July 17 is National Ice Cream Day, a celebration signed into law in 1984 President Ronald Reagan Via an advertisement he declared that ice cream is a ‘nutritious and healthy food enjoyed by more than 90% of the people in the United States’.

While some dieticians and nutritionists might argue about this “nutritious and healthy food” business, ice cream is sure to be enjoyed, especially on hot summer days. Curious lovers are eager to transcend the prisons of soothing vanilla and chocolate for ice cream flavors of the most daring variety. For the benefit of that daring crowd and those who secretly want to join them in public, here are the 10 weirdest ice cream flavors to cool your palette and spark your skewed imagination.

Horse meat ice cream: This really shouldn’t be strange, given that horse meat isn’t rare outside the US The blog Atticus in Japan first reported on this Japanese offering in 2007, noting that the company behind this horse-flavored treat was also selling chicken ice cream. , shark fin ice cream and pasta, whale meat ice cream, goat ice cream (made with goat milk and goat meat), oyster ice cream, abalone ice cream, spinach ice cream, lettuce and potato ice cream.

Kraft Macaroni and Cheese Ice Cream: Van Leeuwen Ice Cream in Brooklyn, New York, in partnership with Kraft Heinz Company KHZ The brand offers macaroni and cheese to create an unexpected combination of two comfort foods in one bowl. Cream, milk, cane sugar, egg yolk and Kraft cheese powder went into this mixture, which had a very popular but (unfortunately) limited distribution.

Cicada Ice Cream: Those boisterous summer bugs inspired this limited-edition treat back in 2011 Homemade Sparky’s Ice Cream in Columbia, Missouri, which consisted of boiled cicadas covered in milk chocolate and dipped in brown sugar before blending into ice cream flavored with brown sugar and butter. This treatment was such a smash until the Missouri Department of Public Health and Human Services in Columbia City/Boone County stepped in and forced an early termination of this product because cicadas were not covered by local food rules.

Gin and Tonic Ice Cream: Who said ice cream is just for kids? Restaurant Fuku In Barcelona, ​​Spain, he gained fame with a lemon-filled dessert made from a popular cocktail, ensuring mealtime was wrapped in a refreshing and intoxicating aroma.

Irish Brown Bread Ice Cream: This unique Irish creation is made by Murphy At Dingle, who assured diners that locally sourced brown bread “goes into the oven with muscovado sugar for 8 hours for the caramel, and only then is it ready for our ice cream.” Enjoy Celtic carbs and ice cream lovers!

Whiskey and Plum Ice Cream: Really, how many times are “whisky” and “plum” mentioned in the same sentence, let alone “ice cream”? According to Travel + Leisure, this concoction is from Australia Ice Creamery Simos It offers a “mascarpone-based ice cream flavor that uses whiskey-soaked peaches, which gives the treat a kind of rum and raisin flavor.”

Chocolate eggplant ice cream with olive oil: What and what and what? It is headquartered in Brooklyn Morgenstern He introduced the unlikely combination in May, but was dismissed by the New York Post claiming that “grossly inappropriate eggplant imparts a chalky taste and colorless texture to wonderful chocolate.”

Jelena’s Sweet Potato Pie Ice Cream: We don’t know who Miz Jelena was, but Unilever water Ben and Jerry He introduced this unlikely concoction in 1992, promising it could “re-create a cherished Southern side dish as a delicious pint stew.” One year later, that unlikely effort was consigned to the trademark “cemetery” of failed experiments, with its creators admitting “we may have come too far, and ginger ice cream with a fudge swirl just didn’t stick.”

Red beet, rose water, honey, goat cheese and goat milk ice cream: food blogger Nick Sharma He unleashed this unexpected formula in 2015, admitting that it was “hard to name, and so many ingredients that stood out and are worth mentioning.” Sharma stated that this unlikely creation provided a happy surprise in its color because “the red dye known as Betalain in beets, started out pink but turned red after the ice cream base was removed from the stovetop and then went back to pink like it had been cooled. I know that Pigment color is sensitive to pH (acidic/alkaline environments) but this temperature effect was new to me.”

Thanksgiving dinner ice cream: Reheboth Ice Cream in Delaware tried to make a new tradition in November by combining African vanilla ice cream with pasteurized egg yolks, caster sugar, Heinie Hurtn’ spicy sauce, and Campbell’s tomato juice topped with tomatoes, potatoes, and green beans. Oddee.com gave it a try and said, “Yes, we’re not much surprised that this isn’t sold anymore.”

Golden Ice Cream Cone: Unlike other restaurants that focus only on ice cream, California chain Snowpolis We released a 24 karat pure gold ice cream cone in 2018 created by pre-spraying a waffle cone with edible gold dust, filling it with fine vanilla ice cream and covering it with 24-karat foil-like gold leaf. The offering was sold at $15 per serving, but there was a drawback because the gold used in the product was not absorbed in the digestive system and thus does not offer a nutritionally rooted ROI because the gold ingredients went the path not normally associated with the most expensive metals.

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