Sweet Tacos:

Leading the next wave of creative desserts is LA-based ice cream shop Sweet Cup, who is taking over Instagram feeds by storm with their rolled ice cream tacos. Available weekly, on Taco Tuesday no less, owner Kenny Tran dishes up flavour combinations from a coconut charcoal taco with edible gold to strawberry shortcake and s’mores.

S’mores:

It’s no secret that Americans have a penchant for this marshmallow treat, but chefs are giving it the once over and coming up with a number of inventive twists. From green tea infused s’mores to sandwich and doughnut mashups, the combinations are endless. Culver City’s Gotta Have S’more are famous nationwide for their speciality s’mores muffins, aptly called S’Muffin, that include flavours from milk chocolate, to almond joy and caramel.

Korean-style Toasties:

While Australian’s have always been on the forefront when it comes to jaffles and toasties, LA is experiencing a rise in Korean-influenced fillings. Brick toast, particularly those found in Koreatown, take their cues from the Taiwan’s coffin toast (hollowed out loaves of bread, filled with sweet toppings). Flavour combinations include matcha and red bean paste and Korean almond on brioche.

Fire Breath Dragon:

Liquid nitrogen-paired food is hitting an all-time high in LA. Polyviou, who has used the ingredient in her own creations, spotted the trend on a dessert crawl around Koreatown. The dessert which consists of liquid nitrogen ice cream cereal balls, allows diners to breathe smoke out of their noses and mouths. Fans have taken to Instagram to share their fire breathing ability, with some warning of burns from the icy treat.

While there’s no official word on Australian restaurants and cafes picking up these trends, one thing is for sure – we’ll take an ice cream taco any day.