WILMINGTON — Parents looking for a little buzz on their next family trip to the ice cream shop are in luck.
This spring Cincinnati-based Buzzed Bull Creamery will open its first franchise operation in the Northchase-Murrayville area of northern Wilmington.
The made-to-order “liquid nitrogen creamery” will set up in the former Flaming Amy’s Bowl location (3224 N. College Road), right next to franchisee Harry Papanikolaou’s similarly eximerimental sushi burrito restaurant.
RELATED: Wilmington’s Dean Neff gets James Beard ‘best chef’ semifinal nod, looks forward to new projects
Papanikolaou said Roll On In Sushi Burritos and Bowls will open in late-March while he expects an April launch for the creamery, which will offer both ice cream and milkshakes.
“It’s an exciting way of doing ice cream,” Papanikolaou said.
A large tank will pump nitrogen into tubes on the counter, converting liquid into ice cream “in a matter of seconds” as customers choose from a smorgasbord of flavors, mix-in ingredients, and liquor options (if they’re old enough).
“There’s like hundreds of thousands different combinations of flavors that can be made, between the liquor and the different kinds of flavorings,” Papanikolaou said. “It will be endless.”
He said the liquid nitrogen technique offers a smoother texture than traditional ice cream. Alcoholic ice creams and milkshakes will start at 5 percent ABV with options to upgrade to mid-level or top-shelf liquors.
According to Papanikolaou some of the more popular adult options are Honey Pecan with the “suggested buzz” of bourbon, Death By Chocolate with chocolate vodka, a chocolate peanut butter option with spiced rum, and an orange cake batter ice cream with orange vodka.
Customers will be able to sit at tables at Roll On In or at an outside patio.
Papanikolaou said he discovered the concept while on a business trip to Cincinnati while meeting with the Roll On In owners. After an estimated start-up investment of $70,000, he said he’s excited about bringing a unique style of making ice cream as a compliment to his sushi burrito restaurant.
An official open-date will be announced as spring approaches. You can find more information and keep up with all announcements on Facebook and Instagram.
Mark Darrough can be reached at Mark@Localvoicemedia.com
