This afternoon, I asked it to invent some exotic new ice cream flavors.
Here are the results. Note the neatly defined categories and health conscious ingredients.
And a few laughs too!
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Floral & Botanical Flavors
- Jasmine Lychee Matcha Swirl
– Fragrant jasmine tea base with lychee chunks and a vibrant matcha ribbon. - Hibiscus Tamarind Sorbet
– A tart and tangy non-dairy option, infused with floral hibiscus and rich tamarind paste. - Saffron Rose Pistachio
– Persian-inspired with saffron threads, rosewater, and crunchy pistachio bits.
Savory & Spicy Twists
- Chili Mango Coconut Cream
– Sweet mango puree folded into coconut milk ice cream, with a kick of chili flakes. - Sweet Corn & Smoked Paprika Caramel
– Creamy corn ice cream laced with smoky paprika caramel swirl. - Black Garlic Chocolate Truffle
– Umami-rich black garlic blended into dark chocolate for a mysterious, deep flavor.
Earthy & Unusual
- Porcini Honey Vanilla
– Earthy porcini mushrooms steeped in vanilla cream with a swirl of wildflower honey. - Charcoal Lemon Basil
– Activated charcoal base with zesty lemon and fresh basil for a refreshing yet edgy scoop.
Boozy & Decadent
- Earl Grey Bourbon Praline
– Infused with Earl Grey tea and a touch of bourbon, with candied pecan pralines. - Umeshu Plum Wine Cheesecake
– Japanese plum wine with a cheesecake base and swirls of tart ume plum jam.
Rooted & Regional
- Purple Yam & Toasted Coconut (Ube Buko)
– Classic Filipino flavors with vibrant purple yam and shredded toasted coconut. - Salted Black Sesame & Yuzu Curd
– Nutty, creamy black sesame base cut with a tart citrusy yuzu swirl.