Dippin’ Dots Came From an Experiment to Make Livestock Feed

Dippin' Dots is referred to as the ice cream of the future. Since its release in 1988, the product has existed as a sort of specialised treat, sold primarily in amusement parks and theatres due to the fact that most commercial spaces are ill-equipped to preserve it.

The liquid ice cream mixture is flash frozen with liquid nitrogen to create Dippin' Dots as a result of this technique. It acquires the distinctive shape of tiny beads as a result. It must be kept at extremely low temperatures of -40 degrees in order to keep its integrity, and establishments like supermarkets and your home freezer cannot do that.

Ice cream was not a popular dessert at the time the product was created. Curt Jones, a microbiologist, was working to improve cattle feed. Tiny beads of various types of substances can be created using the same method used to create tiny ice cream beads. Jones merely believed that it may be cool to treat ice cream the same way. Despite the product's limited commercial viability on a large scale, it found a home in locations with the right climate control.