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Barcelona has many top-quality ice cream parlours, among which undisputed examples such as Delacrem or Rocambolesc stand out. There are however small artisanal businesses using the best quality ingredients, innovative recipes and vegan options. Sustainability has become fundamental for these ice cream businesses as they offer irresistible combinations throughout the year.
We suggest a tour of five original ice cream parlours that stand out for their use of high-quality ingredients and natural processes. Some of them specialise in ice creams that pay tribute to popular cultural icons, while others embrace neurogastronomy and seek to link their ice creams with childhood memories. Discover the diversity of flavours that Barcelona offers in these unique ice cream shops!
Rocambolesc, a world of frozen fantasy
On La Rambla, right next to the Gran Teatro del Liceo, this ice cream parlour founded by Jordi Roca and Alejandra Rivas immerses you in a magical world where ice cream is the protagonist. Among the flavours, always adapted to the season, choices such as dairy yoghurt ice cream and pomegranate and cinnamon sorbet stand out. In addition, you can customise them with toppings such as butter sablé, peta zeta explosions or guava jam.
Their lollies deserve special mention, handcrafted from exclusive 3D moulds. As fun as they are delicious, they imitate Darth Vader’s mask, chef Jordi Roca’s nose or Jaime Lannister’s golden hand, among others. Don’t forget to try their ‘panet’, an irresistible brioche filled with ice cream and toppings, cold on the inside and sealed on the outside. A unique experience that will delight your palate.
DelaCrem, bets on local ingredients
Massimo Pignata, one of the city’s main ice cream masters, has made DelaCrem an essential stop. This ice cream parlour, which has stores on Enric Granados and Passeig Sant Joan, fuses Italian tradition with local culture. The first to introduce ‘pozzetti’ to Barcelona allowing optimal conservation of their star creations.
Among its ice creams with seasonal ingredients, highlights include honey with rosemary, pumpkin with condensed milk and the classic toasted hazelnut from Piemonte, as well as sorbets such as baked apple with cinnamon. Under the DelaTerra seal is a commitment to using fairly sourced local ingredients, a philosophy closely linked to the Slow Food movement promoting direct contact with local producers and suppliers.
Childhood memories at Mama Heladera
This ice cream parlour, located in the Poblenou neighbourhood, offers something extremely peculiar: transform your childhood memories into ice cream. Irene Iborra, an expert in neurogastronomy, invites you to share your memories through a form on the website and then relate them to a smell, aroma and a specific place. Using this information, she creates personalised ice creams that will surprise you.
Among the most impressive flavours are plasticine and bechamel, some of the first to be made. Also notable are the caramelised cloud sorbet with pieces of Chiquilín cookie and the quince sorbet with pieces of Manchego cheese. Each ice cream is connected to a specific memory; For example, the coffee with milk and croissant evokes Sunday mornings, while the cucumber sorbet with salt, pays tribute to one of her clients’ summers in Carrascosa de Haro.
Selvatica, the best vegan ice creams
This creative ice cream parlour located in the Gracia neighbourhood, led by pastry chef Natalia Ramírez, allows people with different diets or intolerances to enjoy ice cream as everyone else does. Their wide variety of vegan options are recommended even for those who do not follow this diet. In addition, the menu is constantly renewed depending on the season.
With about twenty different flavours, many of them made with less sugar than usual, best sellers that stand out are hazelnut, strawberry with soursop, pineapple with tamarind and chipotle chilli, as well as San Simón cheese with orujo, or the vegan horchata and vanilla ice creams. These recipes are not afraid to incorporate spices, crunchy textures and exotic fruits, proving that there is still a vast world of ice cream to discover.
Flavours without additives in Cloud
The master ice cream maker Maurizio Lunardi fell in love with Barcelona and decided to express his passion for ice cream in a store in the Gracia neighbourhood. At Cloud, he has imported the same philosophy that characterises his renowned ice cream parlours in Italy: commitment to the best quality ingredients, traditional production and original flavours, such as beer or umami.
Every visit to Cloud is a surprise, the ice creams are handmade daily, and not all flavours are available every day. The creations are, therefore, original and unique, sometimes unrepeatable. However, traditional flavours, which also occupy a significant part of the menu, are usually available. Among them, the dark chocolate sorbet and the pistachio versions from Bronte, Sicily and Iran are noteworthy. Irresistible.
