Freeze Dried Ice Cream Sandwich (SELECT FLAVOR)
Ever wanted to eat an ice cream sandwich on a hot day hiking? Well, you're in luck, this astronaut dessert is sure to please and easy to make. Just throw it in your mouth and rehydrate yourself, let the magic happen naturally! A great way to treat one another during a day out trekking, canoeing, kayaking, or just hanging around camp. Also a great conversation starter!
- Delicious freeze dried ice cream
- Neapolitan: Strawberry, Chocolate, and Vanilla
- NASA Space Treats developed for the early Apollo Space Missions
- Fast Delivery
- Frozen -40 F, vacuum dried and ready to eat (no refrigeration required)
This is the kind you find at science museums at two or three times the price. Originally developed for the early Apollo missions, food is frozen to -40 degrees F and then vacuum dried and placed in a special foil pouch. These products are manufactured by the same company that supplies freeze-dried foods to NASA for the Space Shuttle missions. Ingredients include milk, cream, nonfat milk, sugar, corn syrup, strawberries, cocoa processed with alkali, whey solids, contains less than 1% mono and diglycerides, guar gum, locust bean gum, carrageenan, vanilla extract, natural flavors.
Freeze drying is like sending food into suspended animation. It looks dry and feels dry to the touch, yet, by simply tearing open the foil outer and popping the freeze-dried block into the mouth (thereby re-hydrating it in the process) astronauts find that, more often than not, the unappetizing-looking substance explodes with flavour. All of which makes this authentic all-American Astro-snack a technological marvel in its own right. It doesn't look like real ice cream, yet tastes like ice cream. It can even be stored for years without refrigeration, so long as it remains in its foil wrapper. How can this be? Freeze drying is the process that has been applied to astronaut food since the early days when eating the right stuff was as important as having it. It's a fiendishly complex process that can be summarised thus: The ice cream is placed in a vacuum chamber and frozen until the water crystallizes. The air pressure is lowered, forcing air out of the chamber. Next heat is applied, vaporizing the ice. Finally, a freezing coil traps the vaporized water. This process continues for hours, resulting, over time in a perfect freeze-dried ice cream slice that keeps the ice cream totally intact, minus any moisture. Amazing.