Magic ice settling
With the aid of liquid nitrogen (-196 °C), physicist Boris King and business graduate Philipp Niegisch conjure up the freshest creations (photo) in front of their guests within seconds.
Their constantly changing ice cream menu at Checkpoint Charlie in Berlin features such unusual combinations as hazelnut-raspberry or blackberry-poppyseed which are instantly transformed into delicious treats. The jury of the Gastro Start-up Award were equally amazed by the spectacular experience at the ice-cream truck. “Woop Woop Icecream” was one of the winners of the competition in 2015. In October 2016, the founders are now launching the next stage and adding their first bricks-and-mortar store to the food truck. At the new Rosenthaler Platz location, the motto will then be hot and cold: the owners plan to start a flourishing coffee business.