Iceplosion is building a single-serve countertop machine that makes frozen carbonated beverages at home, basically the “fizzy slushie” you’d normally buy at a convenience store, but produced on demand from a capsule. The core idea is controlled carbonation plus rapid freezing, so you can switch between frozen carbonated drinks, non-carbonated slushies, and ice-cold soda from the same platform without needing a bulky commercial dispenser. https://icelosion.com
The drink workflow is deliberately “coffee-pod simple”: insert a syrup capsule, add water, connect a standard commercially available 60 L CO2 cylinder, then let the machine do metering, mixing, chilling, and freeze management. The capsule is read via NFC so the system can enforce flavor ID, recipe parameters, and use-by date checks before dispensing. The headline spec is taking room-temperature liquid to a frozen texture in roughly 2–4 minutes, with each capsule producing one portion around 16–20 fl oz (about 500–700 mL) per cup.
Midway through the interview (filmed at CES Las Vegas 2026), the CEO contrasts the newer black enclosure with an older larger white demo unit, and explains why the chassis was repackaged. Feedback from a Berlin trade show pushed them to reduce footprint for realistic kitchen use, and the redesign is claimed to be about 40% smaller while keeping the mechanical and thermal “guts” essentially locked in. What’s left is consumer-grade industrial design and manufacturable packaging, rather than re-inventing the freeze/carbonation module.
Commercially, the target pricing discussed is about $700 for the appliance and around $1 per capsule, which frames the product as a convenience and repeat-use economics play rather than a one-off gadget. The single-portion format also avoids keeping a whole tank cold, and it fits common home moments: hosting, barbecues, and watching sports where quick turnaround matters. If the machine can truly maintain sustained performance across back-to-back pours, the interesting engineering story becomes consistency: temperature control, viscosity management, carbonation retention, and cleaning workflow.
Flavor is where the platform can scale: they mention roughly 20 varieties today (cola, cherry, blue raspberry, strawberry lemonade, plus sugar-free options), with the possibility to develop new syrups as long as the formulation hits the right composition. For “healthier” slushies, the constraints are technical as much as marketing: managing Brix, freezing-point depression, texture, and CO2 behavior when you move toward real-juice bases and low-sugar recipes. The company positioning is also international—an English founder, operations based in Sicily, and an American corporate setup to support rollout over time.
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