Curt Jones invented Dippin’ Dots, the cryogenically frozen bead-shaped ice cream introduced in 1988.
Jones was a microbiologist who developed the product in Grand Chain, Illinois. He used liquid nitrogen to freeze small droplets of ice-cream mix extremely quickly, producing tiny beads rather than conventional scoops. The rapid freezing helped create a distinctive texture and made the product visually different from ordinary ice cream.
Dippin’ Dots was first sold locally before expanding through amusement parks, zoos, shopping centers, and other high-traffic venues. The brand is sometimes confused with ordinary mini ice cream pieces, but its defining feature is the cryogenic freezing process. Liquid nitrogen is used during manufacture and is not normally present in the served product.
The name refers to the product’s small rounded pieces, not to a particular flavor. Dippin’ Dots later expanded into frozen yogurt, sherbet, and other frozen treats, but the original product remains its best-known innovation.