Around 400BC, the Persian Empire’s nobility indulged in an iced dessert made of snow, vermicelli and rose water, and at times floured with saffron or fruits. The snow used in this dessert was from the mountains and stored in yakhchals (specialised subterranean chambers with thick walls and domed roofs rising above ground). The walls were heat and water resistant ensuring the ice would not melt during the long, hot Persian summers. The falooda is a modern day version of this ancient dessert.
In the 14th Century, flavoured ice was developed in Mughal courts.
In the latter half of the 17th Century, ice cream arrived in Napoli, then spread through Europe via the royal houses of the continent.