Lorraine Williamson
Living on the coast in Southern Spain, there’s no shortage of ice cream parlours and kiosks, especially during the hot summer months. Whether you’re strolling along the promenade or relaxing at the beach, the temptation to indulge in a refreshing scoop is everywhere.
For me, I tend to stick to my tried-and-tested favourite: mint chocolate chip. My daughter, on the other hand, is far more adventurous and loves trying something new each time. Recently, she’s become a huge fan of helado a la plancha. This is a unique ice cream preparation that’s becoming increasingly popular in Spain. For those unfamiliar, helado a la plancha is made by spreading a mixture of ice cream base and fresh ingredients onto a cold metal grill, where it’s quickly frozen and then scraped into rolls – a fascinating and fun way to enjoy ice cream.
Rising costs
However, indulging in these cool delights is becoming pricier. Over the past three years, the cost of a scoop has jumped by 30%, and experts predict it could rise another 5–10% in 2025. But what’s behind this surge in prices?
The main reasons behind the rising prices are the increasing costs of essential ingredients such as milk, butter, nuts, and cocoa. Beyond this, energy costs, higher rents, and stricter sustainability regulations are all contributing to the overall hike. Transporting ice cream in refrigerated vehicles has also become significantly more expensive, adding another invisible but crucial layer to the price increase.
Craft and innovation will shape the future of ice cream
Despite the challenges, innovation is expected to shape the future of Spain’s ice cream industry. According to Anhcea, the Spanish Association of Artisanal Ice Cream Makers, 2025 will be a crucial year for the sector. Ice cream makers will need to balance quality with the financial pressures of higher costs, while also responding to growing consumer demand for healthier and more sustainable options. While traditional favourites like vanilla and strawberry will remain popular, flavours like vegan matcha-yuzu sorbet and olive oil ice cream are making waves, offering something for everyone.
Unusual flavours gaining popularity
Healthy eating trends have made their way into the ice cream world, with lactose-free, low-sugar, and plant-based varieties becoming widely available. Even more adventurous flavours, like hibiscus, black sesame, and avocado, are making their way into parlours, catering to the curious and the health-conscious alike. My daughter is particularly fond of trying these exotic flavours—helado a la plancha with a twist of black sesame is her latest favourite. It’s an interesting, and surprisingly tasty, experience! She calls it “an explosion of flavours”.
Supermarkets dominate ice cream sales
While the price hikes are certainly being felt, supermarkets continue to dominate the ice cream market, holding 65% of total sales in Spain. Discount stores and hypermarkets follow, while online retailers and independent shops tend to offer more premium varieties, sometimes priced up to €7.70 per litre. Despite the increase in cost, artisanal ice cream parlours continue to attract those who prefer a fresh, homemade scoop.
Ice cream consumption peaks in summer
Ice cream consumption in Spain spikes during the summer, accounting for 50% of annual sales in just the third quarter. By contrast, winter sales account for a mere 7%. Spaniards typically consume 3.33 litres of ice cream per person each year, with single adults leading the way at nearly five litres each.
Where do Spaniards eat the most ice cream?
Andalucia takes the lead in ice cream consumption, accounting for 22.3% of the nation’s total, followed by the Levante region at 18.9%, Madrid at 13.3%, and Barcelona at 10.2%. In coastal areas, sorbets are particularly popular, while vegan options are trending in urban environments. However, classic flavours like vanilla, chocolate, and turrón (nougat) continue to rule the roost across the country.
Ice cream trends in Spain 2025
Artisanal ice cream: Less air, more care
What distinguishes artisanal ice cream from the mass-produced varieties? One key factor is that it contains less air, around 30–35%, which results in a denser, creamier texture. Plus, it’s often made fresh daily, ensuring top quality. This attention to detail has led to a growing preference for artisanal parlours, especially among those who appreciate the authentic, handmade touch.
Despite the rising costs, the demand for ice cream in Spain remains robust. Consumers are willing to pay more for a scoop that offers variety, quality, and innovative flavours. For many, including myself, ice cream is still the perfect treat to beat the summer heat, no matter how much it costs.
Rising prices, steady demand
Even as prices rise, ice cream remains an essential part of Spain’s summer culture. The innovation and variety on offer, from traditional flavours to unique vegan creations, ensure that consumers can still find something they love—no matter their tastes or dietary preferences.