From relishing ice-creams as a child in years gone by, to the current range of exotic ice creams like Nalen Gur, Salted Caramel, South Indian Filter Coffee, Belgium Chocolate, and many more, we have truly come a long way. Ice creams have truly found their way into our hearts.  

During yesteryears, ice cream cups were mostly limited to Vanilla, Two-in-One, Strawberry, Chocolate, Mango, or Kesar-Pista. Our after-dinner dessert or a wedding party sweet dish was usually one of these flavors. Over time few novelties like Cassata and Ice Cream Cakes got introduced. But with increasing disposable income of Indians along with the increased foreign travel led to Indian customers having a chance to taste and enjoy exotic and innovative ice cream flavors.

Realizing the opportunity and demand for innovative high quality, natural & exotic ice creams, a few international ice cream companies entered the country. This was followed by the entry of homegrown ice cream entrepreneurs and thus began the evolution of the Indian ice cream market.

Ice creams have now expanded in all directions. On the one hand, international flavors like Belgium Chocolate, Salted Caramel, Cookie Dough, etc were introduced, on the other side was the introduction of natural ice creams made with fresh fruits like Sitaphal, Tender Coconut, Guava, etc, and innovative ice creams like Nalen Gur, Kolkata Meetha Paan, South Indian Filter Coffee, Kesaria Rabri Malai, etc. Over the years, these new ice cream varieties have slowly but surely taken over the old basic flavors.

Reportedly, the Indian ice cream industry was valued at approximately Rs 19,400 crores in 2022 and is expected to grow at a CAGR of 17.5 percent between 2023-2028 driven by the expanding consumer demand for exotic flavors and also ice creams that are free from preservatives, and even dairy-free ice creams.

It’s no surprise that summers see a rise in sales of Sorbets made from fruit pulps and also of Vegan ice creams made from non-dairy milk products like Coconut Milk, Soya Milk, and Almond Milk.

Natural ice creams have been getting a clear preference because they are made from natural products and are free from artificial essences and colors. Several brands have revolutionized the space by introducing consciously sourced natural ingredients. Pabrai’s Fresh and Naturelle Ice Cream has been a legendary natural ice cream maker with over 13 years of excellence in bringing natural ice creams, made from 100 percent natural ingredients which are sourced from across the world. Its range of chocolate-flavored ice creams is made using naturally processed cocoa that provides twice as many antioxidants as compared to alkalized or Dutch-processed cocoa. Their Fruit Ice Creams are made from fresh fruits and made only when the fruits are in season. Pabrai’s has also been disrupting the ice cream space in India by introducing Sugar-Free plant-based sweeteners that are prebiotic and assist in digestion. Fond of French Perigord Black Truffles? Pabrai’s has an ice cream made from freshly sourced French Perigord Black Truffles. Not just that but you could try their Wasabi made from Wasabi sourced from Japan and Sandalwood ice creams made from pure sandalwood oils and powder for a never-had-before experience. 

Fortified ice creams are an emerging trend with some brands working on pilot projects for creating vitamin and nutraceutical-fortified ice creams to help consumers attain a balanced diet intake in an indulgent way. Ice cream makers, both domestic and international brands in India, have been educating Indian consumers about how the absorption of all nutrients helps in leading a healthy life. And what better way than having these nutrients packed ice creams in their favorite flavors?

Immunity-building ice creams gained a lot of traction during the pandemic. Products like prebiotic fibers, probiotics, CBD oils, and Turmeric ice creams have become a part of the diet of even gym-goers. 

There is a growing base of Vegan consumers, who primarily advocate the use of non-dairy products for making ice creams. On the back of such demand, a few ice cream makers have started making Vegan ice creams in a few flavors. Vegan ice creams are a great substitute for dairy ice creams as they offer a way out for people with lactose intolerance and allergies or ailments triggered by dairy-based ice creams.

Cuisine-based ice creams have been making steady inroads into the dessert menus of restaurants serving not only international cuisines like Italian, Japanese, Chinese, Korean, etc. but also North Indian, South Indian, or Bengali cuisine-based restaurants. Pabrai's has pioneered the concept of making cuisine-based ice creams which they have convinced restaurants and 5-star hotels to use in their dessert menus. So, for instance, an Italian restaurant would be offering Mascarpone Cheese and Candied Fruit, Strawberry Balsamic, Fig and Pinenut, or an Orange and Basil ice cream on their dessert menu. Or a Japanese restaurant may offer Wasabi, Black Sesame, or Pink Ginger Ice cream. A North Indian restaurant may offer Kolkata Meetha Paan, Gulab Patti, Elaichi Badam, or Kesaria Rabri Malai, ice cream. A South Indian restaurant could offer South Indian Filter Coffee or Jackfruit ice creams. A Bengali restaurant may offer Nalen Gur, Gandaraj Lemon, Himsagar Mango, or Aam Panna Sorbet. A truly innovative class of flavors to replace the old-age regular flavors like Vanilla Strawberry Chocolate etc. 

With so much happening in the ice cream sector not only globally but more specifically in India, it can be said conveniently that the changing face of the ice cream industry is becoming more exclusive but also leading its path to inclusion.