Dessert and Ice Cream Trends in Foodservice in 2026

Trends are more about practicality than taste

What distinguishes a trend that lasts from one that fades away is rarely taste alone. It’s whether the trend can be profitably implemented, day after day, in a busy restaurant. The trends we’re seeing in 2026 all have one thing in common: they offer customers something new without making operations more difficult.

Here are the trends we think are worth keeping an eye on.

1. Açaí has gone from being a novelty to a staple

Açaí is no longer just a trend. International industry figures show a category that continues to grow, but now driven by repeat purchases and new serving formats, rather than mere curiosity. For a restaurant, this means that demand is more predictable than before, and that açaí can be incorporated as a permanent part of the menu.

If you'd like to read more about the product itself, you can find that information in " What Is Açaí, and Why Is It Popular?"

2. Plant-based diets and less sugar have become the norm

Vegan soft-serve and low-sugar products are no longer a niche market for those with a special interest. More and more guests expect to find an alternative, and a place without one risks losing the entire table because one person can’t find anything to choose. The good news is that a simple solution—one good plant-based or reduced-sugar option—is often enough to meet that need.

3. Twist and two flavors from one machine

The ability to serve two flavors—or a twist of both—adds variety to the customer experience without requiring additional machines or extra space. This year’s Giotto 21 is designed specifically for this purpose, with two chambers and a twist function. It’s a trend that’s just as much about space and profitability as it is about flavor. You can read more about the machines at Gelmatic Ice Cream Machines.

4. Takeout makes up the entire menu

Bowls, shakes, and cups that are suitable for takeout are no longer just an afterthought. More and more people are building their menus around them from the start. A product that looks just as good in your hand on the way out as it does on the counter sells itself on social media.

5. Premium and Signature at the Gelato Counter

At the other end of the spectrum, we see a clear shift toward premium offerings. Italian gelato and sorbet, with fewer but more distinct flavors, give a place a signature character that is hard to replicate. Here, it is the quality and the story behind the product—not the breadth of the selection—that creates value.

How to Use a Trend Without Chasing It

A trend is only useful if it fits your establishment. The safest approach is to choose one trend that aligns with your concept, test it on a small scale, and expand on what works. That way, you won't have to overhaul your entire menu for something that might not catch on.

If you want to delve deeper into the biggest of these trends, see “The Açaí Trend in Numbers.” And if you want to know how to identify which trends are right for your specific location, see “How to Choose Your Product Assortment Based on Trends and Numbers.”

Do you need help?

Are you wondering which of these trends are right for your concept, volume, and budget?

Please feel free to contact us, and we'll figure it out together.

FAQ – Dessert and Ice Cream Trends for 2026

What's the biggest trend right now?

Açaí is the clearest example. International industry figures show a category that continues to grow, but now driven by repeat purchases and new serving formats rather than mere curiosity, which makes demand more predictable.

Do I have to revamp the entire menu just to follow a trend?

No. The safest approach is to choose one strategy that fits your concept, test it on a small scale, and expand on what works.

Are plant-based and low-sugar products still a niche market?

Not anymore. More and more guests expect an alternative, and a good plant-based or low-sugar product is often enough to meet their needs.

What is the advantage of a twist machine?

You can serve two flavors—or a combination of both—from a single machine. This provides variety without requiring more space or additional machines.