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Most (Or Oddest) Ice Cream Flavours?

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I was just reading about La Casa Gelato in Vancouver which supposedly has the most flavours (508 or so - was mentioned here http://www.sharingtravelexperiences.c...

)

I wanted to ask others if you've been to an ice cream shop with a similar or more amount of insane flavors?

Or someplace that many doesn't have the volume of flavour but the same sorts of weird options (like rice-flavoured?!)

Signed... An Ice Cream Addict.

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  1. There's a local company nearby (Michigan) called Palazzolo's Gelato that, according to their website, has over 600 flavors of gelato (plus they make sorbetto). I don't know if they have any actual ice cream shops, though. I know the supply a lot of restaurants, and you can get a smaller selection of their flavors at the high-end grocery stores around here.

    I'm not sure if this is considered "weird," but my absolute favorite flavor that I've had of theirs is a mascarpone bae with caramel swirls and whole roasted pistachios. I've seen some interesting seasonal flavors (mincemeat, carrot cake), and things like chai latte, but I don't know what their full "menu" is (or what some of the custom flavors they may do for restaurants and such).

    8 Replies
    1. re: Mestralle

      "mascarpone bae with caramel swirls and whole roasted pistachios." How on earth did someone come up with that? LOVE IT!

      1. re: andrewghayes

        Ciao Bella in NYC makes a rose petal gelato from time to time that I used to love but I suppose that really isnt all that odd anymore (particulary if you are from an Indian background culinary wise) Tehy had a Guiness Gelato around St. Pat's day does that count.
        Oh and when I was a kid and went to camp in Acadaia Maine one year some of the kids repored that a place call Ben and Bill's house of chocolate (in Bar Harbor I believe) served lobster ice cream.

        1. re: jumpingmonk

          I don't know the name, but there is a small place in Chinatown in NYC on Mott St. that served an ice cream laced with beans and sweet corn. Excellent!

        2. re: andrewghayes

          What's bae?

          1. re: tatamagouche

            It's a typo. He meant 'base.'

            1. re: Tenorissimo

              Oh, damn, I thought it was some Chinese herb or something.

        3. re: Mestralle

          Paleteria Flamingos in Berwyn, Illinois.
          I wish they had a website, but they always have like 50 flavors on offer. My favorite is always coco cremoso (creamy coconut - no flakes) they also have a roasted coconut with flakes. Other flavors they always have and people flock to:
          Parmesan cheese
          Corn Bread
          Jalapeno
          Avocado
          tequila
          many, many others I could never recall.
          They also have a section labeled "diablos" which are like flavored shaved ices that are salty and laced with hot chile pepper.

          Great thing about this place is that unconditionally, they will let you try any flavor you want. There are so many, and they will actually push you to try them all before making your final selection

          1. re: Mestralle

            I'm the chef at Palazzolo's, I just got done making Fresh Basil Cinnamon Gelato for a restaurant in Kalamazoo, MI. It was delicious if I do say so myself. From Bacon to Durian Fruit we make it all.

          2. What is odd is subjective, but in the Middle East you can get some ice-cream flavors that I have not seen in the US. For example, you can get mastik ice-cream...mastik as in the gummy substance that drips for a tree. At Baskin Robbins, they keep different flavors to market to the various nationalities in Dubai. They have baqlawa ice-cream. They also have Scone ice-cream. We also have some in-house gelato places that do good stuff like Ferrero Rochet, Nutella and so forth.

            2 Replies
            1. re: luckyfatima

              Chewy mastic ice cream would very likely qualify as "odd" to a Westerner who has never tried it before. Same with my favorite avocado, purple yam, mutant coconut and cheese ice cream, which is sometimes eaten in bread instead of a cone. Lately I have been particularly fond of sesame and taro.

              1. re: luckyfatima

                You're correct, baskin robbins in Yemen was so much more fun. I'm not even an ice cream fan!

