It's summertime and that means going outside in the warm sun, taking trips to amusement parks, and craving a delicious frozen treat to cool you off! What better treat to eat than one that we all grew up with, Dippin' Dots? These frozen miniature beads of ice cream have been around since 1988 after they were invented by a microbiologist named Curt Jones. Using his background in cryogenic technology, Jones was able to create this fun frozen treat in Lexington, Kentucky. Cryogenics is the study of how things are made and how they cooperate at very low, freezing temperatures.

So what exactly does it take to make a serving of Dippin' Dots? Every single flavor is a little different that is for sure. Because of this, I decided to include the ingredients of a classic fan favorite, chocolate. The ingredients in a classic 1/2 cup of chocolate Dippin' Dots are whole milk, cream, nonfat milk solids, sugar, guar gum, carrageenan, chocolate syrup (high fructose corn syrup, water, cocoa processed with alkali, xanthan gum, sugar, salt), and artificial flavors.

Thanks to science, Dippin' Dots are possible. They combine all of the natural ingredients and freeze it super fast into the shape of tiny beads using cryogenic freezing. It takes less than one second to free a single dot. Cryogenic freezing is the main step in creating Dippin' Dots. The temperature of cryogenic freezing is 320 degrees below freezing. The Dippin' Dots are then placed into the large freezer at the factory with the other 12.5 billion dots and stored at 40 degrees below zero.

This delicious treat coined the nickname the "dessert of the future" shortly after it was invented in 1988. It was given this name because Dippin' Dots is revolutionizing the way we think about how ice cream is made. Using their cryogenic freezing process, Dippin' Dots was the first company to invent an ice cream like this. There is nothing like it in the ice cream industry and that is because it is made with such high technology rather than the traditional ice cream process.