The heat has been stifling even though we’ve moved past May. Artisan ice cream makers faced a long, historic campaign as temperatures climbed, cravings grew, and restrictions eased. Early forecasts point to the strongest sales in a decade, signaling a peak season ahead.
Yet the promise of record profits comes with caveats. Energy costs, rising prices for raw materials, and difficulties securing staff could temper gains. After two years of pandemic disruption, the industry is optimistic about a banner campaign, with revenue projections reaching around 300 million for the first time.
Last year the sector nearly returned to its pre-pandemic 2019 levels despite a shaky start and ongoing restrictions. The new year brings encouraging momentum. Marco Miquel, president of the National Association of Artisanal Ice Cream Makers, Anhcea, and aligned groups in Europe, describes a startup that is very strong, noting Valencia’s Fallas as a potential blip. Across the country, sales have been robust, and there is confidence that the momentum will continue. The campaign runs from March 19 to October 12, with June through September expected to be the peak months.
The third heat wave in the Sahara so far this year will scorch the state of Alicante starting Sunday
As tourism rebounds from years of restrictions, the ice cream industry emphasizes its role in a resumed normalcy. Spain is experiencing one of its earliest heatwaves, and a hot summer looms. The general mood is sunny—warm weather helps drive demand.
The association continues to grow its network. Work has been ongoing for years to attract new partners. A large share of Anhcea members originally hail from Xixona and Ibi. The network now includes around 410 partners and about 1,300 ice cream shops spread across the country, with ambitions to reach 450 members and 1,500 businesses in a few years. Spain hosts more than 5,000 artisanal ice cream parlors, supporting roughly 25,600 jobs. In the Valencia Community alone, about 2,500 businesses employ 8,900 people.
Lack of thousands of waiters is forcing some venues to close shifts this summer
Ice cream makers face the same staffing challenge as much of the hospitality sector. Last year’s issues persist, and in many cases it’s necessary to sacrifice table turnover to ensure quality service. The home delivery trend, popular since the pandemic, remains important even as staff shortages limit its reach this year.
Energy costs, fuels, and raw materials continue to rise. Dairy products and sweeteners surged by more than 30 percent. A ban on certain plastics has forced a shift to alternative packaging, which has involved trial and error to find workable solutions, adding to operational costs and complexity.
Despite the higher costs squeezing margins, the industry expects the best sales period in years. The turnover target of roughly 300 million reflects both stronger volumes and higher average prices, with producers adjusting prices carefully to avoid passing excessive costs to customers.
Flavors
Classics continue to lead the way: chocolate, vanilla, nougat, strawberry, and meringue account for about 85 percent of demand each year. The pandemic pushed producers toward proven flavors, but even with a late start to the season, many are unveiling new creations and variations.
The enduring chocolate craze shows no sign of fading, with plenty of versions and cocoa-rich options that remain favorites, including varieties with and without cocoa as a hero ingredient.
This year, associations present two new creations. Artglace selected “Dolce Sinfonia” as Europe’s flavor for the season, featuring dried figs with chocolate, ricotta, hazelnut, and fig jam or rum. Anhcea introduced a chocolate-covered Alicante nougat with honeyed chocolate to create a crisp texture, offering members detailed formulas to encourage innovation across an industry that loves experimentation with new frozen flavors. It’s a taste test a snack lover can truly savor.
Institute of Investigation
Looking ahead, Anhcea plans to establish an Artisan Ice Cream Research Institute by year-end, alongside the Nougat Regulatory Council and Espartal III in Xixona. Earlier this year, the regional government allocated land for the project. Local authorities are expected to formalize the handover to ice cream vendors soon. Initial ground-work, including tastings and land surveys, is slated to begin, with construction starting early next year and operational status by year-end. The aim is to position the institute as a European benchmark, reflecting the sector’s quality and dynamism. The new building will house Anhcea’s headquarters and laboratories, plus training facilities that will offer courses at all levels, reinforcing the industry’s commitment to education and innovation.