Regular ice cream is frozen slowly at around −3°C. As it churns, air is whipped in: up to half of what’s in a scoop can be air, and slow freezing forms ice crystals.

Mini Melts are different. Using our patented method, we drop real ice cream into liquid nitrogen at −196°C, freezing it almost instantly into tiny beads. There’s no time for ice crystals to form and no air whipped in, just dense, creamy beads packed with flavour. We then keep them extra cold at −40°C so they stay perfectly frozen until you enjoy them.

Watch how we make them below!

Tom Mosey started the ice cream revolution in the 90s. He successfully conducted experiments using the cryogenic freezing process to create the unbelievably flavourful kernels we all enjoy today. Shorty after, he patented the method and the first production plant opened in the US. Over the next 20 years an ice-cream revolution took over the world, and now Mini Melts is sold in over 35 countries around the globe!

Mini Melts in Canada. Mini Melts of Canada is Canadian-owned and operated. From our depots coast to coast, our own team delivers to thousands of stores, theatres, fun centres and vending machines across the country.