The Best Ice Cream in the World: Discover the Top Picks

How we chose the top ice creams: flavor, texture, and sense of place

Selection begins at the counter: clear flavor, honest ingredients, and a texture that feels made on purpose.

Rich dairy, clean ingredients, and mix-ins that add real bite

Dairy and quality matter. We look for full, natural cream notes and no artificial shortcuts.

Mix-ins must do work. Chunks and ribbons should add true contrast without hiding the base.

Balance of classic tastes and inventive twists

Classic flavors are our benchmark. Clever variations earn points when they remain craveable after a few visits.

We reward clarity: a firm flavor profile shows a thoughtful recipe and care during freezing.

Memorability: scoops and shops that stay with you for years

Reputation helps, but we judge a brand by the scoop in hand. Consistency across visits seals a shop’s fate.

• Flavor clarity over gimmicks.
• Texture that reads intentional, not icy.
• Sense of place that creates lasting memories across years.

The Best Ice Cream in the World: Our Top Picks

Follow this small list of standout parlors where careful bases meet show-stopping mix-ins.

Map your route to proven favorites across the U.S., where texture and taste turn a quick stop into a memorable trip.

Put The Inside Scoop (North Kingstown, RI) on your list for rich bases and thoughtfully chosen mix-ins that make every bite count.

Crank & Boom (Lexington, KY) shines with Bourbon & Honey served in a spiced waffle cone. Ben & Jerry’s Factory (Waterbury, VT) pairs chunky imagination with a playful tour and the famed flavor graveyard.

Cauldron on the West Coast makes a show of liquid nitrogen scoops and rose-shaped cones, while Gross Confection Bar (Portland, ME) wins with a brown butter cider swirl worth ordering at the bar.

From McConnell’s/Mission Street in Santa Barbara to Ryba’s Fudge Shop on Mackinac Island, these shops balance inventive ice cream flavors—like honey cornbread and Mackinac Island Fudge—with crowd-pleasing vanilla bases and generous ribbons.

• BMORE LICKS: bold pints, flavored cones, and playful tacos.
• Betty Rae’s: goat cheese, apricot & candied walnut innovation.
• San Francisco classics: It’s-It bars and Ghirardelli sundaes for chocolate lovers.

“A single, well-made scoop can turn a stop on your trip into the highlight of the day.”

Iconic styles around the world: from gelato to dondurma

Across continents, frozen traditions show how local ingredients and technique shape every scoop.

Italian gelato

Dense and silky, gelato uses more milk than heavy cream and less air. Makers favor pistachio, hazelnut, and stracciatella to showcase pure dairy notes.

French crème glacée

This style leans richer. It often blends cream and eggs, giving custard-like body. Historic shops like Berthillon elevate gianduja and salted caramel to icons.

Turkish dondurma

Dondurma mixes goat milk with salep and mastic for an elastic pull. Street vendors perform playful spins as they serve a slow-to-melt cone.

Japanese kakigori

Kakigori is ultra-fine shaved snow, layered with matcha, strawberry syrup, or sweet milk. It melts quickly and delivers bright, fresh fruit flavor rather than heavy sugar.

Indian kulfi

Kulfi cooks down milk into a dense, long-lasting treat. Saffron and pistachio add aroma and crunch to each compact slice.

Mexican raspados

Raspados use real fruit juices and shaved snow in cups. They feel fruit-forward and clean, a clear contrast to syrup-heavy snow cone styles.

• Technique drives texture—air, freezing speed, and sweetener choices matter.
• Local dairy and seasonal fruit define character across regions.
• Try a classic and a signature to taste tradition and twist.

“Taste across styles and you’ll see how one flavor family can become many.”

Unmissable U.S. scoop shops and experiences

From small-town counters to factory tours, these stops turn dessert into destination.

The Inside Scoop — North Kingstown, Rhode Island

Rich bases and high-quality mix-ins define this local favorite. Portions feel intentional, not overdone.

Crank & Boom — Lexington, Kentucky

Bourbon & Honey shines in a spiced waffle cone. Try a boozy sundae for an adult twist on a classic cone.

Ben & Jerry’s Factory — Waterbury, Vermont

Take the sub-$10 tour to watch chunky creativity at work. Walk past the flavor graveyard and then grab a fresh scoop.

