Inventive combinations are leading the way across the globe. Freakshakes topped with doughnuts have become a firm favourite in the USA and Northern Europe, as have dessert-inspired sundaes such as strawberry cheesecake, and cookies and cream. Decoration plays a big role, with ice creams adorned with mini candy, chocolates, cookies, meringues and macarons – chosen by the consumer. The more Instagram-worthy (and personalised), the better.

Boundaries are being pushed with flavours, with new, exotic tastes being introduced, and savoury and sweet combinations. Tastebuds are being tickled with saffron, hibiscus and chilli, as well as cheese, avocado and ketchup.

Ice creams have to be pretty, but also easy to eat, which is why creative portability is also key. Ice cream sandwiches layered with cookie and sponge are making a comeback, and soft serve-filled pastries such as cruffins, have made their way onto menus. Traditionally plain waffle cones are now bursting with colour and flavour, adding to the experience.

The popularity of ice cream is growing in Asia-Pacific regions, and their influence can be seen in trends such as Thai rolled ice cream and ladoos – sphere-shaped sweet treats from India. In Europe, the health-conscious are looking for ice creams that taste great and are good for you, which is why we are seeing a rise in flavours such as charcoal and matcha.