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This week I made the most of a rare week day off and spent the day rediscovering Camden. Being the summer holidays, I feared the worst and expected the usual weekend crowds, but was pleasantly surprised to find a moderately empty Camden market. It also happened to be the hottest day of the year so far, so in the name of food blogging (and being lead, as always, by my stomach) I went on the hunt for the perfect ice cream and I think I found it, I present to you – Chin Chin Labs.
Hailed by The Times as ‘The best ice cream parlour in England’ & ‘The Future of ice cream’ by The Observer, Chin Chin Labs produce nitro ice cream, made to order right in front of your eyes. The futuristic dessert is made fresh from billowing clouds of liquid Nitrogen and would not look out-of-place in the imagination of Willy Wonka.
The dessert bar produces limited flavours with specials added each week. The core flavours being Tonka Vanilla, Valrhona Chocolate, and Burnt Butter Caramel, you then get to add a topping from options such as cinnamon toast, grilled white chocolate and truffle crumble. I decided on Burnt Butter Caramel topped with Heather Honeycomb, the rich ice cream tasted of Creme Brulee topping and contrasted magnificently against the crispy honeycomb.
The rich full flavoured portion is surprisingly filling and worth the £4.95 price tag. Alongside the ice cream, the parlour also sells cookie sandwiches, Valrhona hot chocolate and perfectly crafted coffees which you can enjoy in their seated area, perfect for a break from market shopping. Chin Chin Lab’s also have at least one dairy free option on the menu each week, making this science based ice cream bar perfect for vegans as well.
Chin Chin Lab is located in Camden Lock Place (Near the stables) and open Tuesday – Sunday between 12-7pm.
Coming next week: Club Mexicana – Vegan eating at Camden Kerb