traditionally crafted ice cream. And it allows for us to use fresh ingredients to make your scoop!

Check out the video of the Nicecream process by clicking on the link.

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