Address: 6830 S. Rainbow Blvd., Ste 140
Status: Open from noon to 10 p.m. Monday to Thursday, 11 a.m. to 11 p.m Friday and Saturday and 11 a.m. to 10 p.m. on Sundays.
Calling itself the very “first,” but certainly not the last to arrive this year, Sweetspot Nitrogen Ice Cream & Boba Tea has debuted its “handcrafted liquid nitrogen” creations in Spring Valley.
Located at The Monterrey shopping center, at the corner of Roy Horn Way and Rainbow Boulevard, the Sweet Spot specialty is to create your ice cream as you order it. Customers select a base, either “premium or “sorbet,” meaning milk or water, then pay $4.95 for a regular size and $5.95 for a large cup. Then comes the choice of flavor and topping. Extras on top are 50 cents each.
Liquid nitrogen is finally poured into the concoction, producing a vapor cloud and quickly creating the dessert. A long list of flavors includes dulce de leche, Nutella, Lucky Charms, pomegranate, “Lavender Earl,” birthday cake and strawberry cheesecake. A multitude of toppings includes “mango popping boba,” li hing mui powder, sea salt cream, “chocolate pandas,” matcha green Kit Kat and “rainbow mochi.”
Also on the menu, boba tea selections and the Sweet Spot’s own ice cream combinations, like the Hawaiian-inspired “808” and the colorful “Unicorn & Rainbow.”
The early opening proved so popular, the ice cream shop initially ran out of ingredients. A grand opening celebration is planned for Saturday, July 22.
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