1. Horse Meat Ice Cream – Japan
Yes, you read that right. In Japan, there’s an ice cream flavor called basashi, and it’s made with raw horse meat. This one isn’t just a gimmick, either, it’s a real delicacy in some parts of the country where horse meat is served regularly. You’ll find this cold concoction in novelty shops or adventurous food festivals, and it usually includes tiny bits of raw horse meat stirred right into the creamy base says Bon Appetit.
People say it tastes sweet at first, then you suddenly hit that chewy, savory chunk of meat, and things get weird real fast. It’s the kind of flavor that might make you second-guess whether you’re eating dessert or dinner. Definitely not for the faint of heart or the animal lover with a soft spot for ponies. But hey, Japan has never shied away from food experimentation shares Tasting Table.
2. Garlic Ice Cream – United States
If you ever visit the Gilroy Garlic Festival in California, garlic ice cream is the star of the show. It sounds like a prank, but it’s very real, and people actually line up for it. Imagine the smooth texture of vanilla, but with a punchy, pungent kick that hits your sinuses. The garlic isn’t hidden either—it’s roasted and blended right into the mix shares New York Post.
Some folks say it’s surprisingly mellow and almost caramel-like, while others can’t get past the strong aftertaste. It’s definitely one of those “you have to try it once” kind of experiences. Just maybe don’t eat it on a first date unless you’re both equally adventurous. Or both vampires trying to punish yourselves adds MSN.
3. Crocodile Egg Ice Cream – Philippines
In the Philippines, you can find ice cream made from crocodile eggs. It’s considered a more sustainable and exotic option compared to regular chicken eggs. The flavor itself is usually more about the base it’s paired with, like durian or mango, but the idea of eating reptile eggs is enough to make some people pause. The texture is super rich, thanks to the higher fat content in the eggs.
People swear it’s creamy and indulgent, but still, crocodile? That’s a hard image to shake. It definitely challenges your idea of what should go into a dessert. But hey, if it tastes good and helps the planet, maybe it’s worth a bite.
4. Smoked Salmon Ice Cream – United Kingdom
This one sounds more like a bagel topping gone rogue. In the UK, some daring ice cream shops have combined the salty, smoky flavor of salmon with the sweetness of a cream base. It’s served as a savory ice cream, often garnished with dill or even a tiny piece of cracker. The whole thing feels more like a gourmet appetizer than dessert.
Fans of smoked fish sometimes love it, calling it “weirdly delicious.” Others are horrified at the idea of fish-flavored dairy. The flavor profile is intense, and definitely not for picky eaters. It might just be the most upscale brain-freeze you’ll ever have.
5. Octopus Ice Cream – Japan
Japan strikes again with octopus ice cream, often found in specialty dessert cafes or at regional food fairs. This ice cream includes actual pieces of tentacle inside, so there’s a chewy surprise waiting in almost every bite. It’s usually paired with a mildly sweet or soy-based ice cream that complements the seafood flavor.
The result is a cold, chewy, slightly salty creation that confuses your taste buds. It’s a little like eating takoyaki in a very strange dream. Locals might be used to this kind of thing, but tourists often stare in disbelief. It’s one of those flavors where you’re not sure whether to keep eating or politely put the spoon down.
6. Caviar Ice Cream – France
Leave it to France to take something luxurious and toss it into an ice cream churn. Caviar ice cream is exactly what it sounds like, featuring briny little pearls of fish roe folded into a rich and buttery cream. It’s usually served as a high-end novelty at gourmet restaurants. Some chefs even balance the saltiness with a splash of vodka or lemon zest.
While some people appreciate the salty-sweet complexity, others are turned off by the fishy aftertaste. It’s more of a statement than a craving. Think “culinary art” rather than comfort food. Either way, it’ll make your next scoop of chocolate chip seem pretty basic.
7. Wasabi Ice Cream – Japan
Spicy ice cream is a weird enough concept on its own, but wasabi really ups the ante. This bright green treat brings the same nose-tingling heat you get with sushi, but in frozen form. It’s not as overwhelming as raw wasabi, but the kick is definitely there. And when it’s blended into a sweet base, it creates a bizarre balance of creamy and fiery.
Some people love the contrast and find it refreshing. Others can’t get past the fact that their dessert is trying to clear out their sinuses. It’s one of those flavors that makes your brain ask, “Wait, what’s happening?” But if you like mixing your sweet with a little pain, this one’s for you.
8. Blue Cheese and Pear Ice Cream – Italy
Italy may be famous for its gelato, but they’re not afraid to go wild with flavors. Blue cheese and pear gelato is both strange and strangely elegant. The sweetness of the pear helps mellow out the sharp tang of the cheese. Still, if you’re not into moldy dairy, this one’s going to be a tough sell.
The flavor hits you in waves—first the creamy sweetness, then the unmistakable funk of blue cheese. It’s often served as part of a cheese course rather than dessert. But if you’re feeling fancy and fearless, it might surprise you. Just don’t expect it to be anything close to vanilla.
9. Haggis Ice Cream – Scotland
Yes, Scotland has turned their national dish into a frozen novelty. Haggis ice cream includes bits of the spiced meat pudding, often blended into a creamy, peppery base. It’s more savory than sweet, and honestly, a little polarizing. For locals, it’s just another playful take on something they grew up eating.
For everyone else, the idea of eating liver and lungs in ice cream form is, well, terrifying. It’s definitely a dare-worthy dessert, and not something most people seek out for comfort. But if you’re in Edinburgh and feeling brave, you might just find it at a food festival. Pair it with a shot of whisky if you need courage.
10. Corn on the Cob Ice Cream – Mexico
Corn ice cream doesn’t sound too weird at first, especially in countries like Mexico where corn is a staple. But some versions go all in with chunks of sweet corn, bits of cheese, chili powder, and even a sprinkle of lime. It’s basically a frozen version of elote, the beloved street corn snack. The texture is creamy with little pops of chewy kernels.
It walks the line between dessert and dinner in the most confusing way. Some people find the combination addicting, especially when that chili-lime zing kicks in. Others can’t wrap their heads around eating vegetables in their ice cream. But hey, if it works on the street, why not in a cone?
11. Black Sesame and Soy Sauce Ice Cream – Japan
This one’s a double whammy of savory flavors. Black sesame is nutty and slightly bitter, while soy sauce adds a salty, umami depth that’s usually found in stir-fry, not dessert. Together, they make a bold, rich ice cream that’s popular in more traditional Japanese dessert shops. The color is almost charcoal gray, which adds to the intrigue.
It’s definitely not sweet in the usual sense, but it does have a complexity that dessert lovers might appreciate. Think less candy store and more fine dining. It’s a flavor that grows on you the more you eat it. Or it sends you running for the nearest scoop of strawberry.
12. Chicken Wing Ice Cream – United States
You know how buffalo chicken wings are tangy, spicy, and greasy? Someone decided to capture that experience in ice cream form. Usually, it involves a vanilla base swirled with hot sauce and tiny bits of candied chicken skin. It’s more novelty than nourishment, but people do eat it. Some versions even include bleu cheese bits.
It’s a wild rollercoaster of flavors, and honestly, a bit much for most palates. The combination of sugar, spice, and poultry is a tough sell. But it definitely has shock value, and that’s probably the point. Let’s just say this one’s not replacing rocky road anytime soon.