Unique Homemade Ice Cream Flavors

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No matter it is horsemeat, charcoal or goat’s cheese with marionberries and habanero sauce, there are some things you would never expect in your ice cream. This will not stop some people from experiencing anything!

When you’re ready, take us on a journey and discover 20 incredibly weird ice creams that you will not believe!

1. Akutaq


Akutaq is a food in western Alaska and northern Canada. It’s a Yup’ik word that means something mixed. Other names include agouti, Eskimo ice cream, Indian ice cream, local ice cream or Alaska ice cream.

Traditionally, it was made with whipped fat blended with berries such as blueberries, salmon, blackberries, blackberries (also called salmon in Alaska) and blueberries, fish, tundra leaves or roots with oil or animal fat.

It may also contain white fish, caribou tallow, elk tallow, walrus tallow or seal oil. There is also a type of Akutaq called Akutaq Snow.

2. Avocado with Mint and Sour Cream

Avocado with Mint and Sour Cream

The preparation is simply by adding avocados, honey, coconut milk, mint extract and salt in a blender or food processor.

Then stir until smooth and scrape off the sides as needed. Later, pour the mixture on a freezer and fold the pieces of chocolate. Then freeze for at least 2-3 hours. If it freezes overnight, allow it to defrost for 10-15 minutes to facilitate extraction.

3. Bacon Ice Cream

Bacon Ice Cream

Speckled Ice Cream is an ice cream that is generally made by adding bacon to egg pudding and freezing the mixture.

The concept of Speckecke was created in 1973 in a sketch of the British comedy series The Two Ronnies as a joke; However, it was finally created for the April Fool’s joke.

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4. Beer Ice Cream

Beer Ice Cream

Beer ice cream is a type of ice cream made with beer as an ingredient. Beers prepared with darker beers generally have a more pronounced taste than lighter beers.

The alcohol in the beer is sometimes present in the finished ice, while other preparations include cooking, which allows the alcohol to evaporate. You can swim an ice cream with beer.

5. Caviar Ice Cream

Caviar Ice Cream

Nothing is more satisfying or nostalgic than a scoop of ice cream. Do you remember the days when you chased the ice cream truck in the neighborhood? Satisfy your cravings with these ice cream parlors of classics like Strawberry.

6. Cereal Milk Ice Cream

Cereal Milk Ice Cream

One of the first items on the Milk Bar menu was an ice cream dessert called cereal. Tosi created cereal milk for Momofuku in 2006 as a kind of panna cotta.

7. Cicada Ice Cream

Cicada Ice Cream

To prepare ice cream, Sparky employees plucked cicadas from their backyards and brought them to work on Wednesday.

The cicadas are cooked completely and then covered with brown sugar and milk chocolate. The ice cream base tastes of brown sugar and butter.

8. Corn on the Cob Ice Cream

Corn on the Cob Ice Cream

This sweet corn colo ice has arisen from the last impulse. The original dessert, which was tasted in a small Mexican restaurant, sounded unusual and intriguing, but it turned out to be plagued by icy bits of corn kernels.

Nevertheless, I love corn and it gave me the idea to make my own, perfectly smooth and silky corn ice cream.

9. Curry Ice Cream

Curry Ice Cream

Mix the coconut milk, sugar and curry paste in a large heavy pot. Simmer over medium heat and often whisk.

Process the coconut mixture in the ice maker according to the manufacturer’s instructions. Add 1/2 cup of roasted coconut and process for 1 minute.

10. Deep-Fried Oyster Ice Cream

Deep Fried Oyster Ice Cream

Fried oyster ice cream is an ice cream flavor. Although it is generally believed that the oysters were invented in 1842, this is wrong.

As the First Lady of the United States, Dolley Madison’s favorite ice was oyster, and even Plymouth pilgrims ate oysters. The taste of ice has been described as salty on several oysters.

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11. Fig and Fresh Brown Turkey Ice Cream

Fig and Fresh Brown Turkey Ice Cream

Have you ever eaten a fresh fig? Before I moved south, I had never seen them grow on a tree, let alone taste a fresh fig. And now a fig tree grows in my garden! I have noticed that fresh figs are sticky, juicy and sweet.

I love them and the birds love them (and they continue to mess with them in my garden).

