Gelato Flavors You Won't Believe Actually Exist

Gelato Flavors You Won’t Believe Actually Exist

While flavors like Baci, stracciatella, and fiore di latte reign supreme in Italy, there is a new generation of dessert lovers that want to experiment with flavors.

Goat Cheese Cashew Caramel

The cashew caramel in this Chicago gelato makes perfect sense. It's the addition of the goat cheese that has patrons curious. Inspired by whatever she finds at the farmer's market, Black Dog Chicago owner Jessica Oloroso mixes tangy coat cheese with sweet caramel to create a unique flavor that is both savory and sweet.

Truffle & Black Caviar

James Coleridge, a graduate of Italy's Gelato University, runs Vancouver's Bella Gelateria. He believes you can make any flavor gelato you want if you just dedicate the right amount of time to it. So far, he's mastered saffron, salted cherry, and rosewater. The flavor most talked about, though, is white truffle, which he infuses with black caviar.

Cracker Jack

Before it closed, the owners of New York's Stellina gelato shop brought their love of all-American flavors and Italian cuisine together in flavors like Cracker Jack gelato. When you think about it, the flavors make perfect sense. Caramel, salt, crunch...what's not to love?

Ricotta & Fig

Italy's Puglia region is famous for their seafood-centric cuisine. When it comes to dessert, though, they focus on the land. Il Super Mago del Gelato is located in Polignano a Mare, considered Puglia's gelato heaven. There you'll find a ricotta and fig gelato that is a cross between an ice cream treat and stateside crostini spread.


Ludlow Street hotspot Il Laboratorio del Gelato in New York serves up an array of funky flavors of gelato. Avocado is a fan favorite, as is sweet potato. They may sound strange but it gets stranger.  Cheddar cheese gelato has chunks of cheese in it. Their Yeti Beer flavor features bitter beer flavors balanced with sweet creamy flavors.  Another popular and strange creation is wasabi, which brings a great amount of spice to the cool and creamy characteristics of gelato.


Mario Batali's Otto, in New York, used to serve a Gorgonzola gelato. Sure, it's made with Gorgonzola dolce – a milder sweet version of the pungent cheese. But there is no denying the presence of this formaggio in the gelato.


Gelateria Alaska in Venice is famous for their lighter than light gelato. Flavors like ginger, rosewater, and celery are notably non-Italian but quite popular. Their most interesting flavor, though, has to be the artichoke flavor made with hearts of the popular veggie.


Rome's Fatamorrgana's Gelateria focuses on allergy-friendly flavors. One of their most interesting is the "Kentucky," a chocolate-based gelato flavored with tobacco.