The cold facts about iCream

The cold facts about iCream

There are 15 comments on the Chicago Tribune story from Mar 31, 2009, titled The cold facts about iCream. In it, Chicago Tribune reports that:

Frankencone? Late last summer I became obsessed with the idea of iCream - and not just because it had the most unfortunate name for a new Chicago business.

Join the discussion below, or Read more at Chicago Tribune.


Chicago, IL

#1 Mar 31, 2009
That concept sounds really stupid. Guess the Trixies are branching out,

“I looked, and behold,”

Since: Aug 08

Location hidden

#2 Mar 31, 2009
I think I'd rather invest in GM. Holy stupidity batman.
Good Luck

Schaumburg, IL

#4 Mar 31, 2009
Well I guess out of work science Phd's have to work somewhere...

Park Ridge, IL

#5 Apr 1, 2009
It's actually a really good concept. The cream freezes so fast that there is no chance to form ice crystals. You get very smooth ice cream. You can also know what is going into your ice cream. You can control your calories. I like the idea because everything is fresh.

Chicago, IL

#6 Apr 1, 2009
sort of a lot of work, no?
But really fun story - more like this Tribune, please - anyone listening?

Vernon Hills, IL

#7 Apr 1, 2009
We took my five year old there on Saturday for her birthday. She was super excited, because she was finally able to get blue ice cream. The flavor/color combinations are outragously fun. Live a little people.

Chicago, IL

#8 Apr 1, 2009
Blue ice cream:

Vanilla ice cream.
Blue food color.
Large bowl
Wooden spoon

Mix first two ingredients in bowl; stir with spoon. Place in freezer.

Recipe by Gladys J Cortez. For your $3.50/serving, I accept PayPal.
Peter Smith

Chicago, IL

#9 Apr 1, 2009
So now you have a frozen blob of blue cream that does not have the required air content to be ice cream. No thanks, if I really want my blue vanilla ice cream I'll head up to the professionals and drop three-fifty for a proper novelty item.

Schaumburg, IL

#10 Apr 1, 2009
Lesson one in marketing - first, find something your target market needs. Who the hell needed this?

What financial genius read this business plan and approved the financing? Now we get to pay for removing this white elephant from the bank's books.
Mary Mary

Chicago, IL

#12 Apr 1, 2009
Calm down

United States

#14 Apr 1, 2009
I don't know why I even bother coming to these comment boards. Everyone is always so grouchy and negative. Lighten up...its just ice cream.
Alw -5683

United States

#15 Apr 1, 2009
Some gelato is made on location and does not have that probelm. You did an article on a shop name "Paciugo". It was delicious and low in fat. I converted over from Ice Cream to Gelato in one tasting. UMMM I can taste it now.
Remember George Gobel

United States

#16 Apr 1, 2009
Neat, but what I really want is a barbecue restaurant where they fire the charcoal with liquid oxygen...

Niles, IL

#17 Apr 1, 2009
Sounds like a lotta work for an ice cream. How long are people are going to wait in line while someone plays with the ingredients? Cold Slab Creamery had that same "novelty" system and it only resulted in a very long wait for an ice cream cone. Both outlets near me are long gone.

Wadsworth, IL

#18 Apr 2, 2009
iHate iCream

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