Ideas, Inspiration and insight for Catering Professionals

The Inside Scoop: 6 Key Ice Cream Trends Right Now

This article has been produced and shared by Flora

Ice cream has been a consistent performer in the foodservice industry, with the global market estimated to be worth $125.8 billion as of 2026^[1]. Whether served as a standalone treat, incorporated into premium desserts or enjoyed on the go, ice cream continues to give operators ample opportunity to boost revenue through menu innovation.

But the landscape now is different to what it was even just a few years ago. With consumer expectations constantly evolving, operators are having to balance several considerations all at once, from indulgence and convenience to creativity and inclusivity. Wholesalers and brands have an important role to play in helping operators respond to these changing demands. Knowing where the category is heading can help businesses make more informed decisions and create dessert menus that increase repeat purchases and overall spend.

Here are six key trends shaping the ice cream category in 2026:

1. Premiumexperiences continue to drive value

Despite growing economic pressures worldwide, consumers are still willing to spend more on ice cream when it offers an elevated experience – presenting operators with an opportunity to raise perceived value without significantly increasing ingredient costs or portion sizes. This can be achieved through bold contrasts in texture, leaning into innovative flavour combinations (a popular trend among Gen Z and Millennials – see point 5) and carefully chosen ingredients, brought to life through sophisticated storytelling.

2. Better-for-you indulgence is evolving

Ice cream is no longer just seen as an indulgent dessert. In fact, consumers are increasingly drawn towards options that strike a better balance between taste and nutrition. That’s especially true when it comes to catering for specific diets, including dairy alternatives from brands such as Flora Professional. Instead of replacing indulgence altogether, operators are finding ways to provide more choice. Expanding menus to include lighter, dairy-free or protein-rich alternatives helps serve a broader audience without compromising on flavour or enjoyment.

3. Ice cream has become an experience

Consumers are looking towards food experiences that create genuinely shareable moments, and ice cream is perfectly placed to deliver. For operators, this means exploring playful serving formats that are made to be shared and fuel conversation. Evoking childhood memories with twists on classic recipes, and celebrating local cultures and occasions through flavours from across the globe.

4. Convenience is creating new moments of consumption

On-the-go options are growing within the category, with greater demand for bars, bites, mini sandwiches and other formats designed for quick enjoyment – it’s an extremely versatile treat. As a result, operators are placing greater emphasis on portable formats that can be enjoyed on the move – without compromising on quality or taste.

5. Flavour innovation is raising expectations

Exploring expressive and experimental flavours has been turbo-charged by the buzz you can create on social media. Gen Z and younger millenials consumers in particular are embracing unexpected flavour combinations that offer novelty and strong visual appeal, sparking conversation both in person and online. Layered textures, surprising ingredient pairings and second-bite experiences are now leading the way, creating competition between operators as they look to challenge the status quo in fresh, scroll-stopping ways. Seasonal specials and globally inspired flavours also help keep menus fresh throughout the year. Encouraging repeat visits for consumers and giving operators the platform to trial new ideas.

6. Plant-based is becoming a menu essential

Plant-based ice cream is no longer just about catering for vegans. As consumers become more and more conscious about not only their own wellbeing but the planet’s, operators are in need of versatile ingredients that appeal to a wide range of dietary inclusions and climate concerns. It’s why the non-dairy ice cream market is flourishing: it’s worth roughly $3.75 billion globally as of 2026, and is projected to reach $11.69 billion by 2034^[2]. For foodservice businesses, this shift goes beyond meeting dietary requirements. A strong plant-based offering can broaden the appeal of your menu, make dessert options future-proof and allow more customers to enjoy the same dishes together.

Final thoughts

Consumers’ tastes will continue to change and evolve, but the core truths of the ice cream category remain. Simply put, people are craving memorable moments, whether through bold, indulgent flavours, healthier alternatives or options that cater to specific lifestyle needs.

For wholesalers and operators, staying ahead of these trends isn’t about chasing every craze but picking out the innovations likely to deliver lasting appeal. By bringing premium experiences, convenient solutions and inclusive options to the menu, ice cream can remain a profitable category throughout the year.

Solutions such as Flora Professional’s range of dairy alternatives can help operators respond to these changing expectations while maintaining the taste, texture and versatility consumers have come to expect.