Smitten Ice Cream first gained popularity when owner Robyn Sue hit the streets of SF pulling a red wagon equipped with a homemade liquid nitrogen run ice cream machine named “kelvin.” Eventually she opened a brick and mortar store in a converted shipping container in Hayes Valley. Mike and I finally had the opportunity to check it out 2 weeks ago. The shop has 4 “kelvin” machines and each makes a single flavor: vanilla, chocolate and two seasonal flavors (that change daily). Every single scoop is made to order in 60 seconds using liquid nitrogen! It will be the freshest, coolest, creamiest ice cream you’ve ever had!
Check out our ice cream being made:
The final product…..
I’m sure the vanilla and chocolate are good but if you’re making a special trip to this place be adventurous and try the suggested flavor combination of the day as I did*.