10 Different Types of Ice Cream You May Not Know About!
When somebody mentions “ice cream” you probably imagine classic hard scoop or soft serve. But as ice cream connoisseurs, we know it would be an injustice to confine our favorite dessert to such a narrow grouping.
Different types of ice cream can be found all around the globe, from Italian gelato to Japanese mochi. Best of all, these unique desserts are crossing international borders to spread the joy of ice cream worldwide.
Below is a list of 10 different kinds of ice cream, which probably includes a few you haven’t tried!
1. Gelato
Gelato is an Italian version of ice cream, known for its dense and intense texture. Unlike American ice cream, which is rich and fluffy, gelato is less airy and has a more concentrated flavor profile. This density is achieved by using a higher proportion of milk to cream, resulting in a lower milk fat content.
Gelato is also churned more slowly, which incorporates less air into the mixture, maintaining its thickness and richness. Additionally, it generally contains fewer or no eggs, allowing the purity of its flavors to shine through. Gelato is often served at a warmer temperature than normal ice cream, which helps it deliver its intense flavors to the palate.
The process of making gelato involves specific techniques that differentiate it from other frozen desserts. The absence of heavy cream and eggs common in American ice cream recipes means that gelato is less creamy but more flavorful. The lower fat content means flavors are more pronounced, and the slower churning process results in a silkier texture. This process, along with the warmer serving temperature, ensures that gelato glides smoothly across the tongue, offering an indulgent experience.
2. Sorbet
Sorbet is a refreshing, dairy-free frozen dessert primarily composed of fruit puree and sugar. The simplicity of its ingredients allows the natural flavors of the fruit to shine through, making it a popular choice for those who appreciate a light and icy treat.
Unlike other ice cream varieties, sorbet’s texture relies heavily on the concentration and type of sugar used, as well as the inherent fiber and pectin content of the fruit itself. This results in a dense, icy texture that is both satisfying and refreshing. Traditionally, sorbet is made by churning fruit puree and sugar until it forms a network of tiny ice crystals within a dense sugar solution, which never fully freezes. This unique composition gives sorbet its signature smooth yet flaky consistency.
While sorbet is typically dairy-free, it’s essential to note that some variations may include egg whites to enhance texture, making them not entirely vegan. In recent culinary trends, some pastry chefs have experimented with creating “sorbets” using dairy ingredients like yogurt and buttermilk. While these variations blur the lines between sorbet and sherbet, their texture remains closest to that of a traditional sorbet. Despite these modern twists, classic sorbet continues to be celebrated for its refreshing qualities and its ability to cater to those with dietary restrictions such as lactose intolerance.
3. Sherbet
Sherbet is a delightful frozen dessert that bridges the gap between the creamy richness of ice cream and the refreshing lightness of sorbet. Unlike sorbet, which is typically dairy-free, sherbet contains a small amount of dairy, specifically between one and three percent milkfat. This subtle inclusion of dairy gives sherbet a smooth texture and a slight creaminess that distinguishes it from sorbet’s often rougher, flakier texture. The presence of dairy also makes sherbet more substantial than sorbet while still maintaining a refreshing quality.
The hallmark of sherbet is its balanced texture, which is less fatty than ice cream but richer than sorbet. This makes it an excellent choice for those moments when you crave a frozen dessert that is both light and full-flavored, without being overly rich. Sherbet is typically made with fruit juice, milk or cream, and sometimes egg whites or gelatin to enhance its consistency. The combination of fruit and dairy results in a clean and refreshing taste that can mellow out the tartness of the fruit while providing a satisfying mouthfeel.
Sherbet’s versatility is evident in its various ice cream flavors, ranging from traditional fruit-based options to more adventurous concoctions that incorporate tea or even soda. Its unique position between ice cream and sorbet makes sherbet an appealing option for those who enjoy the best of both worlds.
4. Frozen Yogurt
Frozen yogurt, commonly referred to as “froyo,” is a popular frozen dessert that serves as a healthier alternative to traditional ice cream. It is made primarily from sweetened yogurt, which may include other dairy or non-dairy ingredients.
This dessert is known for its sweet and mildly tangy flavor, attributed to the yogurt base. Frozen yogurt holds a dense texture, similar to that of other frozen desserts like ice cream, yet is a lower-calorie option. Its versatility allows for a wide range of flavors and the addition of various toppings, catering to diverse taste preferences. It has particularly gained attention for its probiotic benefits, offering a functional edge over traditional ice cream.
It can be served soft, as typically seen in self-serve froyo shops where customers can add their choice of toppings, or it can be hardened like traditional ice cream for a more classic dessert experience. This flexibility in serving style, along with its ability to pair well with a vast range of flavors and toppings, makes frozen yogurt a timeless choice.
5. Soft Serve
Soft serve ice cream is a distinct variety known for its airy, smooth texture and is a staple of ice cream trucks and stands. Unlike regular hard ice cream, soft serve is made from a low-butterfat base, typically consisting of three to six percent butterfat compared to ice cream’s 10 to 20 percent.
This base is primarily composed of milk, sugar, and common stabilizers, but usually does not include eggs. The creation of soft serve involves keeping this mixture continually cool and rapidly mixing it with air at the point of service, forming a light foam that gives soft serve its characteristic lightness.
Soft serve has a nostalgic appeal, evoking memories of summer days and childhood treats. Half the fun of soft serve ice cream is filling your own cone with swirly strands of your favorite flavor, straight from the machine!