              2. does the ice cream dedicated level of a foodie amusement park type place count?

                in japan at the gyoza stadium there is also a floor dedicated to ice cream where you can buy the odder flavours in little quart tubs or go to the more normal stalls and get your chocolate/vanilla/strawberry in waffle cones and what not.

                i tried snake and beef tongue.. or some other part of the cow. oddest i've ever had and certainly not worth repeating with regards to flavour and cost! polished rice is a favourite though.

                1. Snow King in Taipei:

                  http://hungryintaipei.blogspot.com/20...

                  The pork floss actually sounds like it might be good. Pig's feet and bitter melon ice creams? I'll pass.

                  1. There's a small batch gelato shop here in LA called Scoops and the owner comes up with some pretty incredible flavors, the most popular being one called Brown Bread which has bits of grapenuts and is really delicious. He's open to suggestions for flavors, but recently some choices have included bacon caramel, goat cheese and purple basil, salty honey, salty chocolate, guiness chocolate, thai tea marsala wine, honey hennessey ...the list goes on and on.

                    2 Replies
                    1. re: mollyomormon

                      Scoops is amazing! Some of my favorite flavors are their "salty chocolate" and "honey lavendar". The smell of the honey lavendar is amazing--I almost want to bathe in it, it is so delightful!

                      1. re: mollyomormon

                        Scoops, I walked in early one day and Tai had this grin on his face.

                        "Try this" he had made nicotine ice cream.
                        It tasted like you had smoked a ciggy.

                      2. Oddest flavour?

                        Lancashire cheese

                        - eaten at Nigel Haworth's 1 Michelin star restaurant, Northcote, after it featured on BBC's "Great British Menu". The programme judges said it didnt work - they were right!

                        1. If you go to the China Towns in major cities, the mom and pop convenience stores sell flavors like red bean, green tea, and (my all time favorite)--Durian. (I'm just kidding about that last flavor being an all time favorite, but they do sell it in China Towns. Durian is the fruit that my Singaporean friends said, "Tastes like heaven, smells like hell.)

                          Red bean is the flavor the Japanese like a lot. They take cooked red beans, mash them up with a lot of sugar, and add them to the ice cream.

                          I think green tea ice cream is made different ways. It is delightful and refreshing when it is just the sweetened green tea flavor. But sometimes I think they use a green tea powder in the ice cream and then the ice cream develops a sort of muddly, starchy flavor and texture.

                          1 Reply
                          1. re: gfr1111

                            Black sesame ice cream is wonderful!!

                          2. Oddest: early 1980s, Martha's Vineyard, at a small ice cream shop near the ferry dock. Their 'flavor of the day' once was vanilla with clams.

                            Cheers!

                            1. I live very close to La Casa Gelato and have been there many times. Vancouver is also home to a large Asian population...so we see all sorts of Asian flavours (durian, red bean, sweet rice wine, etc.)

                              These days, with all the ice cream and gelato makers trying to outdo each other in flavour oddness...nothing surprises me anymore. That said - I think the Japanese are the world leaders in strange ice cream flavours: crab, chicken, eel, spaghetti, octopus, whale, ox tongue, charcoal, miso, yakuzen mix (herb teas, berries, seeds,...), etc...just to name a few.

                              4 Replies
                              1. re: fmed

                                Where did you hear about all those odd flavors made by the Japanese?

                                1. re: Tripeler

                                  I've only personally seen crab, charcoal, and miso from this list:

                                  http://www.who-sucks.com/food/101-fri...

                                  Have you seen any of these in your travels Tripeler?

                                  1. re: fmed

                                    I have lived in Tokyo since 1977 and have not seen any of them. However, I know that some people in North America tend to exoticize Japan at any opportunity.

                                    1. re: Tripeler

                                      Namja Town Game center has the ice-cream area that sells "odd" flavors probably as a novelty/gimmick. I tried the octopus (little bits of octopus) and the curry (not really curry like at all).