Cauldron Ice Cream — West Coast

Liquid nitrogen makes ultra-smooth textures. Ask for a rose-shaped presentation in their signature puffle for showy service.

Gross Confection Bar — Portland, Maine

Order the brown butter cider swirl at the bar. It reads like dessert and cocktail at once.

McConnell’s/Mission Street — Santa Barbara

Flavors such as honey cornbread and Earl Grey tea cake keep locals in line. Expect steady, creamy texture every visit.

Ryba’s Fudge Shop — Mackinac Island, Michigan

Guernsey Farms Dairy supplies a vanilla base studded with fudge swirls and pieces for true fudge fans.

BMORE LICKS — Baltimore, Maryland

Playful formats—ice cream tacos and flavored cones—pair with bold, satisfying flavors that reward a road stop.

Betty Rae’s — Kansas City, Missouri

Try Goat Cheese, Apricot & Candied Walnut for a tangy, textured surprise.

San Francisco classics

Grab an It’s-It—vanilla sandwiched between spiced oatmeal cookies and dipped in chocolate—or a Ghirardelli sundae with hot fudge.

“A well-made scoop can make a short stop feel memorable.”

• Tip: Visit a cream shop and a factory tour on the same trip to compare craft and scale.
• Pack napkins: some flavors come with ribbons and generous pieces that are worth the mess.
• Try one classic and one local special to taste range and place.

International sweet spots that redefine ice cream

Some destinations earn a buzz because they turn familiar ingredients into unexpected flavors. These two shops show how local produce and bold technique remake a cone into a moment worth traveling for.

Murphy’s Ice Cream — Dublin, Ireland

Murphy’s encourages unlimited sampling, so take your time and compare. Try half Brown Bread and half Chocolate Whiskey for contrast.

The Brown Bread uses a sea salt base with caramelized brown bread. That mix adds a savory-sweet texture that lingers on the tongue.

Chocolate Whiskey brings warmth and depth. Sampling here helps you pair bold and subtle flavors with confidence.

Chocolaterie de l’Île d’Orléans — Québec, Canada

This shop near Québec City is famous for a thick, pure dark-chocolate shell over soft serve. The shell snaps and pairs with a creamy center for a perfect bite.

The contrast of crisp coating and smooth milk interior makes each cone feel balanced and indulgent. Expect a line and a lively counter.

• Regional craft: sea salt, local milk, and premium chocolate lift simple recipes.
• Try both: Irish creativity and Québécois dipping each reward a taste-first approach.
• Plan for a queue: these stops are destinations as much as shops, so arrive hungry and curious.

“Taste your way from bracing sea salt notes to warm whiskey chocolate and let regional ingredients reshape what a cone can be.”

Soft serve, cones, and the joy of the swirl

The simple act of a creamy spiral captures texture, temperature, and memory at once.

The swirl is pure, small joy. A soft serve or frozen custard pull gives a light, airy bite that melts fast and smiles quicker.

Custard leans denser because makers fold in less air and often add egg yolks. Soft serve favors lift and a softer mouthfeel. Both rely on good milk, cream, and balanced sugar to show true flavor.

Cones matter. A crisp cone, a shell dipped in chocolate or fruit syrup, or a roll of sprinkles turns each lick into a tiny celebration. Chains like Dairy Queen, Culver’s, and Carvel popularized the format, but indie stores can pour with equal care.

• A chocolate-and-vanilla swirl helps you compare two flavors at once.
• Cookie crumbs or cone coatings add crunch you can taste.
• Even a snow cone or simple syrup dip adds drama and contrast.

“The perfect pull holds shape, melts slowly, and leaves a clear, clean dairy note.”

Cookies ’n’ cream as the flavor litmus test

A simple scoop of cookies-studded vanilla can reveal more about a shop than a long tasting flight.

Cookies ’n’ cream usually uses a plain vanilla base, so it puts dairy, sweetness, and texture on full display. That clarity makes this flavor a useful gauge of a maker’s fundamentals.

Why a plain base exposes quality

Vanilla shows dairy character. If it tastes flat or overly sweet, other offerings may hide the same flaw. A clean, creamy base should feel balanced and fresh.

