From champagne to high protein
These ice cream flavors are the most popular in 2023
Three of the most popular flavors at the crazy ice cream maker.
© The Mad Ice Cream Maker
The first ice cream scoops are already going over the counter. Which varieties are particularly popular in 2023? An interview with the crazy ice cream maker.
The first warm days are just around the corner and with it the desire to visit the ice cream parlor around the corner or in town. In addition to alcoholic varieties, healthier high-protein ice cream is also in trend this year, as Matthias Münz, known in Munich and on television as “The Crazy Ice Cream Maker”, reveals in an interview with the news agency spot on news.
What flavors of ice cream are hot this year?
Matthias Münz: The most popular ice cream flavors this year are all alcoholic ice cream flavors: beer, champagne raspberry, gin and tonic, Moscow Mule, Mai Tai, Baileys, etc. But healthier ice cream flavors with less sugar and a high protein content are also very popular.
We are already successfully experimenting with high-protein ice cream varieties with at least 30 percent less sugar and at least ten grams of protein per scoop. These ice cream scoops are ideal for athletes, have a perfect, creamy taste and ensure a good protein intake after a workout. As a crazy alternative, there is our Buffala Worm Ice Cream, which is also full of proteins and goes perfectly with nut creations.
They are known for their extravagant flavors of ice cream. What else are you trying out this year?
Münz: This year we have ice cream sundae creations for the first time, such as our Bavarian mug with a scoop of white sausage, beer, Obatzter, cream, topping made of sweet mustard, chives and decorated with a pretzel.
We also have creations like the Cheshire Cat mug or the Alice D mug. The latter includes: champagne ice cream, a snowball ball (Raffaello ice cream), cannabis ice cream and whiskey ice cream, whipped cream, blue smarties, a bubble gum cigarette, mushrooms and a syringe filled with chocolate sauce.
Which special varieties are best received by your customers?
Münz: Pizza Margherita ice cream – I now prepare the pizza for this myself, which is another passion of mine. Our currywurst ice cream sells like hot cakes, as does cheese spaetzle ice cream.
Which classics are still very popular?
Münz: Roasted almonds, strawberry-basil-balsamic vinegar, Black Forest cherry cake, walnut-fig and pistachio di Bronte.
Do you also have vegan ice cream in your range?
Münz: In addition to all types of fruit ice cream that have always been vegan, I have now added vegan pistachio, hazelnut nougat and chocolate ice cream to my repertoire. I also made vegan amarena cherry ice cream.
Which flavors are still on your list to try?
Münz: This year I will be developing many more vegan ice cream flavors: vegan cheesecake ice cream, roasted almond ice cream, even vegan vanilla ice cream is on my to-do list. Also, I have already secured three Salon Champagne bottles (vintage 2012) and there will be a Salon Champagne ice cream in the future, the most expensive ice cream I will ever make, for at least 100 euros per scoop. Champagne lovers will have to wait a few more years for this, as the 2012 Salon Champagne will only be ready to drink in a few years. In 2020 there was already a Dom Pérignon rosé ice cream for 30 euros a scoop, in a self-made cone with a cherry rim and gold leaf decoration.