In 2025, ice cream is evolving into a healthier, more creative and functional version. Consumers prioritize their health and prefer natural ingredients, low in sugars and fats, but without sacrificing taste or experience. Innovation in vegetable bases, ice creams with natural fruit, sugar-free formulas and recipes with functional benefits such as probiotics or fiber are the major players in the sector.
Ice cream in 2025: Innovation and naturalness set the trend
The ice cream industry is undergoing a true transformation driven by innovation. The most influential international trade fairs and events have put products that combine creativity with wellness on center stage(SIGEP WORLD – Rimini, Italy. World of Ice-Cream Expo 2025, Ahmedabad, India…). Among the most awarded formulas are vegetable-based ice creams, made with oat-based products, coconut or almond, which respond to the growing demand for plant-based options in the on-trade.
Formulas with no added sugars have also gained ground, using natural sweeteners such as stevia, monk fruit or allulose. These alternatives make it possible to maintain the indulgence of traditional ice cream while reducing its caloric load.
Another key area of innovation for 2025 is functional ice cream, enriched with proteins, collagen or fiber, designed for active consumers seeking pleasure without sacrificing health care.
A curiosity: Where is the most ice cream consumed in the world?
Europe continues to lead the way in the development and launch of new ice cream products, with a strong preference for authentic recipes and locally sourced ingredients. However, Latin America – especially Mexico, Brazil and Argentina – is showing sustained growth in both consumption and sophistication. The trend is clear: consumers increasingly value artisanal, natural and clean-label products, opening up great opportunities for premium ice creams made with IQF fruits or additive-free purees.
What flavors are preferred?
As for flavors, the classics such as vanilla, strawberry, chocolate and caramel are not disappearing, but as we have already seen, they are reinvented with healthier formulations: lactose-free, low in sugar or with organic ingredients.
At the same time, the use of botanical and floral flavors such as lavender, mint, elderflower or jasmine is flourishing, providing an elegant and differentiating aromatic profile. And we cannot ignore the rise of creative fusion: exotic fruits such as yuzu, matcha, lychee, passion fruit or pitaya are bursting onto the scene in gourmet ice cream parlors and the most innovative dessert menus.
We are looking for new formats with sensory experiences
Consumers are looking for experiences. Therefore, the conventional version of ice cream, although still present, is no longer enough to conquer an increasingly demanding public. Today, consumers value flavor as much as the origin of the ingredients, the cleanliness of the label and the story behind each brand. Authenticity, health and innovation have become the new pillars of professional ice cream.
In this context, ice creams made with natural IQF fruits, sugar-free purees and botanical flavors open up a world of possibilities. They are the ideal base for creations that not only nourish, but inspire: products with color, character and purpose. Because in 2025, enjoying ice cream is also a way of telling who you are and what values you represent.
Do you work in hospitality or professional baking?
At FROTZ FRUITS we offer you technical data sheets, personalized advice and access to a complete catalog of IQF fruits, frozen purees and coulis. All in formats adapted to the rhythm of your kitchen.
Contact us to request data sheets or ask for professional advice.