Beyond Vanilla: 5 Global Ice Cream Recipes You Need to Try

Vanilla is great. But the world has so much more to offer.

From Tokyo’s smoky black sesame scoops to Brazil’s fudgy brigadeiro — every country has its own version of frozen bliss. No fancy machines. No hard-to-find ingredients. Just simple, stunning ice cream you can make right at home.

Here are 5 global flavours worth every scoop.

1. Thai Rolled Ice Cream 🇹🇭

Street food. Art form. Pure theatre. Thailand’s rolled ice cream is as fun to make as it is to eat. Cream hits a frozen pan, fruits go in, and in minutes, perfect little rolls you’ll want to eat before they melt.

Prep time: 15 mins | Freeze time: 2 hrs (for pan) | Serves: 4

Ingredients

• 200 ml heavy cream
• 100 ml full-fat milk
• 3 tbsp sugar
• 1 tsp vanilla essence
• Fresh fruits of choice (mango, strawberry or banana)
• Toppings: whipped cream, fresh fruits, and chocolate sauce

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Method

1. Freeze a flat baking tray for at least 2 hours.
2. Mix cream, milk, sugar and vanilla in a bowl.
3. Pull the tray out just before you start.
4. Pour a thin layer of the mixture onto the frozen tray.
5. Add chopped fruits on top.
6. Chop and mix quickly using two flat spatulas.
7. Spread thin and flat as it begins to freeze.
8. Once set, scrape into tight rolls using a spatula.
9. Stand rolls upright in a cup.
10. Top with whipped cream, fruits and sauce. Serve immediately.

Tip: Keep the tray in the freezer until the very last second. Speed is everything here.

2. Japanese Black Sesame Ice Cream 🇯🇵

Dark. Smoky. Surprisingly addictive. Japan’s black sesame ice cream is unlike anything you’ve tasted. Roasted sesame brings deep, nutty richness that pairs beautifully with cream. One scoop and you’ll never look at vanilla the same way.

Prep time: 20 mins | Freeze time: 6 hrs | Serves: 6

Ingredients

• 1 cup black sesame seeds
• 200 ml heavy cream
• 200 ml full-fat milk
• ½ cup condensed milk
• 2 tbsp sugar
• 1 tsp vanilla essence

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Method

1. Dry roast sesame seeds on low heat for 3–4 mins. Let cool.
2. Blend roasted seeds into a fine powder.
3. Heat milk in a pan. Add sesame powder and sugar. Stir until smooth.
4. Let the mixture cool completely.
5. Whip cream to soft peaks in a chilled bowl.
6. Fold in condensed milk, vanilla and sesame mixture gently.
7. Pour into a freezer-safe container.
8. Freeze for 6 hours or overnight. Scoop and serve.

Tip: Don’t skip roasting the seeds. It deepens the flavour dramatically.

3. Brazilian Brigadeiro Ice Cream 🇧🇷

Brazil’s favourite fudge — now frozen. Rich, chocolatey, melt-in-your-mouth good. Brigadeiro is Brazil’s most loved sweet, and in ice cream form, it’s pure indulgence. Simple ingredients. Big flavour.

Prep time: 15 mins | Freeze time: 6 hrs | Serves: 6

Ingredients

• 400 g condensed milk
• 200 ml heavy cream
• 3 tbsp cocoa powder
• 1 tbsp butter
• 1 tsp vanilla essence
• Chocolate sprinkles for topping

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Method

1. Combine condensed milk, cocoa powder and butter in a pan.
2. Cook on low heat, stirring continuously for 8–10 mins until slightly thick.
3. Remove from heat. Add vanilla. Let cool completely.
4. Whip cream to soft peaks in a chilled bowl.
5. Fold the cooled chocolate mixture into the cream gently.
6. Pour into a freezer-safe container.
7. Freeze for 6 hours or overnight.
8. Scoop, top with chocolate sprinkles and serve.

Tip: Stir constantly on low heat. High heat will make it bitter.

4. Elote Ice Cream 🇲🇽

Sweet. Spicy. Completely unexpected. Mexico’s beloved street corn — elote — turned into an ice cream that stops you mid-scoop. The combo of sweet corn, a hint of chilli, and a tang of cream cheese is unlike anything you’ve tried before.

Prep time: 20 mins | Freeze time: 6 hrs | Serves: 6

Ingredients

• 2 cups sweet corn kernels (fresh or frozen)
• 200 ml heavy cream
• 200 ml full-fat milk
• ½ cup condensed milk
• 1 tsp vanilla essence
• ½ tsp chilli powder
• 2 tbsp cream cheese (substitute for Cotija cheese)
• A pinch of salt

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Method

1. Blend corn kernels with milk until smooth. Strain through a sieve.
2. Heat the corn milk on low for 5 mins. Let cool.
3. Whip cream to soft peaks in a chilled bowl.
4. Mix condensed milk, corn milk, vanilla and salt.
5. Fold gently into whipped cream.
6. Pour into a freezer-safe container. Freeze for 3 hours.
7. Scoop into cups. Top with cream cheese, chilli powder and corn kernels.
8. Serve immediately.

Tip: Strain the corn milk well. A smooth base makes all the difference.

5. Italian Granita 🇮🇹

Italy’s answer to beating the heat — and it’s effortless. No machine. No churning. Just fruit, sugar and time. Granita is icy, light and refreshing in a way no ice cream can match. The perfect palate cleanser and crowd pleaser.

Prep time: 10 mins | Freeze time: 4–5 hrs | Serves: 4

Ingredients

• 2 cups fresh fruit juice or puree (lemon, strawberry or mango)
• ½ cup sugar
• 1 cup water
• Fresh mint for garnish

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Method

1. Heat water and sugar until the sugar dissolves. Let cool.
2. Mix sugar syrup with fruit juice or puree.
3. Pour into a flat freezer-safe container.
4. Freeze for 1 hour. Scrape with a fork to break up crystals.
5. Repeat scraping every 30 mins for 3–4 hours.
6. Granita is ready when fluffy and crystalline.
7. Scoop into glasses. Garnish with mint. Serve immediately.

Tip: The more you scrape, the fluffier the texture. Don’t skip the scraping steps.

Not in the mood to make your own? Bring home a scoop of global flavours here.

Which flavour are you trying first? Drop a comment below — we’d love to know! And if this made you hungry, share it with a fellow ice cream lover. Because great ice cream is always better when shared. 🍦

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