Icy times? Not at all!

Why 2025 will be a hot year for the ice cream kitchen

4. June 2025 |

Alexandra Gorsche

4. June 2025

Alexandra Gorsche

New flavors, quirky trends and a billion-dollar market with a sweet future: the 2025 ice cream season has a lot of pepper (or chocolate, vanilla and gianduja) in the waffle. What Carte D’Or Professional has to offer and why speculoos is suddenly in vogue all year round – this article provides an all-round update for creative professionals with dessert ambitions.

New varieties, trends and market potential

The 2025 ice cream season promises variety and inspiration: Carte D'Or Professional is expanding its range to include four high-quality ice cream varieties for creative dessert ideas. At the same time, unusual ice cream trends - from “Hallelujah” gianduja to yeast dumpling flavors - are shaping the industry. Market data also shows dynamic growth in the ice cream market. A well-founded overview of new products, trend impulses and economic figures for practical use.

Everything new

Carte D'Or Professional is presenting four exciting new products for the food service industry just in time for the start of the ice cream season. The Dark Chocolate, Exotic, Tiramisu and Speculoos varieties expand the range for ice cream parlors and dessert kitchens alike. All are characterized by first-class ingredients - such as Belgian chocolate from Barry Callebaut - and versatile application possibilities. This allows restaurateurs to offer their guests an even wider range of flavors and score points with creative combinations. “We know how important it is for our customers to delight their guests with high-quality and varied desserts,” emphasizes Rainer Kurz, ice cream consultant at Carte D'Or Professional. Accordingly, the company is focusing on innovations that enable flexible dessert design. The new flavors are: Dark Chocolate, Exotic, Speculoos and Tiramisu.

Exotic

Inspired by the well-known Solero Exotic on a stick, this new variety combines creamy vanilla ice cream with a fruity exotic passion fruit and mango sauce. The result is a refreshing taste experience that perfectly combines tropical fruit and classic vanilla. Exotic not only tastes great on its own as a scoop, but can also be perfectly integrated into summery drinks - from smoothies and cocktails to creative ice cream shakes. This versatility makes the variety particularly appealing to experimental bartenders and patissiers who want to fuse desserts and drinks. Exotic is available in a large 5.5-liter catering pack, ideal for high-volume ice cream counters.

Dark chocolate

This variety is a real all-rounder - whether on its own at the ice cream counter, as a base in the patisserie or to refine dessert creations. The dark chocolate ice cream contains 70% cocoa, giving it an intensely refined chocolate flavor. Made with high-quality Barry Callebaut chocolate, it delivers full flavor and a health benefit as a darker, less sugary alternative to milk chocolate. Rainer Kurz emphasizes the many possible combinations: “Whether with red fruits or sorbets, as an upgrade for chocolate drinks or iced coffee - our new variety offers numerous options.” Dark Chocolate is supplied in a practical 2.4-liter tub for professional use.

From the Genusspunkt magazine May-Aug 2025

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

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