Here's The World’s First Artisanal Astronaut Ice Cream

By Mike Pomranz |

© Gastronaut Ice Cream

You’ve already read the title, so let’s just get one thing out of the way upfront: Yes, the Kickstarter is based out of Brooklyn. Seriously, where else would you expect someone to be making “the world’s first artisanal freeze-dried ice cream?”

Rob Collignon is the man behind Gastronaut Ice Cream. The New York-based creative director and ice cream enthusiast has worked in the advertising world for over a decade, but he recently made a huge lifestyle change when he, as he describes it, “moved to a van in 2015.” (Practice your best Chris Farley impression here.) According to Gastronaut’s Kickstarter, it’s taken Collignon “eight months and 20,000 miles” traveling around learning to perfect his product, but he’s finally turned the freeze-dried ice cream he started making at home a couple years ago “from a dream into a real business.”

Though he eventually plans to sell these upmarket astronaut ice cream bars online and in stores, “the first ice cream bars will be exclusively for Kickstarter supporters who help fund the initial production run.” Starting at $12 for two organic 15 gram bars, you can chow down on one of four flavors: Mint Chocolate Chip, Cookies & Cream, Mexican Chocolate Chip or Peanut Butter Chocolate Chip (which has been added as a stretch goal). Or if you really want to go crazy, a price break kicks in at five bars for $25. You can order up to 60 bars, but there are no additional price breaks.

Related: 7 GROWN UP VERSIONS OF YOUR FAVORITE CHILDHOOD SNACKS

Apparently, Collignon’s years of advertising experience have paid off: Buoyed by a top-notch pun of a name, Gastronaut Ice Cream has already pulled in about $50,000 – well above its original $9,500 goal. If you find yourself wanting to relive the nostalgia of eating like a kid who thought he was eating like an astronaut even though astronauts never really ate astronaut ice cream, you still have eight days to jump on the Gastronaut Ice Cream bandwagon.

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