Icelandic Rye Bread Ice Cream

During a delicious @REYKJAVIKFOOD in Iceland I was introduced to my newest favorite dessert: rye bread ice cream at Café Loki. The treat blends two essential Icelandic foods, rye bread -- which was traditionally baked underground using hot spring steam -- and ice cream. . . According to my guide locals are crazy for ice cream, even in the winter. She believes it's because eating something cold when it's cold out cools your core body temperature, helping you better withstand the cold. . . I like this logic because it made me not feel so guilty eating all the city's great ice cream :) Second pick: the made-to-order liquid nitrogen ice cream at Joylato, made with your choice of cow or coconut milk and topped with a gluten-free wafer. Yum!