Posted in Desserts on June 30, 2025
No pairing is sweeter or more satisfying than summer and ice cream. As the temperature rises, every restaurant operator who gives a lick about boosting summer sales is sure to add ice-cream-based desserts to the menu — the more refreshingly distinctive, the better to stand out in the blur of frozen treats.
So here’s the scoop: Global ice cream flavors are increasingly popular as consumer interest in international foods and ingredients continues to rise. In fact, 56% of U.S. consumers are interested in global frozen desserts, according to the market research firm Datassential.1
Small Steps Go Far When Adding Global Flavors
Introducing smaller portions like mini gelatos or to-go portions of stracciatella caters to today’s dessert trends, while offering visually striking desserts such as taiyaki helps differentiate a brand on social media.
Balancing the novelty of international flavors with trusted ingredients is an excellent way of making globally inspired ice cream concepts more approachable. Consider chef-crafted recipes like Thai Tea Mochi made with OREO Cookie Pieces and Coffee Macaron Ice Cream Sandwiches made with OREO Cookies.
Operators are increasingly turning to ingredients like ube, the Filipino purple yam, which has risen 169% on menus in just four years,2 as sources of inspiration for creative frozen dessert concepts that balance the new with the tried and true. The Ube OREO Cheesecake is a case in point — a chilled delight perfect for summer months, with share-worthy visual appeal.
Top Global Flavor Trends for Your Bottom Line
The following international flavor trends can help operators scoop up more business, especially among Gen Zers — “world travelers with world travelers’ tastes,” as Datassential describes them — who hanker for more diverse and adventurous flavor profiles.3
The Flavors of Latin America: Mexican cajeta, Argentinian dulce de leche, Brazilian açai berry and tropical fruits such as guava and passionfruit blend perfectly with creamy ice cream. Think dulce de leche swirled with salted caramel, or try a Dulce de Leche Shake made with Chunky CHIPS AHOY! Cookie Pieces.
Treat customers to a taste of Mexico with palate-pleasing, profit-driving paletas. Forty-eight percent of U.S. consumers are interested in trying these traditional Mexican frozen treats on a stick, and 54% who have tried them like or love them.1
While they often feature chunks of tropical fruit and flavors like mango cayenne and cafe con leche, their sheer versatility lends them to an endless variety of flavor combinations.
Made with whole and crushed OREO cookies, the Cookies and Cream Paleta from Chicago’s Paleta Factory gives the traditional Mexican novelty dessert a sales-boosting twist.1 Avocado Paletas made with NILLA Wafers capitalize on the green eating trend with a globally inspired treat featuring another beloved cookie brand.
The Flavors of Asia: Southeast Asian foods dominated the annual What’s Hot 2025 survey from the National Restaurant Association. Korean, Vietnamese and Filipino cuisines took the top three spots under “Dishes” and two of the Top 10 overall. Many Southeast Asian ingredients made the Top 5 in ingredients, flavors and condiments.4
Reel customers in with unique, eye-catching desserts like taiyaki, the classic fish-shaped waffle from Japan often filled with soft-serve or custard.
Thirty-four percent of U.S. consumers are interested in trying taiyaki,1 and the format invites social-post-worthy experimentation with ice cream flavors, drizzles and toppings, from Japanese matcha to Filipino ube to Thai pandan. The Los Angeles-based taiyaki chain Somisomi menus a wide range of fillings, including OREO, custard and taro. Like paletas, taiyaki offer the advantage of portability during the active summer months.
Other Asian-inspired options include Thai Tea Sweetened Condensed Milk Ice Cream made with OREO Cookie Pieces and Vegan Matcha Tea Shake with OREO Cookie Pieces.
The Flavors of Down Under: New to U.S. consumers, but growing, is New Zealand’s wildly popular hokey pokey, a vanilla ice cream with honeycomb toffee chunks.
