9 Healthy Frozen Meals to Keep in Your Freezer

Love the Wild
Love the Wild

Frozen dinners don’t exactly have the best reputation when it comes to nutrition. Many of the pre-made meals you’ll find at your local supermarket are loaded with sodium, fat, and calories. But there are still a few nutritious (and tasty) options, as long as you know where to look. Here are a few frozen food brands to keep in your freezer for those times when you need something quick, painless, and yes, healthy.

1. LOVE THE WILD

Pescatarians rejoice: This Colorado-based company specializes in meals made from sustainable, farm-raised seafood. They have your traditional microwaveable meals—like the Baja-style fish taco bowl and the sweet and spicy Korean BBQ bowl—but they also offer oven-ready fish kits. Cooking is easy: Simply place the provided (heart-shaped!) parchment on a baking sheet with the filet on one side; put the frozen sauce cubes on top; wrap it up; and pop it in the oven to bake for 20 to 25 minutes. You can also throw in any veggies you might have in your freezer, and Love the Wild provides some tasty recipe ideas on its website. Even Leonardo DiCaprio is a fan: “LoveTheWild’s approach to sustainable, responsible aquaculture is promoting the development of a secure and environmentally-conscious solution to feeding our planet’s growing population," he said last year after investing in the company.

2. CAPPELLO'S

Who says pizza has to be bad for you? With Cappello’s naked pizza crusts, you can build your own healthy pie just the way you like it. The crusts are made from arrowroot and coconut flours and are gluten-free, grain-free, and paleo-friendly. The brand also makes pre-made pizzas, vegan cookie dough, and a few varieties of pasta, including lasagna sheets, fettuccine, and gnocchi. Cappello's recommends recipes on its website, and the summer pesto pizza with chicken breast, goat cheese, and arugula is a great, light dish to serve at outdoor parties this season.

3. BEYOND MEAT

Vegetarian burgers on the grill
Beyond Meat

The Beyond Meat team set out to create a vegan burger that looks, tastes, and even "bleeds" like a real beef patty (due to the beet juice used to make the patties red). Ethan Brown, the company's founder, insists that the patties aren't much different from meat burgers. "Our company observation has always been that you don’t need an animal to produce a piece of meat," he tells Forbes. "You can obtain all of the core parts of meat—the amino acids, the lipids, the trace minerals and of course water from non-animal sources. And you can assemble those in the same architecture as animal meat." Some of their products are sold in the meat section of grocery stores, but a few items are available frozen, including The Beast Burger 2.0. Bill Gates and DiCaprio are both investors, and the company just announced it will start selling its products on six continents this summer.

4. GOOD FOOD MADE SIMPLE

As the name suggests, you’ll find simple, wholesome ingredients here. Since it was founded in 2011, the brand has been on a mission to offer minimally processed meals that "add nothing unnecessary" by way of ingredients. The company abides by a long list of "unacceptable ingredients" [PDF], including a variety of hydrogenated oils as well as artificial preservatives, colors, flavors, and sweeteners. Although they originally dealt only in breakfast dishes for busy workers on the go—burritos, scrambled egg bowls, pancakes, steel cut oatmeal, and more—they later branched out and started offering ready-made entrées. Their egg white patties are perfect for making your own customizable breakfast sandwiches.

5. DAILY HARVEST

This subscription food service proudly wears the frozen food label. "For decades, the space has been dominated by unhealthy or pseudo-healthy products that are hyper-refined and preserved," Daily Harvest founder Rachel Drori told the Huffington Post. "We are working hard to tell a new story, about the potential in freezing unadulterated to solve the modern eating dilemma of wanting convenience without compromise." Daily Harvest points out that after three days, some frozen fruits and vegetables contain more antioxidants and vitamins than their fresh counterparts. Their produce is frozen on the farm within 24 hours of harvesting, and they offer everything from cauliflower rice and kimchi harvest bowls to chocolate protein and almond chia parfaits. The pre-portioned meals, which are delivered to customers’ homes, are backed by the likes of Gwyneth Paltrow, Serena Williams, and chef Bobby Flay.

