Ice cream trends 2026: Gelato and ice cream innovations in international comparison

View of the ice cream world from Straubing: The ice cream industry is changing

The world of ice cream faces exciting changes in 2026. The global ice cream market continues to grow - it is expected to grow to around $44.7 billion by 2025. However, it's not just about quantity, but also about new qualities: Health, sustainability and variety are shaping the trends. Consumers want bold taste experiences, but at the same time pay attention to conscious enjoyment and ethical sourcing of ingredients. Climate change and raw material costs are also influencing which ingredients are available and how ice cream is produced. Ice cream parlors around the world are responding with innovations in technology and recipes - from AI-supported ice cream development to sustainable packaging.

In short: ice cream 2026 is more than just a scoop of vanilla. It reflects lifestyle trends and is constantly reinventing itself. For ice cream parlor owners in Germany, this means a wealth of ideas to make their own offerings modern and attractive.

New ice cream varieties and flavors: nostalgia meets experimentation

A colorful palette of flavors awaits your guests in 2026. Many customers love nostalgic classics - but these often return with a modern twist. In Austria, for example, regional dessert classics are trending as ice cream flavors: from Sachertorte to iced coffee (as a flavor) to Salzburger Nockerl in frozen form. Such childhood and local flavors arouse emotions and sell very well. According to surveys, over 57% of consumers - and as many as 62% of Gen Z - are interested in nostalgic desserts in a new guise. This can also be seen in ice cream: flavors such as birthday cake, cookies & cream and banana split are making a comeback, refined with high-quality ingredients and creative toppings.

At the same time, the desire for exotic and unexpected combinations is increasing.75% of ice cream lovers worldwide are curious about new taste experiences. Global flavors are conquering the counters: Japanese yuzu lemon, Thai pandan or Persian saffron are appearing more and more frequently in ice cream stores. Even savory and spicy notes are no longer taboo. Want some examples? Jalapeño-chocolate or miso-caramel - such contrasts used to be considered daring, but today they are art in a waffle cup. The aim: ice cream should surprise, be discussed and be remembered.

Classic sweets and drinks also serve as inspiration. Mochi ice cream from Japan - small rice balls filled with ice cream - became a global hype via TikTok, and s'mores ice cream with marshmallow and cookie made it from the USA into international freezers. Brands are responding to this spirit of adventure with original offerings: Talenti , for example, has launched a Gelato Layers range in the USA , e.g. Chocolate Chip Cookie variety with five layers of ice cream, sauces and cookies. Whether floral accents such as lavender and honey, spicy mango and chili sorbet or even ice cream with cheese or basil, the motto for 2026 is: whatever arouses curiosity is allowed.

Pistachio everywhere: variations of the green gold will conquer many ice cream counters in 2025/26 - from roasted pistachios to "Dubai chocolate" with pistachio cream.

The continuing pistachio boom is particularly noteworthy. Pistachio became an international trend variety in 2024/25 and will remain a hit in 2026. At the SIGEP trade fair in Rimini, more pistachio varieties were on display than ever before. From pistachio ice cream with different degrees of roasting to creations with pieces of fruit or chocolate to the spectacular "Dubai chocolate", everything is there. The latter - a pistachio cream and chocolate mix - became a viral hit on the internet and has become a limited edition iced coffee drink from the Mövenpick brand in Germany. The hype surrounding this pistachio-green sin shows: Unusual trends from all over the world can very quickly become a crowd favorite in this country too.

Gelato trends from Italy: art and quality

Italy, the motherland of gelato, will continue to set the tone in 2026. The figures prove its importance: Italy is Europe's ice cream hotspot with over 600 million portions sold in 2024 (directly followed by Germany, by the way, as our home country sells 25% of all ice cream portions sold over the counter in Europe). What's trending in Bella Italia often spills over into the rest of the world - so it's time to take a look south.

Italy's ice cream makers combine tradition with innovation. On the one hand, they are returning to simple, honest recipes: "We are returning to classic flavors with few, high-quality ingredients," reports Taila Semerano, winner of the Best Young Gelatière award. One example is "inverted stracciatella " - here the roles of vanilla and chocolate are swapped: a dark chocolate base with white chocolate chips as a modern twist on the classic. On the other hand, completely new creations are created, often inspired by local ingredients or patisserie. Gelato is becoming a confectionery staple, they say - ice cream with cookies, pieces of cake and crunch is becoming increasingly popular. In Italian gelaterias in 2025/26, you will increasingly find varieties that are reminiscent of tiramisu, cookies or crunchy bars. This reflects a trend: dessert hybrids in which ice cream and baked goods merge.

Italy is also setting trends when it comes to ingredients. Superfood ingredients such as aronia berries (antioxidant and tastes like blueberries) or beet (earthy-sweet, but with a low glycemic index) make it into ice cream. At the same time, masters such as Antonio Mezzalira attach great importance to authentic enjoyment: quality takes priority, and they are even experimenting with price differentiation according to variety(e.g. extra charge for fine varieties such as Prosecco gelato) - similar to different pizza toppings. Sergio Colalucci, President of the Gelato World Championships, also emphasizes how important vegan and sugar-free options have become in the range. His bestsellers in the store include a purely plant-based chocolate sorbet with no added sugar , a gourmet gelato with local wine (Montepulciano sauce with Amarena cherries) and one with almonds, lemon and vanilla. These examples show that "free from" ice cream (free from sugar, lactose, milk, etc.) is now a must in Italy and can still be full of flavor.

Last but not least, Italy is picking up on global trends. Exotic flavors from the Far East are in demand - matcha tea, yuzu and mango from Asia are also conquering Italian palates. And textures are being refined: people are working on an even creamier consistency and perfect mouthfeel. At trade fairs in 2025, it was noticeable that many ice cream parlors presented their products in flat tubs with artfully smoothed surfaces instead of high mountains. This new aesthetic presentation emphasizes quality and craftsmanship - almost too beautiful to eat. At the same time, a trend spilled over from the USA: Layered desserts in sundaes. In Italy, we are now seeing more and more gelato in transparent cups with layers of sauce, ice cream and chunks , which is a real eye-catcher in the chiller cabinet. And who would have thought it - there are even ice cream perfumes: a company in Rimini presented sprays that are added to ice cream to intensify flavors. It remains to be seen whether this will catch on - but it underlines the industry's enormous willingness to experiment.

Innovations from the USA: creativity and new business models

The USA is known for superlatives and trends with a "wow" effect, which is also evident in ice cream and gelato. Crazy flavors are constantly being created here, as well as new ways of selling ice cream. One striking trend is unusual flavors that go beyond the norm. American ice cream makers are trying out everything: From bacon maple ice cream to spicy chili sorbet to cheesecake gelato. The courage is paying off - those who can score points with unusual, viral creations are gaining the attention of the social media generation. As an industry report summarizes, the spectrum in 2025 " ranges from hot and savoury scoops to AI-developed creations " - innovation is the key to staying in the conversation.

Artificial intelligence (AI) is a real hot topic in the USA. What sounds futuristic at first becomes a competitive advantage in practice: AI tools such as ChatGPT analyze taste preferences and suggest new combinations. Major brands are already using AI to develop flavors in record time. Baskin-Robbins, for example, launched a flavor called Tropical Summer Play in 2025, which was developed with the help of Google's AI "Gemini" - the brand's first fully AI-generated flavor. In Milan, a gelateria used AI to create an unusual white chocolate gelato with balsamic berry sauce and black pepper to test new horizons. Even the food giant Mondelez is using AI to relaunch classics more quickly - the Golden Oreo ice cream variety was launched five times faster. For ice cream parlor owners, this does not mean that the computer will replace the gelato maker - but AI can help to identify trends early on and provide recipe ideas. The creative craftsmanship is up to you, but if you use AI as a source of inspiration, you could be way ahead of the competition in 2026.

In addition to the product itself, the business model is also changing. In the USA, for example, the concept of "ghost kitchens" is booming - virtual ice cream parlors that only exist via delivery services. Ice cream is ordered online and delivered from anonymous kitchens, which enables lower fixed costs. Some start-ups have successfully reached a new customer base in this way. Subscription models for ice cream are also on the rise: Customers subscribe to monthly ice cream packages and regularly try new flavors. Major players such as Jeni's Splendid Ice Creams and Salt & Straw already offer ice cream clubs , which ensure steady sales and a loyal fan base. Such models could also work in Germany to alleviate seasonality - the keyword being regular income throughout the year.

US ice cream makers are also thinking big when it comes to marketing. The focus is on experience and staging: from mini pop-up ice cream parlors (such as Little Moons in London with the smallest ice cream store in the world) to collaborations with TV shows (one ice cream brand created a variety for a reality show and invited the stars to taste it) to luxurious decadence specials (a luxury ice cream parlor offered 24-carat edible gold and caviar as a topping). Everything is aimed at turning ice cream into an overall experience - ideal for Instagram & Co. You can also score points in your ice cream parlor with events or special promotions in 2026: e.g. a "Flavor of the Week" campaign with unusual flavors, themed days (such as "USA Day" with brownie ice cream and marshmallow Sundae) or midnight ice cream tastings in summer. It is important that customers take stories and emotions home with them - then they will come back.

Influences from Japan and Scandinavia

Not forgetting the trends from Asia and Northern Europe, which are bringing a breath of fresh air to the ice cream industry. Japan is known for its creativity in desserts. Matcha green tea ice cream has long been a world classic, but it goes even further: Tokyo is experimenting with flower flavors such as cherry blossom (sakura), black sesame for nutty depth or even wasabi ice cream for the brave. A highlight from Japan that has found fans worldwide is mochi ice cream - small, soft rice balls filled with ice cream. This combination of novel texture and traditional mochi confectioneryhas sparked an international trend (think of the excitement around mochi ice cream in the UK's TikTok trend) and shows how new shapes and haptics can delight customers. Kakigōri (Japanese fluffy shaved ice) with modern syrups and toppings is also inspiring ice cream makers to creatively combine the theme of ice cream + ice cream.

Japanese ice cream culture also emphasizes perfection and presentation. One example is Cremia, a soft ice cream specialty developed in Japan with an extra high milk fat content and an edible Langue de Chat cookie as a wafer - pure luxury crème. Such ideas emphasize how a simple product can be upgraded with quality ingredients (e.g. Hokkaido milk) and sophisticated packaging (here the cookie rim). German ice cream parlors can learn from this: sometimes a small premium variation (such as organic cream from the region for soft ice cream, or edible decorations made from rice dough) can make all the difference to the customer experience.

Trends from Scandinavia are perfectly in tune with the zeitgeist. In Northern Europe, the focus is on purism and closeness to nature - perfect for customers who value authenticity. Regional ingredients are a must: in Denmark and Sweden, wild berries such as blueberries, lingonberries and sea buckthorn are often used to make intense sorbets. Elderflower or lilac also find their way into ice cream as a flavoring and add floral freshness. Liquorice ice cream is a particular Scandinavian highlight: Northerners love their salmiakki (salty liquorice) - in ice cream it becomes a sweet and salty specialty that is challenging for unfamiliar palates at first, but indispensable for fans. Such signature flavors can also arouse curiosity in this country, e.g. as a limited edition "Scandi-Lakrids"!

In addition, Scandinavian countries are often pioneers when it comes to health and sustainability. Organic milk and local producers play a major role - people want to know exactly where the ingredients come from (a trend that has also been observed in Austria). Many ice cream parlors are focusing on reduced sugar and natural sweeteners such as birch sugar (xylitol) or honey. In fact, a movement towards 'no added sugar' can be seen across Europe: at trade fairs in 2025, a number of manufacturers presented base mixes and pastes that can reduce the sugar content by 30-40%. Oat milk and oat ice cream (Swedish brand Oatly is a pioneer here) are also here to stay - appreciated by vegan and lactose-free customers alike. In short, the Scandinavian school is inspiring people to make ice cream more natural, local and "cleaner" without compromising on taste.

