“Extravaglaces”: the Top 6 unusual ice creams in the Marais

Ice creams are and always will be the stars of summer. However, there comes a time when we want to move away from the classics: chocolate, lemon, vanilla, raspberry, coffee... Looking for something different? Then let's venture into the world of frozen gastronomy, in search of the exquisite new and discover flavors we weren't expecting. Here is our (non-exhaustive) selection of new flavors. Proof that ice cream is unheard of.

A traditional Lebanese ice cream maker, Bältis pays homage to the eponymous Phoenician goddess, protector of the city of Beirut. The flavors are inherited from the scents and tastes of the Mediterranean region, and were created by Jean-Thomas Schneider, Meilleur Ouvrier de France ice cream maker.

We love the must-have achta, a milk cream infused with orchid root, orange blossom, rose water, and pistachio sap. A subtle, sweet, and delicately herbaceous ice cream with a perfectly creamy texture.

Also indulge in the thyme-olive oil flavor, paired with dried fig for a wonderful duo. This sweet and savory ice cream, whose rich oil coats the palate, has a surprising strength. Za'atar is right there in your mouth, in all its splendor.

This summer, pastry chef Christophe Louie has added an ice cream flavored with this famous Italian sourdough brioche to his shop's menu. The panettone is infused in the ice cream maker for 24 hours before being pressed (not blended!), to give the ice cream its delicious brioche flavor. The waffle cone holds two generous scoops, topped by the chef with spun pieces of panettone with candied fruit. The ice cream resembles a cloud, and this is confirmed in the mouth. A milky, brioche-like cloud, not to displease us. The king of panettone has won his bet. We are tasting a true ice cream dessert, perfect after a light lunch!

After only a year in business, Grave, nestled on Rue des Gravilliers, already has its fair share of regulars. And for good reason. The place is a little gem that contains a delight: the "soft serve," the American equivalent of Italian ice cream. Matcha green on one side, charcoal black and coconut water on the other, this "soft serve" is so beautiful to look at and so delicious to eat. The coconut water highlights the cocoa ardor of the charcoal, its warmth, its roasted, almost black sesame side, too. It's all in the color. Nico and Romain have opened a gem of a café. What a great idea! We love it.

In the summer of 2020, after two inspiring and inspired dreams, Jean-Pierre Braun left for Italy to train in the art of gelato. The project took shape as a matter of course, and the Marais boutique opened its doors in 2022, boasting a myriad of sorbets, lightly sweetened and sparkling with flavors.

La vie en rose, a sorbet created for Mother's Day, is a tribute to the scents that emanated from her mother's perfumery. Raspberry, rose, hibiscus, vanilla: like a fragrance of haute parfumerie.

It's impossible to miss a Bangkok Stroll, the promenade is so beautiful. Thai rice ice cream flavored with jasmine, coconut milk, and lemongrass. If the best coconut rice pudding were an ice cream, this would be it. A must-try.

A scoop of the Amazonian Gods, finally. A chocolate sorbet that will win over those who don't like chocolate ice cream. Jean-Pierre Braun combines Peruvian cocoa with cashew nuts and tonka beans. Three Amazonian gods for a warm, rich sorbet that will be remembered for a long time.

New for summer 2025, Sunrice is more than just an ice cream: it's a gourmet experience designed in collaboration with pastry chef Nicolas Paciello.

The base of this frozen dessert is almond rice pudding delicately flavored with vanilla and lime zest, which adds a creamy texture and a subtle hint of exoticism. The clever blend of rice grains, plant-based drink, and natural flavors produces a dessert that appeals to both classic lovers and those looking for something different.

The recipe takes everyone's needs into account: it is guaranteed lactose-free and gluten-free, a rarity among gourmet desserts in Paris. 

Adjacent to the Marché des Enfants-Rouges, the Jean-Paul Hévin boutique showcases his art in artisanal frozen desserts. A master chocolatier, Hévin offers a selection of frozen pastries where the blend of ingredients is a testament to the house's mastery of its craft. The Hévin "touch" is comprised of fine chocolates (particularly from Cameroon) and fruits selected for their intensity.

In the iced version, this gives the Exquisite Momo, which plays on the combination of mango-passion fruit sorbet, caramel ice cream, and biscuit textures. A caramelized sensory experience, served on-site or to go, with a topping and coulis to choose individually.

Another option: homemade frozen yogurt. Made with whole milk, whipped on the spot for a light and creamy texture, it can be personalized with chocolate, caramel, or raspberry coulis and homemade toppings. A fresh and delicious treat, but unfortunately, it's fleeting.