1Ice Cream Tacos
The tacos feature regular ice cream tucked inside a rounded waffle cone shell. But there is something different about the ice cream Sweet Cup serves—it's rolled into the waffle taco. The ice cream is then embellished with the likes of edible gold, sprinkles, chocolate syrup, and fizzy sweets to mimic the salad and sauces that usually fill a taco. (Source)
Flavors include strawberry, cherry, lemon, green tea, grape, melon, “blue-Hawaii” sweet plum, and colorless syrup. To sweeten Kakigōri, condensed milk is often poured on top of it.
Kakigōri is nearly identical to a snow cone but can have a slightly rougher consistency, and a spoon is almost always used. The traditional way of making it involves using a hand cranked machine to spin a block of ice over an ice shaving blade. However, electric ice shavers are now used, though street vendors can still be seen hand-shaving ice blocks in the summer. (Source)
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 even on cold winter nights, and the popularity of i-Creamy's Instagram page, nobody! Sure, turning 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. (Source)
4Macaroon Ice Cream Sandwiches
5Goth Ice Cream
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 is actually almond charcoal, and the dark hue comes from activated charcoal. Customers can have their 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. (Source)
6Ice Cream Burrito
7Galaxy Ice Cream
8Spaghetti Ice Cream
9Glow-In-The-Dark Ice Cream
10"Premium" Unmeltable Ice Cream
34-year-old Rob Collington, the 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 taste great because it's made with the cheapest ice cream available and contains artificial ingredients. But it does have a significant advantage over even the most delicious traditional ice cream—t doesn't melt, no matter how hot the sun burns. He quit his job as an office worker and spent three and a half years working on his own version of a natural, organic freeze-dried ice-cream, traveling over 20,000 miles across the United States, Mexico, and Canada to try different kinds of Astronaut Ice Cream.
The freeze-drying process involves first freezing a food substance, then creating a powerful vacuum and adding heat which draws out the liquid as vapor. Unlike regular ice cream, Gastronaut is room temperature and crumbles in your hand, but once you take a bite, it absorbs the moisture in your mouth and turns into “the same sweet and creamy ice cream you've known all your life, but with no brain freeze.” (Source)