Would you try these savoury ice creams from around the world?

There’s nothing better on a baking hot day than tucking into a refreshing, cool ice cream.

You’re probably already dreaming of a couple of scoops of mayonnaise, or a spoonful of balsamic vinegar, perhaps just a good old fashioned wasabi cone?

Then again, maybe not.

Savoury ice creams are becoming more popular, with intriguing flavours being served up in gelato parlours and fancy restaurants in different parts of the world.

And savoury ice creams aren't a new phenomenon.

The 1768 French recipe book L’Art de Bien Faire les Glaces D’Office (The Art of Making Ice Cream Right) contains a method for whipping up parmesan cheese ice cream.

Agnes B Marshall, who ran a London cookery school, published a Book of Ices in 1885 and was known to mix meats, spices and vegetables into her ice cream recipes. These ice creams were then placed into extravagant moulds that were usually animal-shaped.

According to Sophie Fox from The Mobberley Ice Cream Co. & Coffee House in Cheshire “as soon as the sun is out you increase sales of ice cream by 100%”.

They have over 40 flavours of ice cream, and she explained that they usually decide on what flavours to use a couple of times a month by looking into what’s trending at that moment. She spoke about how they just did a ‘Toast and Marmalade’ flavour as part of a local screening of the movie Paddington. And for the Wimbledon tennis tournament they rolled out a Pimm's sorbet special edition for the occasion.

They currently have a ‘Roasted Cherry with Goat Cheese’ flavour on sale which “doesn’t sell as well as the sweet core flavours, like chocolate or vanilla, but does still sell”. Sophie also mentioned they’ve done a ‘Sour cream and Cucumber’ flavour in the past, which she confidently said worked very well as a speciality.

Italy: Garlic, pepper and vinegar

In Italy, gelato is a popular frozen favourite. It’s made in a slightly different way to traditional ice cream; churned slower, containing more milk, with less fat and a smoother texture. Sold in gelaterias, it is possible to buy non-sweet flavours.

Gelateria Torce in Rome, known for its artisan approach to gelato, lists flavours such as taleggio (an Italian cheese) and balsamic vinegar, cheese and pepper, and gorgonzola on its website menu. We asked Sophie about these flavours, and she was curious about the use of balsamic vinegar, as in the past they’ve had a ‘Balsamic vinegar and Strawberry’ flavour a combination she said really worked.

Otaleg, another gelateria in the Italian capital, has offered ice cream flavoured with Tuscan garlic, parsley and rosemary, as well as one made with spinach leaves.

Japan: Miso, matcha and wasabi

Anyone who wants to get adventurous with their ice cream flavours may welcome a trip to Japan. There are hundreds to choose from, with many embracing the savoury.

You might have seen matcha flavoured drinks on sale in your nearest coffee shop. Matcha is a type of green tea that is made by covering the tea plants with bamboo mats as they grow. This method is what gives the tea a distinct, vivid shade of green.

The bitter taste of matcha and sweetness of ice cream is very popular in Japan, and you can find this dessert treat in most major cities, including Kyoto, which is renowned for its excellent quality of matcha tea. Sophie also mentioned that matcha has joined their list of flavours with its huge increase in popularity.

Staying green, you might have come across the Japanese herb, wasabi, that is used in cooking. It has a hot, fiery taste, similar to horseradish. In the Japanese city of Azumino you can visit one of the largest wasabi farms in the country, where you can enjoy (or endure) the unique taste of wasabi ice cream.

Miso is fermented soybeans and grains, and is very popular in Japan. This ingredient has been used for making a variety of different types of foods, like soups, butters…and ice creams. Miso ice creams are very common in Japan, and you’ll definitely find it in the Nagano region home to the largest miso production sites in Japan.

USA: Mayonnaise, sweetcorn, mac and cheese

The United States has a number of savoury options on offer. In Richmond Virginia, as part of an annual event, Ruby Scoops Ice Cream and Sweets bring out their infamous mayo ice cream which is combined with sweet tomato jam and served between a butter pound cake. The owner has said that it has a tart and custard-like taste that some people wait all year for to have again.

Sweetcorn ice cream may be odd for our UK taste buds, but this flavour can be found in Korea, Mexico, the Philippines and in the USA. Sweetcorn is very popular across the States, it’s one of the top three vegetable crops in the country. The ice cream gets mixed reviews – some people find it tastes earthy, others have commented it’s actually very buttery.

The American Van Leeuwen Ice Cream brand have a limited edition mac and cheese flavour, and although they don’t offer it throughout the year; you can find a lot of recipes online that are similar to this combination of flavours. We asked Sophie if she would consider a ‘Mac and Cheese’ flavour and she said “No, absolutely not”.

And of course - closer to home, there's celebrated chef Heston Blumenthal, who created a number of experimental ice cream dishes including bacon and egg ice cream, which featured on the menu of his Michelin star winning restaurant, The Fat Duck in Bray, Hertfordshire.

So next time you fancy an ice cream maybe ditch the vanilla - there are so many more other flavours out there to savour.

This article was published in July 2025