SPUN Ice Cream

Among the first in Austin to utilize liquid nitrogen to make ice cream flavors and artisan pairings with innovative twists and fresh, seasonal ingredients, locally grown SPUN Ice Cream now seeks to develop Austin’s first mobile liquid nitrogen science “lab” for schools and youth-focused nonprofits. SPUN’s transparent approach to making ice cream fresh to order with liquid nitrogen allows food and science lessons to come to life in an interactive, fun way. Owners Ashley and Christina Cheng hope to gain funding to purchase an ice cream truck to be used to support the business and to create the mobile science lab while working directly with science teachers to create more in-depth science curriculum.