People have been losing their minds over the pumpkin pie created by Simon Davies, the chef at Chicago’s Alinea restaurant, and for good reason. It looks like jell-o on a pie crust, but he insists that it’s an actual pumpkin pie, just not the kind we’re all used to.

Davies posted the first photo of his bizarre crystal-clear pumpkin pie in late September, and people have been talking about it ever since. The general reaction can be described as a mix of surprise, confusion and anger, as people try to wrap their hands around this pumpkin pie that sort of looks like the traditional Thanksgiving dessert, but is totally different, at the same time. Most of them just can’t accept that it’s not simple jell-o on a buttery pie crust, but a condensed distillation of actual pumpkin pie filling that tastes like the real thing.

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When they hear the phrase “ice cream sandwich”, most people think about creamy ice-cream squeezed between two waffers or cookies, but in Mexico, it can mean a regular bun stuffed with scoops of ice-cream.

Street vendors in various parts of Mexico have been selling “tortas de nieve” for a few years now, but they’re once attracting attention on social media, after an older video of a man preparing the bizarre snack recently went viral. In it, you can see the ice-cream man slicing a bun usually filled with ingredients like meat,vegetables and sauces, and stuffing it with six scoops of ice cream.

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Summer is just around the corner and, as we all know, there’s no better way too cool off on a hot day than with a creamy ice cream. Apparently, the same goes for dogs, but feeding them regular ice-cream can cause serious health problems, so one ice-cream maker in Mexico City asked veterinarians for help creating frozen treats specifically for them.

Many dogs are lactose intolerant, so feeding them milk or products based on regular dairy can upset their stomachs and cause diarrhea. They also lack the enzymes needed to break down sugar, so eating too much of it can induce vomiting. Chocolate is also a big problem for canines, due to an alkaloid called theobromine, which they metabolize very slowly, and eating too much of it can literally kill them. After learning all this, Mauricio Montoya, owner of Don Paletto ice cream, in Mexico City, decided he needed to create a special kind of ice-cream for pooches.

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From jellyfish to miso ramen, Japan has some of the most bizarre ice cream flavors in the world, but a frozen treat that’s supposed to replicate the texture and smell of soft cat and dog paws is a bit too much, even for the Land of the Rising Sun.

Japan’s longstanding fascination with cat paws is not exactly new. To many Japanese feline lovers, cat paws smell like nice things (right from caramel crepes, to wheat and sunflowers) and their soft, smooth texture is considered mysteriously soothing. Cat paws are so popular that a couple of years ago, a company came out with a hand-cream that not only left the users’ hands as smooth to the touch as a cat’s paw, but also made their skin smell like it too. But now, the organizers of the 2017 Japan Pet Fair, are taking this obsession one step further with two unique ice creams designed to have the texture and flavor of cat and dog paws.

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Springbone Kitchen, a New York restaurant famous for its trendy bone broth, has found a way making the meaty liquid appealing even when it’s hot outside by turning it into a popsicle.

The bone broth diet trend has been around for a while, but it really picked up steam last winter when celebrities like Gwyneth Paltrow, Salma Hayek and Shailene Woodley revealed they were big fans. Soup-themed stores and eateries started popping up in major U.S. cities and Dr. Kellyann’s “Bone Broth Diet” book became a bestseller, with many health dieters relying on the meat-flavored soup as a meal replacement. But while it’s understandable that the hot broth became popular during the cold winter months, it’s a lot harder to sell when it’s 90 degrees Fahrenheit outside.

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If you’re all alone on your couch watching TV and can’t decide between drinking a glass of wine or stuffing yourself with ice-cream, you’ll be happy to know you can now have both, thanks to Winecream, an ingenious dessert that combines wine and gourmet ice-cream.

