Non-dairy ice creams are evolving to meet modern demand, says Al-Hatlani: “Vegan or plant-based options aren’t new, but they’re getting better and creamier.”
It’s gimmicky, messy and a bit hard to eat, but no one seems to mind - the original recipe video has millions of views,” she says. “Another popular one (though slightly less healthy!) is ice cream wrapped in a fruit roll-up. Sgroi has seen some fun hacks on TikTok, like blended, frozen, sweetened cottage cheese ice cream. Jeni’s recently launched a Ted Lasso ice cream, called Biscuits with the Boss, with shortbread cookies inside. “And we’ve got a green apple sorbet made from whole fresh apples – chunks or not chunks, depending on what I feel delivers the best flavor and texture combo that day.” “Our Cider Donut flavor has whole donuts blended into the base,” says Ackley. Texture also plays a role in the modern ice cream experience. The labne is similar to tangy Greek yogurt. Lisa is Persian, so the couple were delighted to find orchards in the Hudson Valley that could source perfect black cherries for a Labne Sour Cherry ice cream. Tahini and oat milk are the keys to the halva flavor, while almond milk is blended with extra virgin olive oil in the satsuma ice cream. Both are non-dairy, born of Brian's wish to create creamy texture without using typical coconut cream or neutral oils. In Tivoli, New York, in their Fortune’s Ice Cream shop, Brian Ackley and his wife, Lisa, offer Halva Honeycomb, based on Middle Eastern sesame candy, and citrus-y Olive Oil Satsuma. Salt & Straw’s Thanksgiving lineup features turkey bacon, buttery brittle and jammy cranberry sauce flavors folded into a five-course feast of ice creams. “Adding a splash of that allowed the strawberry flavor to really shine through,” Malek says.
To showcase flavorful Oregon strawberries, he worked with a local beekeeper who’d developed a honey balsamic vinegar. One of Tyler Malek’s favorites is Strawberry Honey Balsamic with Black Pepper ice cream. It's now available nationwide through Salt & Straw's website. In a regional collab, they worked with Florida-based Panther Coffee on a Coffee Chocolate Tres Leches ice cream that launched at Panther's Miami shop. Tyler Malek, who co-founded Salt & Straw with his cousin Kim Malek, says they enjoy partnering with chefs and makers to tell cultural stories through ice cream. Spencer notes Oregon-based ice creamery Salt & Straw for "combos like Pistachio with Saffron, and Hibiscus and Coconut.” Other offerings there sound like a warm hug in gelid form: Jasmine Milk Tea laced with chocolate-coated almond slivers, or Rhubarb Crumble with Toasted Anise. In her city, Birmingham, Alabama, the artisan ice cream company Big Spoon Creamery has a Key Lime Yuzu Pie flavor, for instance. “I’ve noticed a lot of new citrus flavors beyond lemon, orange and lime, like calamansi, kumquat and mandarin,” she says. Ice cream makers, like a lot of chefs, are embracing an international pantry, says Alana Al-Hatlani, assistant food editor at Southern Living magazine. Liz Sgroi, executive director at Food Network Magazine, points to a collab this spring between Van Leeuwen and Hidden Valley on a ranch-dressing-flavored ice cream. “ Jeni’s Splendid Ice Cream has an ‘Everything Bagel’ flavor featuring cream cheese ice cream with everything bagel gravel,” says ’s Assistant Food Editor Taylor Ann Spencer. Unusual combos of savory and sweet are another trend. On the flavor front, there are floral ingredients like rose, orange blossom, lavender and jasmine, and herbal notes like saffron and tarragon.
Recent years have seen an explosion of novel flavor combos, unexpected ingredients and new presentations from ice cream makers large and small, food editors say. Still, the world of ice cream isn’t immune to change, and like any culinary domain, it’s evolving. We like our half gallons or waffle cones stuffed with the fondly familiar. North Americans tend to be loyal to chocolate, vanilla and cookies 'n’ cream, according to the International Dairy Foods Association. If you’re in Seoul, try a “J”-shaped puffed corn cone filled with soft ice cream. Grab a lemon gelato in Italy a stick of butterscotch kulfi in Nepal a cinnamon paleta bar in Mexico. Travel anywhere on the planet and you'll find some version of ice cream.
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