Used in milkshakes, lattes and affogatos, hokey pokey has captured the interest of 59% of U.S. consumers.1 Young consumers in particular — 60% of Gen Z and 69% of Millennials — are drawn to this creamy, crunchy, crumbly frozen treat, which scores a perfect 100 for market appeal.1
Happy Cones Co. in Denver offers a Chocolate Hokey Pokey Milkshake with chocolate ice cream, hokey pokey dust, chocolate drizzle, whipped cream and a chocolate-dipped and hokey-pokey-topped pretzel.
Consider Honey Ice Cream made with HONEY MAID Graham Crackers for a flavor adventure that is comparable to classic hokey pokey, yet distinct. Infused with swirls of HONEY MAID Graham Cracker crumbs for crunchy goodness, this honey ice cream treat combines texture and tastiness.
The Flavors of the Mediterranean: Aromatic flavors and creamy applications are stars here. Think fior di latte gelato, Greek yogurt and honey, ice cream topped with olive oil and sea salt, Italian Amalfi lemon, fig and ricotta, and pistachio from Sicily.
Gelato is the gateway to ice cream with an Italian accent, and the popularity of stracciatella and fior di latte speaks volumes about gelato’s potential to bowl your customers over.
Sixty-six percent of U.S. consumers are interested in trying stracciatella gelato, a rich vanilla gelato speckled with fine shards of dark chocolate.1
Featured in cones, sundaes or milkshakes, or served in taiyaki for a global mash-up, stracciatella can be used as a versatile ingredient. The Americano restaurant in Atlanta wows customers with a peppermint brownie featuring hazelnut, peppermint cremeux, hazelnut ganache and stracciatella gelato.
Made with just milk, cream and sugar, fior di latte is a scrumptiously simple gelato that 56% of U.S. consumers are interested in trying,1 and that also can be served on its own or integrated as an ingredient.
Stracciatella, fior di latte and gelato in general pair perfectly with OREO and CHIPS AHOY! cookie pieces and other Mondelēz International brand ingredients. For inspiration, check out recipes like Pistachio Ice Cream made with OREO Cookie Pieces and Brown Sugar Ice Cream with CHIPS AHOY! Cookies.
The Flavors of India: The warm and inviting spices of India add complexity and depth to ice cream. Chai masala, a creamy blend of black tea and warming spices is often paired with ginger cookie crumbles, like Gingersnap Cookie made with OREO Cookie Pieces, in ice cream, appealing to Gen Z and Millennials in search of bold, nostalgic fusion flavors.
The following flavors can also add a taste of India to ice cream:
- Mango Lassi: Popular in vegan or dairy-free ice cream formats for health-conscious consumers, this yogurt-based beverage made with mango, cardamom and rose or saffron water is refreshing and tangy.
- Cardamom: Floral and citrusy, this spice pairs well with pistachio, honey and roasted nuts. Cardamom is in the ginger family and is found in kulfi, soft-serve and artisanal ice cream sandwiches.
- Turmeric: Trending in clean-label, small-batch offerings, this earthy spice softened with coconut or vanilla in “golden milk” ice cream adds wellness appeal and vibrant color.
The Flavors of Africa: New, but gaining traction in the U.S., African-inspired ice cream flavors offer a rich tapestry of tastes rooted in diverse culinary traditions. Artisan ice cream makers are exploring ingredients like hibiscus, baobab and tamarind to create unique and culturally resonant flavors.
Ruby Scoops in Richmond, Virginia, offers hibiscus-ginger and hot honey cornbread flavors.
Shuga x Ice in Washington, D.C., incorporates tea, African peppers and agege bread into its ice cream. These flavors provide not only a novel taste experience but also a way to celebrate African culture.
For more summer dessert inspiration, be sure to read Cool Ideas: A Fresh Take on Frozen Treats for Summer Menus. Hungry for expert help with every part of the menu, for every season? Dig into the all-you-can-eat buffet of recipes and insights in our Culinary Center. For customized menu solutions, contact us.
1 Datassential, Global Frozen Desserts, May 2024
2 Datassential 500, July 13, 2024
3 Datassential, Gen Z’s Evolving Habits, November 2024
4 National Restaurant Association, 2025 What's Hot Culinary Forecast, November 12, 2024
