Trending ice creams are not limited to cheffy favourites like extra-virgin olive oil or caramelised onion scoops served with savoury dishes. There’s a world of sweet winter flavours that come into their own when the temperature drops.
Once the summer heat fades, light, fruity sorbets give way to richer, more comforting flavours that, even when cold, feel like a warm hug. Think Belgian chocolate, pistachio or cinnamon, eaten on the sofa, snuggled under a blanket while watching a film. These full-bodied, gently spiced scoops are made for cold days. Their velvety texture and cosy taste pair perfectly with a mug of hot coffee or tea.
Cream-based ice creams such as marron glacé (candied chestnut) or thick, tangy yoghurt are also perfect winter choices, bringing a deep, soothing richness. Nutty flavours – hazelnut, walnut, almond – are not only delicious but feel satisfyingly substantial, providing a bowlful of energy and warmth.
The most sophisticated scoops are the ones served with hot desserts. Picture a ball of dark Belgian chocolate, Argentine dulce de leche or salted caramel ice cream melting gently over a warm, freshly baked brownie. Or a generous dollop of vanilla ice cream trickling creamy rivers into hot apple crumble. The magic lies in the hot–cold contrast, which sets off intense flavours like coffee, bitter chocolate or toffee. A dash of Baileys, brandy or rum adds an unmistakably grown- up, wintry twist.
Marzipan ice cream is another inspired option, and perhaps the most novel way to reinvent this traditional Christmas sweet. Serve it straight from the tub or pair it with warm waffles or torrijas (Spanish eggy toast). Cheesecake ice cream also leans into that sweet–salty edge and works brilliantly in winter, especially the salted caramel variety. For fans of texture, don’t forget the chunky ‘bits and pieces’ varieties: Oreo cookie, stracciatella or After Eight, with their delightfully creamy chocolate or mint bases. And don’t dismiss the subtle freshness of tropical mango, guava or passion fruit, which can cut through the richness of a dense dessert beautifully.
Can’t decide? When in doubt, chocolate still reigns supreme as the flavour of choice. Classic chocolate chip, intense dark, silky Belgian – still considered the gold standard – creamy white or zesty chocolate orange all earn their place in the freezer. Then there are the unabashed crowd-pleasers inspired by Kinder Bueno, Nutella or Ferrero Rocher. After all, some temptations simply taste better in winter.
