Hansen’s Sno-Bliz

Review by: Stephen Rushmore Jr.

With the heat and humidity New Orleans experiences, it comes as no surprise that the shaved ice machine was invented in this tiny establishment by the Hansen family in 1939.

The ice generated by the machine is remarkably light and fluffy. It has a smooth and soft texture that compares somewhere between a sorbet and ice cream. The syrups for the Sno-Blizzes are also made on site, and they have a clean taste that doesn’t leave a residue in the mouth when you are finished slurping. When ordering, I strongly recommend asking for the ice with condensed milk on top. It adds an extra creamy, smooth, and sweet element to an already outstanding experience.

A typical serving will have about four layers of ice and syrup so you can still taste the sweetness at the bottom of the cup. It is a slow process, and with only one machine generating the ice you can expect to wait in line. But it is this anticipation that helps make the ice quench a summertime thirst.

Only the original invention is still used to create the ice, and the Hansen family still have the original serving containers that was used when they sold the ice for two cents.

Store hours are limited, so call and check ahead before coming. They are usually open during the afternoons and early evenings of the Summer.

Directions & Hours

12pm - 6pm
  • Monday: Closed
  • Tuesday: 12:00 – 6:00 PM
  • Wednesday: 12:00 – 6:00 PM
  • Thursday: 12:00 – 6:00 PM
  • Friday: 12:00 – 6:00 PM
  • Saturday: 12:00 – 6:00 PM
  • Sunday: 12:00 – 6:00 PM

What To Eat

Ginger Sno Bliz with Condensed Milk

DISH
Cream of Nectar Sno-Bliz

DISH

Hansen’s Sno-Bliz Recipes

Discuss

What do you think of Hansen’s Sno-Bliz?

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