Buzz
Food preferences vary widely across cultures; a staple in one nation might be seen as unusual or even strange in another. What’s a beloved classic in one country could be an exotic delicacy or a trendy novelty treat elsewhere. Traditions in one place might be entirely foreign in another.
Take, for instance, American favorites like peanut butter and root beer, which are often met with confusion or even distaste in other parts of the world. However, ice cream stands out as a universally adored treat. Despite its global appeal, the endless variety of flavors ensures there’s always something new and intriguing to explore.
While the internet is filled with lists showcasing bizarre and attention-grabbing ice cream flavors—think lobster, squid ink, or horseradish—this list focuses on unique flavors that are deeply rooted in their cultural origins. These are not oddities but cherished traditions in their respective countries. Below are 10 fascinating ice cream flavors you’ve likely never encountered.
10. Lucuma
Lucuma, a subtropical fruit native to the Andes, is predominantly cultivated in Peru and Chile. Its depiction on pottery traces back to pre-Inca civilizations. The fruit features thin, greenish-brown or yellowish-green skin, vibrant yellow flesh, and contains one to five large, brown seeds similar to an avocado pit.
Often referred to as eggfruit, lucuma’s flesh resembles the color of a raw egg yolk and has the texture of a hard-boiled egg yolk. Its taste is not fruity but rather reminiscent of maple syrup or butterscotch.
Lucuma is versatile in its uses but is most famously enjoyed as an ice cream flavor in Peru. While exact statistics are unavailable, many believe it to be Peru’s top ice cream flavor, even more popular than classics like chocolate and vanilla.
It is also commonly served in Neapolitan-style combinations, paired with vanilla and chocolate or vanilla and strawberry. However, due to its delicate texture and rapid moisture loss, lucuma is rarely exported.
9. Mastic
Mastic, an age-old Greek ingredient, is a plant resin available in small crystal form. These crystals can be ground into a fine powder and used to enhance the flavor of desserts like pastries, puddings, and ice cream, as well as other dishes.
Similar to other items on this list, mastic is versatile, suitable for both savory and sweet recipes. It is blended with salt for savory dishes and sugar for sweet ones. Its unique flavor, often compared to pine needles, is an acquired taste, particularly for Americans who might associate it more with car fresheners than cuisine.
In Greece, mastic crystals are poetically known as “tears of Chios.” On the island of Chios, where the trees grow, farmers make incisions in the bark, allowing the sap to ooze out and solidify into droplets before dropping to the ground.
Legend has it that in AD 251, when the Roman navy anchored at Chios, an officer named Isidore declared his Christian faith to his superior. Upon refusing to recant, he was executed, and the trees on the island’s southern side reportedly wept simultaneously in response.
8. Kinako
In Japanese, Kinako translates to “yellow flour,” a name that doesn’t fully capture its delightful essence. This fine, sandy-colored powder is crafted from roasted soybeans and is widely used in Japan to impart a warm, nutty flavor to desserts and baked goods.
It can be incorporated into the entire dessert or simply sprinkled on top as a garnish, a technique often used with ice cream and shaved ice. Kinako complements flavors like vanilla, banana, brown sugar, and nuts exceptionally well.
In Japan, kinako is far from unusual and has been a staple even before sugar became common. Given Japan’s fascination with Kit Kats and their vast array of flavors, it’s no surprise that kinako has been featured in several versions of the iconic candy.
For those unfamiliar with this trend, here’s the essence: The name “Kit Kat” closely resembles the Japanese phrase kitto katsu, meaning “you will surely win.” This linguistic coincidence has boosted Kit Kat’s popularity in Japan, particularly as a gift for students during exam season.
7. Rosewater
In the US, floral flavors have fallen out of favor, with flowers often associated more with fragrance than food. However, this wasn’t always the case.
In Amelia Simmons’s American Cookery (1796), the first American cookbook, rosewater is featured in recipes for pound cake, gingerbread, and apple pie. It was a beloved flavoring long before vanilla became dominant.
Rosewater is precisely as its name suggests—a fragrant liquid created by steam-distilling rose petals. It remains a widely used flavoring globally, appearing in a variety of international desserts, such as Turkish baklava, Indian lassi, and Persian ice cream.
Bastani sonnati, or “classical ice cream,” is a Persian (or Iranian) treat flavored with rosewater, often enhanced with saffron, vanilla, and/or pistachios. Its most distinctive feature is its chewy, stretchy texture, achieved by adding salaab, a thickening agent derived from wild orchids.
Another unique aspect of Persian ice cream is the inclusion of frozen cream chunks. Perhaps the most unconventional practice is serving bastani sonnati scooped into a glass of fresh carrot juice.