6. EVOL

A burrito
Evol

Evol urges its customers to “think outside the microwave.” The brand’s burritos and quesadillas can be heated up in a panini press, on the stove top, or on the grill, allowing a level of customization that most frozen food brands don’t offer. A range of Asian, Italian, and Mexican dishes are available, all of which are free of antibiotics and preservatives. When asked by Dining Out why Evol has become so popular, the company's founder, Philip Anson, replied, "We built a brand rooted in love and farm-to-table values, but with some hipness to it in a category known as a cold and lonely place—legacy brands, uninspiring, mystery meat, sodium and fat." He said Evol's bowls—like truffle parmesan mac and cheese and butternut squash-sage ravioli—are their most popular dishes.

7. LUVO

Luvo’s meals are based on what they call the 3-2-None policy. This involves balancing protein, whole grains, and veggies; limiting sodium and added sugar; and avoiding all artificial colors, flavors, sweeteners, and antibiotics. In addition to steam-in-pouch meals and pasta bowls, Luvo offers “power bowls” that are packed with at least two servings of vegetables. The company's emphasis on nutrition goes beyond its products, though: Luvo also partners with WhyHunger, an organization that's addressing the issue of hunger in America by tackling the root cause of the issue while recognizing "nutritious food as a human right." Luvo also partners with A Sense of Home, which helps foster children who have "aged out" of the system transition into a new home.

8. BEETNIK

Organic frozen meals with simple ingredients are the name of the game for Beetnik. Their meals are free of preservatives, gluten, MSG, high fructose corn syrup, hormones, artificial colors and flavorings, and antibiotics. One of their most popular dishes is their Peruvian seasoned chicken stew, made with tomatoes, onions, bell peppers, and spices. The company's founder, David Perkins, is a chef; when asked by Paleo Foundation what his favorite Beetnik dish is, Perkins replied, "I love our flat iron steaks, our Peruvian chicken stew, and our sablefish, but tomorrow I might give you three different items. I eat our products regularly, which is how I got into the business. Start with great ingredients."

9. EATOLOGY

Like Daily Harvest, this subscription food service delivers frozen meals right to your door via UPS. Eatology meals combine aspects of both the paleo and zone (low-carb) diets, while also incorporating lots of lean proteins and healthy fats. In addition to being paleo-friendly, there are plenty of low-carb, Whole30, and vegetarian options available. Bad news for carb lovers, though: You won't find bread, potatoes, or pasta on the menu. Their dishes change daily, but past meals have included white chicken chili on a bed of yellow squash, ratatouille, cilantro jalapeno burgers, and chili cheese fries (using sweet potatoes and carrots).

The Gooey History of the Fluffernutter Sandwich

bhofack2/iStock via Getty Images
bhofack2/iStock via Getty Images

Open any pantry in New England and chances are you’ll find at least one jar of Marshmallow Fluff. Not just any old marshmallow crème, but Fluff; the one manufactured by Durkee-Mower of Lynn, Massachusetts since 1920, and the preferred brand of the northeast. With its familiar red lid and classic blue label, it's long been a favorite guilty pleasure and a kitchen staple beloved throughout the region.

This gooey, spreadable, marshmallow-infused confection is used in countless recipes and found in a variety of baked goods—from whoopie pies and Rice Krispies Treats to chocolate fudge and beyond. And in the beyond lies perhaps the most treasured concoction of all: the Fluffernutter sandwich—a classic New England treat made with white bread, peanut butter, and, you guessed it, Fluff. No jelly required. Or wanted.

 

There are several claims to the origin of the sandwich. The first begins with Revolutionary War hero Paul Revere—or, not Paul exactly, but his great-great-great-grandchildren Emma and Amory Curtis of Melrose, Massachusetts. Both siblings were highly intelligent and forward-thinkers, and Amory was even accepted into MIT. But when the family couldn’t afford to send him, he founded a Boston-based company in the 1890s that specialized in soda fountain equipment.

