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Totally New Kind Of Ice Cream Comes To Paramus

Rachel Chan enjoying a Classic S'more ice cream treat from Rolling Cow.
Rachel Chan enjoying a Classic S'more ice cream treat from Rolling Cow. Photo Credit: Lorraine Ash
In its final state, the Classic S'mores ice cream creation at Rolling Cow.
In its final state, the Classic S'mores ice cream creation at Rolling Cow. Photo Credit: Lorraine Ash
Rolling Cow at the Garden State Plaza.
Rolling Cow at the Garden State Plaza. Photo Credit: Lorraine Ash
A young customer watching Eason Wang of Elmwood Park at work.
A young customer watching Eason Wang of Elmwood Park at work. Photo Credit: Lorraine Ash
Step one: creating a strawberries and cream treat at Rolling Cow.
Step one: creating a strawberries and cream treat at Rolling Cow. Photo Credit: Lorraine Ash
Step two: chopping and mixing.
Step two: chopping and mixing. Photo Credit: Lorraine Ash
Step three: spreading and flattening.
Step three: spreading and flattening. Photo Credit: Lorraine Ash
Step four: rolling.
Step four: rolling. Photo Credit: Lorraine Ash
Step six: placing the role in a cup.
Step six: placing the role in a cup. Photo Credit: Lorraine Ash
The embellished finished product.
The embellished finished product. Photo Credit: Lorraine Ash
Alexis Fields of Haledon preparing samples at the Rolling Cow.
Alexis Fields of Haledon preparing samples at the Rolling Cow. Photo Credit: Lorraine Ash

PARAMUS, N.J. — It’s no surprise it was John Chan who brought Thai-style ice cream to Paramus.

At any given time, the man has eight flavors of ice cream in his refrigerator at home in Queens.

When he discovered Rolling Cow in Brooklyn, he knew he had to open one at the Garden State Plaza.

The grand opening was just a few weeks ago.

“I just thought it was missing outside of New York City,” said Chan.

Rolling Cow uses a technique that originated on the streets of Thailand.

Using all fresh ingredients, the ice cream chef makes each serving right in front of the person who ordered it.

At the mall, just outside Urban Outfitters, crowds gather to watch Eason Wang of Elmwood Park work his magic.

First, he spreads fresh foods – for instance, cut up strawberries – on a flat metal cold pan chilled to minus 39 degrees Celsius.

Quickly, Wang adds Rolling Cow’s own crème anglaise, which he created, and chops and swirls the mixture till it’s smooth.

Next, he flattens it until it’s paper thin.

Then, using a metal spatula, he rolls it off the pan in strips that curl into neat rolls.

The rolls are placed in a sturdy, large, round cardboard cup and enhanced with toppings.

The Rolling Cow team feature some locals, including Alexis Fields of Haledon and Cindy Tang of Teaneck.

There are eight signature flavors of Rolling Cow ice cream: Macha Red Bean, Classic S’mores (which includes a hot marshmallow on a stick), and Peanut Butter Perfection, to name a few.

“The point is the taste of freshness,” said Rachel Chan, Chan’s wife, “and the fun of seeing the whole process.”

We are bringing a taste of Thailand to NYC! Using our proprietary crème anglaise, our ice cream artisans freeze the ice cream in front of you, for an entertaining and delicious experience! Instant freezing of the ice cream also guarantees it is the freshest and creamiest it can possibly be. Our crème anglaise is all natural and uses no artificial flavors or corn syrup.

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