Traditionally, the three most common flavors are vanilla, chocolate, and strawberry. There are ice flavors that are very similar, such as French vanilla, vanilla bean, dark chocolate, chocolate chip, and strawberry cheesecake.
Chocolate chips, or little pieces of dark or white chocolate, are a common additive to ice cream. Three common chocolate chip ice creams are chocolate chip (made with vanilla ice cream), mint chocolate chip or mint 'n chip (made with peppermint, spearmint, or creme de menthe ice cream), and chocolate chocolate chip. Peppermint ice cream without chips is also a common flavor.
There are many ice cream flavors that contain some mixture of chocolate, fudge, coffee, caramel, nuts, and marshmallows. The most common of these is Rocky Road (chocolate ice cream, nuts and marshmallows), but others include Mocha Almond Fudge (made with almond nuts, fudge, and coffee ice cream) and Tax Crunch (coffee, nuts, and malt powder)
Some ice creams are a mixture of two or more ice creams. Neapolitan is a mixture of chocolate, vanilla, and strawberry; while spumoni is a mixture of chocolate and various fruit flavors.
Outside of the U.S. and Canada, flavors include dulce du leche (Mexico), macupino and lychee (both China)
Ice cream mixed with milk and often sugar and syrups is called Milk Shake.
Strawberry ice cream
Many ice cream parlors, such as Cold Stone Creamery, allow people to make something called a sundae, which is at least one flavor of ice cream mixed with things such as nuts, dark or white chocolate chips, bananas, cherries, pineapples, candies, cookies, marshmallows, and various syrups such as hot fudge, maple and butterscotch. Also, ice cream is often placed on a piece of pie, which is called "pie a la mode".
↑Grossi, M.; Lazzarini, R.; Lanzoni, M.; Riccò, B. (2011). "A novel technique to control ice-cream freezing by electrical characteristics analysis". Journal of Food Engineering106: 347–354. doi:10.1016/j.jfoodeng.2011.05.035.
↑Grossi, M.; Lanzoni, M.; Lazzarini, R.; Riccò, B. (2012). "Automatici ce-cream characterization by impedance measurements for optimal machine setting". Measurement45: 1747–1754. doi:10.1016/j.measurement.2012.04.009.