Chin Chin Labs (Chin Chin Ice Cream)

"Much like algebra, quantum physics, and Kevin Federline’s wrestling career, we don’t entirely understand Chin Chin Labs in Camden. More specifically, we don’t know how they make their ice cream. We do know that it involves nitrogen and, you know, science. But however they do it, it’s excellent. It’s super smooth and although they do serve some classic flavours like vanilla, you're here for the interesting options, like vegan passion fruit kombucha or burnt butter caramel, as well as ice cream sandwiches." - heidi lauth beasley, rianne shlebak, sinead cranna, daisy meager

"Delivering nationwide Much like algebra, quantum physics, and Kevin Federline’s wrestling career, we don’t entirely understand Chin Chin Labs. More specifically, we don’t know how they make their ice cream. We do know that it involves nitrogen, and, you know, science. However they do it, it’s excellent. It’s super smooth and although they don’t have your classic flavours like vanilla or strawberry, their online shop has plenty of interesting options from psychedelic purple carrot cake to burnt butter caramel, as well as whole ice cream pies." - rianne shlebak

"Every time we go to Camden with an out-of-towner and they decide they want ice cream, we head to Chin Chin Laboratories by Camden Market. Although there isn’t much seating, this place makes excellent ice cream involving nitrogen and, we don’t know, science—but it tastes excellent, especially the burnt butter caramel flavour." - heidi lauth beasley, jake missing, rianne shlebak

"Much like algebra, quantum physics, and Kevin Federline’s wrestling career, we don’t entirely understand Chin Chin Labs. More specifically, we don’t know how they make their ice cream. We do know that it involves nitrogen, and, you know, science. Regardless, however they do it, it’s excellent. It’s super smooth and although they don’t serve your classic flavours like vanilla or strawberry, there are plenty of interesting options from vegan passionfruit kombucha to burnt butter caramel, as well as ice cream sandwiches. As well as offering weekly ice cream shipments right now, they also have outposts in Soho and Shoreditch" - heidi lauth beasley, rianne shlebak

"If there’s a food equivalent to feeling really, really old, it’s the realisation that Chin Chin Labs has been around for eight years. That remarkable longevity is in part due to innovation (their custard bases are churned with the aid of clouds of liquid nitrogen), and in part due to the inexorable rise of Instagram, but it’s also because their rich, dense ice creams are fantastic. Offerings are short, sweet and always tasty, with tonka bean and valrhona chocolate permanent fixtures; nods to gourmet leanings abound in toppings like fleur de sel caramel and bee pollen honeycomb." - David Paw