THE WORLD’S MOST OUTRAGEOUS ICE CREAM FLAVOURS

1)The inside scoop A scoop of vanilla ice cream is very nice, but there’s plenty of scope for ice cream to get a lot more interesting. We’re talking colourful, Willy Wonka–style creations, ice cream with savoury ingredients folded through and flavours you're more likely to find on dinner plates than in cones. These outrageous ice creams are beautiful and bizarre, and we’ve ranked them from weird to weirdest.

2) Crème brûlèe, Mister Artisan Ice Cream, Canada This quirky spot uses liquid nitrogen in its production process, resulting in a seriously rich, wonderfully creamy and impressively dense ice cream base. The indulgence doesn’t stop there, either. Amongst an array of decadent flavours, the fan-favourite crème brûlèe comes complete with a crackly layer of burnished torched sugar. It’s up to you whether you enjoy it by the scoop, pint or in an ice cream sandwich.

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3) Mango sticky rice, Fifty Licks, Portland, Oregon, USA Portland-based Fifty Licks is known for its unconventional, experimental flavours, though never for gimmicks – these creations are all about the taste. An enduring favourite is the mango sticky rice flavour, which features a jasmine rice and coconut milk ice cream base swirled through with Alphonso mango. Other unusual scoops on the menu include cornbread ice cream, which comes with chunks of cornbread and a drizzle of honey butter.

4) Corn on the cob, Max and Mina's, New York, USA

When summer rolls around, Max and Mina's starts cranking out corn-based ice cream. But it doesn't settle for plain ol' corn on the cob flavour. At Max and Mina's, corn is put into every conceivable cone. There's salted caramel corn, butter corn, pickled corn and chilli lime corn. And that's before it adds corn to cookies 'n' cream and blueberry loaf cakes, as well as mixing it with dates, figs, cashews and peanut butter to make another tasty bake. It's a cornucopia of corn-based goods – and customers look forward to it every year.

5) Brie My Guest, Baskin-Robbins, USA

Baskin-Robbins hoped to become a permanent fixture at Thanksgiving with the release of its Brie My Guest ice cream in November 2024. The idea was that this ice cream could replace the cheeseboard with a flavour that mixed Brie and burrata with swirls of almonds, pistachios and apricot. It could potentially pair well with Baskin-Robbins' Turkey Cake – the ice cream equivalent (in shape and flavour) of a turkey dinner…