After three years in development, designer David Marx is debuting Kyl21, a vegan-friendly, alcohol-infused popsicle intended for adult partygoers. Photo: The Science Kitchen

Marx's icy invention is the result of a collaboration with university scientists, a three-star chef, and a manufacturer of industrial nitrogen machinery with the goal of completely reinventing the form, function, and flavor of freezer pops. Photo: The Science Kitchen

"Typical round ice cream shapes don't reflect my idea of the future," says Marx. In contrast, Kyl21 bars have a jewel-like appearance and resemble crystals seen under high levels of magnification. Photo: The Science Kitchen

Photo: The Science Kitchen

Photo: The Science Kitchen

The hard, folded edges of the pops have an unmistakably sci-fi appearance, but are also functional and create additional surface area, which allows for faster freezing. Photo: The Science Kitchen

Kyl21 got its arty name by combining "molekyl," the Norwegian spelling of molecule, and the age at which patrons need to be to enjoy one of the Science Lab's rum-infused pina colada bars or their vodka-based "swimming pool" flavored pops. Photo: The Science Kitchen

"In order to shape ice cream in such a unique and exact way, an ultra-fast production process had to be developed," says Marx. This involved creating new multi-part molds that could handle the tight tolerances that the designs demand, developing custom alloys with high levels of thermal conductivity, and creating a flash-freezing process for the liquid to prevent expansion. Photo: The Science Kitchen

Photo: David Marx

The ice cream treat of the future is here—just not widely distributed yet. Those who want to taste the chilly treat will need to trek to Berlin and attend a party held by the Science Kitchen, where the bars are produced a couple hundred at a time. Photo: The Science Kitchen