How to Make Dippin Dots: 8 Steps

Eating dippin’ dots is entertaining, and creating the ice cream of the future is really not that difficult. You can quickly start eating dippin’ dots like a hip space child by following this really easy method. dotafaq.com will guide for you how to make dippin dots at home.

What are dippin’ dots?

How to make dippin dots
How to make dippin dots

They are tiny, individually flash-frozen ice cream (or other frozen delicacy of your choosing) balls. To create alternative flavors, you can combine the balls in various ratios, which is similar to “swirling” the flavors in a soft-serve cone. Although stupid, it’s a lot of fun.

I created dippin’ dots in a variety of flavors in collaboration with sherrycayheyhey for the 2012 SF Ice Cream & Hot Sauce Takedown. We produced a lot of entertaining things, such as frozen mixed cocktails, but cherry coke, a concoction of coke dippin’ dots and maraschino cherry juice dippin’ dots, was the crowd’s favorite. In this article, I’ll use that flavor combination as an example, but you should feel free to experiment with other bases and mixtures. How to make dippin dots?

How to Make Dippin Dots: 8 Steps

Step 1: Tools and Ingredients

Coca-Cola cherry maraschino syrup and additional liquids to be frozen of your choice (juice, ice cream base, etc.; you may even add alcohol)

(Usually in a dewar or equivalent insulated container) liquid nitrogen
two metal vases
wire strainer made of metal.
container made of disposable plastic (bowl, cup, etc.)
Depending on the viscosity of the liquid you’re using, a needle, nail, knife, or other small hole punch may be used.
oven mitts or gloves with insulation

Step 2: How to Get Liquid Nitrogen

How to make dippin dots
How to make dippin dots

To store liquid nitrogen, you must first purchase or rent a dewar, often known as a double-walled container. If you’re well-connected, you might be able to borrow one from a friend or purchase one new or used. Dewars are a specialist tool that is expensive but effective.

Next, you’ll need a source of liquid nitrogen.

  • We purchase ours from Airgas or Praxair, two major corporations that have operations all over the world. Look around your area for a gas distributor. You can also hire large (100L) dewars, but doing so usually necessitates a sizable down payment. Depending on the quantity, you’ll spend between $1 and $3 USD/liter for the nitrogen itself.
  • Liquid nitrogen will be available in the majority of physics, biology, and chemistry labs at universities. You might be able to get a few liters to make dippin’ dots if you know someone who works at one of them. Since they buy it in bulk, the price per liter is probably certainly less than $1. You’re even if you buy them a beer or an upscale coffee in exchange.

Step 3: Liquid Nitrogen Safety

No, it’s freezing. You’re probably thinking of something far colder than that. It’s extremely cold—-196C or -320F—and considerably colder than anything you’ve probably ever experienced. This also applies to dry ice, which melts at a comparatively mild -78.5C or -109F.

This means that when handling LN2, your usual practices for handling cold goods won’t quite work. Try imagining liquid nitrogen as incredibly HOT instead to ensure that your brain instinctively responds with the appropriate action.

Step 4: Prep Tools & Stage

Make numerous little pinholes on the bottom of your plastic container. You can always make them bigger, so start small and test them first.

By adding a small amount of your liquid and bouncing the container over a bowl, you can check your holes. Instead of a drizzle or pour, you should get isolated liquid drops. Larger holes are needed for thicker, more viscous liquids, while smaller holes work well for thinner, less viscous liquids to flow out of. As required, adjust.

You don’t want to be hurriedly reaching at things while juggling ultra-cooled liquids, so stage all of your bowls, strainers, spoons, and glasses!

Pour enough liquid nitrogen into the large bowl to create a puddle that is at least 1 cm deep, and make sure your strainers and spoons are close by. To have a place to put your (sticky) plastic container down after usage, place a towel or pad of paper towels on the other side.

Step 5: Dribble and Freeze!

A few drops of liquid should be poured into your plastic container. Shake the container while it is above the liquid nitrogen to make the drips drip into the liquid nitrogen.

You can bounce (and freeze) quickly since a water-based liquid will freeze quickly. With a large spoon, stir the liquid nitrogen bath while checking the frozen balls for adhesion to the bowl’s bottom or to one another. It should be noted that alcohol can take significantly longer to freeze; the higher the percentage of alcohol in the mixture, the longer you must wait between drips to prevent drops from congealing and destroying your beautiful dippin’ dotness.

I’d prefer to have ice cream blobs of varying sizes so I can eat it faster. If you want to be slow and fancy, you can use a syringe to create more precisely shaped drips.

Step 6: Decant Your Dippin’ Dots

How to make dippin dots
How to make dippin dots

Your dippin’ dots can be removed from the nitrogen by either scooping or pouring.

Pour everything (dots and LN2) through the strainer slowly after setting up your strainers in a second dish. Before pouring, you might need to gently poke the dots to make sure they are all freed from the bowl’s bottom.

Use a long wooden or metal spoon to scoop, then drain any leftover LN2. Perhaps you can still use the strainers for this. It’s doubtful that the majority of slotted spoons are fine enough to strain your dots.

Step 7: Store Your Dots

Your dots should be placed in a freezer-safe container, such as a metal dish or tupperware, and kept in the freezer or on top of LN2. (Take note that alcohol dots may melt in the freezer; store them on top of the LN2 until needed.)

Before eating, don’t let them melt; else, you’ll have to redrip your dots.

Step 8: Serve and Store

Pour your dots into a shot glass or another little glass vessel so they can be seen. For a great aesthetic and to combine flavors, layer!

 

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