Doughnut burgers. Cronuts. Ramen burgers. Just when you thought you’d reached your quota of weird food mash-ups, a sweet, frozen version of our favourite Japanese noodle soup has landed.

It sounds insane (and it kind of is) but dessert ramen isn’t technically ramen at all – and we’re thankful for that, seeing as the idea of adding ice-cream to a rich, saucy, meat broth is frankly, terrifying.

The novelty mash-up is being served up at New York’s The Dessert Kitchen, the same folks who have spawned other savoury Asian-inspired desserts like green tea soba, and dumplings splashing about in a ginger sugar ‘soup’.

For the ice-cream ramen, the “noodles” component of the dish is actually kanten, an algae-based Japanese jelly noodle – not your average starchy strands. Colours and flavours range from green tea to brown sugar or honey. And the “ice cream” part is in fact ice that has been crushed and coated in condensed milk.

Just like regular ramen, punters are then invited to pimp their noodles, but the likes of soft, fatty Chashu pork have been replaced with extras such as mango, melon and mocha, with the option of adding peach syrup on the side.

Vegans too can tuck into this new dessert craze, by opting for theirs with coconut milk rather than the regular condensed milk. So you see, dessert ramen doesn’t discriminate. Unless of course, you’re not into weird foods – in which case, stay away.