Today’s Chefs pride themselves on pushing boundaries and testing eaters palates with exciting new concoctions. These eleven unique ice cream flavors have excited, disgusted, and inspired ice cream consumers around the world.
By Annelise McAuliffe
1. Roasted Garlic Almond Chip
Sebastian Joe’s Ice Cream, Minneapolis, MN
A surprising combination of spicy and sweet, but be careful if you’re on a date.
2.”Baby Gaga” Breastmilk Flavor
Icecreamist, London, England
Described as an “organic, free-range treat” for 14 pounds ($23) a serving.
3. Cheddar Cheese Gelato
il Laboratoria del Gelato, New York, NY
“The Lab” has created over 200 consumer approved flavors.
4. Pear and Blue Cheese Ice Cream
Salt & Straw, Portland, OR
Gourmet flavor made from Oregon pears, cheese, and milk.
5. Chocolate Covered Cicada Ice Cream
Sparky’s, Columbia, MO
Insects were collected from backyards, boiled, and then dipped in chocolate. Sparky’s first batch of the new flavor sold out within an hour.
6. Bone Marrow and Cherry Ice Cream
Salt & Straw Straw, Portland, OR
Bourbon smoked cherries and salty marrow may be the new ultimate adult treat.
7. Peanut Butter and Curry Ice Cream
Humphry Slocombe, San Francisco, CA
Doing what they do best, the Mission District creamery combines traditional flavor with new flair with this flavor.
8. Mustard Ice Cream
Heston from Waitrose
Heston Blumenthal suggests you serve this icy treat with cold meats or a tomato salad.
9. Roasted Black Sesame Seed Ice Cream
Alchemy Creamery, Brooklyn, NY
All of the ice creams served at Alchemy are dairy-free and vegan.
11. Lobster Ice Cream
Ben & Bill’s Chocolate Emporium, Various Locations, MA
This uncommon flavor was originally created to prove to customers that the ice cream served in their establishment was indeed made from scratch.
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.