Jan 20, 2026
Also known as “Eskimo ice cream,” this Indigenous dessert traditionally combines whipped animal fat with berries and sometimes fish. Modern versions adapt it with vegetable shortening but keep the cultural roots intact.
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Creamy, lightly sweet, and naturally green, this ice cream uses ripe avocados as the main ingredient. It’s rich without being overly sugary and rarely seen on global menus.
Source: wikimedia commons
This stretchy, chewy ice cream is made with salep (orchid root flour) and mastic resin. It melts very slowly and is famous for its elastic texture and street vendor theatrics.
Source: wikimedia commons
Ice cream scoops are coated in crumbs, quickly deep fried, and served hot on the outside and frozen inside. The contrast in textures makes it a surprising dessert experience.
Source: wikimedia commons
Hand churned in copper bowls over ice, this traditional ice cream uses fresh fruit and no dairy. The slow manual freezing gives it a light, sorbet like texture.
Source: wikimedia commons
Denser than regular ice cream, kulfi is made without whipping air into it. When paired with falooda (vermicelli, basil seeds, rose syrup), it becomes a rich, layered frozen dessert many outside South Asia haven’t tried.
Source: wikimedia commons
Made with salmiakki (salted licorice), this ice cream has a bold, savoury sweet flavour that’s an acquired taste and largely unknown outside Nordic countries.
Source: wikimedia commons
Ultra thin sheets of flavoured ice are shaved into soft, cloud-like curls. Lighter than gelato, snow ice melts instantly and is often topped with condensed milk and fruit.
Source: wikimedia commons
Iconic burgers from around the world