Unusual ice cream combinations gain popularity in Finland

Unconventional ice cream flavors and textures have become surprise hits on social media, with some vendors selling up to 150 servings a day.

In Naantali, a local grill introduced a sausage-and-pear soft serve as a joke, but the combination—featuring a crispy texture and contrasting flavors—quickly won over customers. Grill owner Marko Altonen said the idea came from a customer’s suggestion, and demand has since soared on sunny days.

Another viral creation, served at Kupittaa Park’s ice cream kiosk in Turku, mixes vanilla soft serve with chips, crushed Daim chocolate, and caramel sauce. Kiosk owner Henri Lahti reported that a batch of chips intended to last all July sold out in just two days. Despite the success of novelty flavors, classic options like chocolate, vanilla, and pear remain the bestsellers year after year.

Mari Sandell, a professor of taste at the University of Helsinki, said these multisensory experiences—combining textures, sounds, and flavors—appeal to people seeking unique culinary adventures. She noted that while some embrace bold experiments, others still prefer traditional soft serve.

Meanwhile, a Helsinki-based company, Roya Dry Ice Cream, has revived a decades-old NASA-developed technique to create freeze-dried ice cream. Inspired by a personal quest to transport childhood flavors across borders, founders Tara Azizi and Zhalak Golabi developed a product that retains its shape and taste without melting. The process, which takes about 30 hours, extends shelf life significantly, making it ideal for settings without freezers. Though originally designed for astronauts, the couple aims to bring their product to the European market.