It’s so hot in South Florida, ice cream should be the official cool-down snack.

While chocolate and vanilla are staples, some SoFlo ice cream parlors are taking flavors to a whole new level.

Dasher and Crank in Wynwood is doing you a flavor, and they’ve got ’em all.

Peanut butter crunch, chocolate, strawberry with guava, salmon and cream cheese.

Wait, what?

Daniel Levine: “We are serving a really wild flavor: salmon cream cheese ice cream. It is a homemade cream cheese ice cream with poached blue glazed salmon and fresh dill.”

This ice cream shop is turning a brunch staple into a frozen treat.

It kind of tastes like eating a salmon cream cheese bagel, and it totally works.

So, here’s the scoop.

Daniel Levine: “We make our cream cheese base, and we poach some salmon fillets in it with some fresh dill.”

Don’t worry, you don’t get any chunks of salmon in it.

Daniel Levine: “We do infuse the flavor of the salmon into the cream cheese base with the fresh dill and then strain it out.”

And since it reminds you of a bagel, top it off like one.

Daniel Levine: “Sometimes we will top the salmon cream cheese ice cream with everything topping, rather than sprinkles.

Sounds fishy, but it works.

Penelope Madic: “When I first saw it I was scared, but when I tasted it, it actually tasted good.”

At Little Havana’s Azucar, people are going bananas for a fun and funky flavor.

Suzanne Batlle: “One of our unique ice creams is plantanos maduros ice cream, which is fried banana ice cream, one of my favorites.”

Fried plantain ice cream? Tell us more!

Suzanne Batlle: “These platanos, since they are fried, are super moist on the inside and crunchy on the outside, so every time you take a bite of this ice cream it’s like candy.

Fried plantains get cut up, put into an ice cream base, then blended with a little rum, and when it comes out of the ice cream machine, the “banana-y” goodness is layered with even more fried plantains!

Rachel Jordan: “It’s sweet and a little savory mixed in, but it has some depth with the different texture as well.”

This out of the box flavor is really appealing.

Suzanne Batlle: “For us, it’s about eating something that is so great and making it into an ice cream.”

FOR MORE INFO:

Dasher & Crank

Azucar Ice Cream Company

Copyright 2021 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Join our Newsletter for the latest news right to your inbox