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29 August 2025
Barcelona is a city to be savored in every sense, and ice cream is part of that experience all year round. From creamy artisanal recipes to the most innovative creations, there is always a spot to enjoy this sweet treat, accompanied, if you prefer, by a refreshing horchata or a flavorful granita.
We’ve put together a selection of some of the best ice cream parlors in Barcelona. On our blog you’ll also find more ideas and recommendations to help you make the most of your stay with us.
DelaCrem, founded in 2010 by Italian gelato maker Massimo Pignata on Enric Granados (Eixample), is known for crafting authentic artisanal Italian gelato. All their flavors are gluten-free, and their range of sorbets is 100% vegan, with a naturally low fat content. Every day they prepare fresh gelato using seasonal products, achieving an ultra-creamy texture thanks to their slow food technique, stored in pozzetti to ensure maximum quality. From our apartments in the Eixample you can enjoy a pleasant walk to one of their shops, either the original or DelaCrem Creativa, where you will find classic flavors like pistachio and yogurt, special editions, and local inspirations such as hazelnuts from Reus or pistachios from Les Garrigues.
Gocce di Latte is a charming Italian gelato shop in the Born neighborhood, just a short stroll from Santa Maria del Mar. Founded in 2012 by Matteo and Rita from Rome, it quickly became known for its daily handmade gelato prepared with natural, high-quality ingredients. The menu includes both traditional favorites and creative combinations such as chocolate with sea salt, pear with cinnamon, or dates with cardamom and orange. They also run a second location dedicated entirely to vegan and gluten-free options, including cones. Open every day from noon until midnight, it is the perfect spot for a sweet break during a walk through El Born or to satisfy a late-night craving. With excellent reviews and loyal fans who praise flavors like pistachio as “the best ever,” Gocce di Latte has earned its place among the most beloved ice cream shops in Barcelona.
Right in the heart of Rambla del Poblenou you’ll find Mamá Heladera, a must-visit spot for lovers of artisanal ice cream in Barcelona. Their proposal blends tradition and creativity, with flavors prepared daily that win over both neighborhood locals and those strolling along this iconic avenue. Whether on a summer afternoon, after a walk by the beach, or simply as a sweet treat, enjoying an ice cream at Mamá Heladera feels like tasting both home and authentic craftsmanship.
Llagurt is Catalonia’s leading frozen yogurt chain, offering a refreshing and healthy indulgence rooted in quality and local values. Their menu features soft acai, natural frozen yogurt, juices, shakes, and sorbets made with organic and km0 ingredients, all designed to benefit your body and delight even the most discerning palate. Based on the traditional recipe of fresh, creamy yogurt, their offerings are rich in protein, calcium, and vitamins B2, A, and D.
El Tío Ché is a century-old horchatería in Poblenou that continues to delight locals and visitors alike with its authentic horchata made from high-quality chufa, available all year round and also offered without sugar. More than just a refreshing stop, it is a neighborhood institution where four generations of the same family have upheld tradition since the early 20th century. In addition to the iconic horchata, you will find artisan granizados, rustic ice creams, traditional vermuts, and comforting snacks like chocolate with churros or turrones, all prepared in-house with care and rooted in local heritage. A visit here is not just about taste, it is about experiencing a piece of Barcelona’s living history.
In Barcelona you will find many more options. Choose your favorite and enjoy this delicious sweet while touring a city that will never cease to amaze you. And if you are looking for more local flavors, we also recommend checking out our post about the best vermuts in Barcelona, another tradition you should not miss during your stay.
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