10 Ice Cream Flavors You Haven’t Tried But Should
Here’s the thing about ice cream. Most of us stick to the same familiar flavors, even though the world is full of combinations that can surprise you in the best way. When you look a little closer, you find options that are creamy, bright, bold, or completely unexpected, yet still delicious enough to win over almost anyone. This list pulls together flavors that deserve a spot on your must try list because they stretch what dessert can be without feeling gimmicky. If you’re ready for something new, this is where to start.
1. Cinnamon Basil Ice Cream
Cinnamon basil ice cream sounds unusual at first, but the pairing makes sense once you taste it. Cinnamon brings familiar warmth that people already love in desserts, while basil adds a light, peppery freshness more commonly found in savory dishes. In a custard base, the two come together as something that feels both comforting and new. The basil keeps the sweetness in check, and the cinnamon keeps the flavor grounded. It is a good gateway into herb based ice creams because it still feels like dessert, not an experiment.
2. Black Sesame Ice Cream
Black sesame ice cream has a deep, nutty flavor that sits somewhere between peanut butter and tahini, with a slight bitterness that keeps it from being overly sweet. The seeds are usually toasted, then ground into a paste and folded into the base, giving the ice cream a gray or charcoal color and a smooth, almost smoky taste. It is popular in parts of East Asia and increasingly found in modern ice cream shops elsewhere. The richness pairs well with simple add ons like a plain cone or a drizzle of honey.
3. Blue Cheese Ice Cream
Blue cheese ice cream leans into savory territory, but it is more balanced than it sounds. A small amount of blue cheese is blended into a slightly sweet base, creating something tangy, salty, and creamy at the same time. It is not meant to be eaten in big bowls on its own. Instead, it works well as a side to roasted figs, pears, or even a slice of steak in high end restaurants. The sharpness of the cheese stands out most when the ice cream softens, giving you a slow, surprising finish.
4. Rosemary Citrus Sorbet
Rosemary citrus sorbet plays with contrast in a clean way. Bright citrus juice, often lemon, orange, or grapefruit, provides sharp acidity and freshness, while rosemary adds an aromatic, pine like note that makes the flavor feel more grown up. Because there is no dairy, the texture stays light, and the herbal edge keeps it from tasting like simple frozen juice. It works especially well as a palate cleanser between courses or as a refreshing dessert on hot days, when heavy ice cream feels like too much.
5. Wasabi Ice Cream
Wasabi ice cream takes a familiar sushi garnish and folds it into dessert with surprising restraint. When used correctly, the wasabi is not overpowering. Instead of burning heat, you get a gentle nasal warmth that rises and fades quickly against a sweet, creamy background. The base is usually kept fairly plain so the wasabi has space to show up. It is often served in small portions, sometimes alongside Japanese inspired desserts. The appeal lies in the quick contrast, not in seeing how much heat you can handle.
6. Sweet Potato Ice Cream
Sweet potato ice cream taps into the same cozy flavors people like in holiday pies. Roasted or steamed sweet potatoes are blended into the base, adding natural sweetness, color, and a velvety texture without needing as much cream. Warm spices like cinnamon, nutmeg, or ginger often join in, and some versions use maple syrup or brown sugar instead of plain sugar. The result is richer and more earthy than vanilla, but less dense than a heavy caramel. It sits nicely between comfort food and dessert and pairs well with pecans or toasted marshmallow topping.
7. Pear and Blue Cheese Ice Cream
Pear and blue cheese ice cream borrows from a classic cheese board combination. Ripe pears bring gentle sweetness and fragrance, while blue cheese adds a salty, tangy backbone. In an ice cream base, both flavors come through clearly, especially if small chunks of poached pear are left in for texture. The cheese is usually kept to a moderate level so it enhances rather than dominates. This flavor often appears in more experimental scoop shops and is particularly good alongside nut based toppings or a drizzle of honey.
8. Gajar Halwa Ice Cream
Gajar halwa ice cream takes the Indian dessert of slow cooked carrots, milk, ghee, sugar, and cardamom and freezes it into a new form. The carrots are typically grated and simmered until soft and concentrated, then folded into an ice cream base. Cardamom, nuts, and sometimes raisins add fragrance and texture. The result is dense, rich, and slightly chewy in places if the halwa pieces are left substantial. It keeps the familiar flavor profile of the original dish but delivers it in a cold, creamy format that works well in warm weather.
9. Paan Ice Cream
Paan ice cream is inspired by the traditional South Asian mouth freshener made with betel leaf, areca nut, spices, and sweet elements like candied fennel. In the ice cream version, betel leaf flavor is often blended with rose, fennel, cardamom, and sometimes gulkand, a sweet rose petal preserve. The flavor is herbal, floral, and lightly minty all at once. It is quite aromatic and can feel intense if you are not used to paan, but fans appreciate how closely it mirrors the real thing. It is usually served in small scoops because the flavor is so layered.
10. Buttered Baguette Ice Cream
Buttered baguette ice cream sounds playful, but it captures the taste of bread and butter in a very direct way. Pieces of baguette are toasted in butter and sugar until crisp, then folded into a buttery ice cream base. The bread crumbs or chunks stay slightly crunchy or turn chewy depending on size, adding texture similar to a mix in like cookie pieces. The overall flavor leans toward browned butter and toast, which gives it a nostalgic feel. It pairs naturally with jam like swirls or fruit toppings and sits comfortably in the current trend of bakery inspired ice creams.
