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Move Over, Dippin' Dots: 5 Futuristic Ice Creams

These will be what we're screamin' for.

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When Dippin' Dots emerged in 1987 with the slogan "Ice Cream of the Future," its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get. 

Lunar Ice Cream

But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.

Haagen-Dazs' Ice Moon spherical delights were created for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.


Wikipearls look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professorDavid Edwards set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.

One Bite, Two Flavors

Why should there be one flavor of ice cream per bite when there could be two? "Flavor release" ice cream was developed byElizabeth Fenner in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.

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