We always think we've seen it all. Then a place like NYC's The Dessert Kitchen introduces ice cream ramen and our minds are blown all over again.
Known as "Ice Stream" for its resemblance to streaming water and ice, the Japanese jelly noodle dish is quickly reaching viral escape velocity.
Related: WHERE DID INSTANT RAMEN COME FROM?
According to TODAY Food, chef Dominic Li concocted the dish about ten years ago in his original Hong Kong location. The algae-derived agar noodles highlight the dish with their Jell-O-like texture which is similar to the trendy and beautiful raindrop cake.
Once the noodles are cooked, set and cut, Li places them over a bowl of crushed ice, mochi, cantaloupe balls and mango chunks. He then tops the dish with evaporated milk and serves it with a side of white peach syrup.
Patrons can adjust the flavors accordingly by mixing up noodle colors and sauce flavors like green tea, honey or brown sugar.
We can't remember the last time we were able to slurp our dessert, so consider us fascinated.