Within the framework of the “Night in the Ice Cream Shop”, the president of the Association of Artisan Ice Cream Makers revealed on the podium the most requested flavors.
November 13, 2025 – 20:04
Argentina is establishing itself as a true ice cream powerhouse worldwide. The average consumption is 7.3 kg per person per yearThe country tops regional rankings and, according to experts, today enjoys an international reputation that rivals that of Italian ice cream of old. This success is no coincidence. It is the result of constant specialization, quality of ingredients and a culture that has elevated artisanal ice cream to the category of a family ritual.
In the context of the craze for sweet and cold things and within the framework of the traditional “Night of the Ice Cream Parlor”, Maximiliano Maccarone, President of the Association of Artisan Ice Cream and Allied Manufacturers (AFADHYA), shared the keys to the national taste. The industry argues that the distinction between Argentine products is based on usage. Authentic and clean ingredients No additives, colorants, or essences are used, despite the high cost. pistachio More than $40,000 per kilogram.
“Night of the Ice Cream Shops” is an event that aims to precisely rescue a national identity as reflected in the experience and taste of its encounters. But in short, what is the flavor that has managed to completely conquer the Argentine palate?
Argentina’s most requested ice cream flavor
Although the trends are slightly different in winter (when cream ice cream is the norm) and summer (during the fruit boom), there are historical podiums that define taste for the masses. This ranking is led by Argentina’s “Registered Trademark”. dulce de leche.
According to AFADHYA research, the top three most consumed flavors in the country are:
- Dulce de leche granita: He is undisputedly at the top of the rankings. Its flavor has become a national ice cream parlor icon.
- Chocolate with almonds: A unique classic that combines the richness of chocolate with the texture and flavor of nuts.
- Strawberries with cream: A timeless favorite that combines the sourness of strawberries (consumption increases significantly in summer with mango) and the softness of high-quality dairy cream.
Argentinian ice cream: The rise of premium taste and innovation
The most-ordered list reveals a fourth factor that quickly rose through the ranks, demonstrating local consumers’ openness to fine cuisine and fine dining tastes. pistachio.
The president of AFADHYA emphasized that pistachio was able to enter the top five despite the fact that its raw material is one of the most expensive on the market. The quality of this flavor is based on the import of raw materials (although local production in San Juan and La Rioja is increasing) and the use of pure pasta, which guarantees excellence.
In addition to the classics and the rise of pistachio, there is always innovation, which is reflected in new fashions and disruptive proposals.
- Dubai Chocolate: One of the latest trends, it combines milk chocolate, pistachio cream, and flaky filo pastry that adds an unexpected texture.
- Dairy-free fruit flavors (sherbet): The industry guarantees that sorbets contain at least 50% natural fruit, resulting in a creamy ice cream with a pure fruit base. An avant-garde example of this is the Frutta d’Oro flavor, a dairy-free proposition with mango, banana, lime and grated white chocolate chips.
- Savory ice cream: The pursuit of excellence and international competition (Argentina qualified for the 2026 Gelato World Cup) has led ice cream makers to experiment with premium culinary combinations such as tomato, basil and olive ice cream.
The key, Maccarone concluded, is a focus on the quality of ingredients and specialization in the field that, through university diplomas and participation in global competitions, continues to keep Argentine homemade ice cream at the top of the world.
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