Remember the sense of wonder you felt when coming face to face with a giant scoop of ice-cream as a youngster? Well multiply it by ten and you’ll get a sense of the eye-bulging, grin-splitting excitement that will be rippling through your veins at new ice-cream hotspot Nitrogenie. Your dessert comes with a side of theatre at South Bank, as liquid nitrogen is used to fast-freeze some truly delicious flavours.

The Nitrogenie anglaise mix is whipped up with fresh eggs and cream on a daily basis, then all-natural ingredients are added in to create a rich and creamy curl of sweetness. The flavour line-up features seven selections, three of which change each week. Steadfast favourites like lemon meringue pie and salty caramelly popcorn are permanent additions, while there’s always potential for bonus standouts like roasted coconut cream, chocolate liquorice bullet or mum’s rhubarb crumble.

If your thrill-o-meter is about to peak, you best avert your eyes from the two-handed dessert dream of the Nitroburger. General manager Todd Farr popped on the chef’s hat to develop the ultimate macaron-style biscuit, which bookends a generous dollop of velvety ice-cream. Harajuku Gyoza’s Steve Minon and Matthew Bailey launched the first Nitrogenie store in Noosa Heads last year, with more franchise outlets expected to roll out across the country in the next six months.

Nitrogenie
Shop 30, Stanley Street Plaza, South Bank
Ph: 07 3844 7527
Open: Monday to Thursday 12:00 pm to late and Friday to Sunday 10:00 am to late