Lyrical Muse

Ice cream may be one of the world’s favourite desserts, but every country has its own way of making it special. From silky gelato and slow-cooked kulfi to stretchy dondurma and colourful ice cream sandwiches, local ingredients, traditions and techniques have given rise to frozen treats as diverse as the cultures behind them.

This National Ice Cream Day, skip the usual chocolate-versus-vanilla debate and explore 15 unique ice cream styles from around the world. Whether they’ve been perfected over centuries or popularised as modern street-food favourites, each one offers a delicious glimpse into the place it calls home.

Gelato (Italy)

No list of global frozen treats is complete without Italy’s iconic gelato. Unlike traditional ice cream, gelato contains less butterfat and is churned more slowly, incorporating less air into the mixture. Its dense, silky texture with flavours that taste more intense because it’s served slightly warmer than standard ice cream.

Whether it’s pistachio from Sicily, hazelnut from Piedmont or classic stracciatella, gelato remains one of Italy’s greatest culinary exports, and a benchmark for artisan ice cream around the world.

Kulfi (India)

Often described as India’s answer to ice cream, kulfi follows an entirely different method. Instead of whipping cream and incorporating air, milk is slowly simmered until it thickens naturally before being frozen in moulds. This creates a rich, dense texture that’s unmistakably creamy.

Traditional kulfi is commonly flavoured with cardamom, saffron, pistachios, almonds or mango, and is a beloved summertime treat found everywhere from bustling street stalls to fine-dining restaurants across the country.

Dondurma (Türkiye)

Turkish dondurma is famous for both its unusual texture and the playful street vendors who delight in teasing customers before handing over their cone. Its signature chewiness comes from two traditional ingredients: salep, a flour made from orchid tubers, and aromatic mastic resin.

The combination makes dondurma remarkably elastic and slower to melt than conventional ice cream, giving it a texture unlike almost any other frozen dessert.

Booza (Syria)

Believed to be one of the world’s oldest ice cream traditions, booza has been made in the Levant for centuries. Rather than being churned, it’s pounded and stretched by hand using large wooden mallets, creating an elastic consistency that’s both chewy and creamy.

Flavoured with mastic and often coated in crushed pistachios, booza continues to be a cherished dessert in Syria and neighbouring parts of the Middle East, despite its long history.

Mochi Ice Cream (Japan)

Mochi ice cream combines two beloved Japanese treats into one bite-sized dessert. Small scoops of ice cream are wrapped inside soft, chewy mochi made from glutinous rice, creating a delightful contrast of textures.

Although now popular worldwide, the dessert is rooted in Japanese mochi-making traditions and has become a favourite for its portability, variety of flavours and playful presentation.

Rolled Ice Cream (Thailand)

Watching rolled ice cream being made is almost as satisfying as eating it. Vendors pour a liquid ice cream base onto an ice-cold metal plate, chop and mix in fresh ingredients before spreading it into a thin layer and scraping it into delicate rolls.

Originating in Thailand, the visually captivating dessert quickly became a global street-food trend, thanks in part to social media’s fascination with its theatrical preparation.

Paletas de Crema (Mexico)

Mexico’s beloved paletas are handcrafted frozen pops that celebrate fresh, local ingredients. While fruit-based paletas are incredibly popular, paletas de crema use milk or cream to create a richer, smoother dessert.

From dulce de leche and vanilla to chocolate and regional fruits, they’re a refreshing reminder that ice cream doesn’t always have to come in a cone.

Fried Ice Cream

One of the most surprising desserts on the list, fried ice cream pairs hot and cold in the same bite. A frozen scoop is coated in breadcrumbs, crushed cereal or batter before being flash-fried for just a few seconds, leaving the outside crisp while the centre stays frozen.

Its exact origins remain debated, but fried ice cream has become a popular dessert in Mexican restaurants, Asian-American cuisine and fairs around the world.

Frozen Custard (United States)

Often mistaken for soft serve, frozen custard is made with milk, cream and egg yolks, giving it a richer flavour and a velvety texture. A staple across the American Midwest, it’s typically served fresh from the machine and enjoyed on its own or with a variety of toppings.

Soft Serve

Soft serve has become a global favourite for its light, airy texture and signature swirl. Dispensed directly from a machine, it’s served at a slightly warmer temperature than traditional ice cream and contains more incorporated air, giving it an exceptionally smooth, whipped consistency.

From roadside kiosks to international fast-food chains and artisanal dessert cafés, soft serve continues to delight with creative toppings and seasonal flavours.

Hokkaido Milk Ice Cream (Japan)

Japan’s northern island of Hokkaido is renowned for producing some of the country’s finest dairy products. Unsurprisingly, its milk ice cream has earned an international reputation for exceptional creaminess and a clean, delicate flavour that lets the quality of the milk shine.

Simple yet luxurious, it demonstrates how premium ingredients can transform even the most understated dessert.

Singapore Ice Cream Sandwich

A beloved street snack since the 1970s, Singapore’s ice cream sandwich features thick slices of ice cream tucked between crisp wafers or soft rainbow bread. Simple, colourful and budget-friendly, it’s a nostalgic favourite among locals and a must-try for visitors.

Traditional flavours like sweet corn, red bean and yam remain popular, giving this iconic dessert a distinctly Singaporean identity while celebrating the city’s vibrant street food culture.

Cassata Ice Cream (Italy)

Inspired by Sicily’s iconic Cassata Siciliana, cassata ice cream transforms the beloved cake into a decadent frozen dessert. Traditional versions layer gelato with candied fruits, nuts and sponge cake, capturing the rich flavours of the original while offering a refreshing twist.

While recipes vary across regions, the Sicilian classic remains rooted in local ingredients and craftsmanship. Its colourful layers and celebratory presentation have made cassata ice cream a timeless favourite that continues to inspire adaptations around the world.

Akutaq (Alaska)

Akutaq, sometimes referred to in historical writing as “Eskimo ice cream,” is a traditional dessert prepared by several Alaska Native communities, particularly the Yup’ik and Iñupiat. Its name comes from the Yup’ik word meaning “to mix them together,” and traditional recipes combine whipped animal fat with locally foraged berries and, in some regions, snow or water.

Although it differs significantly from conventional dairy ice cream, Akutaq has long served as an energy-rich food in the Arctic. Today, it continues to hold cultural significance at community gatherings and celebrations, offering a glimpse into the region’s enduring Indigenous culinary traditions.

Cheese Ice Cream (South Korea)

One of the more surprising entries on this list, cheese ice cream has become increasingly popular across South Korea’s dessert scene. Rather than tasting savoury, it delivers a creamy, cheesecake-like flavour with a subtle salty finish that perfectly balances its sweetness.

What’s the most unique ice cream you’ve ever tried? Tell us on Lyrical Muse‘s Instagram and X, and don’t forget to share this story with the ice cream lovers in your life.