10 Ice Cream Flavours You Will Not Believe Exist
10 Ice Cream Flavours You Will Not Believe Exist
Vanilla and chocolate had a good run. Somewhere along the way, ice cream makers decided almost anything could go in a tub, and honestly, some of it works better than it sounds.
Garlic Ice Cream
Roasted garlic, cream and sugar somehow land closer to caramel than anything savoury. Garlic festivals sell this by the scoop, and people keep coming back.
Lobster Ice Cream
A New England staple, buttery lobster meat folded into a rich vanilla base. It sounds like a joke until you actually taste the sweet and salty combination.
Wasabi Ice Cream
Smooth and creamy at first, then that familiar heat sneaks up right at the end. A Japanese classic that adventurous eaters tend to love.
Blue Cheese Ice Cream
Tangy and salty, usually served with honey or figs to soften the edges. Chefs at gourmet spots use it to give dessert a proper grown up twist.
Squid Ink Ice Cream
Jet black and briny, with a creamy sweetness underneath that keeps it balanced. Popular across parts of Japan and near impossible to walk past without noticing.
Corn Ice Cream
Fresh sweet corn blended into something silky and gently nutty. Best in summer, when the corn itself is at its sweetest.
Soy Sauce Ice Cream
Just a splash brings out deep, caramel-like notes without tasting remotely like soy sauce. The umami hit somehow balances the sweetness rather than fighting it.
Olive Oil Ice Cream
Extra virgin olive oil gives it a silky texture and a fruity edge, often finished with flaky sea salt. Simple, but it has become something of an upscale favourite.
Curry Ice Cream
Turmeric, cumin and cardamom folded into a creamy base for something warm and genuinely well balanced. Unusual on paper, comforting in practice.
Dill Pickle Ice Cream
Sharp, tangy and impossible to ignore once you have tried it. It went properly viral, and opinions online remain split right down the middle.