‘Tis the season for ice cream and other summer delights, and I hereby fondly remember the types of ice cream I’ve tried and note down here those yet to try. I also love trying different flavours; Gelato Gusto in Brighton alone has introduced me to black truffle and honey, pear and parmesan, brown bread, and buttermilk and seabuckthorn. I have also eaten hemp ice cream from Restaurant Klarisa in Dubrovnik. If you’ve eaten any of these frozen delights or can add to my wishlist, do leave a comment!
Ice cream eaten
American Dippin’ Dots
Chinese fried ice cream
Camel milk ice cream
Goat milk ice cream
Homemade ice cream
Ice cream eaten in bizarre ways
Ice cream mooncake
Japanese ice cream mochi
McSwirl – McDonald’s soft serve ice cream cone dipped into a mixture of either chocolate or mango sauce, which freezes and solidifies to form a hard flavoured shell around your ice cream. I bought mine from a McDonald’s Hong Kong in 2009, and don’t think McDonald’s sells it anymore.
Nitrogen ice cream
Olympic Torch Relay ice cream – ice cream in a very long, Olympic-torch-sized cone. I watched whole families buy one to share, from Fusciardi’s in Eastbourne, while waiting for the torch to pass by. No image, and it was a one-time special.
Taiwanese giant soft serve tower
Ice cream still to eat
Alaskan akutaq – ice cream made from reindeer fat or other kinds of tallow, mixed with seal oil, freshly fallen snow or water, fresh berries, and sometimes ground fish.
Danish ice cream – ice cream contained in a giant wafer cone.
Human breast milk ice cream – some may say controversial, others simply natural.
Korean jipangyi – ice cream served in a corn puff tube.
Malaysian ais kacang – ice cream served on shaved ice, with toppings. Photo from Wikipedia.
Filippino sorbetes – coconut milk ice cream.
Thai ice cream rolls – ice cream mixed and instantly frozen and scraped into rolls.
Xamaleon ice cream – ice cream that changes colour as you lick it.