Have you ever wanted to eat an ice cream sundae out of a kitchen sink? Who hasn’t, right? At Sloan’s, located inside the Venetian, you can do just that. (Mat Luschek / Review-Journal)
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Why would someone want to use liquid nitrogen when it came to serving ice cream? Let one of the owners of Sweetspot Nitrogen Ice Cream & Boba Tea explain why. (Gabriella Benavidez/Las Vegas Review-Journal)