With every new year comes new lists of trends — beauty, fashion, and our favorite, food. But sometimes these trends can be extremely different from what we’d expect (or even want). Watermelon seed butter will, apparently, be on the rise, which is the last thing I would ever want to eat. Maple water and cactus water will be the alternative to plain water for staying hydrated in the new year (this one sounds kind of cool, to be honest).
Watermelon seed butter.... No https://t.co/NyDglK5ya0
— Kellis (@KeiNellis) December 18, 2018
Why did I just discover cactus water ?
— Miss Nini (@iAmNiyola) September 7, 2018
But the thing that shocks us the most is what will supposedly happen to ice cream.
There have been some wild ice cream trends over the years, like charcoal ice cream, rolled ice cream, and crazy expensive-looking creations.
Obviously, dairy-free ice cream is becoming more normal, and banana soft serve was the great at-home, healthier alternative to ice cream. Not anymore! According to Women’s Health, ice cream and other frozen treats will have some more interesting bases than banana — avocado, hummus, and tahini.
Allison Kuhn, director of nutrition at Kroger, told Women’s Health that she loves this idea “because when your base is something nutrient-dense, like chickpeas or avocado, you’re guaranteed to be getting some good stuff.”
I’m already a supporter for avocados as a dessert base, since that’s big in my family. Whenever someone talks about hummus and tahini, ice cream is the last thing I’d relate it to. But using these ingredients in ice cream is already popular in other countries, so it must be good. Even though hummus or tahini aren’t things I’d think of as being in sweet treats, it might be my new fave.
Can’t knock it ’til we try it.
proper tahini ice cream is a JOY and these 'oooh keep your foreign muck' articles are depressing https://t.co/ITGYpOec6X
— Poppy (@PoppyCocktails) December 17, 2018
Just saw a tweet about there's avocado ice cream. Why didn't I know about this and where can I buy it? pic.twitter.com/6L94bph3ON
— Rubin Simpson (@RubinSimpson) December 9, 2018
Some places are already embracing the trend, so we’ll just have to see if it catches on in 2019.
Chickpea-based #icecream shop opens in #Portland. Chickpeas are #vegan magic. https://t.co/7ISJd73lGu pic.twitter.com/YHAyJpihCw
— LIVEKINDLY (@livekindlyco) September 19, 2018
Breaking news!! black tahini ice cream @kongbbq @chrislucasfood @SuzanneCarbone can't beat middle eastern food ! pic.twitter.com/sDr7dQbeZm
— Shane Delia (@shanedelia) June 3, 2014
At least we’ll be prepared when we go to the grocery store after New Years, and won’t be super shocked when the non-dairy ice cream section is filled with hummus ice cream, tahini sorbet, and avocado fro-yo. All we know is that ice cream will never go away, no matter what it’s made out of.
