Ice cream trends 2025
“If I have a cool chocolate idea, I like to make the ice cream to go with it.”
Alex Kühn, founder of Goldhelm Schokolade
Sugar-free, plant-based, uncompromisingly good: artisan natural ice cream is setting new standards in the dessert world. Why varieties such as “Safrancisco” and “Trüffelsau” are now also exciting for the food service industry – and what ice cream will have to achieve in the future.
Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.
Craftsmanship as a trademark
Kühn has been following the “bean to bar” principle for 20 years now - he sources organic cocoa from Peru, Guatemala and Ecuador, conches it himself and personally designs the illustrations and packaging. Now this credo is being transferred to ice cream: fresh ingredients, his own recipes, no additives. Chocolate inspires ice cream, ice cream inspires chocolate - a creative circle.
“Only 3”: conscious, plant-based, extraordinary
The “Only 3” range stands for varieties completely without industrial sugar and is allergy-free. Instead, Kühn uses dates for sweetness, coconut milk and the respective fruit or ingredient, such as chocolate. “Craftsmanship is required,” says Kühn, because without industrial helpers, precision is needed to achieve the desired result. Goldhelm's ice cream specialties are characterized by the use of natural, often regional ingredients and artisanal production. It is particularly noteworthy that the ingredients for the ice cream come from the company's own farm or from regional fruit growers wherever possible and are produced without artificial additives. The ice cream is produced directly on site in the chocolate factory.
Gastro impulses: ideas with Goldhelm Natureis
- To go cups - ideal for summer terraces, hotel bars or events.
- Signature flavor - special varieties on the dessert menu as a visual highlight.
- Chocolate dessert combos - ice cream meets Goldhelm praline: ideal co-branding opportunity.
- New store in Berlin - as in Erfurt: small location, big brand impact.
Our conclusion
Goldhelm natural ice cream shows how chocolate and ice cream can merge at the highest level of indulgence - artisanal, transparent and future-oriented. This is a multiplier for the food service industry: premium ice cream with character, vegan appeal, health-conscious indulgence and a strong story. Anyone looking for trend-conscious quality in 2025 will find a delicious source of inspiration in Alex Kühn's brand.
© Goldhelm Schokolade
