Getting Creative with Toppings

November is here and that means we are thinking about ice cream (we also think about ice cream during the other 11 months of the year).

This time, we are thinking about toppings. Great ice cream can always stand by itself. The toppings just add to the deliciousness.

There are a lot of different options for ice cream toppings. We all have our favorite. Let’s start with hot fudge. It’s traditional, it’s easy to find and serve and it’s outstanding. Then you’ve got caramel which, like hot fudge, gives you that nice “warm-cold” contrast between the ice cream and the topping.

You’ve also got sprinkles (maybe jimmies), all kinds of nuts, cookies, candy and fruits. We won’t go through all of the options above, but you know that you can do lots of different things with toppings.

We decided to go looking for some less-common, more unusual toppings.

We found people that enjoy hot-buttered popcorn on ice cream. That could be a different dessert to try on the next movie night. Another suggestion we found was olive oil on ice cream. We’ve got no problem with olive oil. It’s healthy and it works well in thousands of dishes. We just never thought about adding it to a dish of French vanilla ice cream (along with some sea salt). Apparently, it doesn’t stop with just olive oil. We also found suggestion for olive oil granola as a crunchy ice cream topping.

Another idea was potato chips and chocolate syrup. This one makes some sense. Crunchy, salty peanuts work very well with ice cream so why not potato chips?

Corn is apparently a popular ice cream topping in Asia. Would corn on the cob ice cream work? How would you serve it? Let’s move on.

I guess what we’ve learned is that it’s okay to experiment with ice cream toppings…as long as your imagination and taste buds are in agreement.