The Best Artisanal Ice Cream Shops in Paris in 2026
Italian gelato, plant-based ice cream, flavors from around the world: our selection of the ten best artisanal ice cream shops in Paris that you won't want to miss this summer.
Long dominated by a handful of major brands, the Parisian gelato scene has expanded considerably in recent years. From training at the Gelato University in Bologna to sourcing ingredients, reducing sugar content, perfecting textures, and demonstrating environmental commitment, a new generation of gelato makers is reinventing the craft. Some draw on Italian heritage, while others explore flavors from around the world or plant-based recipes. All share the same obsession with flavor.
LaCrèma, Paris 5th
Opened in the spring of 2026 just a stone’s throw from the Panthéon, LaCrèma has established itself as Paris’s first 100% plant-based ice cream shop. Behind the project is Roberta, a Brazilian who has lived in France for over twenty years; she studied at the Beaux-Arts before training at the University of Gelato in Bologna and earning a CAP in ice cream making. Here, everything is made on-site: roasting nuts, brewing coffee, making pistachio and hazelnut purées, and crafting sorbets from seasonal French fruits. The eco-friendly approach is evident in every detail, from buying in bulk to edible spoons and secondhand furniture. Special mention goes to the Tanzanian vanilla ice cream, which is particularly rich in flavor despite containing absolutely no cream. This spot proves that indulgent treats and environmental commitment can go hand in hand.
Since opening in 2024, La Combine has been among the spots that have brought artisanal Italian-style ice cream back into the Parisian spotlight. Founded by two passionate former professionals, the shop offers a deliberately limited menu: just four flavors, rotated weekly. The concept? Pairing two flavors designed to complement each other, much like a wine-and-food pairing. Fruits, herbs, and spices are carefully sourced; pistachios and hazelnuts come from Sicily; and the cones are homemade. Served straight from the soft-serve machine, the ice cream retains a particularly smooth texture and is not overly sweet. This spot has played a major role in bringing artisanal soft-serve back into favor in Paris.
Tucked away behind the Fontaine des Innocents, Creamy doesn’t look like much. Yet this small coffee shop and ice cream parlor has become a favorite spot for artisanal ice cream lovers in central Paris. Olivier, who lived in Taiwan for several years, churns his creations single-handedly and draws heavily on Asian flavors. Flavors like oolong-avocado-pistachio, yuzu-vanilla, and matcha reflect this influence. The menu is concise, with nearly half the flavors available in plant-based versions. The portions are generous, and the recipes prioritize clear, distinct flavors over gimmicks. Special mention goes to the matcha ice cream, which is particularly well-balanced.
After initially opening as a pop-up in 2025, Isotope reopened its doors in 2026. Matthieu Meisse and Clément Hu (the duo behind the neighboring I/O Café) decided to continue their collaboration with Frances Leech. An author and pastry chef, this radiant woman originally from England decided to set aside baking and pastry—her first passion—in favor of making ice cream. At Isotope, she does it all. She works with fresh, carefully selected ingredients, such as this Nicolas Berger chocolate, roasted just a few kilometers from Paris. There are just a few flavors, created according to Frances’s whims. A nod to her roots: a competition-worthy mint-chocolate ice cream; and for the more adventurous, an ice cream cookie that’s as decadent as it is indulgent.
A former entrepreneur who spent time in Australia before training at Gelato University, Marc opened his neighborhood gelateria in 2025 in the Jourdain district. There wasn’t a single ice cream shop in sight in this arrondissement, but judging by the late-afternoon line, it was long-awaited. Here, locals come to enjoy one of the four ice creams and two sorbets that make up the weekly menu, which changes according to the chef’s mood and the seasons. Yuzu-thyme, orange blossom-pine nuts, or chocolate-marshmallow-almond; Marc isn’t afraid to think outside the box. The organic milk comes from Seine-et-Marne, the sugar is French, and the chocolates are carefully selected. Note that the cones are made on-site, right in front of the customer.
As the grandson of Raymond Berthillon, Lionel Chauvin could have simply carried on the family recipes. Instead, he chose to forge his own path. At his ice cream shop, opened in 2021 and named after his children, classic flavors sit alongside unexpected ones like Mont-d’Or and avocado, egg and mayonnaise, langoustine, and even sobacha and genmaicha tea. Behind this immense creative freedom, however, lies hard work and precision: no preservatives, no stabilizers, no glucose, and no fructose. The ice creams are dense and not overly fluffy, placing the ingredient itself front and center on the plate. Sold only by the tub; no scoops.
Established in Paris since the 1980s, La Tropicale is one of the pioneers of creative ice cream in the capital. Now run by Thai-Thanh, the founders’ daughter, the shop treats each flavor as an olfactory composition. The creations are made with carefully selected ingredients: organic milk, seasonal fruits, and ingredients sourced from transparent supply chains. Flavors like yogurt-cherry-sumac, sweet clover-caramelized buckwheat, and rare citrus fruits exemplify this desire to tell a story through each flavor.
Opened in 1955, Le Bac à Glaces is part of Paris’s culinary heritage. Here, there’s no constant innovation or race for unusual flavors. Regulars come for perfectly crafted classics, some of which have remained unchanged for decades. Vanilla, pistachio, coffee, rum raisin—there’s something reassuring about this menu, as traditional as the decor, which has also remained unchanged since the shop’s founding. Belle-Hélène, Melba, or Dame Blanche sundaes: there’s something for every taste, every season, and every age. A timeless spot.
Opened in 2005 by Maura, an Italian woman craving gelato in Paris, Pozzetto has played a major role in introducing Parisians to authentic, artisanal Italian gelato. Its name refers to the famous refrigerated “well” cabinets in which the ice cream is stored, protected from air and light. Few flavors but great craftsmanship: Sicilian pistachio, gianduja, strawberry, and fior di latte are among the must-tries. Served with a spatula, these ice creams owe their success to their creamy, dense texture and intense flavor. An artisanal philosophy that has hardly changed in twenty years.
Where? 39 rue du Roi-de-Sicile, 75004 Paris (and 15 rue Vieille-du-Temple, 75004 Paris)
At Angiolo, they pride themselves on a “haute glacerie” approach based on masterful craftsmanship, high-quality ingredients, and reduced sugar content. Bronte pistachios, Piedmont hazelnuts, Kagoshima matcha: every ingredient is carefully selected. The shop doesn’t hesitate to blend vanilla beans from four different origins for its signature ice cream, made without eggs but with a mascarpone base that naturally enhances the aroma of this beloved spice. Special mention goes to the pistachio ice cream, which is likely among the best in Paris. And the shop has something for everyone: ice cream croquettes made with yogurt and sugar-free fruit purees are available for our four-legged friends.
Where? 180 Boulevard Saint-Germain, 75006 Paris / 39 Rue du Cherche-Midi, 75006 Paris
