There are a number of ice cream varieties around the world.
Argentina
While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine helado (ice cream) is similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are "Freddo", "Persicco", "Chungo", "Cremolatti" and "Munchi's", all of them located in Buenos Aires. Each city has its own heladerías (ice cream parlors) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavors. There are hundreds of flavors but Argentina's most traditional and popular one is dulce de leche, which has become popular abroad, especially in the US. There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo, Sei Tu and the largest one, Grido), and the ones that sell helado artesanal, made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA. There are no regulations in Argentina regarding the amount of milk an ice cream can have. In fact, all ice cream parlors serve both cream-based and water-based ice cream (helado a la crema and helado al agua respectively). Instead, the distinctions are made according to the quality of the ingredients. A standard Argentine cone or cup contains two different flavors of ice cream. In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bonbon: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bonbon: same as the Swiss Bonbon, only with chocolate ice-cream and white chocolate topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond praline).
Australia and New Zealand
Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres and 20 litres each per year respectively, behind the United States where people eat 23 litres each per year. Brands include Tip Top, Streets, Peters, Sara Lee, New Zealand Natural, Cadbury, Baskin-Robbins and Bulla Dairy Foods. Hokey pokey, which consists of vanilla ice cream with chunks of honeycomb is popular in New Zealand. The flavor is also popular in Australia and Japan. Another New Zealand export is real fruit ice cream, which uses a special machine to blend vanilla ice cream and frozen fruit. The style has recently caught on in the United States, where it is sometimes made with more indulgent ingredients. Similarly, in recent years, Australian ice cream parlours and brands have begun experimenting with native Australian fruit flavours. A noteworthy example is how Connoisseur Ice Cream (a luxury ice cream brand owned by Peters) released a range of flavours that featured native fruits in 2019. Goody Goody Gum Drops is a New Zealand flavour of ice cream. It is green, bubble gum flavoured, and laced with gum drops. It is considered to be a polarising flavour, with New Zealanders either loving or hating it.
China, Hong Kong, Macao Besides the flavors such as vanilla, chocolate, coffee, mango and strawberry, a number of Chinese ice-cream manufacturers have also introduced other traditional flavors such as black sesame, red beans. In recent years, Hong Kong and Macao dessert houses have also served ice-cream moon cake during the Mid-Autumn festival (moon festival). Fried ice cream is served at street food stalls in Beijing.
Finland The first ice cream manufacturer in Finland was the Italian Magi family, who opened the Helsingin jäätelötehdas in 1922 and Suomen Eskimo Oy. Other manufacturers soon spawned, like Pietarsaaren jäätelötehdas (1928–2002). Finland's first ice cream bar opened at the Lasipalatsi in 1936, and at the same time another manufacturer, Maanviljelijäin Maitokeskus, started their production. Today, the two largest ice cream manufacturers are Ingman and Nestlé (who bought Valiojäätelö). Finland is also the leading consumer of ice cream in Europe, with 13.7 litres per person in 2003.
France In 1651, François Procope opened an ice cream café in Paris and the product became so popular that during the next 50 years another 250 cafés opened in Paris. Some people eat heart or log shaped cakes made of ice cream on New Year's Eve or New Year's Day. Places who make and sell ice cream in France are called glaciers. They sell ice-creams, called glaces in French, of different flavors and some of them are typically French. One of the most traditional is the glace plombières invented in 1815 and still popular in family events like weddings. The glace à la Chantilly made with chantilly are also common and were created during the 17th century. Another traditional ice-cream is the fontainebleau created in the 18th century near Paris. Nowadays French ice-creams with a base of fromage blanc are found especially in the countryside where farmers make artisanal fromage blanc. Here are some traditional French recipes found in glaciers: Café liégeois: sweetened coffee, coffee-flavored ice cream and chantilly cream. Peach Melba: peaches and raspberry sauce with vanilla ice cream. Bombe glacée: ice cream dessert frozen in a spherical mould. Dame blanche: vanilla ice cream with whipped cream, and warm molten chocolate. Poire belle Hélène: pears poached in sugar syrup served with vanilla ice cream and chocolate syrup. Colonel: lemon sorbet with vodka. Plombières: almond extract, kirsch, and candied fruit. Vacherin glacé: a layer or two of meringue, topped with vanilla ice cream and raspberry sorbet and finished off with a Chantilly cream. Omelette norvégienne: sponge cake, ice cream and meringue, hot on the outside and iced on the inside.
Germany
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