Instant ice cream is the coolest thing this summer

Liquid nitrogen ice cream is this summer’s coolest dessert trend and the obvious drama queen of social media.

The flash-freezing technique with ample theatrics has made the instant ice-cream fashionable.

Here's all you need to know

Normal ice cream takes a few hours to make in giant mixers.

Liquid nitrogen (at -196 degrees Celsius) rapidly reduces the creamy mix into an ice-cream in a few minutes.

All it takes is a few drops of liquid nitrogen and the ice-cream syrup magically turns into an instant smooth scoop.

Liquid nitrogen came as part of the molecular gastronomy revolution.

Two American scientists, Will Schroeder and TJ Paskach, harnessed a flash freezer in 1999 for the perfect ice-cream. They founded Blue Sky Creamery which became the first nitro-ice cream brand to appear at grocery stores.

Another theory suggests that a Victorian era lady named Agnes B Marshall from Royal Institution of London proposed use of liquid air to make instant ice-cream in 1901

Staff usually wears protective spectacles and safety gloves. Liquid nitrogen can freeze body tissue and cause injuries.

Popularity is evident with the mushrooming of exclusive nitro ice-cream parlours across the country.

Some of the popular flavours are:

Salted Caramel

Popcorn Berry candy floss (blackcurrant strawberry with cotton candy topping)

Honey roll (rose and honey with gulkand topping)

Passion fruit.