Created by Crossroads Company, a family-owned business in Baltimore, Winecream is a mashup of craft-made fruit wines and super-premium, gourmet ice-cream. Customers get to choose a wine from various house-made options including pineapple, mixed berry, peach, or strawberry, which is then mixed in to a cream and sugar base and flash frozen using liquid nitrogen, a food-safe cryogenic liquid that’s nearly -320 degrees Fahrenheit. First announced back in 2014, Winecream has so far only been available at wine festivals and private events, but Crossroads Company has recently made the adult dessert available for online orders and plans to launch it in liquor stores in Baltimore and Washington D.C. later this summer.

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Flour, butter, eggs, and sugar were apparently too boring for this super wealthy Arab family, so they decided to throw a few diamonds into their cake mix. They recently splurged an eye-watering $75 million on a bejweled cake for their daughter’s birthday-cum-engagement party.

British designer Debbie Wingham, who turned to baking after previously creating the world’s most expensive dress, was commissioned to make the cake. The identity of the family – living in the UAE – has not been revealed, but there are plenty of pictures online of Debbie and the extravagant dessert.

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Savory ice creams have been around for some time now, but none quite as hot as the Ghost Pepper Ice Cream. This bad boy is so spicy that you actually have to sign a legal waiver before attempting to eat it.

The frozen treat is available at The Ice Cream Store in Rehoboth Beach, Delaware. It’s basically a vanilla ice cream with strawberry sauce streaks, but it’s also infused with some of the world’s hottest chillies and capsicum sauces. These chillies are so hot that villagers in India actually smear sauce made from them on fence posts to keep elephants away!

According to Delaware Online, the first mouthful tastes of a “deep, rich, creamy vanilla with a hint of sweetness,” but that’s quickly followed by “a Mike Tyson worthy wallop of mouth-searing heat.” The paper warns people to “be prepared for a loitering burn that outstays its welcome.”

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Paying $100 for a donut seems crazy, but Donutopia is no ordinary confectionery, it’s a culinary masterpiece covered in 24-karat gold flakes and edible sugar diamonds. These treats are made with the finest ingredients, including $39 Bling H2O water.

“Each one takes three to five hours to make,” says Jeanne Kaminski, co-owner of Dolicious Donuts in West Kelowna, Canada, where the delectable donuts were invented. They were inspired by a loyal customer who wanted to use one of their creations to propose to his girlfriend. He asked for a cream-filled Bismarck donut to act as a pillow for the engagement ring, but they decided to make him something truly impressive. The first Donutopia got such positive feedback that they decided to include it on the menu.

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The latest invention of Manuel Linares, a Spanish physicist-turned-cook, proves that physics isn’t all about boring theories and formulae, it can be really fun too! He’s invented a new type of ice cream called ‘Xamaleon’, made from natural ingredients, that slowly changes color as it melts.

When 37-year-old Manuel decided to switch professions and become a professional cook, he couldn’t help adding a bit of his knowledge to his cooking. He recently attended a course in ice cream making at the Hotel Business School Hoffman in Barcelona, where students were encouraged to create a new flavor of ice cream.

Manuel declared that his ice cream would be able to change color,  a statement that earned him laughs from his tutor. But Manuel stuck to his goal, and managed to convince everyone he wasn’t joking. He created ‘Xamaleon’ – ‘chameleon’ in Catalan – a special ice cream that changes from purple to pink when it melts.

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It looks like a large drop of water, but it’s actually a cake. This Japanese invention is as delicate as it looks and sounds, but it needs to be consumed in only 30 minutes, after which it will simply turn into a sweet puddle of water.

The water cake looks like a large bowl of jelly without the color, but its makers insist that it’s cake. The strange dish is a variation of the well-known Japanese rice-cake confection, shingen mochi. Mochis are trademarked desserts, only created by the Kinseiken Seika Company. A regular type of shingen mochi is made from a particularly soft type of mochi rice cake, sprinkled with kinako soybean powder and eaten with brown sugar syrup. Traditionally, it is yellow in color, with a sticky and soft jelly-like consistency.

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Cafe Olympic, a small restaurant in Nagasaki, Japan, is better known as ‘Parfait Heaven’. And for good reason – they serve a variety of jumbo-size parfaits that range in height from 1.5 ft. to a whopping 4 ft. tall.

The tallest parfait, the Nagasaki Dream Tower (120 cm), is filled with all kinds of wonderful things – ice cream, ice cream cones, chocolate cake, sherbet, soft serve ice cream, fruit, chiffon cake, coffee jello, whipped cream, corn flakes and even a slice of cheesecake. All these ingredients and more are stuffed into an extremely large parfait glass and topped off with Olympic Rings, to match the name of the restaurant and also mark the 2020 Tokyo Olympics. The sinful dessert is served with a giant spoon to reach all the sugary goodness down to the bottom of the glass.

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Snow King, an ice cream shop located in Taipei, capital city of Taiwan, serves more than 70 flavors of fresh, homemade ice cream. There’s nothing unusual about that, I agree. But wait till you hear what these flavors include.

The shop, in business since 1947, boasts of carrying the most unusual of ice cream flavors. Over here, you can get a lick of Sesame Oil Chicken, a dollop of Pig Knuckle, and even a scoop or two of Taiwan Beer. The family-owned business is now being run by the third generation – 33-year-old Kao Ching-feng. “At Snow King, you get the tastes that Taiwanese know,” said Kao. According to him, customers keep coming back for the local flavors and old-fashioned style. They like visiting in large groups, so they can sample a scoop each of all the flavors.

The most famous specialties at Snow King are Red Bean and Watermelon, preferred by the locals. Tourists from Japan like to try exotic flavors like Lychee and Peach, while customers from Hong Kong want Curry and Wasabi. All these unusual ice cream recipes are the brainchild of Kao’s 87-year-old grandfather. He had founded the business out of his savings from selling ice cream on the streets of Taipei. Kao says that his grandfather liked to challenge himself and spent years tweaking flavors to his satisfaction. Some of his best flavors came from trying to accommodate his older, diabetic customers. That’s how he invented with Snow King’s range of savory ice creams.

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The bad news is the delicious-looking hunk of roast beef, burrito or fish fingers featured in the photos below are not what they seem. The good news is they are actually cakes designed by English amateur baker Louise Caola.

Ever since she was a little girl helping her mother around the kitchen, Londoner Louise Caola loved to bake. After studying fashion marketing at university, she landed a job in advertising, but continued to make cakes during her free time. The 23-year-old designed her first sausage and potato mash cake for a friend’s birthday and received praises from everyone who got to see it before it was devoured, which fueled her passion for novelty desserts. She immediately started working on even more impressive cakes in her free time and posted photos of them on social networks like Twitter and Instagram. Soon Louise was flooded with orders from all over the internet and she started taking her hobby more seriously. A few weeks ago, the amateur baker finally decided to quit her job and focus all her attention on her newly-created novelty cake brand called Poppy&Lulu (after a couple of close childhood friends). For the time being she only offers hand-delivery around London, but hopes to one day expand nationwide and have a team of bakers helping her make fun cakes.

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The Vice Lolly is the latest frozen treat created by controversial ice-cream shop, Icecreamists, in London. The gun-shaped lolly is made from holy water from a sacred spring in Lourdes, France, 80% alcohol absinthe and sugar.

A year after he shocked the world with the ice-cream made from breast milk, Icecreamists owner, Mark O’Connor, has launched a new outrageous frozen dessert called the Vice Lolly. Priced at £18.58 ($28.5), the green gun-shaped treat is made of three parts holly water imported from the spring at the Grotto of Massabielle at Lourdes, a famous place of pilgrimage for Catholics, and one part absinthe, the potent alcoholic drink banned in the UK, in the 19th century. The bizarre combination is sweetened with sugar and aims to build on the risque reputation of the unique ice-cream parlor in Covent Garden, London.

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