Feb 28, 2020
Everybody loves ice cream! But not all ice creams are created equal. Not all ice creams are good for everyone’s health as they contain excessive sugar, fats from dairy, artificial flavors and colorings, artificial emulsifier and preservatives.
This is where Dubai-based Ice Cream Lab decided to come up with an ice cream that is healthier option compared to other ice creams available in the market serving the most enjoyed flavours across the expand of the globe. Ice Cream Lab is in process to finalize plans to open 100 outlets in the Asia Pacific. By 2025, Ice Cream Lab will have an enviable achievement of 300 outlets across the planet.
Ice Cream Lab is an innovative international ice cream concept originated in California USA, in 2013. Later 100% ownership was taken over by an Emirati company in 2016 from the Ice Cream Lab LLC USA. In short span of time, the brand has quickly spread its wing covering various countries with its outlets in UAE, Oman, Bahrain, Saudi Arabia, Nigeria, Iraq, Europe (Portugal & Sweden), Malaysia (Ipoh & Penang), and having many outlets across many parts of India (Hyderabad, Bangalore, Mumbai).
Recently added markets include, Australia, Manchester UK, Bangladesh. Soon to be added will be New Zealand, Egypt, Turkey, Singapore and Sri Lanka. The innovative ice cream chain is set to penetrate markets such as the US (in fact, it’s going to be a re-entry t o US market), China, South East Asia, Africa & Kyrgyzstan
Ice Cream Lab, originally from Los Angeles, USA, has created ice cream that satisfies one’s cravings but leaves no guilt feelings. Ice Cream Lab ice cream base is 100 percent natural as the base is made without the use of additives, preservatives or artificial colours. The emulsifier used is also completely natural, with very limited use of sugar making it a low-calorie ice cream. What makes this ice cream unique is the preparation as it is made-to-order using liquid nitrogen. The use of liquid nitrogen as the style of preparation facilitate instant freeze different of natural ingredients into ice cream which also adds a theatrics experience with the white smoke dissolving back in air while customers watch their ice cream is getting ready to eat in a minute time.
Liquid nitrogen has proven to be an effective method for preparation of fresh ice cream, as the liquid nitrogen disperses back in atmosphere, freezing 100 per cent natural cream base at the temperature of minus 192° Celsius or minus 320-° Fahrenheit in the mixture bowl. Ice Cream Lab ice cream does not need to be stored or prepared in large batches, making each cup freshly made to an order.
Ice Cream Lab in the UAE offers 16 flavours that cater to suit the diverse tastes of the market, from the classic strawberry, vanilla, chocolate, cookies and cream, to the more succulent blends like vanilla crock chocolate, pistachios, salt lick crunch, yogurt ice cream, lotus experiment, among others. Milk shakes are also available for those who want to sip their desserts
“When we started in November 2014, we only had seven flavours and then based on the UAE culture and taste, we developed yogurt ice cream, yogurt base Acai ice cream and came up with eight more. Through our R & D department, we can come up with thousands of new flavours suiting customers’ taste from various different cultures fitting to the market’s taste,” said Rashid Hareb, Founder and CEO, Ice Cream Lab
The Ice cream machines are made with highly sophisticated technology using aircraft metal and developed with state-of-the-art technology. Each cup is made fresh as the customer desires, within a minute‘s time. Ice cream base is made of all-natural ingredients, and do not use any artificial colours or preservatives using very little sugar which makes Ice Cream Lab creams low on calorie, making it the healthier option in Ice cream category
Our brand caters to a client who has a vision of opening a small kiosk of 250 sq. ft. to larger formats of up to 1,000 sq. ft. Ice Cream Lab offers 16 plus signature flavours that cater to suit the diverse taste of any market and at the same time, with the help of our R&D team, we can develop millions of recipes and flavours,” he said.