How cookie generosity reveals a brand’s care

• Chunk size and frequency: frequent pieces show confidence and generosity.
• Texture mix: fine cookie dust adds cocoa notes while chunks add crunch.
• Storage and freshness: stale cookies or waxy bits betray poor handling.

“Try cookies ’n’ cream first; one scoop can tell you how well a shop makes all its cream flavors.”

• Watch the melt: a stable base keeps cookies suspended.
• Look for softening, not mush—contrast matters.
• Use this test as your compass when sampling a new spot.

Chocolate vs. vanilla: classic flavors that shape the world’s best scoops

Vanilla and chocolate act as a shop’s truth serum; they reveal sourcing, churn, and care. Start with these two before tackling novelty flavors. A clear vanilla shows dairy purity and balanced sweetness. It should offer warm aromatics, not just sugar.

Vanilla as a baseline for dairy purity and balance

Begin with vanilla to judge milk quality and sweetness. A clean base means careful sourcing and gentle handling. If vanilla tastes flat, other cream flavors may hide the same faults.

Chocolate’s range: milk comfort to cocoa-rich intensity

Chocolate spans from mellow milk notes to intense, dark cocoa. Milk styles should comfort without cloying. Dark scoops should read cocoa-deep and finish without bitterness.

• Compare a split scoop to notice body and melt rate.
• Watch for texture flaws—icy pockets or waxy finish tell you about freezing and fat balance.
• Cookies or mix-ins can highlight contrast, but classics reveal technique most clearly.

“Start simple: when vanilla and chocolate sing, the rest of the menu usually follows.”

Mix-ins, ribbons, and crunch: the art of texture

Great shops design contrast so each spoonful tells a tiny story. Thoughtful mix-ins should lift a base, not steal it. Ben & Jerry’s made generous additions famous, and Ryba’s proves that swirls and pieces can feel joyful rather than chaotic.

Key rules for balanced texture:

• Mix-ins should complement the base so the ice cream stays central.
• Ribbons add a flavor arc—well-made ones remain silky as they warm.
• Crunch needs intention: cookies, nuts, or brittle must resist sogginess.
• Chocolate can appear as shavings, flecks, or chunks to change each bite.
• Pieces should be frequent and even, so every spoonful rewards you.

Milk-fat balance matters. Richer creams cradle mix-ins and slow melt for a cleaner finish. A clear vanilla base often shows whether a shop understands texture and balance. McConnell’s, for example, pairs inventive inclusions with restraint so the overall flavor stays refined.

“The gold standard is a spoonful that delivers taste, texture, and a clean, satisfying bite.”

Summer-ready scoops: cones, cups, and snow-day thrills

Summer asks for portable joy: think crisp cones, chilled cups, and shaved snow delights.

Choose format by mood and heat. Cones offer a crunchy foil for rich bites. Cups tame melt and make sharing easier on a hot day.

Fruit-forward shaved snow and raspados use real juices, not cloying syrup, so flavors stay bright. For U.S. tradition, soft serve and sundaes deliver nostalgia and quick pleasure.

Keep it playful on a trip: try an ice cream taco or a flavored cone for texture and whimsy. Alternate dense scoops with lighter, fruit-based options to balance your sweet tooth.

• Pick cones when you want crunch; pick cups for melt control.
• Savor a snow cone or shaved snow for a fast, cooling lift.
• Add a cookie crumble or hot syrup for an indulgent, nostalgic finish.

“Hydrate, slow down, and let a summer swirl become a small, edible memory.”

From street carts to cream shops: how to find great ice cream around the world

A good way to spot a great scoop is to watch where residents line up.

Local favorites reveal a lot: a daily queue often signals freshness and a menu that turns over fast.

Look for craft clues: small-batch churns, daily-made flavors, and clear ingredient notes on the board. Ask vendors which flavor sells out first; that answer tells you what people crave.

