Upscale French artisan ice-cream maker Philippe Faur has taken out the ice cream of the universe of the desserts and he indefatigably works In his workshop to create new flavours always more surprising.

After such original products as the Truffle Ice-Cream, the Roquefort ice-cream or the Foie Gras de Canard sorbet developed with Rougié (Prix International de l’Innovation 2007), he has recently made his idea of creating a caviar sorbet come true thanks to a collaboration with Alverta Royal Petrossian.

The sundae costs $3,333.33 and consists of a banana split made with syrups from three rare dessert wines, served with an ice cream spoon from the 1850s. If you give them a day’s notice, they’ll even have a cellist play while you eat it (1/3 of the price is being donated to a local land trust).

If its not expensive enough, then perhaps the $60,000 “World’s More Expensive Most Expensive Ice Cream Sundae” will pique your interest.
For $60,000 you can travel to the summit of Mount Kilimanjaro, where the Three Twins Ice Cream founder will handchurn a batch of ice cream using the glacial ice found at the summit.
The cost includes first class airfare to Tanzania, five-star accommodations, a guided climb, all the ice cream you can eat, and an organic T-shirt.
It should also be noted that a portion of the purchase will go to an African environmental nonprofit.