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The Big Freezy


We’re in the thick of New Orleans’ summer season, and how better to beat the heat than with some cold sweet treats? The folks at Freezy Street, a new Marigny dessert outpost, are here to help with some Instagram-friendly ice cream creations. In just three days since the Saturday opening of their St. Claude Ave. brick and mortar, Adam Enterkin and Frances LaMagna have seen New Orleanians go crazy for their handmade rolled ice cream. 

 

So, what exactly is rolled ice cream? The made-to-order treat was first popularized by Thai street food vendors before making its way to upscale creameries in New York City, Chicago, and Austin. It consists of a liquid dairy or vegan cream base spread out on a -17 degree table until the point of freezing, at which time it’s scraped off the table to make rolls of ice cream. “The whole process can take maybe two minutes,” said Enterkin. “Three or four minutes, depending on experience or what’s going in the ice cream.” For Freezy Street’s vegan option, for example, it might take a minute or two more as the entire table is completely sanitized so no trace of dairy touches the cup. 

 

 

 

Enterkin and LaMagna first tried the dessert together in New York, and decided they needed to share rolled ice cream with the Big Easy. A pop-up stand in the French Quarter (you may have seen their cart on the festival circuit or as regular vendors at Jazz in the Park) quickly grew into their brick and mortar at 2633 St. Claude Ave., just a hop and skip away from foodie paradise St. Roch Market. 

 

The recipes, which include tricked out dishes with names like Gimme S’more (graham cracker, chocolate, and toasted marshmallow) and Girl Scout Cookie (chocolate, caramel, coconut shaving topped with a Samoa cookie), are all the work of LaMagna. “Fran has spent many sleepless nights over the recipes,” mused Enterkin. She toyed with various ice cream recipes before taking a cue from where the dessert all began; and though they did not end up using a Thai recipe directly, her experimentation with the country's ice cream consistencies led Freezy Street on the path to its final creamy variation.

 

Freezy Street also boasts a vegan alternative — one that the duo are proud of, said Enterkin. “We wanted a good vegan ice cream, and not just a vegan option.”

 

 

If Freezy Street’s initial reception is any indication, the people of New Orleans are fans of their flavors. During their opening, the ice cream shop had so many people come to try their hand rolled desserts that the shop was forced to stop taking orders two hours before the shop closed on both Saturday and Sunday just to meet the high demands. On Monday, Freezy Street took on four additional staffers and put no cap on the amount of ice cream orders they can take. The team is confident that with the additional manpower, they can handle the rush of patrons eager to try their ice cream.

 

The coming weeks will see Freezy Street expand their menu offerings. A Thai flavor is already planned to join the current eight offerings, and Enterkin is also toying around with the idea of bringing in viral dessert trends like activated charcoal and waffle cone. The shop's menu of snoball flavors will also see some new additions, for those who just can’t wait in line for ice cream but still want a bite of Freezy Street’s action.

 

Thinking ahead, Enterkin said there is always the possibility of opening a second Freezy Street if they see demand for it — either here or abroad. “New Orleans is always first,” he said. “And if there’s a need for another rolled ice cream shop in the city, Freezy Street will be there.”

 

An image from opening day, courtesy of Adam Enterkin




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Renard Boissiere, Evan Z.E. Hammond, Naimonu James, Wilson Koewing, J.A. Lloyd, Nina Luckman, Dead Huey Long, Alexis Manrodt, Joseph Santiago, Andrew Smith, Cynthia Via, Austin Yde

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