He sold the business in 1901 and used the proceeds to buy the entire east side of Crystal Street in Melrose. Soon after he built a house and, in his basement, he created a marshmallow spread known as Snowflake Marshmallow Crème (later called SMAC), which actually predated Fluff. By the early 1910s, the Curtis Marshmallow Factory was established and Snowflake became the first commercially successful shelf-stable marshmallow crème.

Although other companies were manufacturing similar products, it was Emma who set the Curtis brand apart from the rest. She had a knack for marketing and thought up many different ways to popularize their marshmallow crème, including the creation of one-of-a-kind recipes, like sandwiches that featured nuts and marshmallow crème. She shared her culinary gems in a weekly newspaper column and radio show. By 1915, Snowflake was selling nationwide.

During World War I, when Americans were urged to sacrifice meat one day a week, Emma published a recipe for a peanut butter and marshmallow crème sandwich. She named her creation the "Liberty Sandwich," as a person could still obtain his or her daily nutrients while simultaneously supporting the wartime cause. Some have pointed to Emma’s 1918 published recipe as the earliest known example of a Fluffernutter, but the earliest recipe mental_floss can find comes from three years prior. In 1915, the confectioners trade journal Candy and Ice Cream published a list of lunch offerings that candy shops could advertise beyond hot soup. One of them was the "Mallonut Sandwich," which involved peanut butter and "marshmallow whip or mallo topping," spread on lightly toasted whole wheat bread.

 

Another origin story comes from Somerville, Massachusetts, home to entrepreneur Archibald Query. Query began making his own version of marshmallow crème and selling it door-to-door in 1917. Due to sugar shortages during World War I, his business began to fail. Query quickly sold the rights to his recipe to candy makers H. Allen Durkee and Fred Mower in 1920. The cost? A modest $500 for what would go on to become the Marshmallow Fluff empire.

Although the business partners promoted the sandwich treat early in the company’s history, the delicious snack wasn’t officially called the Fluffernutter until the 1960s, when Durkee-Mower hired a PR firm to help them market the sandwich, which resulted in a particularly catchy jingle explaining the recipe.

So who owns the bragging rights? While some anonymous candy shop owner was likely the first to actually put the two together, Emma Curtis created the early precursors and brought the concept to a national audience, and Durkee-Mower added the now-ubiquitous crème and catchy name. And the Fluffernutter has never lost its popularity.

In 2006, the Massachusetts state legislature spent a full week deliberating over whether or not the Fluffernutter should be named the official state sandwich. On one side, some argued that marshmallow crème and peanut butter added to the epidemic of childhood obesity. The history-bound fanatics that stood against them contended that the Fluffernutter was a proud culinary legacy. One state representative even proclaimed, "I’m going to fight to the death for Fluff." True dedication, but the bill has been stalled for more than a decade despite several revivals and subsequent petitions from loyal fans.

But Fluff lovers needn’t despair. There’s a National Fluffernutter Day (October 8) for hardcore fans, and the town of Somerville, Massachusetts still celebrates its Fluff pride with an annual What the Fluff? festival.

 

"Everyone feels like Fluff is part of their childhood," said self-proclaimed Fluff expert and the festival's executive director, Mimi Graney, in an interview with Boston Magazine. "Whether born in the 1940s or '50s, or '60s, or later—everyone feels nostalgic for Fluff. I think New Englanders in general have a particular fondness for it."

A Fluffernutter sandwich
bhofack2/iStock via Getty Images

Today, the Fluffernutter sandwich is as much of a part of New England cuisine as baked beans or blueberry pie. While some people live and die by the traditional combination, the sandwich now comes in all shapes and sizes, with the addition of salty and savory toppings as a favorite twist. Wheat bread is as popular as white, and many like to grill their sandwiches for a touch of bistro flair. But don't ask a New Englander to swap out their favorite brand of marshmallow crème. That’s just asking too Fluffing much.

