25 crazy frozen flavors
Make it with semisweet chocolate or bittersweet chocolate. Your choice.
Recipe: Port-infused chocolate zabaglione
(Anne Cusack / Los Angeles Times)
This ice cream has some heft to it.
Recipe: Buckwheat ice cream
(Glenn Koenig / Los Angeles Times)
These creamy pops take their inspiration from the yogurt-based coolers of the Middle East.
Recipe: Blueberry and lavender pops
(Glenn Koenig / Los Angeles Times)
Hiccup.
Recipe: Beer ice cream
(Lawrence K. Ho / Los Angeles Times)
This flavor combo is hugely popular in Paris.
Recipe: Prune-Armagnac ice cream
(Bob Chamberlin / Los Angeles Times)
Flakes of gray sea salt add something special.
Recipe: Chocolate sea salt cookie ice cream sandwiches
(Kirk McKoy / Los Angeles Times)
A perfumed dessert.
Recipe: Rose water granita
(Anne Cusack / Los Angeles Times)
A refreshing twist on an ice cream sandwich.
Recipe: Hazelnut meringues with orange sherbet
(Anne Cusack / Los Angeles Times)
You won’t miss the cake.
Recipe: Carrot cake ice cream
(Glenn Koenig / Los Angeles Times)
A perfect use for very ripe bananas.
Recipe: Creamy coconut and banana pops
(Glenn Koenig / Los Angeles Times)
The molasses adds a subtle sweetness.
Recipe: Molasses cookie ice cream sandwiches
(Kirk McKoy / Los Angeles Times)
Consider it a bit of a palate cleanser.
Recipe: Parmesan gelato
(Glenn Koenig / Los Angeles Times)
Sweetened with dates and honey.
Recipe: Dark chocolate, date and sesame pops
(Glenn Koenig / Los Angeles Times)
This recipe works for a crowd.
Recipe: Coconut cookie ice cream sandwiches
(Kirk McKoy / Los Angeles Times)
Try to find orange blossom honey -- but no worries if you can’t. Other honeys work too.
Recipe: Peach and orange blossom honey pops
(Glenn Koenig / Los Angeles Times)
Thick, rich and creamy.
Recipe: Marsala-infused zabaglione
(Anne Cusack / Los Angeles Times)
Tart and sweet.
Recipe: Lemon cardamom ice cream
(Robert Gauthier / Los Angeles Times)
A little bit cool, a little bit spicy.
Recipe: Cucumber-chile paletas
(Carlos Chavez / Los Angeles Times)
Not too sweet.
Recipe: Green tea ice cream
(Kirk McKoy / Los Angeles Times)
Rich and creamy.
Recipe: Orange, buttermilk and mint pops
(Glenn Koenig / Los Angeles Times)
This one has some tang to it.
Recipe: Goat cheese ice cream
(Gary Friedman / Los Angeles Times)
Candied ginger adds some heat.
Recipe: Spicy cantaloupe and ginger pops
(Glenn Koenig / Los Angeles Times)
Guests won’t be able to guess the secret ingredient.
Recipe: Ricotta-honey gelato with orange
(Bob Chamberlin / Los Angeles Times)
We always get requests for this one at Thanksgiving.
Recipe: Pumpkin pie ice cream with pecan praline
(Glenn Koenig / Los Angeles Times)
There’s really no reason to wait for November for this.
Recipe: Cranberry frozen yogurt
(Anne Cusack / Los Angeles Times)