Summer is on its last leg, which means cool treats are going to be way less enjoyable to eat once the chill sets in. Ice cream is to summer as Pumpkin Spice Lattes are to fall. To bid adieu, here are 5 new ice cream fads worth tasting before the sun season ends.
Funnel Cake Ice Cream Cone
Is there anything more Americana than melding a county fair to a sweet dairy treat? A new food truck in Orange County has figured out the winning combo. Foodbeast has the 411 on these California cones, which are made from funnel cakes, dusted with powdered sugar and stuffed with ice cream, fruit, and other toppings. Each cone is topped with whip, chocolate and/or sweetened condensed milk.
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Churro Bowls
Nitrolado out of Garden Grove, CA is known for its “fog ice cream” made by mixing liquid nitrogen with gelato. More recently, their known for their churro pops and ice cream bowls, which are molded from the flipside of a muffin tin. Their newest bowl flavor? Ube, a torpical purple yam that provides that visually stunning hue.
PB&J Ice Cream Pie
Bon Appétit named this ice cream pie from Tartine Manufactory in San Francisco their dessert of the year for 2017. It’s fashioned after the classic ice cream pies owner Liz Prueitt ate as a child growing up in Brooklyn. Prueitt says the key to the perfect swirl is imperfect layers of soft-serve and sorbet that have been softened until they’re the consistency of “really thick mayonnaise.”
The magazine virtually drools all over the dessert, making readers want to jump into a slice immediately: “A hidden layer of summer-fruit paÌ‚te de fruit—grape, blueberry, raspberry, or strawberry—lines the cookie crust. And for the finishing touch? Candied roasted peanuts. The result is out of this world.”
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Ben & Jerry’s “Topped”
Okay, so it’s not available in the states..yet! But you wanted an excuse to visit the U.K. anyway, right? These pints of “topped” ice cream contain a layer of chocolate or white chocolate fondant, kind of like a new wave, more spoonable Magic Shell. So far, they come in three flavors: Salted Caramel Brownie, Strawberry Swirled, and Chocolate Caramel Cookie Dough.
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No-Melt Ice Cream
Popsicles that reportedly don’t melt are available in parts of Japan — the country that engineered the “no melt” recipe. The secret ingredient that helps the popsicles keep their shape is polyphenol liquid extracted from strawberries.
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Tomihisa Ota, the guy who developed the popsicle, tells Quartz “Polyphenol liquid has properties to make it difficult for water and oil to separate so that a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual and be hard to melt.” The popsicles were found to retain their shape for up to five minutes in 82-degree heat.
