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In the United States, Ice Cream Day is celebrated on July 22 or the third Sunday in July. Ice cream lovers often favor classic flavors like vanilla or mint chocolate chip, but around the world there are many distinct frozen treats you might not encounter at a local parlor. From dense Indian kulfi to stretchy Turkish dondurma, these international varieties highlight diverse ingredients, textures and traditions. -
In Israel, halva ice cream blends sesame halva and tahini with the usual dairy, sugar and egg base to create a rich, nutty flavor. Rather than typical American toppings such as chopped peanuts or hot fudge, it’s often finished with date syrup and pistachios. The overall experience can remind some people of a Snickers bar, but with a distinctly Middle Eastern profile.
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Kulfi is a traditional Indian frozen treat known for its dense, creamy texture—often more custard-like than typical ice cream. Popular flavors extend beyond chocolate and vanilla to include cardamom, saffron, rose and even avocado. Its density helps kulfi resist melting, making it a practical choice for hot climates as well as a flavorful one.
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Dondurma, a Turkish specialty, is famous for its elasticity and resistance to heat. Vendors often showcase playful serving techniques that have become popular online. The texture comes from mastic and a thickening ingredient derived from orchids, giving dondurma a chewy, substantial bite that sets it apart from typical Western ice creams.
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Spaghettieis is a whimsical German creation from the 1960s that mimics a plate of spaghetti. Vanilla ice cream is pressed through a ricer to form thin strands and topped with a red fruit sauce—usually raspberry or strawberry—to resemble tomato sauce. It’s often finished with white chocolate shavings or shredded coconut to suggest grated cheese.
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Mochi ice cream from Japan pairs a small scoop of ice cream with a soft shell of pounded sticky rice. Each piece is molded into a neat dome and dusted with starch to prevent sticking. Flavors range from familiar options like vanilla and chocolate to traditional Japanese tastes such as green tea and red bean.
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Italy is known for gelato, but it also offers tartufo, a dessert whose name comes from the Italian word for truffle. Created in the 1950s, tartufo typically combines one or more ice cream flavors with fruit or syrup and is formed into a ball coated with chocolate, cinnamon or chopped nuts for a decadent finish.
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Semifreddo is another Italian favorite with a texture between ice cream and mousse. Made by folding whipped cream into a flavored base, it’s light and airy yet still rich. Semifreddo can be flavored with fruit, chocolate or nuts, molded into shapes, or used as the base for elegant frozen desserts.
