Don't look now but someone has made square sausage ice cream
The Lorne sausage dessert has been invented to mark National Ice Cream Day on July 15.
Just when we thought a deep fried Mars Bar was as far as our foodie experiments could go, this chef has gone and created square sausage ice cream.
Chef Vladimirs Kruus, from Apex hotels, has given the traditional "roll and square" a summer makeover to mark national ice cream day on July 15.
The popular Lorne sausage snack has now been transformed into a frozen dessert, neatly presented on a brioche bun.
Working in partnership with Jane Davidson, who owns Glen Urr dairy, Chef Kruus also managed to design a special sauce to go with it.
"I have to say I've never worked with such an unusual ice cream. We decided to serve it on a brioche buns as the bread is slightly sweet, and this will be toasted and dusted with icing sugar," he said.
"We have also whipped up a toffee drizzle that's similar in colour to brown sauce, so it really is a sweet equivalent of a classic roll and square sausage.
"There's no mistaking the distinctive taste of Lorne sausage so this is definitely one for the adventurous."
This isn't the first time Jane and the team have dabbled in unusual flavours though.
They've previously featured haggis ice cream and vodka sorbets, though Jane admits the "savoury flavours are definitely the bigger challenge."
The cream involved comes from her family's 200 Ayrshire cows and the star ingredient - the Lorne sausage - was sourced from Grierson Brothers Butchers in Castle Douglas before being cooked up, grated and added to the mix.
Only one batch of this limited-edition ice cream has been produced.
The reinvented breakfast favourite will be served up at Apex Grassmarket in Edinburgh for one day only - National Ice Cream Day on July 15 free-of-charge to those daring enough to try it.