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Cryo Cream comes to Hamilton Park

Cryo Cream Shop is officially open for business, bringing ice-cold, super-smooth iced creations to a quiet stretch of Monmouth St. Chef/owner Matt Marotto, earner of a Michelin Star for his extraordinary talents as a Pastry Chef and an alumnus of Season 3 of the Food Network’s Holiday Baking Championship, uses liquid nitrogen and all-organic ingredients to create a (literally) smoking version of traditional ice cream sundaes. Each creation is made fresh, right before your eyes, and it’s quite a show! His most popular creation is the Glampfire – graham cracker ice cream, toasted marshmallow, chocolate syrup injector, homemade graham crackers, and pop-rocks. Another signature sundae is the Chocolate Relapse, with chocolate fudge brownie ice cream, Cocoa Puffs, white chocolate whipped cream, and a Valrhona dark chocolate syrup injector.

Cold coffee refreshment you’re after instead of ice cream? The single-sourced, home ground cold-brew coffee is made from fair-trade beans from Honduras. It’s served with jumbo espresso ice cubes. Top it off with a scoop of nitro ice cream for the best of both worlds, if you can’t decide.
Cryo Cream began as a pop-up shop, and Matt continues to offer a mobile science lab, available for parties or special events of any kind.
After a soft open, Cryo Cream is now permanently open seven days a week. What a great addition to the ever-growing innovative ice cream scene in JC!

415 Monmouth St.,

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