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Ice cream has long been a beloved treat, from childhood memories of sticky summer days to late-night indulgences in the middle of winter. But as much as we adore this frozen delight, it’s no longer just about the traditional cones, toppings, and flavors. Designers and food innovators are stepping up their game to turn the humble ice cream into something even more extraordinary.

London-based creative duo Bompas & Parr, known for their avant-garde food projects, are no strangers to experimenting with food, and their latest creation takes summer treats to a whole new level—literally. The Glow-in-the-Dark Cornetto is exactly what it sounds like: a beloved ice cream cone that radiates an eerie yellow glow when you bite into it. The treat is as visually stunning as it is delicious, adding an unexpected layer of fun to the traditional ice cream experience. It’s a perfect example of how design can take something as simple as a snack and turn it into a sensory experience that surprises and delights.

As global temperatures rise and ice cream lovers face the sticky dilemma of their frozen treats melting before they can finish them, Bompas & Parr have once again risen to the challenge. The world’s first non-melting ice lolly, promises to keep your dessert intact for longer, specifically, for an hour in temperatures as high as 24 degrees Celsius. Inspired by a material used during World War II known as Pykrete, which was made by combining water with sawdust to create a substance stronger than ice, the duo reimagined this innovation for a modern context.

While the ice lolly does eventually melt, its ability to withstand the heat for much longer than traditional frozen treats marks a breakthrough. This development is not just about creating a longer-lasting ice lolly; it’s about sustainability and adapting to our changing environment. Bompas & Parr see their project as a way to combat food waste and explore more sustainable ways to enjoy our favorite frozen foods.

In an innovative twist that combines sustainability with food design, Eleonora Ortolani, a graduate student from Central Saint Martins, has taken on one of the biggest challenges of our time: plastic waste. Ortolani’s final-year project, Guilty Flavours, introduces a concept that is as groundbreaking as it is controversial: turning plastic waste into an edible ingredient for ice cream. Working with scientists, Ortolani broke down plastic into vanillin, the flavor molecule commonly associated with vanilla, and then used this synthetic vanillin to create a new kind of ice cream.

This bold and daring project came from Ortolani’s frustration with how recycled plastics are used in design. While plastic waste is often repurposed into non-recyclable objects, she sought to find a way to turn it into something that could contribute to solving the problem of pollution. The concept revolves around a synthetic vanillin made from PET plastic, which has the potential to revolutionize how we think about food waste and recycling. But the project doesn’t stop at just creating the ice cream—it also challenges our perceptions of what is “natural” versus “synthetic,” making us reconsider our relationship with the materials that make up the world around us.

Currently, Ortolani’s ice cream is not for consumption, as the synthesized vanillin has yet to undergo the necessary safety tests. However, it’s a project that sparks an important conversation about the future of food and the need for more sustainable approaches to both production and waste. This project may be in its early stages, but it’s a provocative glimpse into the future of food sustainability, and it’s hard to ignore the potential it holds for a world grappling with environmental challenges.

Sometimes, it’s not just what you taste, but what you smell that transforms an experience. This is the philosophy behind a unique collaboration between Salt & Straw, an American ice cream chain, and the perfumery Imaginary Authors. Together, they’ve developed a line of three perfumes designed specifically to be used as ice cream toppings. The idea is simple: the fragrances enhance the ice cream experience by adding an extra sensory layer before the first bite. This experiment blurs the lines between the olfactory and gustatory senses, providing a whole new way to enjoy frozen treats.

These perfumes, designed to complement different ice cream flavors, include A Cloud of Cocoa, a blend of Ecuadorian chocolate and Japanese whisky notes; A Swoon of Citrus, which evokes the aromas of key lime pie and Italian lemon groves; and A Plume of Blooms, a floral mix of jasmine and honeysuckle. The concept is based on the idea that the way we smell food can dramatically influence how we experience its taste. While the idea of spraying perfume onto your ice cream may sound strange, it’s rooted in the concept of food pairings, much like how wine or coffee aromas are experienced before consumption to elevate the tasting process.

These perfumes will debut on National Ice Cream Day at Salt & Straw shops, providing a sensory experience that challenges our usual understanding of how flavor and fragrance interact. Whether this experimental topping becomes a hit with ice cream enthusiasts or remains a quirky novelty, it’s a fascinating exploration of how multisensory design can enhance our enjoyment of food. It’s yet another reminder that the world of ice cream is far from static, and designers are continually finding innovative ways to surprise and delight.