When an ice cream shop turns into a hospital kitchen, it loses all its charm. Ice cream is made to be artisanal and even the giants like Haagen-Dazs make you feel at home when you visit. This place is too big, too clean and smells like hospitals. With dozens of flavors spread between two fridges, you will feel lost while choosing. This place also has soft drinks and coffee but it seems no one comes here for it.
The lab as the name suggests proposes a large collection of flavors. Basil, peanut butter, amaretto crunch, orange, black cherry, dark chocolate, rose petal, black sesame, zabaglione, cardamom, Brown sugar, cherimoya, blackberry sorbet, cactus pear sorbet; red grape sorbet and espresso to name a few.
And this feeling of cleanliness is reflected in the flavor: six flavors all tasting like cleaning detergents and the flavor that’s so superficial without any intensity that will last. Grab a cone, you’ll be protecting the environment because they use plastic containers at the lab. No spoons, you’ll have to eat with a wooden stick.
Let’s go into details: the chocolate taste is so superficial that the ice cream itself feels like icy water. The acai brakes like ice cubes. Espresso is strong as a first note than disappears... and so on.
Even if these are sorbets, they are watery and light. It isn’t a Gelato like the real ones sold in Italy and not creamy ice cream the American way. The ice cream is something in between that needs more taste, more body and more life. Smelling and tasting the cleaning detergents is not something acceptable anyway.
Too big and too industrial, this lab would be better creating medical pills leaving ice cream to the professionals. I didn’t like any of the six flavors tasted today.