43 Ice Cream Flavors You Won’t Believe Exist

Deagreez/iStock via Getty Images
Deagreez/iStock via Getty Images

Chocolate and vanilla are so passé. These days, ice cream shops are delving into far more adventurous flavor territory. Here are 43 of the weirdest ice cream flavors you can try today:

1. Lobster

You can get a lot of odd lobster products in New England, not least lobster-laced desserts. Ben and Bill’s Chocolate Emporium, a line of sweets shops in Maine and Massachusetts, began serving lobster ice cream as a way to prove to their customers that their ice creams were really made in-house. The butter-flavored ice cream is blended with chopped bits of cooked lobster meat. You can buy it by the bucket, and yes, they ship.

2. Potato chips and Cap'n Crunch

At Beenie’s Ice Cream in Morristown, New Jersey, you can satisfy your cravings for salty, sweet, and children’s cereal all at once. "Midnight Snack" is a flavor that combines vanilla ice cream with chocolate-covered potato chips and Cap’n Crunch pieces. Note: The shop, which is named after the owner’s dog, is very pup-friendly.

3. Almond charcoal

Activated charcoal powder on white background
trumzz/iStock via Getty Images

Little Damage in Los Angeles is an ice cream shop with a goth soul. It colors its house-made cones and ice creams with activated charcoal, resulting in flavors like Almond Charcoal and Black Roses. Mmm, tastes like darkness.

4. Squid ink

Ikasumi, or squid ink, is a sought-after ice cream flavor in Japan. If you can’t make it to Tokyo, you can make your own with wasabi sprinkles. It’s a little briny and a lot photogenic. Squid ink is becoming a hot trend in cocktails and food, though, so squid ink desserts could become a lot more common in the U.S. soon.

5. Prosciutto

Humphry Slocombe in San Francisco is known for its incredibly innovative flavors, some of which tend toward the meaty. The pink ice cream, made with the help of the local pork supplier Boccalone, sold so fast the first time it appeared on the menu in 2011 that the shop immediately decided to whip up some more for the next weekend. While it's not an everyday item, if you visit at just the right time, you might see it on the menu.

6. Absinthe

Glasses of absinthe
IngaIvanova/iStock via Getty Images

At Prague’s Absintherie Bar and Museum, you can try 60 different kinds of absinthe, and not all of them in cocktail form. The bar also serves up an ice cream made with its eponymous spirit.

7. Juniper & lemon curd

Inspired by the late American writer James Thurber, this flavor that once made its way onto Jeni’s ice cream menu was designed to taste like a martini with a twist. It’s cool juniper berry notes get a little zing from the lemon curd.

8. Yam

The purple yam Ube is a popular dessert ingredient in the Philippines and Hawaii. The tuber-flavored ice cream makes for a subtle, addictive flavor. You can buy Purple Yam ice cream at the grocery store from Magnolia, which makes a host of tropical-flavored ice creams. Oh, and it’s very Instagram-friendly. Magnolia has several scoop shops in California and can be found in specialty stores across the country.

9. Corn on the cob

Grilled Mexican corn
bhofack2/iStock via Getty Images

Since opening Max & Mina’s in Queens, New York in 1998, brothers/owners Bruce and Mark Becker have created more than 5000 one-of-a-kind ice cream flavors, many of them adapted from their grandfather’s original recipes. Daily flavor experiments mean that the menu is ever-changing, but Corn on the Cob (a summer favorite), Horseradish, Garlic, Pizza, and Jalapeño have all made the lineup.

10. Pig’s blood & koji

Blood sausage? Meet blood ice cream. Blood can be used as a substitute for eggs in recipes, and in 2014, the expert chefs at the nonprofit Nordic Food Lab developed a recipe for blood ice cream using koji, a fermented barley, instead of cocoa for flavor. But if you do have chocolate, it’s a classic pairing for pig’s blood, used in Italian desserts like sanguinaccio dolce.

11. Caribou fat

Traditionally, "eskimo ice cream," or akutaq, is made with caribou or another animal fat that’s whipped up with berries. These days, some substitute in Crisco, and it can also be made savory by mixing in ground meat instead of berries. Either way, it’s a frothy dessert that has been a favorite in Alaska for centuries. The recipes vary from family to family and place to place, so you should probably try a lot of it.

