1. Ice cream tacos now exist and we need them in our lives
2. JAPANESE DESSERT: KAKIGOORI/SHAVED ICE WITH SYRUP
It was served for the first time in Kanagawa Prefecture in 1869!
Popular flavors include: strawberry, cherry, lemon, green tea, grape, melon, “blue-Hawaii” sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten Kakigōri, condensed milk is often poured on top of it.
3. Australian Ice-Cream Shop Serves Beautiful Gelato Flowers
Who wants gelato scoops pressed onto a crunchy cone when you can feast on a delicious ice-cream flower instead? Judging by the crowd lining up outside the i-Creamy Artisan Gelato, in Sydney’s Central Business District, even on cold winter nights, and the popularity of i-Creamy’s Instagram page, nobody! Sure, turning an ice-cream into a work of art takes a bit more time than serving a regular gelato, but it makes people happy and they always come back for more.
4. Macaron ice cream sandwiches
Maven’s Creamery (at Cako in San Francisco, Poki Bowl in San Jose and Palo Alto, and other locations) specializes in the sweet sammies, offering six flavors, such as sweet purple yam or ube macapuno, and the blue and white Cookies ‘n Cream, a top seller.
The classically-trained pastry chef at Oui Oui Macaron (Emeryville, Daly City) makes a whopping 11 varieties, from huckleberry and vanilla bean to Assam milk tea. If you like a bigger macaron ice cream sandwich (3-inches across), be sure to hit Teazzert (Alameda), which creates 12 mighty tasty flavors, including lemon chiffon and mocha chip. Throwing a party? You can request your own flavor.
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5. Charcoal Ice Cream Exists, and It's Total #GothGoals
The latest social-media sensation, dubbed "goth ice cream" by the internet, is the handiwork of Los Angeles soft-serve shop Little Damage. The family-owned store opened in February, quickly attracting foodies with its unique flavors, including mango sticky rice, chocolate-dipped cherry, and ... unicorn tears, a baby-blue vanilla creation.
The "goth" ice cream's official flavor name is actually almond charcoal, and the dark hue comes from activated charcoal.
Customers can have their charcoal-activated sweet treat served in a freshly made charcoal waffle cone and topped with sweets like shaved coconut or Oreos — or, if you're feeling ~colorful,~ Fruity Pebbles or rainbow sprinkles.
If you're thinking that you've seen this trend on social media before, you're not imagining things. Moody-looking ice cream first made an appearance in April 2016, when Morgenstern's Finest Ice Cream in New York City released a coconut-ash flavor.
6. The Ice Cream Burrito: Ice Cream Scoops Covered In Sprinkles, Wrapped In Cotton Candy
7. Galaxy ice creams may be the most stunning desserts we’ve ever seen
8. Spaghetti Ice Cream
9. Glow-in-the-Dark Ice Cream
But what on earth is it??? It's glow in the dark jellyfish ice cream using calcium activated proteins that react when they are agitated, or to put it a non sciencey way, it glows when you lick it. It's also pretty insanely expensive stuff, we worked out each scoop is coming out at around £140, dam those big bucks jellyfish. Is it safe to eat? Well I tried some and I don't seem to be glowing anywhere, so we'll go with a yes for now. We've also made a non-jellyfish version using quinine from tonic to make a glow in the UV dark gin and tonic sorbet which is pretty neat and can be ordered from all good Lick Me I'm Delicious event contraptions.
10. Food Expert Creates Unmeltable Premium Freeze-Dried Ice Cream for the Masses
34-year-old Rob Collington, founder of Gastronaut Ice Cream, had always been a big fan of Astronaut Ice Cream, a freeze-dried ice cream sold at space museums and camping stores across the US. He has enjoyed eating it since he was a little boy, even though he admits it doesn’t very good, because it’s made with the cheapest ice-cream available and contains artificial ingredients. But it does have a big advantage over even the most delicious traditional ice cream – it doesn’t melt, no matter how hot the sun burns.