From 'Hallelujah' to Jalapeño Chocolate – These are the most exciting ice cream flavors of 2025

Several ice cream trends are emerging for summer 2025 that combine both tradition and innovation:

Uwe Knop, born in 1972, is a qualified nutritionist, author, and speaker for lectures at professional associations, companies, and medical training courses.

This flavor, chosen by the Uniteis association, is an exciting combination of fruity raspberry and a subtle, spicy note of pink pepper. It was presented as both a sorbet and a milk ice cream version with caramelized pepper croutons. The bright color further adds to its appeal. The name "Strauss" is a tribute to the composer Johann Strauss, whose 200th birthday will be celebrated in 2025.

This ice cream, presented at the SIGEP ice cream trade fair, is a gianduja ice cream (hazelnut and cocoa cream) with roasted hazelnuts and a rich chocolate variegato (sauce or paste). The name Hallelujah refers to an ice cream flavor intended to commemorate the Catholic Church's Holy Year (2025).

This traditional Sicilian specialty, in which ice cream is served in a fluffy yeast dough bun, could become a trend in Germany this summer.

Organic, locally produced ice cream and flavors based on regional ingredients are becoming increasingly important. Classic pastries like Sachertorte and iced coffee are appearing in frozen form, and local foods like apricots and elderflowers are gaining popularity. Unusual flavors like pumpkin seed oil are also trending.

The boundaries between sweet and savory are blurring. Ice cream is meant to surprise and challenge. Examples include jalapeño chocolate and miso caramel. Black tahini is also used in innovative ice cream.

The trend for pistachio cream, especially in combination with chocolate (as in "Dubai chocolate"), will continue in 2025.

In summary, summer 2025 will offer a blend of traditional and regional flavors , paired with bold and experimental new creations . Particular attention will be paid to the interplay of raspberry and pink peppercorn and the growing popularity of ice cream in a brioche bun .

My tip: Test everything, then you can have an active say!

This article is from the EXPERTS Circle – a network of selected experts with in-depth knowledge and many years of experience. The content is based on individual assessments and is aligned with the current state of science and practice.