Woman divides internet with ‘rancid’ ice cream video: ‘Who was the first person to try this?’
Social media users are in a heated debate over whether or not a woman’s “creative” ice cream topping is disgusting or delicious.
The argument began when TikTok user himynameissherrie shared a video of her dessert combo, which she claimed has “changed her life.”
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In the clip, the TikToker tells her followers they’ve been eating vanilla ice cream “wrong.” She then proceeds to add two crucial ingredients to her bowl: a sprinkle of sea salt and, crucially, a drizzle of olive oil.
“Before you tell me I lost you at olive oil, just trust me on this one,” she says in the video.
@himynameissherrie It’s a family portion, okay? @fashionlush changed my life. ##weirdfoodcombo##fyp
♬ original sound - fashionlush
The combination, which can be found in online recipes and at many high-end restaurants around the country, is nothing new. However, most TikTok users wrote that they’d never heard of the idea. Furthermore, several wrote that they were not particularly inclined to try it.
“That looks rancid. I’d rather not,” one commenter wrote.
“Are we garnishing ice cream or frying chicken?” another asked.
“Who was the first person to try this? Like who just decides to soak their ice cream in olive oil,” another added.
A few TikTok users even posted videos of themselves reacting to the combination. Often, those reactions involved some combination of confusion and repulsion.
@_joannak_ ##duet with @himynameissherrie MY FRIEND SENT ME THIS AND SAID TO DUET FOR MY REACTION. ANSWERS PLZ. ANSWERS.
♬ original sound - fashionlush
Others were far more praiseworthy though. Some users expressed that they had tried the dessert before, and like himynameissherrie, they were fans.
“I’m a pastry chef and I have to agree! TRE MAGNIFICENT,” one user wrote.
“All the nice French restaurants in nyc have this with chocolate ice cream!! IT SLAPS,” another added.
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The post TikTok users are in a heated debate over olive oil ice cream originally appeared on In The Know.