                              2. There's a chain in Georgia called SunO Dessert...they shave ice and then add fruits and syrups to it. Well, they also sell "wheel pies" (like a small, round cake), with soft serve on top. One of the regular flavors is tuna.

                                I'll stick to the ice, thanks.

                                1. Humphry Slocombe in San Fancisco has some very interesting selections. One is their "secret breakfast" ice cream that has cornflakes and bourbon as the flavoring agents...

                                  http://www.humphryslocombe.com/|_Flav...

                                  1 Reply
                                  1. re: Servorg

                                    +1 I just watched the Food Network show that mentioned them. Can't wait to try their goods the next time I'm in San Fran.

                                  2. Back in Boston, I was very impressed with Cambridge's Christina's Ice Cream; here in Denver, Sweet Action is great—flavors like B&B (yes, that B&B), horchata, Cadbury creme egg, sour cream, biscuits & jam...

                                    http://twitter.com/sweetactionic

                                    http://www.denveater.com

                                    1. Andrew, italian ice cream takes the cake. My local gelateria is opened in the warm months only and it's outdoor terrace overlooks the medieval hill town of Castelnuovo di Porto, north Rome. It has tons of flavors, both of yogourt and regular ice cream, all with natural ingredients. The owner makes it daily. My personal favorite is nocciola and dark chocolate. I make a few delectable flavors myself at our B&B including lavendar (from our home-grown lavendar), saffron and balsamic vinegar.

                                      1. The gelataria I used to visit when I lived in Munich usually had a few strange ones along with a wide assortment of regular ones. I saw celariac, but wasn't tempted. There was also a Weissbier (wheat beer) flavoured one, which did tempt me for a taste, but it wasn't that great. Better to have a regular scoop with a regular weissbier on the side.

                                        1 Reply
                                        1. re: showem

                                          Have you ever tasted Stout flavored ice cream? I think one of the packaged ice cream manufacturers makes it. Maybe Ben and Jerry's? It's really good, dark and delicious.

                                        2. I tried garlic ice cream at Max & Mina's in Queens several years ago. They have all kinds of wacky flavors, both sweet and savory. It was a little disappointing. I was expecting it to be more of a garlic essence, but it was literally little pieces of garlic sprinkled around vanilla.

                                          1. My personal favorite has been Black Pepper ice cream. I can't remember where I had it, other than the fact that the restaurant was in DC. I have made it at home successfully, and it was wonderful. One of the most intriguing was the Egg and Bacon ice cream served at the Fat Duck - Heston Blumenthal's over the top eatery in Bray, UK. It is assembled tableside, and frozen with liquid nitrogen. At one point I had visions of trying to craft this at home. I then checked out the recipe in Blumenthal's Fat Duck cookbook ( I had to do this in a library, since I could not easily afford the book itself - the recipe is illustrated on YouTube), and decided that I was more comfortable in a kitchen or restaurant than a laboratory.

                                            1. Shake Shack has some really interesting frozen custard flavors - I've tried sweet corn, heirloom tomato, and basil. I really wanted to try their pancakes and bacon as well as their fluffernutter flavors this month but never got a chance to get down there on a Friday or Saturday. Check out their custard calendar on their website: www.shakeshack.com

                                              1. Sebastian Joe's in Mpls, MN makes a wonderful Roasted Garlic and Almond Chip ice cream.

                                                http://www.sebastianjoesicecream.com/

                                                1. I was in Japan in the village of Fujiyama at the base of Mt. Fuji. I couldn't resist trying WASABI Ice Cream! It was really tasty. And at first it was sweet and cool, then came a bt of the brain hurt you get with wasabi. Seconds later that feeling was gone and the flavor remained good. I would have it again.

                                                   
                                                  1 Reply
                                                  1. re: DennisWoodSD

                                                    I've seen wasabi ice cream here a few times in the US as well.