12. Mushrooms

An assortment of mushrooms in a bowl
ahirao_photoa/iStock via Getty Images

Coolhaus’s Candy Cap Mushroom ice cream has hints of maple, vanilla, and naturally, earthy mushroom. It’s made by soaking sweet Candy Cap mushrooms in the Coolhaus ice cream base to achieve a potent, foresty taste.

13. Carrot ginger

Carrot ginger ice cream is like eating a very creamy smoothie. At Sweet Action Ice Cream in Denver, it’s made with real carrot juice and fresh-grated ginger to give it a little zing. You're welcome to pretend it's part of your juice cleanse.

14. Garlic

Garlic ice cream is a must-have at the annual Garlic Festival in Gilroy, California. At The Stinking Rose, an L.A.- and San Francisco-based restaurant where the motto is "we season our garlic with food," you can top off your meal with Gilroy garlic ice cream drizzled with caramel mole sauce. Or you can make your own garlic-tastic ice cream at home.

15. Burnt sage

Woman hand holding herb bundle of dried sage smudge stick smoking
Helin Loik-Tomson/iStock via Getty Images

Morgenstern’s in New York City recently debuted Burnt Sage, an herby ice cream made with sage that has been charred over an open flame then soaked in cream. The savory delicacy is then dipped in chocolate.

16. Ranch dressing

Little Baby’s Ice Cream in Philadelphia debuted its Ranch ice cream in 2015, and it’s now on steady rotation. The ice cream base is loaded up with buttermilk, garlic, chives, and dill to give it that cool salad taste.

17. Grape nuts

New Englanders sing the praises of Grape-Nuts-laced ice cream, a regional specialty. The Grape-Nuts (a wheat and barley breakfast staple) are blended into vanilla ice cream, creating a delicious dessert you can justify as being at least somewhat fibrous. Try it at Grass Roots Creamery in Granby, Connecticut.

18. Beet greens

Freshly picked beets from the garden in an enamel tub
magpie3studio/iStock via Getty Images

The Portland-based shop Salt & Straw is turning beets into frozen treats. Previously, Salt & Straw's Los Angeles outpost used discarded beet greens to create Top of the Beet, a beet jam and beet-leaf sugar brittle flavor. In August 2017, the Portland store debuted Aquabeet, a bright pink flavor that combines locally grown beets with Aquavit, the Scandinavian-style spirit.

19. Earl Grey Sriracha

If you’re a Sriracha addict, it’s not difficult to get your favorite hot sauce onto your dessert spoon. At Glacé Ice Cream in Kansas City, they've been known to mix Sriracha with the cool bergamot of Earl Grey tea to create an ice cream that’s a perfect mix of sweet, creamy, and spicy.

20. Lox

At Max and Mina’s Ice Cream in Queens, New York, ice cream is an appropriate brunch food. Their lox flavor consists of vanilla ice cream mixed with bits of Nova smoked salmon, cream cheese, and salt for that perfect bagel-and-lox taste.

21. Cheddar cheese

Portion of Cheddar (detailed close-up shot) on vintage wooden background
HandmadePictures/iStock via Getty Images

If you’re going to eat your apple pie with ice cream and cheddar cheese, you might as well just eat it with cheddar cheese ice cream. That’s what Joy Williams, the pastry chef at Wednesday’s Pie in Denver, was thinking when she began testing out her frozen cheese dessert. She ended up using a cheddar cheese powder instead of fresh cheese to retain the smooth texture of the ice cream, but the bright orange dessert was still a huge hit. You can keep an eye out for the off-menu special on the shop’s Instagram page.

22. Miso

OddFellows Ice Cream in New York City has come up with hundreds of wacky and original flavors since it opened its first location in 2013, and they haven’t shied away from using miso, the popular Japanese soy paste. They've recently had Miso Cherry on rotation, which combines the salty, earthy flavor of miso with more traditional dessert tastes. If you want to make your own miso ice cream, most recipes suggest using white miso, a more subtle variety that pairs well with fruits, caramel, and more.

