1. Balsamic vinegar The tanginess of balsamic vinegar wakes up the palate and cuts through the sweetness of ice cream. To make it more the consistency of a glaze or syrup, boil the balsamic until it thickens. You can even try multiple different flavors. Some small-batch California producers infuse their basic grape balsamic with other fruit flavors such as fig, pear, pomegranate, stone fruit, berry or citrus. Other fruity options are drizzling the balsamic over fruit-flavored ice cream or vanilla ice cream topped with sliced fruit.
2. Nut butter Most of us have probably sprinkled almonds, walnuts or peanuts over ice cream, but for extra creamy decadence, try nut butter instead. Pop it in the microwave for a few seconds until it’s a saucy consistency and soft enough to cover the scoop without breaking it down. To make it into a pourable liquid, mix it with a little corn syrup and you can drizzle it over the top like hot fudge. Make it a sundae by topping it off with a few slices of banana or other fruit.
3. Honey Honey-favored ice cream is usually a hit in specialty ice cream shops. So, it’s no surprise that honey also makes a great alternative to artificially flavored and sweetened syrups. Some California honey producers offer several varieties—for example, wildflower, orange blossom or blackberry—each with their own flavor nuances. Because of its mild flavor, honey mixes well with about any ice cream and combines well with other toppings. Try it with nuts (or the nut butter suggested earlier) or fruit.
4. Extra virgin olive oil Admittedly, if you haven’t tried this, it probably sounds weird. But the earthy flavor of California olive oil offers a tantalizing contrast to the sweetness of ice cream. Plain vanilla is probably the most common flavor topped with olive oil, but it’s also good with chocolate or pistachio. Fans contend the olive oil makes plain ice cream feel like a fancy dessert that would be served at a fine-dining restaurant. In fact, olive oil is sometimes used as a fat substitute in Italian-style artisanal ice cream.
5. Hot pepper jelly Here’s another one that may sound strange, but just like pepper jelly is commonly combined with cream cheese as a dip, the spicy kick complements the rich dairy of ice cream just as well. Unless you are particularly adventuresome, avoid this combination with bold-flavored ice creams that would compete with the hot pepper. It works better with vanilla or strawberry—and is divine with chocolate. To tone down the heat, mix the jelly with minced watermelon, strawberries or raspberries.
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