What’s driving Spain’s ice cream trends in 2025?

As Spanish summers become longer and hotter, so too does the nation’s appetite for ice cream. From traditional helados to wild, unexpected flavour mashups, Spain’s love affair with frozen desserts is showing no signs of cooling down.

But it’s not just about licking a cone anymore—ice cream is now a cultural marker, a health-conscious snack, and even a gourmet talking point.

Not just dessert: How Spain eats ice cream

Long gone are the days when ice cream was only an after-dinner treat. Today, it’s a frequent companion to afternoon walks, beach visits and even coffee breaks. Around 70% of Spaniards enjoy it at least weekly during summer months, and nearly one in three eat it three or more times a week.

Young adults aged 18–34 are leading the snackification trend, often opting for ice cream between meals. In contrast, health awareness grows with age—particularly among women over 24, who are more likely to compare calorie, fat, and sugar content before buying.

Classic flavours hold their ground

Despite the adventurous spirit sweeping the sector, Spain’s top-selling flavours remain reassuringly familiar. According to a national survey of heladerías, chocolate, strawberry, vanilla, and lemon still top the popularity charts.

Chocolate wins on richness and variety—appearing in everything from hazelnut combos to brownie-infused blends. Strawberry remains a favourite among families thanks to its sweet-tart profile, especially in handmade versions. Vanilla, elegant and versatile, continues to pair beautifully with cakes, fruit, or coffee.

Tradition meets innovation: Spain’s must-try ice cream parlours

This year’s Solete Repsol awards highlight five outstanding spots pushing the boundaries of flavour and experience.

Dai Gelato – Madrid

Opened in late 2024, this boutique heladería by Ricardo Nieto blends quality with local pride. Its rich cheesecake ice cream, made with Madriz milk and Ávila goat cheese, has become a standout. The minimalist interior and seasonal menu add to the urban-chic appeal.

Venezia – Gandía, Valencia

An old favourite with a new twist. Reopened in 2023 by Silvia Cayetano, Venezia keeps the past alive with its traditional pozzetti display while offering modern extras like brunch and horchata. A perfect seaside escape with substance.

Be Happy – Las Palmas de Gran Canaria

With its Italian heritage and Canarian spirit, this cheerful spot by Gianfranco Viscito serves fresh gelato daily. Vegan and gluten-free options, including tropical sorbets like mango and pitaya, make it inclusive and refreshing.

Mesa Cero – Bullas, Murcia

Part of the Grupo Borrego legacy, this gem has been crafting handmade ice cream since 1940. More than just a parlour, it’s a social hub, offering pastries, granizados and a place to gather and talk.

XEADO Gourmet – Puerto de Vega, Asturias

Inventive and family-friendly, XEADO mixes heritage and playfulness with flavours designed for all ages. Think warm brioche stuffed with artisanal ice cream or a perfectly scooped lemon sorbet to cool off the northern coast breeze.

The price of pleasure: Ice cream costs on the rise

Affording your favourite scoop is becoming more of a luxury. In August 2024, average ice cream prices hit €4.63 per litre—up 12% from the previous year. The rise is largely blamed on soaring coconut oil prices, with sugar and chocolate also becoming more expensive.

Despite this, indulgence prevails. Many consumers, especially those seeking small moments of joy or escape during heatwaves, are still choosing quality over cost-cutting.

Flavour frontiers: 2025’s most unusual ice cream trends

Creativity is thriving. This year, Spain’s heladeros are pushing boundaries with combinations once unthinkable. New sensations include:

• Lavender and honey – floral and soothing

• Roasted pineapple with coconut – tropical richness

• Matcha and white chocolate – East-meets-West fusion

• Blue cheese with honey – for daring palates

• Turrón ice cream – bringing festive nostalgia to summer

The rise of savoury and gourmet-style offerings is particularly notable in the restaurant world, where parmesan and gorgonzola ice creams are now appearing alongside main courses or on tasting menus.

A scoop of curiosity: My take on ice cream

Personally, I’ve never been much of an ice cream devotee—too cold, too sweet, too much fuss. But I do have a soft spot for chocolate mint chip now and again.

That said, some of the newer flavours have me curious. Blue cheese with honey? Lavender and honey? I’d give them a go, if only to say I had.

And speaking of unexpected combinations, did you know that in parts of Scotland, you can order deep-fried ice cream at the local chippy? I’ve never been brave enough to try it, but I imagine it’s one of those odd hot-meets-cold moments that might just work. What do you think—culinary genius or madness in a batter coat?

One country, countless scoops

In 2025, Spain’s ice cream scene is a tale of two traditions: one rooted in nostalgic flavours, the other fearlessly experimental. Whether you’re a fan of the classics or drawn to daring new pairings, there’s never been a better time to grab a spoon—or a cone—and explore the country’s evolving taste for frozen delight.

Sources: huleymantel.com, qcom.es