Ice Cream Parlor Market By Type (Branded/Franchise, Independent), By Product (Traditional Ice Cream, Artisanal Ice Cream), By Region, By Competition Forecast & Opportunities, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 14.26 Billion
CAGR (2026-2031)	5.39%
Fastest Growing Segment	Branded/Franchise
Largest Market	Asia Pacific
Market Size (2031)	USD 19.54 Billion

Market Overview

The Global Ice Cream Parlor Market will grow from USD 14.26 Billion in 2025 to USD 19.54 Billion by 2031 at a 5.39% CAGR. Ice cream parlors are specialized commercial establishments primarily dedicated to the retail sale of gelato, sorbet, frozen yogurt, and premium ice cream for immediate on-site consumption. The global market is fundamentally supported by drivers such as rapid urbanization and rising disposable incomes which empower consumers to prioritize experiential dining options. Furthermore, the strategic expansion of international franchise networks has significantly broadened market access in emerging economies. Illustrating the economic scale of pivotal markets, according to the International Dairy Foods Association, in 2024, the ice cream industry contributed $11.4 billion to the United States economy.

Despite these positive indicators, the market faces a significant challenge regarding the increasing volatility of raw material costs. Fluctuating prices for essential inputs like dairy, sugar, and vanilla can severely compress profit margins and disrupt financial planning for operators. This economic instability often forces businesses to increase retail prices or compromise on quality, which can deter price-sensitive customers and ultimately impede the broader expansion of the global market.

Key Market Drivers

The proliferation of franchise models and international chains acts as a primary catalyst for the expansion of the Global Ice Cream Parlor Market, allowing brands to rapidly scale operations while maintaining consistent quality standards. Franchising offers a streamlined pathway for market entry into emerging economies, leveraging established brand equity and operational frameworks to capture growing urban consumer bases. This model facilitates the adaptation of global brands to local preferences, ensuring relevance in diverse cultural landscapes while minimizing capital risk for the parent company. A prime example of this aggressive expansion strategy is evident in recent corporate movements. According to International Dairy Queen, November 2025, the company finalized development agreements to open 187 new restaurants across Hong Kong, Macau, Taiwan, and Qatar over the next decade, significantly widening its footprint in Asia and the Middle East.

Simultaneously, the surging demand for premium and artisanal frozen desserts is fundamentally reshaping consumption patterns, as consumers increasingly prioritize high-quality ingredients and indulgent experiences over price. This trend is characterized by a shift toward branded, superior-tasting products that offer perceived value through unique textures and innovative flavors. Major industry players are capitalizing on this "treat mindset" to drive revenue even amidst broader economic fluctuations. Illustrating the financial strength of this segment, according to Unilever, February 2025, in the 'Full Year 2024 Results' report, its Ice Cream business group delivered a turnover of €8.3 billion for 2024, supported by an underlying sales growth of 3.7%. This appetite for indulgence is further corroborated by consumption metrics; according to the U.S. Department of Agriculture, in December 2025, the per capita consumption of regular ice cream in the United States reached 12 pounds in 2024.

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Key Market Challenges

The challenging factor mentioned in the overview is the increasing volatility of raw material costs.

The increasing volatility of raw material costs constitutes a formidable barrier to the sustained growth of the global ice cream parlor market. Operators in this sector rely heavily on agricultural commodities such as dairy, sugar, and vanilla, which are subject to unpredictable price fluctuations driven by variable climate conditions and supply chain disruptions. When the prices of these essential inputs spike, businesses face immediate pressure on their operational margins. Since consumers often perceive ice cream as a discretionary indulgence, they remain highly sensitive to retail price increases, making it difficult for parlors to pass on these rising costs without risking a significant decline in sales volume and customer retention.

This economic unpredictability creates a precarious environment for financial planning and strategic expansion. High input costs force operators to prioritize short-term capital preservation over long-term investments in new locations or menu innovation. According to the International Sugar Organization, in November 2024, the global sugar deficit forecast was revised to 2.51 million metric tons, indicating a tightening supply that exacerbates price instability for this critical ingredient. Such market conditions compel ice cream parlors to operate with extreme caution, ultimately impeding the broader development of franchise networks, particularly in emerging economies where price sensitivity is most acute.

Key Market Trends

The Expansion of Plant-Based and Oat Milk Menu Options is fundamentally altering the product mix within global ice cream parlors, driven by a growing demographic of flexitarians and lactose-intolerant consumers seeking dairy-free alternatives without compromising on texture. Operators are increasingly moving beyond traditional soy or almond bases to utilize oat and coconut milk, which offer superior creaminess and neutrality that mimics the mouthfeel of conventional dairy. This shift is not merely a niche accommodation but a mainstream adaptation to changing ethical and dietary priorities, compelling parlors to dedicate significant display case space to these innovations. Illustrating the scale of this sector's market penetration, according to The Good Food Institute, June 2025, in the '2024 State of the Industry' report, global retail sales for plant-based categories, including frozen desserts, rose five percent to reach $28.6 billion in 2024.