Iced coffee trends 2026: Cold coffee? Not at all!

Not only ice cream, but also coffee in iced form is on the rise worldwide. Iced coffee and cold coffee creations have long been more than just a summer drink - they are becoming a year-round hit, especially among younger target groups. Instagram and TikTok have played their part in ensuring that stylish cold brews and iced lattes have achieved cult status. For your ice cream parlor, this means that iced coffee should definitely be on the menu in 2026, preferably in creative variations.

Cold brew - cold-extracted coffee - remains a megatrend. In the USA, an estimated 34% of all new iced coffee products are cold brews, some pure black, others with extras such as maca root, cocoa or nitrogen. Nitro coffee, i.e. cold brew coffee with nitrogen, is attracting more and more fans thanks to its creamy texture without any milk. Such specialties could also impress German palates - maybe you'll consider installing a nitro keg in your store in 2026? It gives you an innovative image and appeals particularly to purists and the health-conscious (nitro has a naturally sweet note without sugar).

Another perennial favorite: plant-based milk in iced coffee. Over a third of consumers are open to plant-based drinks, and the number of vegan iced coffee options is increasing accordingly. Oat, almond or coconut milk in iced lattes are almost standard; even pea or walnut milk is being tested. The advantage: they deliver a creamy "barista-style" taste, often with their own flavor (e.g. almond). As an ice cream parlor operator, you can use it to appeal not only to vegans, but generally to anyone looking for variety or lactose-free products. Combine it with natural sweetener alternatives (such as coconut blossom sugar or agave syrup) to increase the health factor - options like this go down well with nutrition-conscious customers.

New iced coffee creations are on trend. Here, colorful iced latte sandwiches and imaginative toppings are tempting - ideal for putting your iced coffee in the limelight.

In terms of flavor technology, there are virtually no limits to creativity. Popular syrup classics such as caramel, vanilla or hazelnut are now available everywhere - in 2026, it' s okay to be more unusual. In North America, seasonal hits such as pumpkin spice lattes have long been popular in the fall. But new creations are also appearing: Hojicha latte (with roasted green tea from Japan), Spanish latte (with sweetened condensed milk) or the aforementioned "Dubai style" iced coffee with pistachio and chocolate. Driven by Internet hype, the latter has made it from the Middle Eastern food trend to the German chiller cabinet - an indication that coffee and ice cream trends are merging worldwide. So why not offer your own homemade pistachio iced coffee? With real pistachio cream, espresso and a little cocoa syrup, you can conjure up a drink that will make you curious and tastes wonderful.

The status of cold coffee is also changing in general. Where champagne and cocktails used to be served at receptions, stylish non-alcoholic alternatives - such as cold-brew mocktails or creative iced coffee creations- are now increasingly popular. The no-alcohol movement means that specialty coffee served cold is also in demand at parties, weddings and corporate events. You can take advantage of this trend by adding "coffee cocktails" to your program: an espresso tonic with orange zest on ice as an aperitif substitute, or an Affogato Martini (cold espresso with vanilla ice cream and whipped cream) as a dessert drink. Ideas like these appeal to a new target group and show that your ice cream parlor has its finger on the pulse.

Last but not least, convenience also plays a role in the coffee sector. Ready-to-drink iced coffees are booming in retail - competition for you, but also inspiration: perhaps think about bottled iced coffee to-go cups from your own production? Another innovation that is already visible in the USA: cold foam - cold-foamed, slightly sweetened milk foam - as a topping on cold brew. This creamy finish is increasingly replacing whipped cream. With a small milk frother, cold foam can also be prepared in ice cream parlors and used to offer a "cold brew vanilla cream", for example. Anything that makes handling easier for the customer and at the same time demonstrates a commitment to quality is worth a try.

