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Restaurants
The Best Ice Cream Shops in Paris: Where Can You Find the Best Artisanal Ice Cream?
When the Parisian asphalt gives way to the heat, the search for the best artisanal ice cream in Paris begins. Far from the standardized, sugar-laden textures, our selection of the best ice cream shops in Paris celebrates these artisans for whom making ice cream is an art.
Where can you get good ice cream in Paris? If you haven’t been able to cool off in one of the pools at Paris’s most beautiful hotels, it’s time to indulge in a sweet treat. Finding the best ice cream shops in Paris can feel like an obstacle course, peppered with industrial disappointments. Too much air whipped into the mixture, garish flavors, or excessive sugar often mask the poor quality of mediocre ingredients. Fortunately, a handful of artisans and restaurateurs are determined to restore the ice cream’s former glory, working with raw ingredients in the same way as perfumers or master pastry chefs. People come to them seeking the purity of a rare pod, the vibrancy of a fruit picked at just the right moment, or the boldness of a flavor combination that gently challenges the palate’s expectations. A little treat to savor on Paris’s most beautiful terraces.
Here, we make ice cream the old-fashioned way, without artificial colors or preservatives
1. Glaster | One of the best ice cream shops in Paris is located in the 19th arrondissement
It’s a spot with instant charm in the hills of Belleville, in the 19th arrondissement. At the helm is Marc Flaster, an ice cream enthusiast for thirty years, who teamed up with his daughter to bring this unassuming, bright yellow shop to life. At a time when marketing all too often takes precedence over the actual product, their approach commands respect: here, they make ice cream the old-fashioned way, without artificial colors or preservatives, and production—which is still limited—means they’re only open on weekends. This commitment to quality doesn’t go unnoticed by the neighborhood’s customers, who are already loyal regulars.
The menu, deliberately short, prioritizes clean, distinct flavors. The spearmint sorbet is a pleasant surprise: far from the fluorescent hues of mass-produced versions, it boasts a pale color that speaks to its authenticity and captures the taste of fresh mint leaves with beautiful vibrancy. Paired with the lemon sorbet, it makes for a refreshing duo that’s a real hit. For those who prefer a richer flavor, options like fig-infused milk or chocolate-mint stracciatella deliver on their promise of indulgence without overwhelming the palate. But the true hallmark of the place unfolds right before our eyes: homemade batter poured into a waffle iron, cooked for forty-five seconds, and shaped while still hot to create a freshly made cone with remarkable crispness. Fans of small cups or slushies can rest assured: eco-consciousness is also part of the experience, thanks to a clever returnable plastic container system.
The verdict: A shop imbued with a true family spirit that’s breathing new life into northeast Paris. While limited production currently restricts access to weekends only, the authenticity of the flavors and the warmth of this freshly made cone more than justify planning your Sunday stroll through the upper reaches of the 19th arrondissement. A must-visit spot.
Prices: 4,50 euros per cone
Glaster
66 rue de la Villette, Paris 19th
Official website
2. Enzo & Lily | Berthillon's grandson opens his own ice cream shop in Paris
Stepping out of the shadow of a legend in Parisian “glastronomy” requires as much courage as it does talent. Lionel Chauvin, grandson of the legendary Raymond Berthillon, rose to the challenge by leaving the family business on Île Saint-Louis to forge his own path in the 16th arrondissement of Paris. Housed since 2021 in the quiet of a former bakery, his shop (named after his children) stands out as a laboratory for exhilarating experimentation, far from the beaten path of the Right Bank.
Here, the artisan breaks free from all traditional presentation conventions: no cones or scooped ice cream—tasting is done exclusively from a cup. This technical choice stems from the remarkable density of his ice creams—which are minimally aerated (meaning: no unnecessary air is injected)—and from a set of standards of absolute rigor. The label is a model of simplicity: no stabilizers, no preservatives, no artificial colors, and not a single gram of industrial glucose or fructose.
