By Tim Werth
There are roughly 1.5 billion gallons of ice cream and similar desserts produced every year across the United States. Especially during this brutally hot summer, Americans are lining up outside of ice cream shops to refresh their palates and cool off — but what flavours are shaking things up in the frozen dessert world?
According to Inc., a pork roll processed sandwich meat is now being paired with ice cream and other breakfast foods — and it’s working…
“It’s not pleasant when you think about pork roll alone, but it’s pleasant in maple ice cream,” said Jake Hunt, a managing partner of his family’s Windy Brow Farms in New Jersey. “Especially with some French toast tossed in there.”
Hunt’s frozen breakfast sandwich will not serve as the centrepiece of five “only in Jersey” flavours available throughout the summer. Other creative ice cream dishes being served this summer include: buttermilk blueberry crisp, cranberry creamsicle, sweet corn and honey, and, of rogue, tomato pie.
Slate adds that a few other eccentric ice cream dishes are being offered to other American residents.
Can anything actually get more creative than ham-infused ice cream? Yes… yes it most certainly can. Pickle-flavoured ice cream is now being offered at a restaurant in New York City. One more time just in case you might’ve read that wrong: Pickle-flavored ice cream is a thing.
Lastly, another eccentric flavour isn’t exactly for America’s youth. Courier Journal reports that a liquor-infused ice cream establishment recently opened in downtown Louisville.
Fountain on Fourth Ice Cream Lounge will feature old-fashioned Ehrler’s Ice Cream, but will also serve other desserts with a full shot of alcohol poured into each scoop of ice cream.
After Bob Ehrler spent a year tasting similar products in St. Louis, Cincinnati, and Austin, he decided to start his own liquor-infused ice cream line in Kentucky. He has all kinds of flavour ideas for his new shop, but wants to encourage customers to order their own, similar to picking out a creative drink combination at a bar.
Fountain on Fourth Ice Cream Lounge offers Bailey’s Irish Cream to pair with coffee ice cream, brandy to pair with peach ice cream, and even champagne to go with strawberry puree.
Tim Werth is an analyst with HubShout.
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