(CBS News) Forget about vanilla, chocolate and strawberry. This year, ice cream is all about funky flavors like beer, pizza and corn on the cob.
According to Bon Appetite's restaurant and drinks editor, Andrew Knowlton, this culinary revolution began in restaurants.
"We're using better ingredients, natural ingredients. And then whatever things people can think of to put in ice cream, they're doing it right now," said Knowlton. "What I think what we're seeing now with kind of just crazy oddball flavors, that really started in fine dining, putting unexpected flavors foie gras, olive oil, avocado, kind of pushing the limits of taste and perception."
In San Francisco, you can get a flavor called the ballpark, which is a mix of beer, roasted peanuts and chocolate-covered pretzels. In Portland, Ore., you can get a scoop of pear blue cheese, and in Philadelphia a cup of Earl Grey ice cream.
"The one I've had a lot is booze-related ice cream," said Knowlton. "So there's you know some bourbon ones."
These wacky flavors are what Queens, N.Y., ice cream parlor Max and Mina's do best. Customers can even get lox-flavored ice cream.
Bruce Becker is the owner of Max and Mina's, and he said that they've created more than 5,000 flavors, including corn on the cob.
The best part of these funky flavors may be the cost.
"Maybe you can't go and spend $250 or even $100 on some crazy creative meal, but you can do that with a $8 scoop of ice cream," said Knowlton.
He said that makes ice cream the ultimate affordable luxury.
For Terrell Brown's full report, watch the video in the player above.