The origins of ice cream-like treats have been traced back to ancient Persia as far back as 550 BC, according to various sources. The Persians ingeniously utilized ice houses and ice pools to master the craft of producing and serving delectable delights such as faloodeh and sorbets.

Experts note that from ice cream’s simple ingredients of milk, heavy cream, sweeteners and inclusions like fruits and nuts, ice cream producers are creating a vast array of flavors, textures and formats.

Regina Draper, director of R&D for dairy and dairy alternatives at Wayzata, Minn.-based Cargill, suggests that creating balance, maintaining an indulgent taste and texture, and improving nutrition will foster innovation in ice cream.

“With the ingredients available today, we can create something that tastes really good and still feels indulgent but has a little less fat and a little less added sugar,” Draper explains. “It’s a dessert experience that satisfies the senses and staves off the guilt.”

While the ice cream world and the available levels of flavors, textures and carriers has ebbed and flowed through the years, Kami R. Smith, director of culinary showcasing at Pecan Deluxe Candy Co., Dallas, notes that the company is finding new ways to build ice cream, mix it, increase or decrease the percentage of inclusions, and lean in to the carb healthy, low sugars, low-fat worlds that still please the tongue.

“What was once the standard chocolate chip ice cream has now become the French style vanilla base with the respectfully sourced vanilla beans, high quality dark chocolate chunks with no additives or unnatural flavorings — it’s going back to a pure state," Smith notes. “Pistachio ice cream is now made with fresh roasted pistachios, not just colors and flavors, mango sorbets are locally U.S. sourced ripe mangos and churned with local cane sugar for the most smooth, purest experience who can have.

“We are returning to the golden age, if you will, of flavors being the actual flavor,” she continues. “One experience that we have shared lately was with a local well-known franchise, and the new LTO (limited time offer) flavor was a Rosewater, saffron and pistachio — ‘Bastani Sonnati.’ This combination of flavors, and colors were outstanding. It was as if we were standing in the middle of the local spice market and savoring each small scoop of heaven under the great big sun.”

Creating a buzz beyond the cone

Both FlavorSum’s Kelsey Cheadle, who serves as a senior dairy applications scientist at the Kalamazoo, Mich.-based company, and Pecan Deluxe’s Director of Marketing Tara Gonzales, point to more ice cream cocktails and alcohol-infused ice creams as hot trends.

Cheadle says: “Innovation in dairy-based frozen novelties increased 10% in the year ending March 2025, with ice cream a star ingredient in sticks, bars, cones and sandwiches. Within foodservice, ice cream cocktails or alcohol-infused ice creams are buzzy social topics. Independent operators are exploring savory and sweet-and-sour ice cream flavors, incorporating chutney, bacon, miso, cottage cheese or balsamic vinegar. We’ve also seen ice cream-filled croissants and pairings with croffles as a hot trend.”

While ice cream has long been a family favorite in the dessert world, it's becoming the star of the beverage world, according to Gonzales.

“From menus to TikTok trends, ice cream-infused beverages might be the hottest way to cool off this summer,” she says. ”Slush-based creations like slush floats — where creamy ice cream meets icy fruit slush — are booming for their refreshing textures and Instagram worthy aesthetic appeal.

“The classic affogato has been reinvented with flavored espresso shots and global flavor twists, while boozy milkshakes are redefining happy hour with rich combinations of scoops and spirits,” Gonzales adds. “Meanwhile, bubble tea continues to explode in popularity, especially with add-ons like popping boba, flavored pearls that burst in your mouth, and ice cream toppers that turn every drink into grab and go drinkable desserts that go far beyond the cone.”

Matt Hettlinger, dairy ingredients specialist at Marshfield, Wis.-based Nelson-Jameson, also is seeing ice cream being used in unique ways. “It’s being utilized in mashups like ice cream filled donuts, croissant sundaes, and ice cream tacos. It’s also being used in baking as an inclusion into brownies, puff pastry, and cakes,” he explains. “Ice cream is being used in savory and spicy dishes by chefs to create contrasting flavors. The play on sweet and spicy, or hot and cold is driving usage in haute cuisine. There is also an emerging trend with ice cream as the medium for plant-based proteins, probiotics, and adaptogens.”

As a result of ice cream’s versatility, year-over-year (YoY) sales are prospering. In its “What’s New in the Ice-Cream Category?” report, Chicago-based SPINS LLC notes that frozen ice cream generated sales volume growth of 3% and $8.4 billion in sales for the 52 weeks ending Feb 23, rebounding from negative YoY unit sales of 3% and sales of $8.2 billion the prior year. Flavor-wise, S’mores, with 47% growth, Honey, with 21% growth, and Fudge, with 19% growth, led the way with sales of $34 million, $12 million, and $56 million, respectively.