6. Philadelphia Ice Cream
Philadelphia ice cream, as its name suggests, is a style of ice cream that originated in the City of Brotherly Love. Unlike its French or European counterparts, Philadelphia ice cream is made without eggs, which distinguishes it from custard-based ice creams. This absence of eggs results in a lighter, airier texture that allows the flavors to shine through without the rich, fatty undertones that egg yolks typically introduce. The simplicity of the ingredients—primarily milk, cream, and sugar—means that Philadelphia ice cream can be prepared more quickly than custard-based varieties, for a fresher, more straightforward ice cream experience.
The texture of Philadelphia ice cream is notably velvety and milky, offering a mouthfeel that is both fluffy and smooth. This style of ice cream tends to incorporate more air, which means that it can turn icy faster with the lack of egg yolks as a stabilizer. Despite this, Philadelphia ice cream remains a favorite for those who enjoy a pure, unadulterated taste of fresh ingredients.
Historically, Philadelphia was an ice cream hotspot in the 19th century, and the term “Philadelphia ice cream” might have been coined to lend an air of sophistication to this variation. Whether enjoyed on its own or as a canvas for creative toppings, Philadelphia ice cream offers a delightful and easily approachable option for ice cream lovers.
7. Rolled Ice Cream
Rolled ice cream, also known as Thai rolled ice cream, is a unique and visually captivating dessert that originated in Thailand and has gained popularity as a street food around the world. The process of making rolled ice cream begins with standard ingredients such as fresh milk, cream, and sugar. These ingredients are poured onto a cold metal plate or slab that is chilled to sub-zero temperatures. The mixture is then aerated and rapidly cooled, often with the help of paddles, to create a smooth and creamy texture.
As the mixture begins to freeze, it is spread thin across the cold surface. Once it has solidified enough, the ice cream is scraped into long, thin ribbons that are rolled up to resemble Swiss rolls. These rolls are usually served upright in a cup, creating an appealing presentation that can be further enhanced with a wide variety of toppings. Popular toppings for rolled ice cream include fresh fruit, milk chocolate, hot fudge, peanut butter, roasted almonds, and candy, allowing for a customizable experience.
The making of rolled ice cream is not just about the end product but also the process, which is often performed in front of customers. This live preparation adds an element of entertainment and fascination, as patrons can watch the transformation from liquid to rolled ice cream right before their eyes.
8. Snow Cream
Snow cream, a delightful frozen dessert originating from Taiwan, is a unique twist on traditional ice cream that offers both a captivating presentation and a distinct texture. Unlike regular ice cream, which is typically dense and creamy, snow cream is characterized by its light, fluffy consistency, reminiscent of freshly fallen snow. This airy texture is achieved by shaving thin strips off a large block of flavored ice cream, resulting in delicate, feathery layers that pile up to form a visually appealing mound.
The process of creating snow cream involves preparing a base mixture of ingredients similar to those used in classic ice cream—milk, cream, and sugar. However, the key difference lies in how the mixture is frozen into a solid block before being shaved into fine ribbons. This technique not only influences the texture but also ensures that each bite melts smoothly on the tongue, offering a cool, refreshing sensation that is particularly satisfying in warmer climates.
Popular topping choices include sweetened condensed milk, fresh fruits such as mango or strawberries, and drizzles of dark chocolate or caramel. These toppings not only add a burst of flavor but also contrast with the subtle sweetness of the snow cream, making it a highly customizable treat!
9. Italian Ice
Italian ice, also known as water ice, is a type of frozen dessert that hails from Italian-American culture and is particularly popular in the Northeastern United States. This refreshing treat is derived from the Sicilian granita and shares similarities with sorbet in its ingredients and preparation methods. However, Italian ice distinguishes itself with a lighter, icier texture due to being churned with less sugar compared to traditional sorbets.
Typically, Italian ice is dairy-free, which makes it a suitable option for those who are lactose intolerant or seeking a vegan dessert. Italian ice is enjoyed in a variety of ways; it can be served from warm display cases for easy scooping or frozen solid in cups, requiring the consumer to scrape away with a spoon. This simple serving method is a staple at boardwalks and pizza joints.
Fruit flavors are by far the most common, though you can find others. Connoisseurs hold a deep appreciation for authentic Italian ice made with fresh ingredients, such as the lemon ices at the iconic Lemon Ice King of Corona in New York. This adherence to traditional methods highlights the cultural significance and enduring popularity of Italian ice as an essential part of the Italian-American food landscape.
10. Mochi
Mochi is a traditional Japanese treat made from rice that is steamed and then pounded into a smooth, sticky dough. This chewy, elastic texture is a hallmark of mochi and is achieved through a labor-intensive process that involves repeatedly pounding the rice until it reaches the desired consistency. Mochi has a mildly sweet and subtly nutty flavor, which makes it a versatile base for various fillings and accompaniments.
In culinary applications, mochi is often used as a wrapper for sweet fillings, creating a delightful contrast between the chewy exterior and the creamy or sweet interior. A popular modern adaptation is mochi ice cream. Ice cream is encased in a thin layer of mochi dough, combining the refreshing creaminess of ice cream with the unique texture of mochi. The result is a portable and spoon-free way to enjoy this frozen treat!Mochi ice cream is available in flavors ranging from traditional Japanese ones like matcha and red bean to more widely popular flavors such as chocolate ice cream and strawberry. It holds cultural significance, especially during the Japanese New Year, where it is featured in many celebratory foods and customs.
