By Silvina Reusman
Ice cream is one of those preparations that no one can escape: it doesn’t matter if it’s hot or cold, there’s always a good excuse to eat one of these classics. And even more so on April 12, which is considered the International Ice Cream Day.
According to data from the Artisanal Ice Cream and Related Manufacturers Association (AFADHYA), in our country 6.9 liters of ice cream are consumed per person per year. This figure places Argentina in sixth place worldwide, a ranking led by New Zealand, which consumes 26.3 liters of ice cream per inhabitant.
Next, we choose some of the best proposals in Buenos Aires to avoid a fiasco.
The best ice cream parlors in Buenos Aires
1.The Troubadour
This ice cream parlor knows no fashion, it is authentic and innovative at the same time
This classic opened in 1963 in the epicenter of Caballito, one of the busiest corners of the city, and it is always common to see people crowded at the entrance trying to decide which flavors to enjoy. This ice cream parlor knows no fashion, it is authentic and at the same time innovative, and its classics Sambayón al Marsala or Russian Cream have added other options such as Nutella/Rocher and Kinder. There are also other flavors that remain over time such as Chocolate Cabsha and Banana Dolca and they even bathe the ice cream in chocolate.. Av. Rivadavia 5078, CABA.
2.Cadore
Cadore maintains the charm of another era
Corrientes street would not be the same without this super classic ice cream parlor that accompanied many Argentines before the theater. Declared Site of Cultural Interest of the City of Buenos Aires. the original Cadore was founded in the late 9th century in Italy until its owners shipped to Argentina and opened their local version in 1957. Here you can still find flavors like Kinotos with whiskey (like this, with a k); Figs with nuts; Marron glacé and Torroncino. But there are also new tastes like Orange Mango; Raspberry or passion fruit, depending on the season. Cadore maintains the charm of another era and upon entering it feels like a nostalgic trip back in time. Av. Corrientes 1695, CABA.
3. Grotto Ice Cream Parlor
grotto It is the business of a family that passed their passion for ice cream from generation to generation.
For 45 years this ice cream parlor has been the favorite of the residents of Belgrano. Like others in the industry, grotto It is a family business that has passed on its passion for ice cream from generation to generation. Its sambayón is well-earned, but be careful with the dulce de leche, an unbeatable Argentine classic. Here too, as in Cadore, there are “grandfather’s” tastes but without forgetting their past they have added many new flavors. The quality of its ice cream comes from the products used, only natural ingredients, without artificial essences or flavors. Gruta is also recognized for its caramelized almonds that usually accompany kilo pots. Marshal Antonio José de Sucre 2356, CABA.
4.Ice cream Italy
Italian ice creams are 100% handmade
Those who have ever spent the summer in Mar del Plata know this classic ice cream parlor that is characterized by its cannoli. With 50 years in the business, their ice creams are legendary and recently you don’t have to travel to La Feliz to enjoy them because they opened a branch in Palermo. While the most popular is the stuffed and chocolate dipped Sicilian cannoli, all flavors are excellent. The Tramontana cream is the tribute of a Buenos Aires ice cream parlor to the creator of Helados Italia, Giuseppe Tramontana. After so many years, Their ice creams are still 100% handmade and it shows. El Salvador 4795, CABA.
5. Pistachio
At Pistacchio they understand that quality is not negotiated
Reticent like few others to social networks, the owners of this ice cream shop hidden in Colegiales opened a few years ago, and it became one of the best ice cream parlors in the city. With a classic tradition in the ice cream business, at Pistacchio they understand that quality is not negotiable. There are always new tastes on the board but there are some that are almost always there like Kinder, or mandarin (in season) that sometimes becomes Limondarina, pistachio of course lives up to its name and is perfect. Sometimes there’s blueberry cheesecake; Morocco; Oreo Cream; Spicy mango, and one of the stable cast is the Luleleye, which is dulce de leche and comes plain, with walnuts, or granita. There are vegan options. Saints Dumont 3429, CABA.
6.Nausicaa
Nausicaa owes its name to the film by the fantastic Japanese animation director Hayao Miyazaki
A few blocks from Pistacchio is this beautiful new ice cream shop that occupies a corner and has a coffee shop and an art gallery. Nausicaa, which owes its name to the film by the fantastic Japanese animation director Hayao Miyazaki, is ideal for those who hate ordering ice cream and that their tastes mix with those of the neighbor, especially if the latter ordered mint ice cream. To combat that level of obsession, they developed a box where the flavors can be ordered individually, each in its own compartment. They have excellent fruit ice creams like grapefruit with pear or pineapple with basil and other rarer ones like lavender with blueberries and vanilla with vinegar. Chap. Ramón Freire 1101, CABA.
7.Schock BA
The Schock BA are ice creams that work by contrast
From all the neighborhoods of the North (and several of the Capital as well) they travel to Acassuso to eat Schock’s delicious ice creams. The highlights: Citrus chocolate sorbet, because only those who have tried chocolate with lemon or orange understand that marriage made to last forever. Also the White Chocolate with lemon juice and pistachios, because in addition to the acid quota of the citrus, the pistachio is added to give it a new layer of flavor. And the last one that you should not miss trying is the Salty caramel for the same reason as the previous ones: they are ice creams that work by contrast, the ultra sweet of the caramel collides with the salt crystals and enhances its flavor. Av. Del Libertador 14988, Acassuso, Buenos Aires.
8.Alchemy
The blackboard in the ice cream parlor is designed as if it were a periodic table of elements
Never better put a name. Alchemy It is a true laboratory of flavors. Here they developed flavors that you never thought you would find and some that logic would indicate would not have to work and yet they are delicious, such as wasabi and avocado or pumpkin. Special attention to the Tumeric latte made from almond milk with turmeric, cinnamon, ginger and pepper, a little gem. There are also some cocktail-inspired ones and they even have a drink menu that combines ice creams like the Alchemy Spritz, which is the traditional cocktail version but with ice cream of the same flavor. The blackboard in the ice cream parlor is designed as if it were a periodic table of elements, is tempting and invites you to venture into the most exotic flavors. There are vegan options and, a rarity, from Wednesday to Saturday they are open until 3 in the morning. Humboldt 1923, CABA.
9.America
In Américo a meticulous selection of the raw material is made
This ice cream parlor is a classic but from Rosario, the capital of artisan ice cream and recently opened a branch in Buenos Aires. With the techniques brought by the Italian ice cream masters, in america A meticulous selection of the raw material is made, without essences, only natural products and a lot of respect for the production processes. That is why mint is made with fresh leaves that are infused; They use original chocolate, some 80%, and for a flavor as noble and simple as vanilla, they use the beans and not the flavorings. There are ice creams that are seasonal, like some fruit, they have a super creamy consistency and there are no huge productions so that they are not left over and are always freshly made. Juan a Gorriti 876, Puerto Madero, CABA.
10. Florida
With each ice cream you can choose a series of original and rare toppings
This new ice cream parlor in Palermo in a short time conquered the hearts of ice cream fans. With few flavors Obrador Florida is an ice cream parlor for adventurous palates, perhaps less recommended for children who do not like to innovate but for those who seek a perfect texture and intense flavors. The flavors rotate, you can find a Honey with Manzanilla or the Fig Tree (fig leaves and jam). The cones are handmade, finite and crunchy. And with each ice cream you can choose a series of original and rare toppings that give another touch to the combination. Soler 5063, CABA.
