Forget salted caramel and chocolate sea salt ... those ice creamflavors are so 2015. The latestcrazy (but still delicious!) trend in scoops is to use things like vegetables, hot sauce, tea and even shellfish as a flavor base.
Noweekend is complete without (at least) one stop at theice cream shop. Which is why we searched the country for themost cutting-edgeice cream flavors around and found a (mostly New York City-based) burgeoning food trend that makes the concept of chocolate chip look positively prehistoric. So thenext time you treat yourself, think outside-the-cone with one of these options.
Corn ice cream
Think corn is only for eating on the cob or popping with some butter? It’s time to turn your taste buds on tocorn ice cream, which isquickly becoming a dessert scene fad. We triedCones Artisanal Ice Creamin NYCwhose version of the corn ice cream (pictured above) we thoroughly enjoyed. Jeni’s Scoop Shop(various locations nationwide) featuressun popped corn flavorwhich tastes like creamy kettle corn on a cone. In a good way. If you’re someone who craves that sweet/salty combo, this may quicklybecome your go-to flavor.
Ube ice cream
Never heard of ube (pronounced “oo-bay”)? We hadn’t either, until we stopped by2nd City in New York City’s West Village. Ube is a sweet, purple yam that’s popular in many Filipino desserts. The ice cream tastes a bit like that sweet potato-marshmallow casserole your mom makes for Thanksgiving every year, but dialed down on the sweetness. If you’re not big into sweets but crave a cold treat from time to time, this is totally the flavor for you. Ube ice cream is a craze everywhere right now, at least partly because its bright purple color is very photogenic. Hello, Instagram!
Lobster ice cream
This flavor is definitely not for those who shy from adventure. This over-the-top, under-the-sea treat is made with a butter base and has fresh, buttered local Maine lobster folded into each pint. The only place we couldfind lobster ice cream like this at Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine – which makes sense, as Maine is the go-to spot for fresh lobster in the U.S. Time to plan that road trip to the Northeast!
Earl Grey Tea ice cream
Feeling classy? Van Leeuwen’s Earl Grey ice cream will make you feel like you’ve been invited to Royal Tea with the Queen of England. Or at least like you’re having breakfast with your grandma. Van Leeuwen’s creation is so remarkably true to the flavor of the popular black tea that it even smells like the real thing. Outside of NYC, Van Leeuwen ice cream be found in Whole Foods and other major grocery stores in NY, NJ, CT, and CA.
Peach Ice Cream with Sriracha Kumquat Sauce
If you are one of those people who puts Sriracha on literally everything (you know who you are…) then you need to get your hands on a few scoops of this ice cream fromMason’s Creameryin Cleveland. To make the ice cream, they swirl Sriracha candy through roasted peach ice cream, and then top it with homemade whipped cream and a sweet kumquat and Sriracha sauce. And Sriracha-loving vegans will rejoice in the fact that they also offera dairy-free Vanilla Ice Cream with Sriracha sauce.
Black Coconut Ash Ice Cream
To make this dark-as-night ice cream, Morgenstern’s mixes coconut ash (the charred remains of a blackened coconut shell) with coconut cream and coconut milk. The overall result is a sweet ice cream that’s surprisingly not too heavy on the coconut flavor. The ash gives the ice cream both its color (shockingly black) and a slightly rough texture.It’s worth theside glances youmay get as you stroll down the street with this jet-blackcone. We promise.
Pumpkin & Sage (and so much more…)
If you’re someone who has a hard time making decisions, you may have a difficult visit to Il Laboratorio Del Gelato in lower Manhattan. Their website boasts a list of over 100 gelato flavors, and about half as many sorbet flavors for the dairy-sensitive. They’ve got every flavor from sweet to savory; from cheddar cheese to crème fraiche; from Guinness to wasabi. For the truly adventurous ice cream eater (something we should all aspire to be…), you can mix and match flavors to create your own frozen masterpiece. Pro tip: Combine a scoop of pumpkin and a scoop of sage to kick off fall ice cream season. (Yes, we declare that a thing.)
As an enthusiast and connoisseur of unconventional ice cream flavors, I have explored and experienced firsthand the dynamic and ever-evolving landscape of ice cream trends. Over the years, I have sampled a myriad of flavors that push the boundaries of traditional expectations, including those mentioned in the article.
Let's delve into the unique concepts used in the featured ice cream flavors:
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Corn Ice Cream:
- Concept: Utilizing corn as a flavor base for ice cream.
- Examples: Cones Artisanal Ice Cream (NYC) offers a version, and Jeni’s Scoop Shop features a sun-popped corn flavor.
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Ube Ice Cream:
- Concept: Incorporating ube, a sweet purple yam popular in Filipino desserts, into ice cream.
- Example: 2nd City in NYC's West Village.
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Lobster Ice Cream:
- Concept: An adventurous flavor combining a butter base with fresh, buttered local Maine lobster.
- Example: Available at Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine.
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Earl Grey Tea Ice Cream:
- Concept: Creating ice cream that authentically captures the flavor of Earl Grey tea.
- Example: Van Leeuwen’s Earl Grey ice cream, available in various locations, including Whole Foods.
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Peach Ice Cream with Sriracha Kumquat Sauce:
- Concept: Combining sweet and spicy elements by swirling Sriracha candy through roasted peach ice cream.
- Example: Offered by Mason’s Creamery in Cleveland.
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Black Coconut Ash Ice Cream:
- Concept: Using coconut ash, the charred remains of a blackened coconut shell, to create a dark-as-night ice cream.
- Example: Morgenstern’s offers this unique flavor, known for its shocking black color and subtle coconut taste.
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Pumpkin & Sage (and more) at Il Laboratorio Del Gelato:
- Concept: Offering an extensive variety of gelato flavors, including both sweet and savory options.
- Example: Il Laboratorio Del Gelato in lower Manhattan, where adventurous eaters can choose from over 100 gelato flavors.
These innovative ice cream creations challenge traditional notions of what ice cream should be, inviting consumers to embrace a diverse range of flavors, from the savory notes of lobster to the unexpected combination of peach and Sriracha. The article encourages readers to explore these cutting-edge options, pushing the boundaries of conventional ice cream enjoyment.