                                                  2. There have been a couple of mentions of durian ice cream, which I've tried at Abacus restaurant in San Francisco. It's actually not bad. As I explained to my husband, who wouldn't try it, it tastes like a combination of mango and blue cheese. I'd recommend a taste, even if it's just to say that you've had it.

                                                    1 Reply
                                                    1. re: amascia

                                                      Having never had durian, if your description is accurate (it's certainly vivid), I'd love it!!

                                                    2. I have to second Shake Shack - they've had really interesting flavors such as balsamic fig, tomato etc. Sometimes the names outstrip the actual intensity of the flavors, though.

                                                      The Bent Spoon in Princeton, NJ has some wonderful flavors as well, though I don't know if they are extreme enough to qualify as odd.

                                                      In NYC, Il Laborotorio de Gelato has a rotation that includes interesting flavors such as pink peppercorn, armagnac, wasabi, etc. Mofofuku and Momofuku Milk Bar also usually have one weird flavor (in the past, there's been salt and pepper, a cucumber sorbet that was really godo, olive oil popocorn, right now I think there's a pickled cherry swirl at Noodle Bar).

                                                      1. I have made a few "different" flavored ice creams and sorbets, nothng too far left. Sweet potato, pancetta and maple probably being the most out there I've ventured.

                                                        Also did avocado lime, ginger green tea, coconut lime, cinnamon toast, pistachio, basil, minted golden beet to name a few but I wouldn't consider them to be too out there or risky

                                                        1. I used to work under a chef in the US Virgin Islands, whom would make homemade Scotch Bonnet Ice Cream. Scotch Bonnets are a Caribbean variant of the Habanero, and as such are screamingly hot - but he used just a portion of a pepper for each batch. The effect was really interesting, the contrast of physical cold, creamy cooling richness of the ice cream, and the biting capsicum burn, but because it was balanced by the ice cream, it never went to the degree of being unpleasantly hot. The gorgeous floral and fruity flavors of the peppers came clearly through in a way that is really difficult to appreciate in other applications where the heat of the pepper is the prime flavor contributor.

                                                          1. I tried Spam Chunk Ice Cream at Walrus Ice Cream in Fort Collins, CO. A nice mixture of sweet and salty!!

                                                            http://www.walrusicecream.com/

                                                            1. "The only emperor is the emperor of ice cream." Wallace Stevens
                                                              Ben & Bill's in Bah Habbah, lobster
                                                              In New Mexico, green chile or jalapeno
                                                              In Bolivia, rum, beer and my personal favorite, chirimoya.
                                                              My personal favorite, if you ever visit Bar Harbor, is Mount Desert Ice Cream:
                                                              http://www.mdiic.com/

                                                              1. In the mid-60's, the Baskin Robbins 31 flavors in Southern California would feature Licorice ice cream as the flavor of the month during October. It was "black", hence a Halloween connection. Actually it was kind of charcoal grey And I am not a particular fan of BR ice cream, then or now. But the Licorice flavor was from heaven. I lived for the stuff, mourned the trailing off of availability as November deepened. I don't know when they discontinued it. I would love to find out any info that would allow me to replicate -- recipes, sources, alternatives. It was unforgettable.

                                                                1 Reply
                                                                1. re: ccmccall

                                                                  Wow - I thought i was the only one that remembers the Licorice flavor from BR. When I tell friends about it they think I am nuts. I would love it if BR would bring the flavor back!

                                                                2. What a great topic!

                                                                  I had a Manchego Cheese ice cream before, drizzled with quince syrup. Divine.

                                                                  Le Pigeon restaurant in Portland makes a foie gras ice cream, stuffed into profiteroles that people fight over. I hear Humphry Slocombe makes a version nestled in between two ginger snaps. That actually sounds even better!

                                                                  I want to make a popcorn ice cream (popped corn steeped in cream, not left in @ churn) with a caramel topping.

