From the new iced coffees of Milanesi Gelaterie Artiarti, to the relaunch of the historic Neapolitan coviglia signed by Pasticceria Pintauro 1785, to the cocktails with ice cream designed by Mattia Pastori and luxury collaborations in the hotel industry: ice cream is the absolute protagonist of summer 2026.
Summer 2026 rediscovers traditional ice cream, innovation, specialty coffee and frozen cocktails
Ice cream is back in the spotlight of the summer season, but with a completely new look. No longer just a dessert symbol of summer coolness, but a creative ingredient for cocktails, specialty coffees, frozen drinks and new gastronomic experiences that combine tradition, mixology and high-end hospitality.
Among the most interesting trends of summer 2026 are the return of the great classics of the Italian tradition, the growth of iced gourmet coffees and the contamination between the world of artisanal ice cream and premium beverages.
Iced coffee and artisanal ice cream: the new frontier of summer in Milan
With the opening of the third store in Corso Genova, Milanesi Gelaterie Artigianali expands its gastronomic project by transforming the ice cream parlor into a space dedicated to contemporary breakfasts, specialty coffees and tastings. In Milan , the focus is on new urban rituals.
The new venue offers a selection of iced coffees designed for the summer season, made with single-origin specialty coffees and premium ingredients. Among the most popular proposals are: Iced Berries with raspberry sauce, Iced Pistachio with Sicilian pistachio cream, Iced Caramel with salted caramel cream, Iced Chocolate with dark chocolate cream.
The goal is to create an experience that combines the world of quality coffee with that of artisanal ice cream, enhancing the famous gourmet stracciatelle that have made the brand famous.
Gattullo celebrates summer with homemade ice cream and the garden
Among the protagonists of the Milanese summer there is also Gattullo, a historic sign of the city’s tradition, which expands its proposal with a selection of artisanal ice creams made in full respect of tradition.
The offer focuses on the great classics – cream, pistachio, hazelnut, chocolate, strawberry, lemon, fior di latte and coconut – interpreted with quality raw materials to offer an authentic and timeless experience.
The proposal stands out with the ice cream cups – Domenico, Giuseppe and Vanessa – to pay homage to the symbolic figures of Gattullo‘s history.
The offer is designed to satisfy every moment of the day, from the walking cone to the tray to share, up to the classic cup to be enjoyed calmly.
The setting is the historic garden of Gattullo, a green oasis in the heart of Milan open from breakfast to aperitif, where ice cream is flanked by other house specialties, such as gourmet sandwiches, the famous blueberry puff pastry and the traditional Domenichino, the cocktail signature that represents the Milanese aperitif in Porta Ludovica.
Gelato della Cupola arrives at Mio Lab
A new experience dedicated to the afternoon break comes from Mio Lab, Park Hyatt Milano under the historic Cupola of the hotel. Starting from June 5th, every day from 03:00 pm to 6:30 pm, it is possible to taste the new Gelato della Cupola, a contemporary tribute to the Italian tradition of artisan ice cream.
The selection includes flavors designed to evoke lightness and summer memories: Cream & Caramel, with caramelized popcorn and biscuit foam; Stracciatella & Hazelnut, with cocoa crumble and hazelnut mousse; Strawberry & Cream, served in a glass cup with strawberry compote and Italian Sgroppino, original proposal prepared with Gin Sabatini 0, lemon ice cream and ginger beer, served in a blue glass cup
The offer is completed by the new Mignon Selection which includes the puff pastry cannoncino with custard and chopped hazelnuts, the shortcrust pastry tartlet with vanilla cream and strawberries, the pâte à choux cream puff with cream cheese cream and raspberries.
The proposal can be accompanied by espresso or American coffee or tea or herbal tea. An invitation to experience the afternoon as a small urban ritual of taste, relaxation and conviviality in the heart of Milan.
The Neapolitan coviglia is back in the spotlight with Pasticceria Pintauro 1785
Among the most significant novelties stands out the relaunch of the coviglia, a historic Neapolitan semifreddo reinterpreted by Pasticceria Pintauro 1785, one of the most iconic brands of the Neapolitan confectionery tradition.
More than just a dessert, the coviglia represents an authentic cultural heritage of the city of Naples. With a soft, velvety and frothy consistency, halfway between mousse and ice cream, it has been for centuries the dessert of special occasions and one of the most popular specialties of the Campania tradition.
