ICE CREAM & DESSERTS
The premium scoop
Joe Yates, gelato master and development and training chef at Carpigiani UK Ltd, elaborates on trends driving the sector and the importance of menu flexibility. CHANGING PERCEPTIONS Walk into any Italian town during the early evening ‘passeggiata’ and you’ll see something that never fails to inspire me – families, teenagers and couples stopping at their gelateria as naturally as they might shop for bread or espresso. In Italy, gelato isn’t treated as a luxury or seasonal indulgence…it’s woven into daily life. Enjoyed mid-afternoon as often as after dinner, it reflects a deep respect for the ingredients and artisanal craft. While this rhythm and culture comes naturally in Italy, it’s less adopted in the UK. However, we are starting to see a slight mirroring, where soft serve and ice cream are evolving from an afterthought dessert into meaningful moments of experience, comfort and connection. In recent years, Brits have developed a more sophisticated understanding of what ‘good’ gelato looks and tastes like. They’re asking questions about textures, ingredients and seasonality, wanting desserts that feel crafted rather than manufactured, exploring flavours inspired by both tradition and innovation. Our Iced Insight* research shows that 98% of consumers have enjoyed ice cream out of home in the last year, with 87% indulging all year round. Gelato is becoming part of the everyday, and as we move into 2026, I have no doubt its popularity will grow. 42 231_P&P_Dec25_p42-43_ICE_Cream_G AB.indd 42
MULTI-SENSORY ELEVATION At Carpigiani, we’re seeing this shift first-hand. A key theme is sustainability, as it shapes flavour development. While I encourage fresh, locally sourced ingredients, this has extended into using the whole item to reduce waste and unlock nutrition. With an apple, the core works well in a sorbet, and the skins can be reduced into a pectin-rich syrup, ideal for drizzling your finished dessert. And banana skins can be used in the same way as the fruit itself – my dairyfree banana recipe is in high demand! Not only does this reduce waste but enriches flavour and speaks to the more sustainable consumer. Our Iced Insight data found found that 37% of consumers would pay more for ice cream made with fresh ingredients, and 28% would pay
more for those made with sustainably sourced ingredients. Another trend is nostalgia, with gelato inspired by British classics. Sticky toffee pudding is popular in winter, while apple pie and cherry pie will remain prevalent. They tap into that sense of familiarity, but when whipped into a creamy, delicious gelato or soft-serve dish, feel elevated in a multi-sensory way. From crumble toppings to spiced compotes and cherry reduction, there are many ways to turn a classic into a house signature. Menus are also exploding with thick shakes and freakshakes, arguably desserts in themselves. ENDLESS POSSIBILITIES Interestingly, we’re hearing from customers that consumers are reaching
www.pizzapastamagazine.co.uk 17/12/2025 16:36