Building on this foundation of great purity, the chef is showcasing a resolutely free and contemporary vision this season by placing salted ice cream at the heart of his creative manifesto. While purists will find impeccable classics such as Salted Butter Caramel or the exotic Pineapple Basil, the new creations tantalize the palate with remarkable technical finesse. You’ll find yourself savoring the pairing of sweet vanilla brought out by the mineral intensity of caviar, or the briny notes of a frosted oyster enhanced by a delicate, peppery ice cream. The frozen sea urchin stands out as a signature dish, blending the sea, umami, and a creamy texture, while the mayonnaise-style egg takes on a playful edge with a hint of spices and mustard.
The verdict: A remarkable restaurant that proves you can honor your heritage while ingeniously shaking it up. The texture of the ice creams, with a rare density on the palate, beautifully highlights the clarity of the flavors.
Prices: Starting at 5 euros for a 0.25-liter tub
Enzo & Lily
2 rue Auguste Maquet, Paris 16th
Official website
The frozen sea urchin stands out as a signature dish, combining the flavors of the sea, umami, and a creamy texture
3. Folderol | The Parisian ice cream shop that pairs artisanal ice cream with natural wines
In December 2020, as Paris was grappling with the uncertainties of the pandemic, Jessica Yang and Robert Compagnon—the couple behind Le Rigmarole, a restaurant in the 11th arrondissement—envisioned a hybrid space that would serve as both an artisanal ice cream shop and a natural wine shop. The original idea? A welcoming haven, inspired by their own daily lives as parents, where adults can raise a glass while children savor the flavors listed on the large mirror in the entrance. The concept has become so popular that the sidewalks of Rue du Grand-Prieuré are constantly bustling, drawing food connoisseurs and curious visitors alike who come to capture the moment for their social media.
Behind the scenes, the two founders’ backgrounds command respect: trained under Guy Savoy, having worked at the Jules Verne and prestigious New York restaurants, they apply the rigor of haute cuisine to their ice cream. Jessica Yang infuses her pastry-making sensibility into creams and sorbets of remarkable precision, crafted from carefully sourced fresh fruit. The menu changes with the mood and the seasons, featuring floral creations like the pomelo-jasmine sorbet, a mint “choc’ chips” of rare elegance, or bolder combinations such as maekjeolli (rice wine), Parmesan, or olive oil. Everything is served in vintage bowls unearthed at flea markets or nestled in a surprising soy cone with rapadura sugar. And for those who might find the space too cramped, a second location has opened on Rue Faidherbe, at the other end of the district.
The verdict: The trendiest spot in the capital, and for good reason: the combination of a crisp, dry white wine and a signature sorbet is a stroke of genius.
Prices: 5 euros per cup.
Folderol
10 rue du Grand Prieuré / 40 rue Faidherbe, Paris 11th
Official website
4. A la Mère de Famille | The Popsicles That Are Melting Paris
When the capital’s oldest chocolate maker ventures into the world of ice pops, it does so with the dedication and precision that have built its two-century-old reputation. Far from outsourcing production to third parties, the company crafts its entire lineup—comprising more than thirty recipes—in its own workshop in Touraine, under the watchful eye of a master ice cream maker who is both a Meilleur Ouvrier de France and a World Champion. The philosophy here is crystal clear and uncompromising: no artificial colors, no artificial flavors, and no preservatives—all to let the purity of the flavor shine through. While the selection of classic and exotic ice creams and sorbets (black sesame, pineapple, coconut) is beautifully crafted, it is the house-made popsicles that have stood out for over fifteen years as the true icons of the warm season. Handcrafted, they benefit from a perfect synergy with the chocolate shop, which provides an inexhaustible supply of textures and delicacies. The vanilla-praline-chunk popsicle, for example, offers a remarkably creamy first bite, enlivened by textured praline chunks beneath a layer of dark chocolate with a perfectly crisp snap. For those seeking an equally striking plant-based alternative, the almond milk version—accompanied by its chocolate-almond-caramel “crisps”—proves to be incredibly satisfying and remarkably well-balanced.
