PHOTOS: We want the Museum of Ice Cream to stay forever
Take a tour inside summer's hottest pop-up the Museum of Ice Cream, the Willy Wonka Factory that Instagram built.
Look at this wonderland of imagination and style. The Museum of Ice Cream is here (it officially opens July 29), and it's every bit the California summer-inspired ice cream paradise that creator Maryellis Bunn promised.
The complimentary Scoop of the Week awaits at the welcome counter to start your journey. In a nod to its role as a museum, there are handy facts accompanying each area, like the dispute over who invented waffle cones and the science of taste.
A candyman uses a sweet paste to create balloons filled with helium— take a deep breath with your first bite and say your favorite flavor to tap into the inner child mindset as carnival music and ice cream-themed songs fill the rooms ahead.
In the Scoop Room, Ian demonstrates how to maximize your serving size using ice cream that's been treated with an enzyme to not melt. (This is the week for reimagined food.) Add your scoop to the golden goblet to help make what's hoped to be the world's biggest sundae.
The Chocolate Room is a trippy meditation space where your cushion is a giant piece of chocolate, your inspiration the flowing ribbons playing all around you, all while a chocolate fountain gently bubbles behind you.
The much-hyped Sprinkle Pool gets its own room. Wade into the 11,000 pounds of sweets, then grab some to take home from a Dylan's Candy Bar shelf.
Next, step inside a science lab andgrab a Miracle Fruit tablet, which will make the lemon slices with your pink-tinted vanilla ice cream taste just as sweet. While your tongue sorts out that bit of weirdness, peruse the gallery of ice cream-inspired art, and take advantage of a photo op on the ice cream sandwich swing, whether it's with a date or the only +1 you need: ice cream in a waffle cone.
The Museum of Ice Cream is open through Aug. 31, and while tickets are sold out, you've got a chance to get induring their open house on July 29, from 11 a.m.-3 p.m.
Follow Eva Kis on Twitter @thisiskis