Health and sustainability as trend drivers

Many of the trends mentioned have a common goal: enjoying ice cream without regrets - or with a clear conscience. Health is a strong driver: customers are looking for protein-rich, low-carb or probiotic options to indulge in the sweetness of life without torpedoing their diet plans. There are now ice creams with added collagen for the skin, fiber for digestion or adaptogenic ingredients (e.g. ashwagandha) to combat stress. Also on the rise: Ice cream with probiotics and prebiotics to actively promote intestinal health. This may still sound exotic for a traditional gelateria, but remember: the froyo boom a few years ago was also based on the health image of yogurt. In 2026, a "wellness ice cream" or a sports ice cream with extra protein could be your unique selling point.

Meanwhile, the vegan ice cream boom has normalized - plant-based alternatives are an integral part of almost every ice cream counter. Although the range is no longer growing rapidly, quality and variety are increasing. Today, there are ice creams made from oats, almonds, coconut, cashew or even pea protein, which come surprisingly close to classic dairy ice cream. Completely new bases such as avocado ice cream (high in fat but creamy and allergen-free) have conquered niches. Experts are forecasting further strong growth in the vegan ice cream market by 2033, as more and more consumers - not just vegans - appreciate this variety. For ice cream parlors, this means that nothing works without vegan ice cream. Make sure you offer top quality, because by 2026 customers will expect vegan varieties to be able to compete with cream ice cream in terms of taste and creaminess.

At the same time, there is an even greater focus on sustainability. This applies to both packaging and the sourcing of ingredients. Plastic cups and spoons are out - compostable or edible packaging (such as waffle cups that can be eaten whole) are the future. Numerous companies already offer biodegradable ice cream cups, and the market for sustainable ice cream packaging is growing by almost 5% every year. Regional raw materials are also in demand: many consumers want to know that the milk comes from the local farm dairy , the fruit comes from local cultivation (at least as far as possible, because no bananas grow in Straubing either) and even classics such as vanilla or chocolate are fairly traded. Some manufacturers go one step further and upcycle food waste - for example, they work on ice cream with surplus bananas or okara (leftovers from soybean processing) to reduce waste. Although not every ice cream parlor can manage its own circular projects, even small steps count: for example, cooperating with a local bakery to use leftover bread as an ingredient for bread ice cream, or offering discounts to customers who bring their own cups. In 2026, climate-conscious consumption will not only be good for your conscience, but can also boost sales as more and more people buy from sustainable suppliers.

Conclusion: Strategy 2026 - offering diversity, telling stories

The international ice cream trends 2026 impressively show how dynamic and full of ideas the industry is - from ice cream trends in Germany to the gelato meccas of Italy. For you as an ice cream parlor owner, this means above all an opportunity to raise your profile. Use the inspiration from all over the world to make your range exciting: Perhaps with a changing gelato trend flavor of the month, sometimes inspired by Tokyo, sometimes by New York or Milan. Or surprise your guests with a new iced coffee creation that is not yet available in the city - be it a pistachio green "Dubai Latte" or a cold brew with an exotic twist.

The important thing is to remain authentic. Choose the trends that suit your customers and you. A small country ice cream parlor may score more points with organic hay milk ice cream and grandma's apple pie than gelato, while the hip city café can serve a niche with vegan turmeric mango sorbet. Practical thinking also means not implementing everything at once, but rather strategically selecting the right ideas. Just one or two creative new flavors can ensure social media reach and attract new customer groups. An investment in technology - be it a small nitro coffee machine or a modern pasteurizer for more stable vegan ice cream mixes - can also enhance the quality of your range.

The mood for 2026 is optimistic: people have a desire for ice cream, a desire for new things and a desire for conscious enjoyment. With a feel for trends and a lot of love for the product , you can successfully lead your ice cream parlor into the future. Be inspired by gelato innovations from Italy, crazy ideas from the USA, the finesse of Japan and the sustainability of Scandinavia - and turn them into your own successful concept. Because at the end of the day, what counts is the beaming look on the face of a guest who says: "Wow, I've never tasted anything so great!" - This is the real trend that never goes out of fashion.

Want to set new trends in 2026?

Do you want to set new trends with your ice cream parlor in 2026? Then contact us now and let us advise you individually. We will be happy to provide you with advice and support to make your ice cream ideas a reality.

Request now