Remember chasing the ice cream truck as a kid? That thrill hasn’t gone anywhere. Just ask the 73% of Americans who eat ice cream weekly. From birthday parties to heartbreaks, ice cream has a way of showing up in our best and worst moments. Ice cream is a swirl of childhood memories, summer sunshine and unapologetic indulgence all rolled into one deliciously melty masterpiece. It’s one of the only foods that can be a snack, a celebration, a comfort blanket and a dare (looking at you, ghost pepper gelato).

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day — July 20 this year. As the ice cream industry continues to churn out new flavors, health-conscious options and sustainable innovations, dietitians and health and wellness professionals are uniquely positioned to help clients navigate this beloved indulgence with insight and balance.

“Ice cream is a deliciously decadent sweet treat that's often nostalgic and associated with feelings of joy, celebration and comfort,” said Jamie Mok, MS, RDN, RYT, spokesperson for the Academy of Nutrition and Dietetics. “Awareness of the latest ice cream trends gives dietitians insight into consumers’ desires, including many health-conscious consumers, to seek emotional comfort, explore curiosity and indulge in this delicious frozen treat.”

Dietitians need to be aware of ice cream industry trends because consumer preferences and behaviors directly influence the types of products clients, patients and consumers are likely to inquire about. Understanding the evolving ice cream landscape, from flavor trends to ingredient innovations, equips dietitians to offer more relevant, empathetic and evidence-based guidance. Whether a client is exploring plant-based options, trying to manage sugar intake or looking for a satisfying treat within their dietary plan, a dietitian’s ability to speak knowledgeably about modern frozen desserts enhances credibility and support.

Industry overview

In 2024, U.S. ice cream makers produced 1.31 billion gallons of ice cream. The industry contributes $11.6 billion to the U.S. economy, supports 26,704 jobs and generates $1.9 billion in direct wages. Peak production runs from March through September, according to the International Dairy Foods Association.

Families are the primary customers, and marketing is largely local/regional. Despite a rise in non-dairy/plant-based offerings, consumers still heavily favor premium and regular ice cream (80% of the market). Sustainable packaging is a growing priority, with two-thirds of makers using or planning to adopt eco-friendly solutions. The global ice cream market was projected to grow from $79.08 billion in 2024 to $132.32 billion in 2032 — a 67% increase. The average American eats about 19 pounds (4 gallons) of ice cream annually.

Consumer favorites

The International Dairy Foods Association’s 2024 Ice Cream and Frozen Novelty Trends Survey revealed that vanilla remains America's favorite ice cream flavor, followed by chocolate and strawberry. The top 10 list also includes flavors like butter pecan, cookie dough and mint chocolate chip.

While classics dominate, creativity thrives with inventive options like Chile lime mango, saffron and exhausted parent. In 2025, standout winners in IDFA’s Innovative Ice Cream Flavor Competition included lavender lemon butter cookie, brownie batter cookie dough and Dubai bar bliss. Waffle cones are preferred over sugar cones (29% vs. 12%), though 27% prefer bowls. The top toppings are hot fudge (35%), whipped cream (29%) and caramel sauce (24%).

Favorite add-ins:

Nuts: Pecans (17%) beat peanuts (16%)
Fruits: Strawberries (27%)
Baked goods: Brownies (31%)

“Top ice cream with fresh or dried fruit and chopped nuts and seeds to add nutrients to this tasty treat!” Mok said, adding that rather than eating ice cream from the carton, clients should serve ice cream using an ice cream scoop, which is approximately a ½-cup portion. “Allowing yourself to occasionally indulge in favorite foods like ice cream, as opposed to strict restriction and deprivation, can reduce the likelihood of overindulging and bingeing behaviors. Understand how to satisfy your cravings. If a low-calorie, low-fat, sugar-free option does not give you satisfaction, then choose the ice cream that will and enjoy it in moderation.”

73% of consumers eat ice cream weekly, with most eating in the evening. 63% prefer eating at home; 21% of young adults enjoy eating outdoors. 94% of consumers say flavor is the most important factor when choosing ice cream, though size and price also matter.

The global ice cream market was valued at $113.4 billion in 2023 and is expected to reach $147.74 billion by 2030, growing at a compound annual growth rate (CAGR) of 3.9%. This growth is driven by a surge in consumer demand for innovative flavors, convenient formats and health-conscious options, according to Grand View Research. The Asia Pacific region currently holds the largest market share, accounting for over 37% of global revenue, while Europe is emerging as the fastest-growing region due to innovation in product offerings and expanding gelato demand.

Consumers are seeking ice cream options with reduced sugar, (low sugar and sugar-free made with alternative sweeteners, like monk fruit and stevia,) reduced fat and calories, as well as dairy-free, gluten-free and plant-based alternatives such as coconut milk, oat milk and almond milk.

