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BUSINESS DEVELOPMENT
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N’iceCream prepares to open new Costa Mesa location

Local-level gelato and sorbet business will offer a myriad of fun flavors and healthy options

by Jennifer OckPublished: February 10, 2012 12:35 PM

The oc mart MiX, a marketplace for gourmet foods, coffee, and wine, will soon welcome the addition of N’iceCream, specializing in made-fresh, organic gelato and sorbet.
 
N’iceCream gelato is made in a unique style, which the company says makes it a bit lighter than what most stores serve. Owners Christian Toxboe and Laura Nielsen opt to add less cream and sugar so that the flavors of the gelato are not masked by the fat and sugar content in the creation. Their products have a clean, crisp taste, and it is Toxboe and Nielsen‘s goal to use as many natural ingredients as possible. In addition, all the gelatos are based on organic milk and no artificial color or artificial sweeteners are added to their products. The sorbets are dairy free and fat free, and are mixed with fresh local produce based on the seasons.

N’iceCream creates about 16 batches from scratch every morning and offers more than 150 different flavors that it rotates between. Some of the company’s most popular and colorful concoctions include Salted Caramel, Raspberry Basil, Lemon Olive Oil, and Stracciatella.

The oc mart MiX location will be the fourth of a family-owned-and-run business, which also has stores in Venice Beach and Santa Monica. Their products will soon also be featured in select Whole foods counters in Los Angeles.

Toxboe and Nielsen moved from Denmark during the spring of 2008 with the sole purpose of opening up a gelato and sorbet store in Los Angles. They quickly fell in love with the Venice community and opened a shop on Abbot Kinney, with a second location on Venice Boardwalk opening up less than a year later.
 
“We are excited about opening at the oc mart MiX, because it falls in line perfectly with our enthusiasm for locations with grassroots organizations, and a love for individualism and quirkiness,” Toxboe said.
 
N’iceCream utilizes Italian gelato machines for their gelato and sorbets as they believe it results in a better texture and consistency. Every flavor is made in micro batches, with the utmost respect for the milk, fruit and other raw ingredients. The producer starts the batches of the day in the early morning. Since one flavor takes between 15-25 minutes to freeze, yielding enough gelato for a hot summer day can easily take 5 to 6 hours.
 

Slated to open mid-March, N’iceCream invites residents to come celebrate with a free scoop of gelato from 12 to 4 p.m. on the day of the grand opening. A specific date will be announced soon.


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