6. Ube
Ube, a root vegetable also known as a yam or sweet potato, boasts a vivid purple hue and a naturally sweet taste. In the Philippines, it is a staple in desserts like cakes, cookies, and ice cream. Similar to lucuma, it adds both flavor and vibrant color to dishes.
Ube is also a common ingredient in halo-halo, a traditional Filipino shaved ice dessert. Halo-halo combines ice, evaporated milk, and a rainbow of colorful toppings for a refreshing treat.
While ube ice cream is gaining popularity—and even becoming trendy due to its vibrant, Instagram-worthy look—it has long been a staple in the Philippines. Its flavor is often described as earthy, reminiscent of white chocolate, or a blend of vanilla and pistachio. Fresh ube is rare in the US, but it’s available as powder, extract, or paste.
5. Tamarind
Tamarind might not win any beauty contests, but its flavor more than compensates. This fruit grows in long, bumpy pods and contains a sticky brown pulp with a delightful sweet-and-sour taste, making it a versatile ingredient in both sweet and savory dishes worldwide.
In the US, tamarind is famously used in Lea & Perrins Worcestershire Sauce and is also a common ingredient in various barbecue sauces.
Tamarind is available fresh, as a paste, powder, or syrup. Introduced to Mexico from Asia by the Spanish in the 16th or 17th century, it has become a cherished flavoring for drinks, candies, ice cream, and paletas (ice pops).
4. Black Sesame
Black sesame ice cream holds a place in Asia similar to vanilla ice cream in the US. When ground, sesame seeds turn creamy, imparting a deep charcoal hue and a rich, nutty flavor to ice cream and other dishes. The complexity of black sesame seeds is often likened to dark chocolate or coffee, especially when the seeds are toasted before use.
In Japan, black sesame seeds are ground and mixed with honey to create nuri goma, a paste that can be found in international markets or specialty stores.
The look of black sesame ice cream is less akin to the trendy “goth” ice cream made with charcoal or squid ink and more similar to cookies and cream. Despite its unique appeal, black sesame ice cream hasn’t gained much traction in the US, unlike other Asian flavors such as green tea, red bean, and ginger.
3. Salmonberry
Salmonberry is just one component of akutaq, also spelled akutuq, a traditional frozen dessert from Alaska. The term akutaq comes from a native Alaskan word meaning “to stir.”
Traditionally, it’s prepared by hand-whipping animal fats, blending in sea mammal oil, and mixing with snow or water until the texture becomes smooth and airy. The fats typically come from caribou, bear, or musk ox, while the oil is derived from seals or whales. (Modern adaptations use Crisco and olive oil.)
Non-natives often call it Eskimo ice cream. Ingredients like blood, meat, and fish eggs have been incorporated into akutaq. For sweet variations, blueberries and salmonberries are popular additions.
Salmonberries were traditionally consumed with salmon by the indigenous peoples of the northwest coast, now known as Alaska. Despite their name, the berries don’t taste like fish, though their flavor can vary significantly between bushes and even across different years. While fairly common, salmonberries haven’t gained widespread popularity, likely due to their often described watery and soft texture.
2. Cardamom
Cardamom, similar to tamarind, grows inside pods. These pods can be used whole, ground, or the seeds can be extracted and ground separately. Green cardamom is versatile, suitable for both sweet and savory dishes, while black cardamom is considered too intense and smoky for desserts. In the US, it’s most recognized as a key spice in chai tea, popularized by Starbucks in latte form.
India, the leading producer of cardamom, often referred to as the “Queen of Spices,” uses it extensively to flavor kulfi, a traditional Indian ice cream. Kulfi also incorporates pistachio, saffron, and rosewater. Its distinctive taste comes from simmering milk for hours, creating caramelized notes before freezing.
Cardamom has been a favorite in Scandinavia since the Vikings introduced it after their travels. Scandinavians consume more cardamom than any other region outside India and the Middle East.
1. Brown Bread
While bread might seem like an unusual ice cream flavor, Irish brown bread is unique. It’s a quick bread, leavened with baking soda and buttermilk instead of yeast, allowing it to be prepared and baked without the lengthy proofing process.
Quick breads are known for their dense consistency. Irish brown bread, often referred to as soda bread due to the use of baking soda, is typically enjoyed with butter or cheese.
Known as “wheaten bread” in Northern Ireland, brown bread is a humble yet filling staple, historically linked to the Irish working class. Today, it’s often served in more decadent and luxurious preparations.
Brown bread ice cream is a popular treat across Ireland and parts of the UK. Crunchy, toasted breadcrumbs are mixed into the ice cream, sometimes accompanied by flavors like butterscotch. This tradition of using brown bread in desserts is believed to have originated during the Victorian era.
