If the physics and production of “ice cream ramen” are as confusing and weird to you as they are to us, perhaps it should be clarified that the food product is neither ice cream nor ramen.
Semantics aside, the dessert actually looks far more interesting than its name implies. New York City desert shop The Dessert Kitchen pioneered the culinary creation. The “ice cream” component is made from crushed ice covered in evaporated milk, while the noodles are traditional Japanese jelly noodles, called kanten, made from algae. So technically they are noodles, but not a cup o’ noodles type deal. The jelly noodles are comparable to the recently trendy raindrop cake.