The verdict: With nearly twenty locations scattered throughout the capital, this two-century-old institution could easily have burned its wings and diluted its soul in the face of industrial standardization. Yet, the meticulous craftsmanship at its Touraine factory puts any doubts to rest. While the charm of the small neighborhood shop may take a back seat to corporate logistics, the superlative quality of the chocolate coatings and the meticulous sourcing brilliantly save the day. A perfectly mastered classic that avoids the trap of taking the easy way out.
Prices: 6,50 euros per popsicle.
À la Mère de Famille
35 rue du Faubourg Montmartre, Paris 9th
Official website
The vanilla-praline-chunk popsicle thus offers a remarkably creamy first taste
5. Isotope | One of the best ice cream shops in Paris, in the Marais
After a successful trial run as a pop-up, this pistachio-green-tiled shop with pop art accents took root in 2026 in the 3rd arrondissement, in the Marais. At the helm of one of Paris’s best ice cream shops are Matthieu Meisse and Clément Hu (the creators of the neighboring I/O Café), in partnership with Frances Leech. This British author and former pastry chef has turned her back on the hustle and bustle of the bakery to devote herself to the world of frozen treats. It’s a transition she’s handled brilliantly: here, everything is conceived, sourced, and prepared by her personally—every morning—ensuring textures of absolute freshness.
The menu, with its refreshingly minimalist approach, eschews stockpiling and overflowing display cases to focus on five ice creams and five sorbets. This rejection of additives and excessive sugar allows the ingredients to shine with remarkable clarity. The nods to its British origins can be savored in a mint-chocolate ice cream with remarkable aromatic integrity or a cucumber sorbet with a thirst-quenching freshness. More complex combinations, such as honeyed rhubarb, cheesecake-style raspberry (with gluten-free cookie crumbs), or the surprising pairing of black sesame ice cream with grapefruit marmalade, demonstrate a true pastry chef’s sensibility. The chocolate, meanwhile, comes from Nicolas Berger and is crafted into a creamy coconut milk sorbet. For those with the heartiest appetites, the shop offers the option to have the flavor of your choice sandwiched between two thin, soft chocolate-buckwheat cookies.
The verdict: An excellent surprise that confirms that modern ice cream shops benefit from being designed by pastry chefs.
Prices: 4 euros per scoop.
Isotope
8 rue Dupetit-Thouars, Paris 3rd
The shop’s official website
6. Jade Genin | The ice cream shop where you can try kakigori in Paris
It’s hard to make a name for yourself when you’re the daughter of Jacques Genin, one of Paris’s most respected chocolate makers. Yet Jade Genin has managed to establish her own signature style, combining the technical precision she inherited from her father with a decidedly contemporary artistic sensibility. In her elegant shop on Avenue de l’Opéra, she doesn’t just work with cocoa—she passionately explores the world of icy treats through the lens of kakigori, that traditional Japanese dessert made of shaved ice as light as snow. The “granité-neige” collection, inspired by iconic desserts, is enriched with creations that play on absolute lightness.
Among the offerings is “Comme une pavlova,” a mango-passion fruit creation featuring a vanilla ice cream center beneath a light and airy Italian meringue. The “Shiso Meringue,” meanwhile, pairs lime with purple shiso, topped with a plant-based meringue. The shiso imparts a delicate pink hue reminiscent of cotton candy, offering an experience that’s as visually striking as it is refreshing. But the true boldness of this season lies in the chef’s foray into savory territory, transforming this delicate frosted snow into summer appetizers of great subtlety. Jade Genin presents two striking variations: a tomato-stracciatella snow granita and an electrifying lemon-arugula version.
The verdict: A magnificent reinterpretation of a Japanese classic by a top-tier pastry chef.
Prices: 7,50 euros per serving.
Jade Genin
33 avenue de l’Opéra, Paris 1st
The establishment’s official website