New in Ice Cream – The Full Scoop

Ice cream is once again making food industry headlines, with old flavors being reinvented and an entire menu of new dairy-free, fat-free, and low-cal options generating excitement – as well as controversy. On the table are questions such as: Are the so-called healthier alternatives really better for you? Can you trust what you read on the label? And how can you update your foodservice menu to meet demands for fabulous, far-out ice cream flavors served in unusual cones or new-fangled dishes?

As foodservice pros, it’s critical that you follow industry trends to know what’s hot and what’s not in the food-and-beverage landscape. This guide to what’s new in ice cream was specifically designed to give you the full scoop on what manufacturers are delivering and how consumers’ taste buds are responding in the land of frozen desserts. So let’s take a peek inside the freezer to see what the world of ice cream has in store.

Ice Cream Renaissance

One thing we know for sure about the ice cream business is that as one flavor melts away, another quickly rises to take its place at the top of the sundae. According to Denice Purcell of the Specialty Food Association’s Trendspotter panel, today’s frozen treat innovations reflect broader shifts in how consumers eat and think about food. “Old favorites like ice cream are being reinvented,” she notes, “driven by sustainability, the plant-based movement, and a growing appetite for deeper regional and cultural flavors.”

Mark Meyer, senior vice president of Wells Enterprises — the third-largest U.S. ice cream manufacturer after Nestlé and Breyers — adds that modern consumers want it all. Some look for adventurous global flavors; others demand clean labels or plant-based formulations. While many reject additives, fats, or sugars, others crave rich, nostalgic indulgence. The challenge, says Meyer, lies in crafting products that meet these diverse and sometimes competing expectations — a balancing act that’s fueling a true ice cream renaissance.

Ice Cream Gets a Modern-Day Makeover

The ice cream industry has risen to the challenge, serving up a dazzling range of new products to satisfy every kind of palate. As better-for-you foods and beverages continue to shape global eating habits, frozen desserts are following suit. From supermarket freezers to restaurant menus, today’s brands are offering a broader mix of flavors and bases than ever before — from dairy-free creations made with coconut, soy, almond, or oat milk to low-calorie, high-protein options aimed at the health-conscious crowd. At the same time, culinary experimentation is thriving, with innovative flavors like jasmine green tea, Japanese black sesame, fried ice cream rolls, cantaloupe, chickpea, and dragon fruit sorbet redefining what a scoop can be.

I Scream, You Scream, We all Scream for…

Avocado? Yes, you heard it right. Also making headlines is Cado Avocado ice cream recently released by Whole Foods. Being hailed as ‘the next best thing,’ it is a gluten-free, soy-free, vegan, paleo-friendly, non-dairy ice cream made with an avocado base. Here is what company co-founder Jack Dowd had to say in a recent interview: “The avocado base offers more nutrition and a superior fat, doesn’t compete with traditional ice cream flavors, has a really creamy quality just like ice cream, and you can indulge but still feel good after eating it. Everybody should be eating this, we thought!”

As more shops expand their frozen dessert menus to include vegan and alternative bases, proper storage and serving equipment, from ice cream dipping cabinets to merchandiser freezers become essential for preserving texture and quality.

Avocado Ice Cream Recipe

If your stomach is starting to rumble or if the chef inside you is chomping at the bit to try your hand at creating the next to-die-for ice cream flavor, here is one ice cream recipe you can experiment with. Remember: Wowing your customers and creating a buzz for your biz are key ingredients in the recipe for modern restaurant business success, so adapt your dessert menus accordingly and remember to cash in on the free marketing opportunities available when you post photos of your standout ice cream creations on Instagram and other social media sites.

Recipe: Mint Chocolate Avocado Ice Cream

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened almond milk
• 1/4 cup honey, maple syrup, or other liquid sweetener
• 1/4 tsp. peppermint extract
• 1 tbsp. coconut oil
• 1/4 cup mini chocolate-chips (dairy-free)

Instructions

1. In a high-power blender, combine all ingredients except for the chocolate chips.
2. Blend until creamy and smooth.
3. Stir in chocolate chips.
4. Pour into freezer-safe container or line a loaf pan with parchment paper.
5. Defrost 10-15 before serving to soften.
6. Scoop and enjoy!

