3..2..1..shake off!

"Freeze dried" may not always be synonymous with "appetizing," but in the case of astronaut ice cream, it is.

Also known as "space ice cream," this dehydrated dessert was originally invented in answer to the need for better, lighter space food for the longer Apollo missions to the moon, according to NASA.

Using NASA's freeze drying technology (originally discovered by Whirlpool), Action Products International first created the product in the 1970s, marketing the ice cream with other space "junk food."

The ice cream was a hit, and soon found its way into NASA facilities, theme parks, gift shops museums and stomachs everywhere.

The process of "freeze drying" the ice cream involves cooling it to 40 degrees below zero Fahrenheit, and than slow heating it in a vacuum chamber to remove all moisture.

The result: light, bagged, tasty ice cream. No freezer necessary.

The product, which can still be found today, including at the Hobby Lobby just off College Avenue. It's packaged in a light, aluminum-like bag. It travels well and keeps for a long time. Much longer than you can resist eating it.

I got the neapolitan. The foamy, dry ice cream reminded me of something someone under 10 would love.

Although it is an interesting experience, I still think regular ice cream is better. At least while you're on earth.