Ramen, barbecue, shabu … ice cream? Sure, why not? The eccentric team behind some of the city’s most exciting restaurants is entering sweet new territory. Chef-owner Tatsu Aikawa and co. this weekend will open DipDipDip Ice Cream, a Japanese-inspired walk-up ice cream window connected to its shabu restaurant DipDipDip Tatsu-Ya (7301 Burnet Road).

The shop will feature whimsical ice creams made with local milk cream and buttermilk from Hill Country Dairies served in house-made, hand-dipped mochiko waffle cones made from mochi flour.

Flavors include Cha-Cha Matcha (matcha ice cream, kuromame beans, azuki sauce, and whipped creme fraiche), Sum Yum Yuzu (yuzu mascarpone ice cream, strawberry black pepper meringue kisses, strawberry preserves, and shiso), Shroom of Doom (caramel, chocolate and shiitake, sweet sherry vinegar, candied hazelnuts, and crispy parsnips), and Miso PB&J with miso croutons, candied peanuts, and angelino plum jam.

“I was craving ice cream one day and the inspiration came to me while I was working on DipDipDip Shabu-Shabu. I had this vision of fully composed funky ice cream cones and sprinkling in Japanese flavors and ingredients along with other unique additions,” Aikawa said in a release. “And with all of the dipping happening on the Shabu-Shabu side, I was inspired to have house-made dipped cones as the edible vessel.”

The shop will be open open noon to 9 p.m. Sunday-Thursday and noon to 10 p.m. Friday and Saturday. More at dipdipdip-icecream.com.