{"id":79224,"date":"2016-07-29T06:38:18","date_gmt":"2016-07-29T10:38:18","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=79224"},"modified":"2016-07-29T06:38:18","modified_gmt":"2016-07-29T10:38:18","slug":"edible-balloons-frozen-treats-ice-cream-museum-coolest","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2016\/07\/29\/edible-balloons-frozen-treats-ice-cream-museum-coolest\/","title":{"rendered":"Edible balloons, frozen treats: Ice Cream Museum is coolest"},"content":{"rendered":"

\"ice-cream-1209239_1920\"<\/a><\/p>\n

NEW YORK\u2014Move over, Willy Wonka. A temporary museum dedicated to all things ice cream is treating visitors to edible balloons, a Chocolate Chamber, a \u201cswim\u201d in a pool of faux rainbow sprinkles and, of course, scoops of heavenly ice cream.<\/p>\n

New York’s Museum of Ice Cream is the lifelong fantasy of 24-year-old, co-founder Maryellis Bunn.<\/p>\n

The six-room tour begins with a free scoop of ice cream. At a press preview Thursday, the treat was topped with fruity cereal, marshmallows and a guava-lime zest.<\/p>\n

In the next room, helium-filled, edible balloons produce giggles as visitors’ voices are transformed into high-pitched squeaks.<\/p>\n

The museum opens to the public Friday. Admission is free from 11 a.m. to 3 p.m. After that, it costs $18 per person or $30 for two. The museum closes Aug. 31.<\/p>\n

The biggest attraction is a large pool filled with 11,000 pounds of confetti-colored sprinkles. Visitors can immerse themselves in the fake candy. Posted rules say: \u201cmake a wish,\u201d \u201cdip at your own risk\u201d and \u201cCaution: May cause spontaneous happiness.\u201d<\/p>\n

Happiness was on the minds of Bunn and her co-creator Manish Vora who frequently asked \u201cAre you having fun?\u201d<\/p>\n

The two launched the project to fulfil Bunn’s childhood dream of swimming through a pool of sprinkles. They also enlisted over 30 artists to create\u2014what else?\u2014ice cream-themed works of art. Each artist \u201cbrings a unique voice\u201d to his or her creation, said Bunn.<\/p>\n

In a nod to Willy Wonka, the Chocolate Chamber is entered through a satiny brown curtain to a musical remix of \u201cPure Imagination.\u201d A chocolate fountain, free chocolates, cocoa-bean shards on the floor and an immersive chocolate video can be viewed from the comfort of a large bean bag.<\/p>\n

Elsewhere, visitors can suck on a dehydrated Miracle Berry that can alter the sourness of lemon slices atop an ice cream cone into a sweet delight.<\/p>\n

The tour ends in TinderLand, a playground featuring an ice cream scoop seesaw and an ice cream sandwich swing for two. Visitors also can discover \u201cwho they are as a flavour\u201d through an app created with Tinder, said Vora.<\/p>\n

In addition to specially created ice cream by food scientist Irwin Adam, of Future Food Network, the museum each week will offer custom frozen treats from one of the city’s favourite ice cream shops including Black Tap and Oddfellows.<\/p>\n

\u201cIt’ a lick-able, likable ice cream-centric experience,\u201d said Bunn.<\/p>\n

And if you aren’t completely satiated by the end of the tour, you can savour a different kind of experience across the street at the Whitney Museum of American Art or the nearby High Line.<\/p>\n","protected":false},"excerpt":{"rendered":"

NEW YORK\u2014Move over, Willy Wonka. A temporary museum dedicated to all things ice cream is treating visitors to edible balloons, …<\/p>\n","protected":false},"author":33,"featured_media":79225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79],"tags":[11781,11780,3337,11782,1759,337],"class_list":["post-79224","post","type-post","status-publish","format-standard","has-post-thumbnail","category-travel","tag-balloons","tag-ice-cream","tag-museum","tag-museum-of-ice-cream","tag-new-york","tag-travel-2","mauthors-ula-ilnytzky","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/79224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=79224"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/79224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/79225"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=79224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=79224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=79224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}