Cryo Cream is equal parts science lab and ice cream shop. Owner and pastry chef Matt Marotto is using premium ingredients with a little bit of chemistry to create unique and ambitious flavors that reach far beyond your typical cookies and cream.
The chemistry part comes from Marotto’s use of liquid nitrogen. It makes Cryo Cream’s homemade ice creams creamier and richer in flavor than regular ice cream. For example, the base of the Glampfire Sundae is a Graham cracker ice cream, which is made with crème anglaise and Graham crackers. The liquid nitrogen freezes the ingredients and makes the flavor of the Graham cracker ice cream bolder. Marotto then adds chocolate whipped cream and a toasted marshmallow with a chocolate injector for an extra dose of chocolate.
Meanwhile, the Bone Marrow Sundae is made with wine-poached cherry and bone marrow ice cream. Not just any bone marrow, but Marotto is using bone marrow from sustainable butcher shop, Darke Pines. The ice cream comes with a cracked pepper tuile (wafer) and cinnamon whipped cream. The injector you see on the side is filled with a red wine reduction.
New Flavors Added Regularly
In addition to sundaes, Cryo Cream Jersey City also offers pour over coffee, cold brew, affogato, and both chai and Thai iced tea. Marotto tells us that he hand-picked the coffee from Honduras during a trip to Central America. The result is a coffee that tastes better than anything you’ll find in most coffee shop chains.
Marotto says he likes to add new specials frequently. As a result, the menu at Cryo Cream changes on a weekly basis. (Signature sundaes and items like the affogato, however, remain). The next addition to the menu will be milkshakes.
Cryo Cream Jersey City is open weekdays from 7am to 11am and from 3pm to 10pm. They’re also open 11am to 11pm on weekends and they’re now delivering sundaes via Uber Eats.
