The world of frozen doesn't take its foot off the accelerator: between supermarket novelties, bakeries with their own stamp and homemade recipes circulating on social media, the sector continues to make headlines even outside of the peak of summer.
In Spain there are very different proposals, from the nougat turned into ice cream from mass consumption to signature creations with local products, including projects that bring Greek frozen yogurt and healthy three-ingredient formulas.
The nougat ice cream that's a hit at Mercadona
The chain has popularized a tub of 500 ml with Jijona soft nougat flavor for a reference price of 3 Euros, a proposal that appeals to the Christmas gustatory memory but in a creamy format ready for the home freezer.
The nod to tradition comes from the recipe that inspires the flavor: almond, honey and egg white as bases for Jijona nougat, transferred to an icy texture that many consumers place halfway between classic and modern.
Beyond the cost, what has driven its echo is the emotional component: for many, each spoonful reminds of winter desserts which are now enjoyed at any time of year. Year-round availability breaks seasonality and extends the consumption period.
There are many comparisons on social media with artisanal nougat ice creams and references to their relationship. price qualityThe proposal has established itself as an affordable alternative within the frozen food aisle.
Greek frozen yogurt in Madrid: the Kala project
Madrid native Nerea Albors has consolidated Kala with two addresses in the capital (Calle Narváez, 37, and Calle Huertas, 20), betting on frozen yogurt made daily in a craft with yogurt brought from Greece and kefir.
The assortment is served in tub, cone or tulip and is completed with toppings premium, many from their own workshop: fresh fruits, miel, nuts, homemade granola and creams; they also include options for vegan and intolerances.
The indicative price is around five euros, and the atmosphere of the establishments seeks to transport you to a Mediterranean island, with a relaxed approach that accompanies a simple, fresh, and additive-free product.
For those who want to continue exploring the city with cold bites, names like Maison Glacée, Rocambolesc, Kalúa, Gioelia Cremeria, La Pecera or Amorino, among others, where classics and seasonal flavors coexist.
Signature ice cream in Vic: Jubany's hazelnut ice cream
The cook Nandu Jubany has presented in its Vacanal ice cream parlor (Plaça Major de Vic) a recipe focused on the hazelnut from Reus, carefully crafted from the fruit to the display case.
First they are candied in the style garapinyat, then a praline is prepared that is integrated into a creamy base to achieve a spoon with body, shine and a long finish in the mouth, keeping the focus on the proximity product.
The novelty has already been tested in the store, where they share ice cream and hamburger space, reinforcing that idea of local offer and direct to the customer that characterizes the chef's universe.
The reception on social media has been remarkable, with an audience that values ​​the return to traditional flavors performed with workshop technique and a service that invites you to repeat.
Granada: from pionono to fig on Via Lattea Trinidad
In Granada, the Via Lattea ice cream parlor Trinidad, captained by Julia Pahomi, has fulfilled a pending account: transforming the emblematic Santa Fe pionono in ice cream, a flavor they have named in honor of Flora, the owner's mother.
The preparation has been adjusted for months to balance sweetness and texture, seeking to live up to the master pastry chefs of the city. They want to gather more opinions from customers, even suggesting combining the tub with a café to adjust nuances.
The menu is completed with an ice cream higo from carefully cared for Guadix fruit, turned into a puree that is served throughout the season, and with a mixture of cream, nuts and caramel which looks to the city's Arab tradition.
The business plans to open all year round and take a break after Reyes. Facing autumn they are already preparing their usual appointment of Halloween to themed ice creams for children, in addition to maintaining slushies such as pomegranate and mango and a line of fruit (yogurt with mango or pineapple, amarena or Dubai).
An added curiosity: their canine clientele has a specific ice cream chicken soup, free, which many families already include in their trip to the counter.
A homemade three-ingredient ice cream
For those looking for light alternatives at home, the nutritionist Pablo Ojeda has popularized a express version with only three elements: frozen banana, berries also frozen and vegetable drinks or Greek yogurt.
Preparation is straightforward: blend until smooth and serve in a bowl or glass. The result is an ice cream with a rich texture. antirust and uncomplicated, designed to satisfy cravings without overdoing it with added sugar.
Those who prefer to customize it can adjust the point with a touch of cinnamon or add nuts on top or play with the proportion of yogurt to gain body, while maintaining the idea of ​​a quick recipe.
Between ready-to-go formats, workshops that pamper the origin and simple recipes for home, the frozen confirms its popularity in Spain: tradition and modernity go hand in hand in flavors that travel from Jijona to Granada, passing through Madrid and Vic.