There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students can sample nano ice cream and investigate how decreasing the size of the ice crystal affects the taste and texture of the ice cream. (Contains 1 table and 2 figures.)