ICE CREAM AND SORBET INNOVATIONS: TRENDS, EXPERIENCES, AND EVOLVING CONSUMER EXPECTATIONS

A frozen offering in full reinvention

Playing with textures and original flavors

Today, ice cream is no longer limited to a simple scoop of vanilla. Each year, it is reinvented through bold creations that play with a wide range of textures—creamy, crunchy, marbled—and unexpected flavor pairings.

Aromatic herbs, savory inspirations, and flavors from around the world are turning ice cream into a true sensory playground, balancing innovation and indulgence.

Mochi ice cream: an iconic texture

Mochi ice cream, made of ice cream wrapped in a thin layer of rice dough, has become a highly trendy dessert. Inspired by Japan, it stands out for its unique texture—both creamy and chewy—and for its original flavor combinations.

Açaí ice cream driven by social media

Originally from the Amazon region in Brazil and popularized in Rio, frozen açaí has become a viral trend. Served as a frozen fruit purée, it is consumed as a fresh, healthy snack that is rich in antioxidants and naturally indulgent.

It is often topped with a variety of ingredients (fruit, granola, coconut, powdered milk), as seen at Oakberry, a specialized chain where toppings are offered without limit.

New trends and immersive pop-up stores

In Paris, certain venues have become emblematic of this new ice cream scene. Folderol, both a wine shop and an ice cream parlor, offers artisanal ice creams with original flavors inspired by wine and gastronomy, such as apricot–verbena, fermented strawberry, or smoked buttermilk. The venue plays with contrasts and unexpected combinations, including olive oil and sea salt ice cream.

When pop culture meets ice cream

British singer Dua Lipa recently shared her favorite ice cream recipe: a scoop of vanilla topped with a drizzle of olive oil and a pinch of sea salt. This surprising combination quickly went viral and was widely shared and replicated on social media.

At the end of March, the brand Extrême also opened an ultra-colorful retro arcade-themed pop-up store featuring an immersive ice cream bar. The goal was to introduce new flavors through a unique sensory experience combining indulgence and originality.

Premiumization and elevated ice cream experiences

Ice cream is becoming more sophisticated through artisanal production methods and short distribution channels. Bon Dimanche, an artisanal micro-dairy in the Yvelines region, offers locally produced ice creams made from predominantly French raw materials (over 90% in 2024). The brand emphasizes short supply chains, with distribution limited to a 100 km radius in the Île-de-France region, combining artisanal quality, local commitment, and indulgence.