Artisanal ice creams: our 3 favourite addresses in Paris this summer

Paris loves ice cream… but not all is created equal. Overly sweet sorbets, bland ice creams or flavors out of season: disappointments are common.
Here are three artisanal addresses where every flavor tells a story, to be enjoyed all summer long.

Angiolo – Italy on Boulevard Saint-Germain

In this little corner of the 6th arrondissement, a stone’s throw from the church of Saint-Germain-des-Prés, Angiolo attracts tourists and purists alike.
The secret? 100% artisanal ice cream, made every day from raw ingredients, without preservatives or colorants.

The classics are impeccable: Bronte pistachio, Piedmont hazelnut, creamy stracciatella without excessive sugar.
But we also fall for the more daring combinations: basil-lemon, ricotta-fig or salted caramel with long pepper.
All served in a homemade crispy cone, with real attention to detail.

Sober atmosphere, minimalist window display, friendly service: everything here exudes precision.

📍Angiolo, 180A Bd Saint-Germain, 75006 Paris

Raimo – The Parisian institution since 1947

Raimo is French ice cream at its finest.
Founded in 1947, this historic 12th arrondissement ice cream house continues to win over discerning gourmets.

Each fragrance is created according to the rules of the art: homemade infusions, organic eggs, French whole milk, no industrial coloring or flavoring.
The great classics shine: Madagascar vanilla, intense dark chocolate, fruity raspberry.

But Raimo also dares to experiment with almost-forgotten recipes: marron glacé ice cream, Earl Grey tea sorbet, hand-chopped fresh mint.
The tearoom area allows you to taste on the spot, in an Art Deco atmosphere that’s a touch out of time.
📍RaimoGlacier Paris, 59-63 Bd de Reuilly, 75012 Paris

Folderol – Ultra-cool ice cream for true aesthetes

This hybrid place, part natural wine cellar, part artisanal ice cream parlour, opened in the 11th arrondissement with a resolutely contemporary approach.
Behind Folderol are Jessica Yang and Robert Compagnon, the duo who trained at Septime and Le Rigmarole.
The result: ultra-thin, low-sugar ice cream that never fails to surprise.

Flavours change every week, depending on the season and the mood: yellow melon, sake, black sesame or roasted peach with verbena.
Everything is homemade, right down to the spoonful.

Taste on the sidewalk, glass of chenin in hand, while talking texture or fermentation with the waiters.
A perfect ice cream for those who love the unexpected as much as the intense.

📍Folderol, 10 Rue du Grand Prieuré, 75011 Paris

Iced art in Paris, 2025 version

Angelo, Raimo, Folderol: three addresses, three styles, the same high standards.
Here, ice cream is not a simple refreshment, but an experience.
We return to explore, savour, compare… and rediscover what the word artisan really means.

For other sweet, elegant and summery addresses: the 2025 Paris Select gourmet guide.