Blue Bubble Creamery

We went for Mother's Day. I wanted the Hokkaido drink, but they didn't have it. I don't remember what I got. I just remember getting off of a long lunch shift at work and being really thirsty. The drink itself was okay, nothing exceptional. The cream rolls were pretty but they don't taste any different from your average scoop and I wouldn't pay for it.

I hadn't even heard of 'rolled ice cream' before visiting Blue Bubble Creamery, although I'd seen their work and similar creations across foodie social media. This tiny shop, tucked away in the inside courtyard of a complex known more for housing dentists than dessert, was extremely busy even a month out of first opening, so much so that the first thing they told us when we walked in the door was that it would be a 30-40 minute wait. We didn't stick around the first time, but curiosity got the best of us, and we stuck it out on our second visit. Everything on the menu sounded impossibly sweet, but that's an ice cream shop for you! And while there's a long wait to get your treat, it's at least a little interesting to watch it being made. It's like a cross between Coldstone Creamery and French crepes, and definitely takes a lot of time and elbow grease. In the end, the desserts were very pretty, and pretty tasty, and exactly what you'd expect. I just don't think I can bring myself to spend that much money on a half-air "roll" of ice cream, when I can get a basic ice cream cone for a fraction of the price. But I'm just old fashioned that way.

It’s a little hard to find, but unquestionably worth the effort. I ordered ice cream rolls for my wife and I to-go. The ice cream was delightful but the service really set this place apart. The young lady who took my order was helpful and pleasant and the gentlemen offered a bag and insisted on putting in ice for me. The desserts arrived home cold and perfect. Absolutely recommend this place!

Fun place to make customized Ice Cream Rolls and tea! Imagine Cold Stone Creamery, but actually cool. Here they use an ice cold surface to make their ice cream, but they have their own “original base” which starts as a blue liquid that’s poured onto the cold table. The blue liquid begins to harden into ice cream, while ice cream and toppings are mixed in. After it’s all into a nice mixture, they flatten it out, then scrape it into rolls. This is a creative parlor and they actually use the cold stone to do something cool.