I think the figs in my backyard are called Brown Turkey Figs. They have a subtle sweetness that is not too rich, and I also discover some floral notes.

12. Garlic Ice Cream

Garlic Ice Cream

Garlic ice cream is an ice cream flavor that consists mainly of vanilla or honey and cream as the base added to garlic. He appeared at many garlic festivals, including the Gilroy Garlic Festival in Gilroy, California.

Based on a recipe from the San Francisco-based restaurant The Stinking Rose, which is known for picking garlic in all dishes, garlic ice cream is basically a vanilla ice cream with some garlic.

The Scalicvian Garlic & Shots based in Södermalm serve garlic ice cream, which essentially consists of a combination of ice cream with honey and garlic flavor. Garlic ice tastes delicious.

13. Horse Meat Ice Cream

Horse Meat Ice Cream

I’ve tried horse meat several times and I’m not a big fan of it, it does not matter in ice. Also, the fact that sometimes it actually has thick pieces of meat inside. That’s not great for me. It was my least favorite.

If you are a vegetarian, you can skip this. Did you know that the Japanese also eat raw horse meat as a snack in the bars?

14. Lobster Ice Cream

Lobster Ice Cream

In a time when black coal ice is as prevalent as the rocky road, the idea of ​​lobster-flavored ice may not be apparent. In 1988, placing seafood in the ice was nothing out of the ordinary.

Bar Harbor’s Maine candy business claims to be the first company to combine seafood with frozen sweet dairy.

This tradition lasts until the summer of 2017, in which hoarfrost ice balls are sold together with blueberry sweets and sweets Sticky candy in an old-fashioned tourist shop.

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15. Pear with Blue Cheese Ice Cream

Pear with Blue Cheese Ice Cream

The delicate and sweet taste of Bartlett Pears Northwest Oregon Trail from Salem OR with perfectly aged crumbs of blue cheese France) mixed everywhere.

16. Pet Bird Ice Cream

Pet Bird Ice Cream

Do you like ice cream? Do you like to put birds in your mouth?

Of course, we do it all, but with only two hands it can be difficult to do both at the same time. For this reason, Torimi Cafe brought out an ice-cream series that corresponded to the model of three small breeds of birds.

Torimi Cafe is a place where you can enjoy a cup of coffee and a curry dish surrounded by 36 birds.

17. Salt and Pepper Ice Cream

Salt and Pepper Ice Cream

Freeze the mixture until it is semi-solid, remove from the freezer and beat with an electric mixer until smooth and thick, add salt and pepper and then freeze until firm.

Serve salt and pepper with seasonal fruits, try macerated strawberries, grilled pineapple, melon, mango or fresh berries.

18. Spaghetti and Cheese Ice Cream

Spaghetti and Cheese Ice Cream

Spaghetti ice cream is a funny ice cream created by Dario Fontanella, the son of an Italian immigrant and owner of an ice cream parlor in Mannheim, in 1969.

He has since been a German specialty but is practically never seen outdoors from Germany

The original method required pressing the vanilla ice cream through a spaetzle press, but it is unlikely that you will find one in the USA. UU. The use of potato fortification is an alternative method.

If the ice is pressed through a potato fortification, “noodles”, the strawberry sauce looks like tomato sauce and coconut chips or white chocolate play the parmesan roll.

19. Squid Ink Ice Cream

Squid Ink Ice Cream

Fortunately, the only problem with squid ice cream is that it worries you that it’s jet black. The taste is described as mild, but not necessarily fishy. Still squid ink.

20. Chicken Wing Ice Cream

Chicken Wing Ice Cream

This taste brings the traditional favorite game day to a special place. Chicken winged rice is available at Namja Land, a Japanese restaurant and amusement park in Ikebukuro. Other flavors in Namja Land are garlic and wasabi.

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I am from Chicago by birth and by choice, I am happy to be on the road exploring new destinations, especially in February, often the coldest of the winter months of the city. I have bachelor's and master's degrees in journalism, and I've spent much of my career in news working for The Associated Press and Chicago Tribune. Over the past decade, I have focused on exploring the world as a writer and independent travel photographer. Highlights include tracking and photographing wild animals in Kenya, documenting monarch butterflies hibernates on a mountain in Mexico and spending a night in a tent in the Sahara desert.

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