Meanwhile, frozen novelties, while slightly behind ice cream sales at $8.1 billion, saw an uptick of 4% for the 52 weeks ending Feb. 23, SPINS’ data reports. The Top 3 growing flavors, Mint, Blueberry and Berry - Blends, scooped up growth of 308%, 48% and 22%, respectively, with sales of $12 million, $14 million and $20 million.

Protein (from 21g to 39g per pint) also is enticing consumer dollars, SPINS states. Brands include TruJoy Yogurt, Smearcase and High Protein pints with 30g of complete protein in five flavors, Mint Chip, Strawberry, Chocolate, Cookie Dough and Peanut Butter Chip.

Not faring as well are plant-based ice cream, -4%, plant-based novelties, -11%, and frozen yogurt, -8%, which generated sales of $250 million, $117 million and $95 million, respectively, according to SPINS’ data.

Jennifer Adams, director of ingredient technology and applications at St. Louis based IFPC, concurs that the ice cream ingredients’ market continues to show steady growth globally and in North America. New product launches with ice cream claims rose nearly 10% year-over-year, she says, citing Innova Market Research.

“Growth is fueled by demand for premium indulgence, non-dairy alternatives, and high-protein offerings. At IFPC, we’re seeing strong ingredient demand from both traditional dairies and startups looking to diversify with new textures, inclusions, and better-for-you positioning,” Adams states.

Among the hottest trends IFPC is seeing are high-protein ice cream using dairy proteins or plant-based options like pea; no-sugar-added formulations using allulose, stevia, or monk fruit blends; bold flavors like brown butter, cereal milk, pistachio, matcha, and spicy-sweet combos; and hybrid products, such as ice cream plus cake or cookie mashups.

Limited-time offerings also are driving excitement and trial, Cargill’s Allison Leibovich notes.

“Ice cream unit sales are up nearly 2% year-over-year, with the novelty segment showing especially strong gains,” the marketing manager says. “Novelties like sandwiches, pops, and mini bars are thriving thanks to their individual portions, portability and alignment with snack culture.”

Chefs also are increasingly incorporating ice cream, sorbet and gelato into their menus as a response to economic challenges, citing the dessert's cost-effectiveness, shelf stability and versatility as key factors.

Outside of the box

Cargill’s Leibovich notes that flavor innovation and the growing frontier of textures such as mochi bits and cookie dough cores to crunchy swirls and chewy add-ins are creating a multi-sensory experience.

“Collaborations are huge — and brands are definitely thinking outside the box to entice consumers with unique flavor mashups. It’s not just about sweetness; we’re also seeing savory flavors, including influences from Asian cuisine,” Leibovich says.

Consumers searching for a “blissful escape” can enjoy ultra-indulgent, super-premium offerings that take decadence to a whole new level, she adds.

Emulsifiers like lecithin and stabilizers like xanthan gum are typically added to ice cream to achieve a smooth, creamy texture and prevent ice crystal formulation.

Nelson-Jameson recently partnered with a supplier specializing in custom stabilizer and emulsifier blends for ice cream applications, enabling the company to help its customers achieve specific texture and performance goals and provide greater control over formulation.

There’s also cost savings. “Most of our customers are seeing a 20 to 30% reduction in stabilizer costs despite the costs typically associated with customization,” Hettlinger says. “This is an especially valuable advantage given the current uncertainty in global sourcing and the potential for tariff-driven price increases in traditional supply chains.”

IFPC’s Adams notes that the company is investing in research and development to support emerging claims like “gut-friendly,” “climate-conscious,” and “zero sugar.”

In the future, ice cream lovers should expect more innovation in:

• Functional indulgence — protein and fiber
• Hybrid textures — crispy, chewy, aerated
• Fermentation Technology — providing new ingredients to reduce carbon footprint

“Formulating great ice cream isn’t just about flavor. It’s about building the right matrix of ingredients to support taste, texture, nutrition, and shelf life,” Adams states. “At IFPC, we don’t just sell ingredients — we build systems that help you scale innovation, reduce formulation time, and improve processing outcomes.”

With the rapid evolution of the ice cream industry, Hettlinger points to the exciting developments across flavors, textures, formats and ingredients for giving manufacturers unique possibilities when formulating one of the world’s most favorite desserts.

“Consumers are more open than ever to new and indulgent experiences,” Hettlinger concludes. “With so many directions emerging at once, predicting the next big trend is more challenging. But that’s exactly what makes this category so dynamic and full of opportunity.” DF