To enhance this historical excellence, Pintauro has created a new line consisting of eleven variants: from the classic versions with Chocolate and Coffee to the Lemon, Strawberry, Tiramisu, Pistachio, Babà, Variegated Black Cherry and Hazelnut flavors. Particularly original are the two interpretations dedicated to the specialty that has made the brand famous in the world: the Coviglia Sfogliatella Riccia and the Coviglia Sfogliatella Frolla.
Handcrafted according to the traditional recipe and with selected ingredients, the new coviglie represent a perfect balance between the recovery of gastronomic memory and contemporary innovation.
Vincenzo Dascanio Cafe celebrates summer with artisanal ice cream and Dolce Vita atmospheres
For the summer season, the Vincenzo Dascanio Café in Cernobbio is transformed into an elegant lido overlooking the Lake of Como, with a setting inspired by historic Italian holidays.
Decorative cabanas, striped fabrics, umbrellas and retro details recreate an atmosphere reminiscent of the Dolce Vita, transforming the bistro into a destination dedicated to relaxation, from breakfast to aperitif, in a perfect balance between hospitality, design and charm.
The protagonist of the summer is also the proposal of artisanal ice creams, available in the Cernobbio and Portofino locations, with classic flavors and signature creations such as the Fresco Incanto cup, which combines fiordilatte ice cream and fresh seasonal fruit.
In the locations of Noto and Taormina, the offer is completed with the traditional almond and mulberry granitas served with brioche col tuppo, together with specialties that enhance Italian excellence such as Bronte pistachio and Modica chocolate.
Speciality coffee and gourmet affogato: the new food trend
One of the most interesting trends of the year concerns the encounter between specialty coffee and artisanal ice cream. In the new store in Corso Genova, Milanesi offers coffees from selected single-origin plantations, with artisanal roasts that rotate periodically on the menu.
The debut is entrusted to Jose Rezende’s Brazil Dal Paraná, a Red Catuai variety processed with a natural process and characterized by aromatic notes of caramelized sugar, orange blossom and green apple. The combination with the classic stracciatella gives life to an evolved version of coffee affogato, capable of enhancing both the aromatic nuances of coffee and the creaminess of ice cream.
Cocktails and ice cream: mixology meets the frozen world
The world of cocktails is also increasingly looking to ice cream as an ingredient capable of adding texture, aromas and aromatic complexity. Among the interpreters of this trend is Mattia Pastori, who for summer 2026 offers three creations dedicated to the encounter between mixology and ice cream.
Frozen Americano – an alcoholic coffee granita that reinterprets the classic Americano. Bitters, red vermouth, coffee and sugar are creamed until they have a sorbet-like consistency, perfect for a summer aperitif.
Sgroppino Mediterraneo – Contemporary version of the traditional Venetian sgroppino, enriched by the addition of Italicus Rosolio di Bergamot and completed by a spicy note of Sichuan pepper. A cocktail that enhances the lemon sorbet with elegance and freshness.
Tiramisu Colada – a drink-dessert that combines the Italian taste of tiramisu with tropical suggestions. Pineapple ice cream, rum, tiramisu liqueur, coconut whipped cream and black cherries come together in an original proposal that tells the contemporary evolution of cocktail ice cream.
Ice cream conquers the luxury hotel industry as well
The growth of artisanal ice cream also involves the premium hospitality sector. GDF Hotel has announced a new collaboration with Turin-based master ice cream maker Alberto Marchetti for the creation of an exclusive flavor based on light mascarpone cream.
The project will be available exclusively in the group’s flagship hotels and aims to transform dessert time into a true gastronomic experience.
The ice cream will be prepared daily and creamed at the moment, following a philosophy that focuses on the quality of raw materials, seasonality and artisanality.
The future of ice cream between tradition, coffee and hospitality
Summer 2026 confirms how ice cream is experiencing a new evolutionary phase. On the one hand, the recovery of historical recipes such as the Neapolitan coviglia, on the other, the encounter with specialty coffees, contemporary cocktails and luxury hospitality. A phenomenon that tells the evolution of Italian taste and the ability of ice cream to reinvent itself continuously, keeping intact the link with the artisan tradition that has made it famous in the world