Ice duel in Bad Vilbel: New varieties in great demand at 30 degrees!

Ice duel in Bad Vilbel: New varieties in great demand at 30 degrees!

What a summer in Bad Vilbel! In high summer temperatures above 30 degrees, the ice cream is in full swing. The ice cream parlors have high season, with a tempting selection of fruity and creamy varieties. Semih Cigdem has put together a wonderful range of ice cream types in the ice cream parlor "Erste Sahne", which cause cooling in these hot days.

The ice cream parlors in Bad Vilbel and the neighboring Karben curls with delicious offers. There are no less than 25 different varieties in the "Eiscafé Venezia", with popular classics such as chocolate, pistachio and strawberry. Guests can be particularly curious about the new creations "Ricotta-Pistachie" and "cactus fig", which are offered at the price of 1.80 euros per ball. A little bargain that nobody should miss!

variety and innovations

There are also fresh ideas in the "Eiscafé Erste Sahne". Among other things, Kirsch-Sorbet, forest fruit sorbet and the refreshing lemoncello ice cream await the ice lovers here. The prices are quite manageable at 1.90 euros per ball (from the third ball 1.70 euros). The “Ice Manufaktur Monti Gelato” in Karben has also come up with something and offers exciting innovations such as vegan Matcha, Sicilian almond and oat grim with a red groats at a similar price of 1.80 euros per ball.

The Germans love ice: Statistics show that more than six liters per capita are enjoyed every year. The classic varieties such as chocolate, vanilla and Stracciatella are particularly in demand. And while the ice cream parlors are flourishing, the market does not stop. eishandel.de brings exciting developments in 2025 that could enrich the ice cream experience.

trends in the ice market

This year, especially milk -free and vegan varieties are very popular. Almost two thirds of consumers are interested in these alternatives. The palate also conquered exotic tastes: mango, passion fruit and guave are just a few of the new fruit trends that are entering the ice cream parlors. In addition, sustainability and the origin of the ingredients are at the top of the list of priorities.

The manufacturers react and rely on biodegradable packaging and edible waffle cups. The demand for health -conscious alternatives is also increasing - less sugar and more nutrients are coming. Classic types of ice cream merging with new tastes from all over the world that enrich the creative cuisine. Just think of Mochi-Gelato or Baklava ice cream.

The "Gelatissimo" trade fair in Stuttgart has already presented the first trends, and at the Sigep World 2025 in Rimini, sustainable ingredients and innovative production techniques will focus. The ice cream variety of 2025 is "Halleluja", which wants to combine traditional flavors with a spiritual touch. With all these innovations and trends, no palate remains dry!

Whether traditional or innovative, the ice cream parlors in Bad Vilbel and Karben offer the right ice cream for every taste. Especially in these hot days, visiting an ice cream parlor is practically mandatory. And maybe we will all discover new favorite ice cream soon - the ice season has only started!