                                                                  1. Avocado and dill pickle are the two oddest I've tried---the dill pickle was cause for a lot of levity, in that we tried it when we were visiting relatives in Colorado. They took us to a little out-of-the-way ice cream place, and we all chose a flavor of cone, letting everyone else have a taste.

                                                                    BIL chose dill pickle, and SIL's enthusiastic lunge at his cone knocked it right off onto the pavement. We all had a good laugh at that, but when he went back for a second scoop, he'd decided we'd all drive back to the pretty park we'd passed, and in getting into the car juggling cone and keys and door, he hit the scoop right on the door, neatly decapitating it, as well.

                                                                    I got out, bought him a THIRD scoop of dill pickle, held it for him all the way to the park, and third time was charm. Then he decided about halfway through that he probably wouldn't try that flavor again. Good thing---we'd already put a semester's worth into the proprietor's kids' college fund.

                                                                    PS---I've eaten Rattlesnake in a sandwich, but SNAKE ICE CREAM wins. But I wonder if you can tell if from chicken.

                                                                    4 Replies
                                                                    1. re: racheld

                                                                      Heston Blumenthal's famous and wonderful restaurant The Fat Duck, in Bray near Windsor in England, serves a bacon and egg ice cream that is delicious.

                                                                      1. re: racheld

                                                                        I saw a recipe for Black Sesame Ice Cream and it was delicious! I added a little more Black Sesame Powder and it tasted like Peanut Butter: http://www.foodbuzz.com/recipes/12429...

                                                                         
                                                                        1. re: racheld

                                                                          if it tasted like chicken i probably would've eaten more.... mind you it was significantly better than the beef which i had one bite of and decided that i wouldn't bother with even though the 1C of ice cream cost me about $8. i recall the taste being lightly meat but mostly kind of herbal... but it was subtle.. very very subtle.

                                                                          i wouldn't be surprised though if there was a chicken flavour hiding in one of those freezers.

                                                                          1. re: racheld

                                                                            I live in Colo.—do you recall where the name of the place?

                                                                          2. " An Ice Cream Addict- Try Ed's Real Scoop if you are ever in Toronto- tiny little place but the guy makes his own ice cream with seasonal flavours that he creates. For instance- in the fall- he has pumpkin pie ice cream & one other weird flavour that I can't remember. In the summer- I've tried Guiness ice cream...I'm not a Guiness fan but had to try it to see if it tasted like the real thing.....yipe..it did! There was a clipping on the wall that looked like it featured a mention of Ed's Real Scoop in National Geographic . Check it out!

                                                                            1. home made srirachi ice cream was oddly addictive.

                                                                              1. In Istanbul, and other cities throughout Turkey, try the ice cream at Mado. Made with orchid flower powder. I particularly liked the pomegranate flavor. One of the best ice creams I've been able to enjoy.

                                                                                1 Reply
                                                                                1. re: norsted

                                                                                  Cool!

                                                                                2. Had a tasty tomato/basil ice cream at an heirloom tomato dinner a couple of years back.

                                                                                  1 Reply
                                                                                  1. re: Iowaboy3

                                                                                    Probably the garlic ice cream at the Gilroy, California Garlic Festival.

                                                                                  2. How about black truffle ice cream with fleur de sel - French Laundry or Opal Basil made a la minute in a Robot Coupe - Megan Romano, Aureole, Las Vegas. Both were opulent, delicious and unforgettable.

                                                                                    1 Reply
                                                                                    1. re: kalorenz

                                                                                      I've also had black truffle–butterscotch ice cream. Surprisingly good combo.

                                                                                    2. Made squid ink ice cream once...kinda weird...kinda good.

                                                                                      1. There's a near by gelateria that has hundreds of flavors, but only carry maybe 20-25 at a time.

                                                                                        My favs are their black pepper and olive oil gelato and their Chocolate Bourbon Chipotle gelato.
                                                                                        They both have wonderful flavors and leave that n ice little tingle in the back of your throat from the pepper and chipotle.