A rather dramatic USP sees Chin Chin make their ice cream with liquid nitrogen, and that isn’t the only unique thing about them. The core range is a rather upscaled quartet: tonka bean, Valrhona chocolate, burnt butter caramel, and coffee and olive oil. Top that with the likes of grilled white chocolate, bee pollen honeycomb, cinnamon toast, or marshmallow fluff, and you’ve got one of the most delicious ice creams in town.