• Notice service style — cups for shaved ices like raspados, cones for rich dairy scoops, and special vessels such as puffles.
• Enjoy street performance traditions, for example Turkish dondurma sellers who make serving part of the show.
• Scan boards for seasonal or limited flavors; high turnover often equals freshness.
• Visit at different times to test consistency of texture and temperature.
• Prioritize cleanliness — frost-burned tubs or soggy mix-ins are red flags at any store or shop.
• Ask for a taste before ordering; proud shops will let you sample and explain their process.
• Compare a classic like vanilla or chocolate with a shop signature to judge range and care.
• Keep quick notes on winners; building your own shortlist makes future detours easier.
• Look for cookies or chunky mix-ins that keep texture lively and frequent across spoons.

“Follow a local line and you’ll usually find a memorable stop — part flavor, part place.”

Trip-worthy stops: planning a delicious detour for your next vacation

A well-timed stop for a scoop can become the highlight of any trip. Build a few extra minutes into your route so a quick visit becomes a memorable pause. Small detours often turn into the moment you tell friends about later.

Route tips matter: schedule Ben & Jerry’s tour in Vermont during your drive for tastings and a behind-the-scenes look at how bold flavors are made. In San Francisco, grab an It’s-It and follow with a hot fudge sundae at Ghirardelli Square for a classic chocolate finish.

On the West Coast, head to Cauldron for liquid nitrogen shows and rose-shaped scoops that make great photos. Santa Barbara’s McConnell’s on Mission Street rewards slow savoring—its rich cream and seasonal twists pair well with a stroll.

• Mackinac Island’s Ryba’s delivers nostalgic fudge streaks and pieces that feel like a postcard from the Great Lakes.
• Keep a running list so you can compare flavor, texture, service, and value across stops.
• Order one signature and one classic to judge a shop quickly and honestly.

“Treat these detours as mini adventures — a sweet reason to take the scenic route.”

Ingredients that matter: dairy, sugar, and real flavor

What goes into a scoop matters as much as how it melts on your tongue.

Quality dairy is the foundation. Fresh milk and full-flavor cream give a clean note and lush mouthfeel that experimental additions cannot hide.

Sugar does more than sweeten; it controls scoopability and prevents an overly hard freeze. Custard and glace often add egg yolks and stabilizers to build a smooth, custardy body without muting flavor.

• Gelato: more milk, less fat, denser texture that lets nuts and chocolate sing.
• Kulfi: boiled-down evaporated milk yields a caramelized, compact richness.
• Balance: fat, sugar, and air determine melt rate and mouthfeel.

Real flavors win. Vanilla beans, honest cocoa, and ripe fruit deliver aroma and finish far better than synthetic shortcuts. Watch for shops that list sourcing and process; transparency usually equals care.

Fact: small shifts in solids, sugar levels, or freeze temperature can change texture dramatically.

Choose places that let ingredients lead and you’ll notice the difference from first lick to last.

From factory tours to museum moments: ice cream culture in the U.S.

Tours and museums turn a familiar dessert into a hands-on lesson about craft and culture.

Visit a production line and you watch ingredients, churning, and packaging move from idea to scoop. A stop at Ben Jerry’s Factory in Waterbury is affordable and playful. The sub-$10 tour, plus a walk through the flavor graveyard, mixes history with samples that train your palate.

Museum experiences in cities like San Francisco and New York make this love of frozen food into interactive art. These spots turn tasting into shared moments for families and curious travelers.

Plan a day: pair a factory tour with a neighborhood walk and a second stop at a local store for contrast. Expect behind-the-scenes facts on ingredients, how mix-ins are developed, and tips you can taste right away.

• Tour culture makes production tangible and educational.
• Immersive exhibits teach texture, melt, and flavor balance.
• Bring questions and appetite — most tours end with a spoon and a story.

“You’ll leave with a deeper respect for a favorite food and a few new go-to flavors.”

Conclusion

Every scoop tells a story of place, technique, and a maker’s decisions.

Travel and taste meet at counters and carts where gelato, dondurma, kakigori, and kulfi each reveal local craft. Start with a classic, then try a shop signature. Watch how melt and mouthfeel tell you about method and ingredient quality.

Plan small detours for a factory tour or a neighborhood parlor. Use simple tests — vanilla clarity, chocolate depth, cookies ’n’ ice cream generosity — to judge consistency and care.

Seek balance: clean dairy notes, thoughtful sweetness, and mix-ins that lift rather than hide flavor. At the end, add picks to your personal map; when a scoop stays with you, it turns a stop into a memory worth sharing.