Dangling light fixtures created by artist Alex Garnett in a room dedicated to ice cream cones.
George Etheredge — The New York Times/Redux
By Christina Austin
August 2, 2016

The opening of the pop-up Museum of Ice Cream in New York clearly has been highly anticipated. The 30,000 tickets available—at $18 a personsold out in 5 days. For a museum—especially a new, temporary one—that’s quite a feat. So what drove all of the excitement for the museum, which opened July 29?

From walls covered with waffle cones to a pool full of (non-edible) sprinkles, the museum offers ice cream aficionados a little bit of everything. And not to mention, a truly Instagrammable locale. Mary Ellis Bunn, a 24-year-old creative strategist, told The New York Times she and her boyfriend founded the museum as a “passion project,” though the museum also has 30 corporate sponsors, including the chocolate brand Dove.

The museum closes Aug. 31. Can’t make it there in person? Check out these photos.

Ice-cream cones covered one wall inside of the Museum of Ice Cream.

Ice-cream cones covered one wall inside of the Museum of Ice Cream.George Etheredge — The New York Times/Redux

Edible balloons made of sugar were inflated with helium during the press preview of the Museum of Ice Cream.

Edible balloons made of sugar were inflated with helium during the press preview of the Museum of Ice Cream.George Etheredge — The New York Times/Redux

A sea-saw built to look like an ice cream scooper.

A sea-saw built to look like an ice cream scooper.George Etheredge — The New York Times/Redux

Attendees pass through the chocolate room, where projections of liquid chocolate swirl along the wall.

Attendees pass through the chocolate room, where projections of liquid chocolate swirl along the wall.George Etheredge — The New York Times/Redux

Attendees play and take photos in a pool of non-edible sprinkles.

Attendees play and take photos in a pool of non-edible sprinkles.George Etheredge — The New York Times/Redux

PJ Linden's "Sundae Stag" at the Museum of Ice Cream.

PJ Linden’s “Sundae Stag” at the Museum of Ice Cream.George Etheredge — The New York Times/Redux

An attendee scoops vegetable shortening laced with sugar to deposit it into "The World's Largest Ice Cream Sundae."

An attendee scoops vegetable shortening laced with sugar to deposit it into “The World’s Largest Ice Cream Sundae.”George Etheredge — The New York Times/Redux

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