[1] Yes, it’s ice cream with caviar—or to be precise, unsweetened Greek yogurt gelato (photo © Pointy Snout).

[2] Use 5% Greek yogurt to make ice cream: It’s whole milk yogurt (photo © FAGE USA).

[3] Artisan ice cream cones from The Konery (photo © The Konery).

[4] Smoked salmon and caviar “tacos,” with diced tuna, sushi rice, and nori [dried seaweed sheets]* (photo © L T Bar & Grill | Hackensack, NJ).

July 18th is National Caviar Ice Cream Cone Day, but we didn’t want to wait that long to share this photo of a caviar-topped ice cream cone. It was developed at the behest of Pointy Snout Caviar, and it sounds delicious.

The “ice cream” is gelato made from plain (unsweetened) Greek yogurt by Chef David Standridge of Cafe Clover in New York City (alas, closed due to the pandemic).

The artisanal cone was made by Jeff Thompson, Executive Chef at the Wheatleigh Hotel in Pittsfield, Massachusetts.

And to top it off, sustainable caviar from Pointy Snout.

Is our mouth-watering? You bet!

We’re getting ready to put some Greek yogurt into our ice cream machine and order some groovy artisanal cones from The Konery.

We’ll enjoy them with vodka, or maybe Champagne.

If your budget doesn’t allow sturgeon caviar for your food fun, here are 16 types of more affordable caviar, along with the history of caviar.

And while we’re at it, here’s:

 
 
FUN CAVIAR RECIPES

 
 
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*The other “taco” is diced salmon topped with sliced avocado and cilantro.

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