The Seaport District now offers refuge for ice cream lovers and everyone with a sweet tooth since The Museum of Ice Cream opened to the public on Dec. 14.

The museum is “a must-see experience for everybody whether they live in Boston,” said founder Manish Vora in an interview with The Beacon.

In 2016, the first Museum of Ice Cream opened in New York City as a 30-day pop-up experience that sold out of its 30,000 tickets in five days. The New York pop-up featured the iconic sprinkle pool—which all six permanent locations have today—as well as an opportunity for guests to add a scoop of sugary vegetable shortening to the world’s largest ice cream sundae.

A local location seems ideal, as Mass. residents eat more ice cream per capita than any other state, according to Lieutenant Governor Kim Driscoll.

“We chose the Seaport because we felt as though it’s a place where Bostonians come together to celebrate, eat, and have fun, which really encompasses the heart of the city,” said Vora.

While walking through the museum lobby, customers are given the opportunity to write their own “ice cream name” on a pink name tag and adopt that name for the duration of their visit. “In here, your name melts away,” said a museum employee with “Lil Chippie” written on their name tag.

After adopting their ice cream monikers, customers, who are referred to as “scoops” within the museum, must read the “cone-tract” that is quickly lowered and raised. Anyone who breaks the “cone-tract” will promptly be rushed to “ice cream jail,” Lil Chippie said.

Before officially entering the museum, scoops must chant, “Ice cream, ice cream, ice cream,” to open a large red door, allowing entry to the exhibits. Off to the right, one will find themselves walking through the Museum of Modern Ice Cream where dozens of ice cream facts are displayed on the walls in both English and Spanish.

“Our unique ‘experiums’ combine art, play, and sensory immersion—all centered around everyone’s favorite dessert and designed to facilitate connection,” said Vora.

Following the orange hallway, guests can join the line to board the Creamliner, the Museum of Ice Cream’s airplane. The pamphlet in the seat back pocket assures customers that ice cream will fall from above in case of emergency. When it is announced that the plane has reached cruising altitude, the flight attendant passes out a pink cup of vanilla and pineapple swirl soft serve ice cream.

The plane lands at the “FUN” airport where it is 32 degrees with a chance of sprinkles. After deplaning, scoops are offered the chance to enter The Hall of Freezers, where over a dozen freezers line the walls with interactive games.

The kitchen and living room concepts offer Instagramable sets that feature a Chipwich couch and a book closet with clever twists on popular titles, including “Banana Karenina” and “Van Dough.”

The last room of the museum is The Flavor Lab, which lets scoops put their new ice cream knowledge to the test and design their own ice cream flavor. On the way out of this room, scoops are encouraged to try the signature ice cream of this location—lobster ice cream—which is served with a bread roll in a red food basket.

“What’s more New England than lobster?” Vora said. “When we open new locations we really aim to integrate the city’s unique specialties into the experience incorporating each of the senses.”

The lobster ice cream can be enjoyed by anyone brave enough to try it since it contains no shellfish.

Scoops exit down a red slide down to the Sprinkle Pool level, but not actually into the pool, despite how it appears online. The red tile floor and walls surround the pool of pink sprinkles where patrons somersault off the diving board and make “sprinkle” angels in the pool. An urban legend claims that there is a golden sprinkle in the pool and whoever finds it wins a prize.