CHICAGO — This year’s National Restaurant Association Show brought a surprising twist to the dessert scene: savory ice cream flavors. Moving beyond traditional sweet favorites like chocolate chip and strawberry, innovative savory ice creams and sherbet ice cream were showcased across the event, highlighting the latest trends in frozen treats.
Among the standout offerings was a prosciutto ice cream, featured during a pre-show dinner hosted by Prosciutto di Parma and Grana Padano cheese. Prepared by chefs from local caterer Blue Plate, the ice cream incorporated finely blended specks of cured prosciutto. Served atop a warm cookie skillet, the dish artfully balanced salty and sweet flavors, delighting guests with its unexpected depth.
At the Kraft Heinz booth in McCormick’s South Hall, attendees sampled a unique tomato sorbet crafted with the company’s Escalon tomato product. Chef Jessica White explained that this latest yogurt-inspired frozen dessert reimagines the traditional use of tomatoes, making it both a standalone treat and a versatile ingredient for cocktails like Bloody Marys or cold soups such as gazpacho.
For those eager to experiment with textures, Campbell’s Foodservice introduced vanilla soft serve topped with crunchy Goldfish crackers. Initially a polarizing combination among booth staff, the savory topping quickly won over many, who favored it over conventional sweet options.
These inventive offerings highlight the evolving landscape of the frozen dessert industry and underscore emerging ice cream franchise opportunities that capitalize on savory flavors to attract adventurous consumers.
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