Cookies and cream ice cream, with a super-sweet cherry sauce on top. You'd only find her at a community picnic in the park. Nobody knows where the city gets the sauce. (It turns out one of the members of the Chamber of Commerce makes gallons of it when she's insomniac).

is a smooth, beautifully crafted, homemade slow-churn, maple and brown butter ice cream. It's made with the utmost love and care, like French toast for a midnight meal for someone's poor, sleep-deprived lover. It's served with caramelized pecans for a nice, sweet crunch, and freshly sliced bananas. <3

wow, even I want to eat me now.

Organic mint with lime crunchies, gotten from an overpriced organic supermarket. It's known she makes a great bourbon chaser so she gets served a lot for desert on home cooked meals that are third dates. Nobody is paying attention to the price by then.

is tangerine flavored sorbet with bits of mint thrown in.

blue curacao sherbet served in a coconut with a dollop of nutmeg whipped cream. She's included in the price of the sophisticated dinner show at a caribbean resort.

Tropical Sherbert Yum! :)

Blackberry ice-cream with jam.

ube halo-halo with coconut agar, jackfruit, and marachino cherries, layered in a clear tall plastic glass from a Cebu City street vendor

(Pffft, glad you liked that! XD)

Pineapple and mango soft-serve ice cream, with an intricate design of blackberry, chocolate, and blue curacao syrups, served with a raspberry-white chocolate decorative piece. It's served in the cafeteria area of a popular art museum, which serves dishes named after art movements/styles. This dish is called "surrealism".

is a bowl of anise flavored ice cream with fresh raspberries and blueberry basil caramelized sauce.

black raspberry-chocolate

sweet Georgia peach, with extra cream in and mixed in vanilla wafer crumbles served on a small blondie, available at a not-as-boutique-anymore national chain ice cream shop

raspberry shaved ice topped with frozen lemon custard

Chocolate Marshmallow

coconut ice

tangerine-yuzu with a sage molecular gastronomy mousse during the midnight hours at a hole-in-the-wall restaurant in the Ginza. You have to be silent when you are in the shop, or the owner kicks you out.

Mango, passionfruit, and matcha sorbet

Lemon sherbet with some kind of sour-candy syrup poured on top

orange sherbet with crunchy aquash blossom fritters c rumbled on top, served as a finisher for the complimentary breakfast at a bed and breakfastin the New Mexican Rockies near the Mexican border.

Oooh, primal dinosaurian ice cream

In modern eyes its akin to Halo Halo, but it actually most closely resembles ancient frozen ice dishes in its ingredients. It's a fairly unique dish made with dark, viscous honey, tart (slightly bitter) berries (picked using a special technique that avoids the urticating tiny spines of the berry's bush), and slices of apricot. Garnished with dried figs.

The best and most true versions of this dish are found in small, family-owned places that people can't remember NOT being around, where its served in whatever dish the owner chooses. Unfortunately its recently popped up in gimmicky cafes who treat it like a gaudy confection that belies its history. In this case, its almost always served in (admittedly pretty accurate) ancient pottery replications.