25 crazy frozen flavors

This ice cream has some heft to it.
Recipe: Buckwheat ice cream
  (Glenn Koenig / Los Angeles Times)

These creamy pops take their inspiration from the yogurt-based coolers of the Middle East.
Recipe: Blueberry and lavender pops
  (Glenn Koenig / Los Angeles Times)

Hiccup.
Recipe: Beer ice cream
  (Lawrence K. Ho / Los Angeles Times)

This flavor combo is hugely popular in Paris.
Recipe: Prune-Armagnac ice cream
  (Bob Chamberlin / Los Angeles Times)

Flakes of gray sea salt add something special.
Recipe: Chocolate sea salt cookie ice cream sandwiches
  (Kirk McKoy / Los Angeles Times)

A perfumed dessert.
Recipe: Rose water granita
  (Anne Cusack / Los Angeles Times)

A refreshing twist on an ice cream sandwich.
Recipe: Hazelnut meringues with orange sherbet
  (Anne Cusack / Los Angeles Times)

You won’t miss the cake.
Recipe: Carrot cake ice cream
  (Glenn Koenig / Los Angeles Times)

A perfect use for very ripe bananas.
Recipe: Creamy coconut and banana pops
  (Glenn Koenig / Los Angeles Times)

The molasses adds a subtle sweetness.
Recipe: Molasses cookie ice cream sandwiches
  (Kirk McKoy / Los Angeles Times)

Consider it a bit of a palate cleanser.
Recipe: Parmesan gelato
  (Glenn Koenig / Los Angeles Times)

Sweetened with dates and honey.
Recipe: Dark chocolate, date and sesame pops
  (Glenn Koenig / Los Angeles Times)

This recipe works for a crowd.
Recipe: Coconut cookie ice cream sandwiches
  (Kirk McKoy / Los Angeles Times)

Try to find orange blossom honey -- but no worries if you can’t. Other honeys work too.
Recipe: Peach and orange blossom honey pops
  (Glenn Koenig / Los Angeles Times)

Thick, rich and creamy.
Recipe: Marsala-infused zabaglione
  (Anne Cusack / Los Angeles Times)

Tart and sweet.
Recipe: Lemon cardamom ice cream
  (Robert Gauthier / Los Angeles Times)

A little bit cool, a little bit spicy.
Recipe: Cucumber-chile paletas
  (Carlos Chavez / Los Angeles Times)

Not too sweet.
Recipe: Green tea ice cream
  (Kirk McKoy / Los Angeles Times)

Rich and creamy.
Recipe: Orange, buttermilk and mint pops
  (Glenn Koenig / Los Angeles Times)

This one has some tang to it.
Recipe: Goat cheese ice cream
  (Gary Friedman / Los Angeles Times)

Candied ginger adds some heat.
Recipe: Spicy cantaloupe and ginger pops
  (Glenn Koenig / Los Angeles Times)

Guests won’t be able to guess the secret ingredient.
Recipe: Ricotta-honey gelato with orange
  (Bob Chamberlin / Los Angeles Times)

We always get requests for this one at Thanksgiving.
Recipe: Pumpkin pie ice cream with pecan praline
  (Glenn Koenig / Los Angeles Times)

There’s really no reason to wait for November for this.
Recipe: Cranberry frozen yogurt
  (Anne Cusack / Los Angeles Times)