Along with BBQ and country music, quality ice cream is almost a staple and something very commonplace in The Lone Star State. We disregard ice cream brands more popular in the North such as Ben and Jerry’s, Haagen Dazs, and the joke known as Blue Bunny. Also, we ignore the craze surrounding the healthy brand Halo Top and it’s many “wonderful” flavors. Instead, there’s one brand that us Texans embrace with open arms.

 

Blue Bell, created in Brenham, Texas in 1907, is a brand we’ve been so loyal to that an outbreak of the food borne illness listeria last year killed nine people, and most of us still eat their products as the entire outbreak never happened.

 

I’m not kidding, either.

 

If that’s not pure consumer loyalty, then I don’t know what consumer loyalty means anymore. I’m in no way badmouthing Blue Bell whatsoever, though. I have many fond childhood memories of having an almost infinite amount of Blue Bell’s Mooo Bars on the porch of my parents’ home and Coke floats with Blue Bell in them.

 

However, one place in Deep Ellum is changing the way ice cream is made almost on a molecular level. No, this isn’t about the sadly disappointing liquid nitrogen ice cream. Instead, the ice cream is rolled up into cylindrical rolls and are vertically put into a cup with toppings.

 

(Ben Cohen)

Chills 360, located just across Elm Street from Trees and Green Room, makes a signature Thai rolled ice cream with all kinds of exotic flavors. The flavors range in terms of everything considered exotic and imaginable, from Nutella to green tea.

 

And good luck getting your ice cream within an hour on weekends. The line goes not only out the door, but down the block as well. Even on the Wednesday night that we went, it was packed to the brim with customers.

 

Before an open mic night at Drugstore Cowboy, my roommate and I decided then and there was as good of a time as any to try this ice cream place we’ve heard so much about.

 

The process to make this very signature Thai Rolled Ice Cream was quite an entertaining show itself. They pour the milk along with whichever flavors you’d enjoy onto a freezing plate and through a series of very quick chops in rapid succession, the ice cream is flattened and rolled into thick and flavorful rolls of delicious ice cream done in a different yet equally as awesome way.

 

And to top it off, the ice cream is made entirely in front of the guests almost in the same way that Benihana cooks in front of their guests. It’s a fascinating show that personally left me wanting to learn to make Thai, also known as stir-fried ice cream.

 

I ordered the banana and Nutella ice cream topped with strawberries, blueberries and pretzels, because why not. My roommate ordered a green tea ice cream topped with the same toppings but Nilla Wafers instead of pretzels.

 

It was as delicious as it was beautifully prepared. The process to make Thai ice cream seemed so natural to the employees yet so mesmerizing to the many and many guests of Chills 360. Off to Drugstore Cowboy we went, satisfied with our choice in dessert.

 

Have you been to Chills 360 or another Thai ice cream place? If so, Tweet me at @CaptainKasoff because I’d love to hear about it!