23. Goat cheese cashew caramel

Black Dog Gelato in Chicago is famous for its goat cheese-cashew-caramel ice cream, which is the only flavor on the rotating menu that you’re guaranteed to find every time you visit. The goat cheese gives it a flavor similar to a cheesecake, and the sweet-savory combo is a huge hit.

24. Port wine and fig

Why kick back with a glass of wine after a hard day's work when you can grab a cup of port wine and fig ice cream from Missouri's Glacé Artisan Ice Cream? Seems like a fair tradeoff.

25. Kale lime

A pile of fresh kale
Ockra/iStock via Getty Images

Kale lime leaf: healthy salad or delicious dessert? At Frankie & Jo’s in Seattle, it’s definitely the latter. Perhaps unsurprisingly, the shop is all vegan, and the kale-flavored ice cream—which is a specialty item—is made with coconut oil and cocoa butter rather than dairy.

26. Durian

Durian—the world's smelliest fruit, which has had its odor mistaken for a gas leak on more than one occasion—is also a key ingredient in the Snowdae at C Fruit Life, a Hong Kong-based cafe and tea shop which has opened locations in Boston, Chicago, and Portland, Oregon. The dessert is a mix of durian and mango ice cream topped with chewy mochi balls, fresh chunks of mango, and mango "bubbles" that pop in your mouth. With all of that sweet fruit, diners swear the durian flavor is downplayed.

27. Cardamon black pepper

Since 1945, Sonny's Ice Cream in Minneapolis has been churning out small batches of artisanal ice cream, gelato, and sorbet using some fascinating and exotic flavors. Among some of their most interesting varietals: Organic Cucumber Pinot Grigio, Black Licorice, and Cardamom Black Pepper.

28. Black licorice

Frost—a gelato shop with locations in New Mexico, Texas, California, Arizona, and Virginia—has been creating gelato the old-fashioned, Roman way since 2005. Part of what sets the mini-chain apart is its willingness to take chances on unique flavors, like green tea, cioccolato al perperoncino, lotus cookie, Guinness, and black licorice.

29. Goat cheese with red cherries

Fresh goat cheese on a slate
ChristianJung/iStock via Getty Images

As one of the country’s most decorated ice cream makers, Jeni Britton Bauer—proprietor of Ohio-based Jeni’s Splendid Ice Creams—is constantly pushing the boundaries of unique treats, as evidenced by her lineup of innovative flavors, including Goat Cheese With Red Cherries.

30. Coconut lime jalapeno

Juneau, Alaska's Coppa prides itself on preparing an innovative menu of fresh foods daily, including a regularly rotating lineup of homemade ice cream that has a tendency to get experimental on occasion. They've used turmeric in past iterations, and have found a large fan base for their sweet-meets-sour-with-a-kick coconut cream jalapeno flavor.

31. Foie gras

A plate of foie gras
margouillatphotos/iStock via Getty Images

New York City's OddFellows takes the "odd" in its name seriously, and has become synonymous with experimental flavors. Since opening their doors in 2013, they've concocted hundreds of different kinds of the cold stuff—including a foie gras varietal.

32. Old Bay caramel

Anyone who has ever scarfed down a helping of Boardwalk fries or grew up in the Maryland area no doubt knows the distinctive taste (and smell) of Old Bay seasoning. The Charmery, a beloved ice cream shop with two Maryland locations, has an Old Bay and caramel flavored ice cream as part of their regular rotation of flavors.

33. Sriracha

Like a little heat with your ice cream? Mason's Creamery in Cleveland, Ohio has a range of unique sauces to pair with your ice cream choices, with a sweet vanilla and Sriracha sauce cream being one of the most (surprisingly) popular combos.