Simultaneously, the Emergence of Late-Night and Delivery-Only Ghost Kitchen Models is decoupling ice cream revenue from the constraints of physical foot traffic and traditional operating hours. By leveraging third-party logistics and optimized ghost kitchen networks, operators can capture the high-margin "impulse" market segment that peaks during late-night hours, a period previously underserved by brick-and-mortar locations. This model allows brands to experiment with virtual concepts and exclusive delivery menus that cater specifically to at-home consumption occasions, effectively turning the frozen treat category into an on-demand service. This reliance on convenience-driven consumption is substantiated by consumer behavior; according to DoorDash, May 2025, in the 'Delivery Trends Report', 98% of consumers utilized food delivery services specifically to satisfy immediate cravings, creating a robust and expandable channel for instant frozen dessert sales.

Segmental Insights

The Branded/Franchise segment is positioning itself as the fastest-growing category in the Global Ice Cream Parlor Market due to a heightened consumer emphasis on hygiene and standardized quality. Established brands enforce strict operational guidelines and safety measures, providing a level of reliability that independent vendors often lack. This reliability attracts health-conscious customers and builds long-term loyalty. Moreover, the franchise model enables efficient market penetration by utilizing existing brand equity to secure prime retail locations, thereby accelerating the segment’s expansion across both developed and emerging economies.

Regional Insights

Asia Pacific holds a dominant share in the Global Ice Cream Parlor Market driven by rapid urbanization and rising disposable incomes across developing economies. The region experiences a sustained increase in demand for premium frozen desserts as consumer lifestyles evolve and westernized dietary habits gain traction. International franchise chains are actively expanding their retail footprint across major markets such as China and India to capitalize on this growing customer base. Additionally, improvements in cold chain infrastructure facilitate the widespread distribution of quality dairy products, ensuring consistent supply for parlor operations throughout the region.

Recent Developments

• In May 2025, Baskin-Robbins unveiled its new Flavor of the Month, Strawberry Tres Leches, alongside a new beverage option, the Lava Colada. The ice cream flavor was created as a tribute to the popular Latin American cake, blending Tres Leches ice cream with strawberry pieces and white cake chunks. Simultaneously, the company expanded its frozen beverage category with the Lava Colada, a non-alcoholic drink combining pineapple and coconut flavors with strawberry swirls. The Vice President of Marketing & Culinary at Baskin-Robbins noted that these additions were intended to offer refreshing, fruit-forward treats for the spring season.
• In April 2025, Häagen-Dazs Shops introduced a sophisticated new dessert offering, the Salted Brown Butter Cookie Dazzler, to its locations nationwide. This limited-time addition featured the brand's newly developed Salted Brown Butter Cookie ice cream layered with crispy chocolate chip cookies, hot fudge, and whipped cream. The Marketing Director of Häagen-Dazs Shops stated that the product was designed to elevate the traditional sundae experience by balancing sweet and savory notes, reflecting the company's strategy to provide indulgent, premium dessert options for modern palates.
• In April 2024, Carvel celebrated its 90th anniversary by reintroducing a nostalgic flavor, Orange Dreamy Creamy, which had not been available for over 50 years. The company launched a dedicated lineup featuring this orange and vanilla soft serve blend, including new menu items such as the Orange Dreamy Creamy Shake, Sundae Dasher, and Flying Saucer ice cream sandwiches. This initiative was part of a broader brand celebration that honored the company's history as the inventor of soft serve ice cream while engaging a new generation of customers with limited-time heritage products.
• In March 2024, Dairy Queen expanded its menu with the launch of its Summer Blizzard Treat Menu, featuring three new flavors and returning fan favorites. The company introduced the Peanut Butter Cookie Dough Party Blizzard, which combines chocolate chip cookie dough and peanut butter topping, and the Picnic Peach Cobbler Blizzard, made with real peaches and cobbler pieces blended with soft serve. The chain also debuted the Ultimate Cookie Blizzard, incorporating Oreo, Chips Ahoy!, and Nutter Butter cookies. This seasonal rollout aimed to drive customer engagement during the warmer months through innovative flavor combinations.

Key Market Players

• Baskin-Robbins
• D.Q. Corp.
• Cold Stone Creamery
• Ben & Jerry's Homemade, Inc.
• Häagen-Dazs
• Amorino
• Ghirardelli Chocolate Company
• Marble Slab Creamery
• Cream Stone
• Natural Ice Creams

By Type	By Product	By Region
Branded/Franchise Independent	Traditional Ice Cream Artisanal Ice Cream	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Ice Cream Parlor Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Ice Cream Parlor Market, By Type:

• Branded/Franchise
• Independent

• Ice Cream Parlor Market, By Product:

• Traditional Ice Cream
• Artisanal Ice Cream

• Ice Cream Parlor Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE