The biodiversity of Peru gives us the opportunity to enjoy thousands of flavors and aromas.
Dare to try these exotic ice creams.
Summer has come and the craving for ice cream intensifies. We all love the classics. Chocolate, vanilla, or strawberry ice creams take us back to childhood, to hot days when few coins were enough to cool off after playing. Even though many people, however, still do not know it, these are not the only flavor alternatives we have today.
The biodiversity of Peru, the creativity of our chefs and pastry chefs, and the plurality of our gastronomy allow us to have many options when thinking about a dish, a drink, or a dessert. We also have a variety of Peruvian super fruits that can be enjoyed in the form of ice cream. But the possibilities go far beyond that.
Have you ever tried avocado ice cream, a yellow chili pepper (Ají Amarillo) ice cream, or have you ever imagined ginger as a dessert? Although it may sound strange, these exotic ice creams do exist and are a window to a whole new adventure of flavors to discover this summer. Although at first, you may doubt it, the truth is that they are delicious. Do you dare to try them?
AVOCADO ICE CREAM
This might seem out of place, but avocado is a fruit. Its flavor, creaminess, and versatility make it one of the most appreciated in Peruvian cuisine. If you already eat it for breakfast with toast, as part of a salad, or even stuffed, why not try it in ice cream? Thanks to its healthy fat content, avocado ice cream is especially creamy and delicious.
GINGER ICE CREAM
Ginger, also known as Kion, is an indispensable ingredient in Chinese-Peruvian cuisine, known as Chifa. The intensity of its flavor might make you think that it is not ideal for the world of desserts, but the reality is quite the opposite. The slight spiciness provided by this root further enhances the experience of tasting it in the form of ice cream.
YELLOW CHILI PEPPER (Ají Amarillo) ICE CREAM
One of the bases of Peruvian cuisine is the yellow ají pepper. We use it in sauces and dressings for a large number of dishes; undoubtedly, it is an indispensable part of the Peruvian cuisine identity. When transforming it into ice cream, it provides a lot of aromas and even a certain pleasant sweetness. Fortunately, its spiciness level is very low so you do not have to worry about that.
PURPLE CORN ICE CREAM
Purple Corn is already one of the protagonists of Peruvian cuisine. In the form of Mazamorra it is one of our most representative desserts, and as Chicha Morada, it is one of the favorite drinks of Peruvians. Turning purple corn into ice cream is a logical step to continue enjoying its flavor and all the benefits of this superfood.
