The science

behind the

magic

Making ice cream the haunted scoops way!

Making ice cream the haunted scoops way!

Here at haunted scoops,

we make tiny batches of

fresh ice cream daily.

flash frozen using

liquid nitrogen!

Why?

+32° F — water freezing point

-49° F — coldest temperature recorded in Great Falls, MT (February 15, 1936)

-109.3° F — dry ice

-128.6° F — coldest temperature recorded on earth (Vostok Station, Antarctica; July 21, 1983)

-321° F — liquid nitrogen boiling point

Super cold freezing temperature of -321° F
(that’s, like, COLD cold!)

=

extra fast freezing process

=

smaller ice crystals
(we’re talking the teeny tiniest)

=

the smoothest, creamiest ice cream you’ve ever tasted

Plus, the nitrogen fog

makes our shop look like

a haunted house.

And that’s

just fun!

  • Boo-nilla*

  • Death by Chocolate*

  • Spectral Strawberry*

  • Kellie’s Cursed Cinnamon*

  • Cookies & Scream*

  • Witch’s Brew (mint brownie)

  • Boo-scoff

  • Cookie Dough

  • Boo Moon*

  • Lemon Custard*

  • Wildberry Crumble*

  • Fluffernutterbutter

*denotes Gluten Free

(While we do our best to keep this list up to date, our flavors change on a regular basis.)

Now Scooping