The best ice creams in Paris this summer from Pierre Hermé, Michalak and 14 other not-to-be-missed addresses

In Paris, the summer of 2026 is redesigning the frosted break far beyond the simple scoop of vanilla. This season, 16 new addresses and creations enrich the menu of the best ice creams in Paris, with flavors that cross borders and shake up habits. From white miso to truffle, Japanese kakigori to Bois de Boulogne salted ice creams, there’s something for every taste bud.

Flavours from around the world for the best ice creams in Paris

Belgian chocolatier Pierre Marcolini opens the ball with nine new flavors: six ice creams and three vegan sorbets. These include Japanese flavors such as Hazelnut-White Miso, Matcha, Black Sesame and Mango-Yuzu. So every mouthful becomes a stopover in Japan.

For its part, gelateria Girotti (120, boulevard Raspail – 6th arrondissement) puts the spotlight back on Italian classics. However, it’s its new products that catch the eye: lavender and fior di latte, mushroom and truffle ice creams. These unexpected creations appeal to the curious as much as to those nostalgic for the Botte.

Equally surprising is Jade Genin (33, avenue de l’Opéra – 2e), whose granités-neige are a cross between Japanese kakigori and Korean bingsu. The chef works without syrup, flavorings or white sugars. Among her creations: a mango-passion pavlova, a lime and purple shiso meringue, or a tiramisu revisited with coffee ice cream and vanilla cream.

“From appetizers to desserts, cold becomes an element of taste.

Sweet and savoury and daring combinations are the order of the day

At Stern (47, passage des Panoramas – 2e), starting June 11, chefs Massimiliano Alajmo and Alessandro Fornaro are offering an all-ice menu. On the menu: fresh mango and citrus soup, lavender and rosemary risotto with melon sorbet, eggplant bruschetta and red onion sorbet. What’s more, each dish plays on textures and temperature contrasts.

Pierre Hermé‘s summer collection focuses on fruity and surprising combinations. Notes of basil enhance vanilla, strawberry combines with pistachio or tagetes, and tomato leaf slips against raspberry. As a result, this season promises to be as lively as it is refreshing.

La Grande Cascade (Bois de Boulogne, route de la Vge aux Berceaux – 16th arrondissement) goes even further in the savory direction. Avocado and Espelette pepper, zucchini and basil, tomato and wild garlic: here, the vegetable takes center stage. These savory ice creams, to be enjoyed in the Bois de Boulogne, are an experience in their own right among the best ice creams in Paris.

• Pierre Marcolini: 9 new flavors, including 3 vegan sorbets, with Japanese flavors (5, rue Sainte-Croix de la Bretonnerie / 35, boulevard Haussmann)
• Jade Genin: artisanal kakigoris grated à la minute, without syrup or white sugar (33, avenue de l’Opéra – 2e)
• Stern: full ice-cream menu from June 11 (47, passage des Panoramas – 2e)
• Grande Cascade: savory plant-based ice creams in the Bois de Boulogne (16th district)
• FUMO: pop-up in the Marais until September 20, with umami ice creams by Tessa Ponzo (59, rue Charlot – 3e)

Signature creations that reinvent Parisian ice cream

Maison Michalak ‘s iconic teddy bears are getting a frosted version for summer 2026. A total of six recipes are on offer: praline-hazelnut, pistachio-apricot, red fruit, virgin pina colada and vanilla dulcey pecan. Each teddy combines a crunchy coating with a daring chord.

The French Bastards have launched a new snack format called Ice Cream Snacks. The recipe combines croissant ice cream, croissant caramel and iced milk chocolate. However, there’s no jar or cone: everything revolves around this hand-held snack.

At Pâtisserie Matthieu Pauline (24, rue Cler – 7th), this season’s creation is well worth a look. Pieces of Paris’s finest marble rest on a base of Italian vanilla ice cream, topped with a chocolate glaze. What’s more, the Public House (21, rue Daunou – 2e) offers a choice of two flavors, toppings and coulis.

Pistachio, cocoa and naturalness: three strong trends

This summer, La Maison de la Pistache (65, rue du Bac – 7e) presents a sorbet made with Aegina pistachios from Basilicate, in southern Italy. This creation highlights a specific pistachio origin, in a sensory and gourmet approach.

Also of note, Enzo & Lily (2, rue Auguste Maquet – 16th arrondissement) stands out for its natural approach. Lionel Chauvin, grandson of Raymond Berthillon, makes his ice creams without chemicals or glucose syrup. Flavors range from sea buckthorn and matcha-coing to mirabelle plum, lemon cream and butter beer.

On the cocoa side, Dengo (19, rue Yvonne le Tac – 18th) offers frozen chocolate, cocoa fizz and iced drinks made with cocoa juice. La Maison du Chocolat, on the other hand, plays the card of frozen sticks, boxes of frozen chocolates and pots of ice cream or sorbet. These two addresses prove that the best ice creams in Paris can also combine freshness and cocoa.

Unusual addresses for an unusual frosty break

For an unusual option, the Toit de la Tour (15, quai de la Tournelle – 5e), rooftop of the Tour d’Argent, offers a citrus-flavored Granité de la Tour facing a panoramic view of Paris. It’s one of the capital’s most spectacular frosty breaks.

In the Marais district, FUMO (59, rue Charlot – 3e) is setting up a pop-up shop until September 20. Pastry chef Tessa Ponzo, recently honored by the Michelin Guide, has come up with three recipes where cold meets umami: olive oil, Espelette pepper and burnt rice. What’s more, this ephemeral address busts the usual codes of the frosted break.

From artisan gelaterias to experimental pop-ups, the best ice creams in Paris in 2026 are a testament to unprecedented creativity. Each address brings its own gustatory universe, between travel, naturalness and audacity. These 16 new creations draw a frosty map as diverse as the city itself, and prove that the best ice creams in Paris have never been so inventive.

• best ice creams in Paris