A 44-year-old man from Quzhou, China’s Zhejiang province, was recently hospitalized with severe kidney problems, after eating a whopping 54 ice creams in one sitting, and washing them down with ice water.

The man, surnamed Zheng, was at his home, on July 15, when he began to feel the effects of the heatwaves that have been sweeping China for the last few weeks. Tired and dehydrated after a hot day, Zheng went to his refrigerator and grabbed an ice cream to cool off. Problem was that that first ice-cream only made him crave another, and then another, so he kept eating them until he went through all the 54 frozen treats he had in his fridge. I’ve never head of anyone having that many ice-creams in their home, but apparently this guy did.

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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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Wouldn’t it be nice if you could enjoy a nice refreshing ice-cream on a hot summer day without having to constantly lick at it to keep it from dripping all over your hands? Well, thanks to Gastronaut ice Cream, now you can!

34-year-old Rob Collington, founder of Gastronaut Ice Cream, had always been a big fan of Astronaut Ice Cream, a freeze-dried ice cream sold at space museums and camping stores across the US. He has enjoyed eating it since he was a little boy, even though he admits it doesn’t very good, because it’s made with the cheapest ice-cream available and contains artificial ingredients. But it does have a big advantage over even the most delicious traditional ice cream – it doesn’t melt, no matter how hot the sun burns.

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You couldn’t really tell by just looking at it, but this pitch black ice-cream doing the rounds on photo-sharing sites like Instagram is actually coconut flavored. It’s made with coconut milk, coconut cream, coconut flakes, and, for that unique confusing color, coconut ash.

The Coconut Ash Ice-cream recently made its debut at Morgenstern’s Finest Ice-Cream parlor, in downtown Manhattan, New York. Owner Nick Morgenstern said he had been “monkeying around with coconut ash for a while”, and then had a fancy chocolate bar which also used the ash as an ingredient. So when he finally decided to include coconut as a flavor in his new ice-cream menu, it all came together. “I just had to use it,” he says. As bizarre a color as jet-black may seem for an ice-cream that’s not chocolate or coffee flavored, it proved a big hit with customers, who instantly started flooding Instagram with snaps of the unusual treat.

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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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While most people prefer their ice-cream frozen, Baghdad-based artist Othman Toma likes it melted. He uses multi-colored melting treats as a medium for his art, instead of normal paint. And it works incredibly well. In fact, to the untrained eye, his artworks seem painted with regular watercolors.

Toma paints all sorts of stuff using ice cream – lions, tigers, women’s faces, popular monuments, and more. It’s  just marvelous how he manages to get such a wide array of colors with very few shades of the cold dessert. All he needs to do is reach out into his freezer, and he’s ready to paint!

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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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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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Facebook, the world’s most popular social network, has just passed the 100 billion valuation mark, but thanks to a couple of business-savvy ice-cream makers from Croatia, anyone can have a slice of it for as little as 1 euro.

Brothers Admir and Ibi Adili run the Valentino ice cream shop in Tisnom, on Croatia’s Murter island. After noticing his 15-year-old daughter Bibi spent a lot of her free time on Facebook, Admir came up with the idea of creating a Facebook ice cream to attract other fans of the social network. All he had to do was make a plain white ice cream, decorate it with blue syrup, slap a “Facebook” sign on it and wait for the new business to roll in. Believe it or not, his plan actually worked. The treat has been a big hit with tourists this summer, and Adili told reporters it’s been going like crazy. His Facebook ice cream apparently tastes like chewing gum and candy, but it’s not the flavor that has customers begging for more, but the name and the trademark “Facebook” logo on the sign.

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Legend has it that in China there is an ice-cream that simply doesn’t melt even when left at room temperature for hours. So the guys at RocketNews24 sent a report to investigate on this myth.

Now, we’ve posted about some pretty special ice-cream treats, like the sinful Vice Lolly and the ice cream made from breast milk, but an ice-cream that doesn’t melt? That was unheard of, so a reporter from the Japanese wacky news site journeyed to China to uncover the truth about this legendary frozen dessert. He picked up one of these special lollies generically called “Banana” from a 7-11 but learned that the popsicle made by Nestle China can be found in pretty much any shop around the country. While you might expect a treat called Banana to actually taste like the world’s most popular fruit, this particular lolly has a plain vanilla ice-cream core encased in a sort of yellow gelatin, which the consumer can peel in order to reveal the vanilla center.

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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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Coromoto, an ice cream shop in Merida, Venezuela, is probably the closest you can ever get to Bertie Botts Every Flavor Beans from Harry Potter’s wizarding world. The place sells ice creams of virtually every flavor you can think of. Granted, you won’t get vomit or earwax, but you’re sure to come across a few strange flavors like onion, chili, mushrooms, wine and even garlic. The ones you’d probably never want to try are egg, sardines-in-brandy and macaroni-and-cheese flavored ice creams. Of course, for those who don’t like experimenting much, regular flavors like vanilla and strawberry are available as well.

Manuel da Silva Oliveira, a Portuguese immigrant, worked for years at large ice cream companies, before he realized the potential that exotic and unusual flavors held. He then proceeded to perfect an avocado-flavored ice cream, after wasting about 50 kg in his attempts. In 1980, he opened the Heladeria Coromoto, where the Avocado ice cream is now one of the most popular, and is paired with sweet corn, black bean, mango or coconut flavors. The shop sells the largest number of flavors in the world, holding a Guinness World Record for it. There are around 900 flavors to choose from, with 60 of them being served on any given day. Changes are made according to the season.

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Hot is good even when it comes to ice cream, and Aphrodisiac, a unique Miami ice cream truck that comes with smoking hot spray-painted models is the perfect proof.

As if ice cream wasn’t tasty enough, Miami photographer Justin Price and Costa-Rican model Jacqueline Suzanne thought it would taste even better if served by scantily clad babes. According to Aphrodisiac Ice Cream’s official site, the concept was born late one night, when Justin and Jacqueline were at a Miami club, drunk and craving ice cream. It was 4 in the morning and every place selling the cold creamy delight was closed, and they were thinking it would be great if they had a place that sold ice cream that late, after all they couldn’t be the only drunk people in Miami craving the frosty dessert. But since they both have jobs that require them to travel a lot, Justin said that if they owned an ice cream shop they would be paying rent even when they were out of town, so he suggested an ice cream truck. Jacqueline then figured out that people coming out of clubs at 4 am are drunk and looking to hookup, so why not serve them ice cream with natural aphrodisiac in it, or better yet have scorching hot models serving it. And that, my friends, is how the sexiest ice cream truck in Miami (and probably America) came to be.

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I thought making ice-cream was pretty easy, but it seems that if you really want to get it right you have to take courses at the Gelato University, in Bologna, Italy.

Ice-cream making was one of the last thing I would have imagined required attending a university, but in reality thousands of students from all over the world study the art of making quality ice-cream at the Carpigiani Gelato University, in Bologna., every year. Gelato lovers, and entrepreneurs who want to learn the secrets of making great ice-cream and take it back to their homelands pay around €800 ($1,138) for a week of courses and accommodation at a nearby hotel. They attend technical lectures on traditional gelato-making techniques by veteran ice-cream makers, and take part in practical courses where they learn to use the world famous Carpigiani gelato machines.

Believe it or not, the Carpigiani Gelato University has been around for a long time, and as more people around the globe fall in love with the Italian gelato, it gets more students with each passing year. In 2011, the number of students has gone from 9,000 to 12,000 and for the first time in history, the number of foreign tourists has surpassed that of Italians.

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