“Over the years, there's been a shift in consumers’ demands for ‘better-for-you' food options,” Mok said. This shift in dietary preferences has encouraged manufacturers to experiment with functional ingredients and clean-label formulations. Convenience plays a crucial role in product popularity. Single-serve formats such as bars, cones and handheld novelties are gaining traction, especially among younger consumers who prioritize portability and on-the-go snacking. Bars led the market in 2023, accounting for 33.4% of product revenue, while cones are projected to see the fastest growth through 2030 with a CAGR of 4.4%. Their nostalgic appeal and ease of consumption contribute to their popularity across various age groups. Here are some more trends, specifically the top 15 transforming the industry, according to Toast:

Plant-Based Ice Cream – Gaining traction due to health, environmental and dietary needs; expected to stay long-term.
Artisanal and Small-Batch – Emphasizes quality, local ingredients and storytelling; aligns with farm-to-table values.
Alcohol-Infused Ice Cream – Popular in upscale dining; combines dessert with drinks for a novel experience.
Savory Flavors – Uses ingredients like herbs, cheeses and vegetables; appeals to adventurous eaters and fine dining.
Cultural Fusion Flavors – Blends global cuisines into ice cream; reflects growing multicultural tastes.
Nitro Ice Cream – Made with liquid nitrogen; adds theatrical flair and ultra-creamy texture.
Sustainable Sourcing – Focuses on ethical ingredients and packaging; aligns with rising eco-consciousness.
Personalization and Customization – Lets diners choose their mix-ins and toppings; driven by the desire for control.
Gourmet Sundaes – Elevated versions of the classic dessert using premium, artisanal components.
Ice Cream Flights – Offers small portions of multiple flavors; taps into the tasting menu trend.
Frozen Yogurt and Sorbet – Popular dairy-free and lighter alternatives with health appeal.
Ice Cream Sandwiches – Reinvented with creative ingredients like gourmet cookies or brownies; highly Instagrammable.
Regional and International Flavors – Introduces global tastes (e.g., matcha, ube, dulce de leche) to local audiences.
Innovative Presentations – Artistic plating and unique visuals tailored for social media sharing.
Local Collaborations – Partnerships with nearby farms and artisans to highlight seasonal, community-sourced ingredients.

The retail channel continues to dominate ice cream distribution, representing nearly 79% of market revenue in 2023. This is fueled by the growing availability of high-quality, artisanal and premium products in grocery stores and specialty retailers, according to Grand View Research. Meanwhile, the foodservice segment is expanding as restaurants, dessert bars and cafes innovate with unique flavor profiles, seasonal offerings and experiential formats like ice cream flights and nitro-frozen treats. Regulatory factors such as food labeling, ingredient safety and environmental packaging standards further shape the landscape, encouraging sustainable and transparent business practices.

Applied into practice

With consumers wanting reduced sugar, dairy-free and clean-label formulations, dietitians must be able to discern which products align with specific nutritional goals. For example, advising someone with lactose intolerance, diabetes or food allergies requires an up-to-date awareness of what’s available on the market, and how those products differ in nutrient profile, ingredient sourcing and portion size. This helps clients make informed decisions without feeling deprived or misled by trendy packaging or marketing claims.

Moreover, as more clients seek sustainable and ethical food choices, dietitians should understand how ice cream brands are responding with environmentally friendly packaging, regenerative ingredient sourcing and plant-based alternatives. These values increasingly influence purchasing decisions, especially among Gen Z and millennial consumers. Dietitians who understand the environmental and social narratives behind certain products can better guide clients who are factoring sustainability into their food choices. From family-centered nutrition counseling to managing chronic disease or food insecurity, ice cream remains a symbol of nostalgia and comfort. Knowing what drives consumer habits, like the fact that most Americans eat ice cream mostly in the evening and at home, can shape practical conversations about moderation and mindful indulgence.

Lastly, for dietitians working in industry, retail or culinary spaces, knowledge of ice cream innovations and marketing dynamics is essential. As retail shelves evolve, so do the opportunities for dietitians to influence product development, menu creation and consumer education. Whether it's consulting on allergen labeling, crafting nutrition-focused frozen desserts or partnering with local producers, dietitians can be active voices in shaping a future where ice cream remains both pleasurable and health-supportive. Retail dietitians can additionally promote ice cream by spotlighting it as both a nostalgic treat and a versatile option that fits a range of dietary needs. You can create in-store demos or seasonal sampling stations featuring the better-for-you varieties. Curated endcap displays or freezer case signage can showcase trendy flavors, portion-controlled treats or local artisanal brands, helping shoppers discover new favorites. Through newsletters, blogs or social media, dietitians can share tips on mindful indulgence, creative serving ideas (like DIY sundae bars), or nutrition swaps for common ice cream toppings. You can also collaborate with marketing teams to align ice cream promotions with relevant wellness themes.

As the ice cream industry continues to evolve, so does its role in nutrition conversations, wellness goals and retail strategy. Ice cream is a way to connect with consumers around nostalgia and happiness while also guiding them toward balanced choices that align with their health and lifestyle needs. By staying informed on trends and innovations, dietitians can help ice cream retain its status as a beloved treat that fits within a mindful eating pattern. Whether supporting clients through one-on-one counseling or shaping retail experiences, dietitians are key to ensuring this iconic indulgence continues to delight, without compromise.