NY ice cream parlor is serving up mesmerizing Thai-inspired rolls
Move over, Cold Stone, because 10Below Ice Cream is changing how we experience custom desserts.
Not only will they chop and fold in your selected ingredients, but the ice cream itself is made from scratch right before your eyes.
The magic comes from a thermal electric cold plate cooled to -10 degrees Fahrenheit. The crème anglaise and toppings are poured onto the pan then worked with metal trowels. The mixture is spread thin like a crepe to rapidly freeze, then scraped into rolled ribbons for its signature look.
Rolled ice cream is a common street food in Thailand, and despite videos of the process going viral on YouTube, the dessert hasn't spread in the United States yet.
Richard Tam and David Chen came up with the idea to open 10Below while studying at CUNY Baruch College. Richard's brother Wilson, a pharmacist by trade, agreed to join them and the group tested recipes in the Tam's grandmother's Chinatown kitchen. After Richard and David graduated in May 2015, the team moved at full throttle to opening New York's first ice cream roll shop. The native New Yorkers were able to bring the concept to life within two months by sourcing construction and materials from local businesses.
A unique business deserves a unique logo, and 10Below Ice Cream does not disappointed with a whimsical humpback-narwhal hybrid designed by artist Gladys Ko.
The new addition to the NYC ice cream scene has already been welcomed with open arms. A line two hours deep formed outside of the Chinatown shop on opening day. The Instagram-worthy treat has already racking up a following, so don't expect things to cool off anytime soon.
10Below Ice Cream can be found at 10 Mott Street in New York City. Store hours are Sunday – Thursday: 11:00 a.m. – 10:00 p.m. and Friday – Saturday: 11:00 a.m. – 11:30 p.m.