Gelato in 2025: More than simply a summer business
Cool & Clever: Transformation of the gelato market
Gelato has long been associated with more than simply hot summer days. Thanks to changing consumer habits, increasing temperatures and innovative varieties, more and more people are enjoying gelato – even during the colder seasons. According to Statista, the global market in 2025 will see an annual turnover of 99.5 billion Euro; in Germany, this will be 2.94 billion Euro – an upward trend. And with around 110 scoops of gelato sold on average each year, the popularity of this sweet treat remains high.
At the same time, the demand for premium products is booming: customers are looking for good quality and regional ingredients, along with creative varieties. Innovative dessert menus and clever to-go concepts guarantee success for those ice-cream parlours, cafés and restaurants who take this on board – for longer than just the summer holidays.
New varieties: From saffron to spiced biscuit
2025 is all about conceptual taste explosions. Such as “Only Free”, the new selection of gelatos from Alex Kühn, founder of Goldhelm Schokolade, made entirely without industrial sugar and sweetened only with fructose, coconut milk and binding agents such as carob bean gum. Varieties such as strawberry, chocolate, cookies or cassis boast a natural creaminess and nutritionally aware approach. With his “NaturEis”, Kühn is hoping to establish his own brand of puristic and honest artisanal gelato.
Saffron is also making an appearance: “Safranzisko” is the apricot kernel dairy gelato that has come to represent the new desire for deeper sensory exploration and elegance in the world of gelato.
Another highlight comes from Carte D’Or Professional, with new dessert favourites in varieties such as Exotic (vanilla and passion fruit), Tiramisu or Dark Chocolate with Barry Callebaut cocoa. The practical packaging has also been designed with professionals in mind – in 2.4 or 5.5 litre containers.
Telling a story with gelato: Hallelujah, Strauss & childhood memories
Gelato has become increasingly theme-related in 2025. Whether it’s the gianduja “Hallelujah” gelato – European flavour of the year inspired by the Jubilee Year – or the blue, glittery “Donau” creations in honour of Johann Strauss: stories told through the medium of food leave a lasting impression.
Classic childhood memories are also returning in reimagined form: spiced dumpling, jam-filled sponge, apple strudel – comfort food flavours that now come in the form of a scoop are touching the nerve of a generation looking to rediscover old favourites. Also very popular are the mini portions of Mochi gelato or the mini waffles – ideal for sharing plates or dessert tastings.
Sustainability: The new quality factor
Guilt-free gelato? That’s exactly what many customers are looking for. Sustainable concepts are big in demand in 2025: organic milk, regional fruit, vegan options, plastic-free cups and climate-neutral production are no longer simply nice-to-have for many businesses, but now par for the course. Even Goldhelm is now supplying restaurants directly – gelato and matching cups included for take-aways or dessert menus.
New packaging solutions – edible waffle cups, biodegradable lids or reusable bowls – complement the culinary standard with environmental credibility.
Gelato of the month & Instagram ideas
Variety is the spice of life! Why not use storytelling to promote your gelato of the month? How about Snow White’s Apple Sorbet, Dirty Chai meets Coconut or Blueberry Basil with Goat’s Cream Cheese? Guaranteed to attract followers on Instagram – and generate wide-ranging interest through photos posted by happy customers.
Technique, texture, temperature: What makes a good gelato?
Anyone serious about the art of making gelato will have come across the golden rules of Hubertus Tzschirner. His criteria for the perfect gelato include:
- Creaminess: through milk fat and continuous stirring
- Intense taste: top-quality raw ingredients, slight nuances of salt or acidity
- Melting behaviour: stabilisers and the perfect balance of water, fat and sugar
- Airiness (Overrun): crucial for texture and how it feels in your mouth
“Make no compromises – either in the texture or the taste. It is a work of art that must leave a good impression with every spoonful,” says Hubertus Tzschirner, author and gelato expert. His book “EIS – Eine Liebeserklärung an das Glück in Kugelform” (Callwey Verlag, 2025) is the ideal reference for professionals and ambitious gelato makers.
Gastro tips: 5 ideas for gelato success in the gastronomy sector
1. Seasonal dessert menu: Changing varieties generate excitement.
2. Make the most of themed specials: Special editions for anniversaries, school holidays, bank holidays or feast days.
3. Gelato + beverage = dessert drink: Affogato, Iced Mojito or Frozen Rosé – Drinks as dessert options are in demand.
4. Offer vegan options: The market is growing. Don’t get left behind, get ahead with new customers.
5. Make the most of social media: Tell stories, play with colour, use mini formats – create visual appeal.
Bubble Waffle: Classic trend with comeback potential
A food trend that has stood the test of time – especially at street food events or on Instagram: the Bubble Waffle. Originally invented as gai daan jai in Hong Kong, this honeycombed waffle with crispy exterior and soft centre has proved a big hit. Filled either with gelato, fruit and sauces or a creative combination of savoury fillings, the Bubble Waffle remains a fun, versatile dessert staple.
It represents more than a gimmick for the gastronomy sector: with the right mise en place, e.g. with ready-made dough and prepared toppings, signature desserts or to-go specials are quickly created. Also ideal for hotel buffets, special offers for children or pop-ups at the gelato counter. And best of all? The Bubble Waffle can be adapted to both classic gelato and vegan alternatives – quickly, creatively and perfect for promotion on any social media platform.
Bubble waffle-to-go – A firm favourite
Who is it for?
Ideal for cafés, hotel terraces, street food stands, summer bars, children’s offers and pop-ups.
Here’s how it works:
- Prepare the dough (vegan alternative possible)
- Add the filling to the waffles fresh from the waffle iron
- Have gelato, fruit, creams and toppings ready
- Serve in a cardboard cover or edible shell = perfect for eating on the go
Creative ideas:
- “Tropic Crunch”: Exotic gelato, coconut chips, pineapple pieces & mint
- “Chocolate Kiss”: Dark chocolate gelato, cookie crunch, brownie chunks
- “Berry Vegan”: Vegan cassis gelato, raspberries, muesli and soya yoghurt
- Savoury? Not a problem! Fill the waffles with falafel, hummus, pomegranate and rocket
Why it works:
✔️ Quick to prepare
✔️ Visual highlight for social media
✔️ Ideal for impulse buys
✔️ Adaptable to target groups (vegan, organic, child-friendly)
Conclusion: Gelato 2025 – a business with taste, heart and soul
Gelato is more than just a product. It is a stage, a message, a business. Anyone who embraces this change – with creativity, sustainability and quality – will not only generate sales but reach new levels of customer appeal. Embrace this new era of gelato with its variety of flavours, techniques and concepts.
For anyone interested in the latest trends, products and practical tips:
👉 Gain valuable inspiration live at INTERGASTRA 2026 in Stuttgart – the industry get-together for the hotel and gastronomy business.