Halo Top Ice Cream – The Scoop and the Verdict

If stirring up buzz is the benchmark of success in the frozen dessert world, Halo Top has certainly earned its reputation. The reduced-calorie brand made with natural and organic ingredients took the market by storm, outselling heavyweights like Ben & Jerry’s and Häagen-Dazs. Its playful tagline: “Stop When You Hit the Bottom”, turned the pint-sized container into a pop-culture icon. Promoted as a good source of protein, Halo Top delivers about half the calories of traditional ice cream, less fat and sugar, and a dairy-free line made with coconut milk. Each half-cup serving offers 5 grams of protein and 10% of the daily calcium value.

Still, not everyone is scooping it up without question. Nutritionists and food scientists have voiced concern over “guilt-free” claims that may oversimplify the health story. Halo Top and similar products rely on sweeteners and stabilizers to achieve texture and flavor, and the suggestion to eat an entire pint in one sitting has raised eyebrows among dietitians.

The takeaway for restaurant operators and foodservice professionals: accuracy matters. As demand for authenticity and transparency grows, be mindful of how you label and market “better-for-you” menu items. Consumers today are reading ingredients, comparing claims, and holding brands accountable for what’s truly in the carton.

Flavor Innovation Takes Center Stage

If you’re thirsty for even more inspiration from the frozen aisle, look no further than the latest ice cream-flavored coffees from sister brands Dunkin’ Donuts and Baskin-Robbins, featuring new twists like Banana Split and Pistachio Almond Fudge. These playful mashups reflect how major brands are blurring category lines to surprise consumers and keep menus fresh.

For restaurant and catering professionals, flavor experimentation like this is worth watching. Creative crossovers—desserts turned into beverages, or vice versa—can inspire seasonal specials, signature shakes, or limited-edition treats that capture attention and drive repeat traffic. As diners crave both nostalgia and novelty, small flavor pivots can make your dessert program stand out in a crowded marketplace.

Innovative Products Pave The Future of Ice Cream

For a glimpse into ice cream’s next chapter, consider the bold new creations spotted in Mintel’s Global New Products Database and taste-tested by Consumer Reports, which sampled dozens of “healthier” and “lighter” options in search of the perfect scoop. But the most exciting experiments go far beyond lower calories — they redefine how ice cream looks, feels, and even behaves.

Emerging innovations include spaghetti-style stranded ice cream, powdered ice cream crafted by Michelin-starred chef Seiji Yamamoto using liquid nitrogen, and Dondurma, the Turkish street-vendor favorite that stretches like toffee thanks to mastic tree gum and salep orchid. In the U.S., mochi ice cream dumplings — chewy rice-dough bites filled with ice cream — are trending as playful finger foods, alongside sugar-and-cinnamon doughnut cones and even glow-in-the-dark ice cream made with bioluminescent jellyfish proteins. Price tag aside (a cool $225 a cone), these innovations prove one thing: creativity in the frozen-dessert world shows no sign of melting.

Ice Cream Tubs Spread the Message of Waste Prevention

If innovation in flavor is reshaping what’s in the pint, sustainability is transforming what’s around it. Leading the way is Bulla Family Dairy, an Australian-owned company that partnered with Publicis Worldwide to launch an ice cream tub that doubles as a reusable sandcastle mold. The clever design encourages families to repurpose containers instead of discarding them, helping to reduce plastic waste and inspire recycling habits in a playful, memorable way.

This move reflects a broader shift across the food industry: consumers now expect brands to deliver great taste and a smaller footprint. From compostable cups to reusable tubs, eco-conscious packaging is becoming a new form of brand loyalty. For ice cream makers and foodservice operators alike, sustainability is no longer just a trend—it’s part of the recipe for long-term success.

The Final Scoop

From plant-based indulgence to futuristic formats and eco-conscious packaging, ice cream’s evolution mirrors the broader transformation shaping today’s food industry. Consumers now seek desserts that excite their senses, align with their values, and feel worth the indulgence. For restaurant owners and caterers, that means paying attention to the trends redefining how ice cream is made, presented, and enjoyed. Staying attuned to these changes will help your business stay fresh, relevant, and ready for whatever the next scoop brings.