This is the Imuraya SHALiLi Crème Brûlée Ice Cream.
It was constructed in four layers: a yellow base of custard ice cream, topped with a layer of very dark caramel sauce, a thin coating of tan caramelised sugar, and a scattering of white sugar crystals (candy chips) on the surface.
On tasting, the caramelised sugar layer cracked with a pleasing crispness before giving way to the softer caramel sauce and custard ice cream beneath. The ice cream itself had a creamy custard character with restrained sweetness, avoiding excessive vanilla or egginess. The mouthfeel recalled kakigōri, with fine ice crystals that melted cleanly, similar in style to GariGariKun, but without feeling coarse or icy. The dark caramel sauce added a gentle bitterness that grounded the sweetness of the custard. After the initial crack of the brûléed sugar, the candy chips contributed a secondary crunch later in the bite, creating a well-considered progression from crisp, to creamy, to crunchy. The playful texture shift lived up to the SHALiLi name.
Overall, a well-executed and adult-leaning ice cream that convincingly translates the experience of a crème brûlée into frozen form.
This Imuraya SHALiLi Crème Brûlée Ice Cream contained 120 mL. It was produced in Japan and purchased in Sydney, Australia in 2026.