34. Pear and Blue Cheese

“Salty-sweet” is the preferred palette at Portland, Oregon-based Salt & Straw, where sugar and spice blend together nicely with flavors like strawberry honey balsamic strawberry with cracked pepper and pear with blue cheese, a well-balanced mix of sweet Oregon Trail Bartlett pears mixed with crumbles of Rogue Creamery's award-winning Crater Lake Blue Cheese. Yum?

35. Cheetos

Shots of crunchy cheese puffs close up
Eliza317/iStock via Getty Images

Big Gay Ice Cream started out as an experimental ice cream truck and morphed into one of New York City’s most swoon-worthy ice cream shops, where the toppings make for an inimitable indulgence. One of their most unique culinary inventions? A Cheetos-inspired cone, where vanilla and cheese ice cream is dipped in Cheetos dust.

36. Fruitcake

Fruitcake is the dessert that keeps on giving ... mostly because it seems to last forever, and a lot of them remain unopened. But at Leopold's Ice Cream in Savannah, Georgia, has been serving up a delicious version of the holiday treat for 100 years now: Their Tutti Frutti is a delightful dish of rum ice cream with candied fruit and fresh roasted Georgia pecans mixed in.

37. Horse flesh

There are two dozen attractions within Tokyo’s indoor amusement park, Namja Town, but it would be easy to spend all of your time there pondering the many out-there flavors at Ice Cream City, where raw horse flesh, cow tongue, salt, Yakisoba, octopus, and squid are among the flavors that have tickled (or strangled) visitors' taste buds.

38. Sweet avocado cayenne

A woman holds up a freshly slice avocado
olindana/iStock via Getty Images

Avocado may be one of the world's most popular superfoods, but spreading it on a piece of toast or dropping it into a salad is the way it's most often consumed. However, that's not the case at Rococo Artisan Ice Cream, a popular spot with a handful of locations in Maine. There, you'll find the green stuff churned into a deliciously soft ice cream, then given a little kick of heat with some cayenne pepper. It's a shock to the taste buds—but in a good way.

39. Ghost Pepper

“Traditional” isn’t the word you’d choose to describe any of the 100 ice cream varieties at The Ice Cream Store in Rehoboth Beach, Delaware. They don’t have vanilla, they have African Vanilla or Madagascar Vanilla Bean. But things only get wilder from there, and the shop’s proprietors clearly have a penchant for the spicy stuff. In addition to their Devil's Breath Carolina Reaper Pepper Ice Cream—a bright red vanilla ice cream mixed with cinnamon and a Carolina Reaper pepper mash—there's also the classic Ghost Pepper Ice Cream, which was featured in a Ripley's Believe It or Not book in 2016. Just be warned: you'll have to sign a waiver if you plan to order either flavor.

40. Honey and roasted garlic

If our previous mention of a garlic ice cream didn't entice you, maybe this sweeter take on the frozen stuff—which features a little kick of honey—will. It's one of the many unique flavors you'll find at Denver's Sweet Action Ice Cream, which makes fresh batches of ice cream using all sorts of unexpected ingredients daily.

41. Bourbon and Corn Flake

You never know exactly which flavors will appear as part of the daily-changing lineup at San Francisco’s Humphry Slocombe, but they always make room for the signature Secret Breakfast. Made with bourbon and Corn Flakes, you’d better get there early if you want to try it; it sells out quickly and on a daily basis.

42. Fig and fresh brown turkey

Roasted turkey breast on table
ALLEKO/iStock via Getty Images

The sweet-toothed scientists at New York City’s Il Laboratorio del Gelato have never met a flavor they didn’t like—or want to turn into an ice cream. How else would one explain the popularity of their Fig & Fresh Brown Turkey gelato, a popular selection among the hundreds flavors they have created thus far. (Beet and Cucumber are just two of their other fascinating flavors.)

43. Creole tomato

The philosophy at New Orleans’ Creole Creamery is simple: “Eat ice cream. Be happy.” What’s not as easy is choosing from among their dozens of rotating ice creams, sorbets, sherbets and ices. But only the most daring of diners might want to swap out a sweet indulgence for something that sounds more like a salad, as it the case with the Creole Tomato.

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