The best ice cream shops in Mendoza

Their motto is “we don’t make customers, we make fans”—and they’re right. Alma de Helado is one of the favorites thanks to its “more is more” philosophy: traditional flavors are enhanced with added ingredients to create combinations that explode with textures on the palate.

They use Italian ingredients for their creamy flavors, such as Doble de Riesgo, a reinterpretation of Raffaello coconut (hence the name), made with coconut ice cream, coconut crumble, white chocolate flakes, and dulce de leche. They also use seasonal fruits for vegan sorbets, including avocado with lime; orange, carrot, and ginger; and beetroot with strawberry.

Tip: They offer the flavor Bruce, inspired by the iconic chocolate cake from the film Matilda: an intense chocolate ice cream with chocolate ganache, brownie, creamy chocolate sauce, and 60% chocolate shards.

Where: Juan B. Justo 112 and 459, Mendoza City; also at Circuito La Bastilla Strip Center (Regalado Olguín s/n°, El Challao, Las Heras). Open daily.

These artisanal ice creams come with a rich history: today they are made by the fourth generation of the Soppelsa family, preserving the great-grandfather’s original bases while allowing room for innovation.

You’ll always find classics like crema, chocolate, and dulce de leche, alongside surprising flavors born in the lab such as Chardonnay grape, turmeric, spirulina, matcha tea, carob, and olive oil. Here you can read the interview with him.

Tip: The final decoration on each cup or cone—a delicate rose—is their signature. It’s crafted on the spot, in front of the customer, turning each serving into a picture-worthy piece.

Where: Lavalle 24, Mendoza City. Open Monday to Sunday from 3 pm to 11 pm.

Since 1947, Famiglia Perin Ice Cream Parlor has been a must-stop for traditional Italian ice cream with a three-generation family legacy. Here, timeless flavors never go out of style.

Their eight chocolate varieties are a must-try, as are flavors like kumquat with whisky, cinnamon, and Marsala. Fruit flavors are also a highlight, made with fresh Mendoza fruit—so the harvest season determines which one becomes the star.

Tip: They also offer low-calorie, sugar-free, and fat-free ice cream options.

Where: Avenida Sarmiento 799, Mendoza City. Open all day; the shop only closes during the winter months.

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This ice cream atelier creates flavors using regional agroecological products, prioritizing respect for natural cycles, reduced sugar, and fermentation techniques.

At La Filo, sweet meets savory, dairy meets herbs, and classic meets unexpected. The result: flavors like almond ricotta with fig, natural yogurt with pistachio, melon with huacatay, sambayón with miso, or lemon with kefir.

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Tip: They make their own gluten-free waffle cones, adding personality from the first bite to the last.

Where: Muñiz 515, Godoy Cruz. Open Wednesday to Saturday from 6 pm to 11 pm, and Sundays at lunchtime as well.

The Michel chocolate—made with dark chocolate and hazelnuts, plus chocolate-covered hazelnuts and white chocolate chunks—is one of the favorites at this authentic ice cream parlor from Luján de Cuyo, which opened in 1978.

Their creams, such as pineapple-coconut “Hawaiian” and sambayón with strawberries, are truly tempting. Michel’s artisanal production also includes several options suitable for people with celiac disease.

Tip: The Paseo Paradiso location (in Chacras de Coria) and the City branch feature outdoor decks. The downtown shop is also accessible by Metrotranvía.

Where: Branches in Luján de Cuyo (Serpa 375 corner España and San Martín 290), Chacras de Coria (Paseo Paradiso complex – Mitre 1426 – and El Álamo – Mariano Boedo s/n°), Vistalba (Guardia Vieja s/n°, Vistalba Food Market), and Mendoza City (Belgrano 860).

This gelateria artigianale pays tribute to Italian culture through top-quality products and nostalgic flavors. One example is Zabaione Angolo, a sabayón ice cream with Marsala-soaked raisins and caramelized walnuts that evokes grandma’s dessert.

Among the most requested flavors are dulce de leche with cinnamon and Sicilian pistachio. There’s also Amore, made for Valentine’s Day, with raspberries, cream, chocolate, and filled chocolates.

Tip: They offer traditional Sicilian cannoli filled with ricotta and topped with candied orange peel and chocolate chips, as well as a gelato-filled version.

Where: Nicolás Avellaneda 299, corner of Olascoaga, Mendoza City. Open every day.

Frozen preparations appear throughout the menu at Fogón, the restaurant at Bodega Lagarde recognized by the Michelin Guide.

Flavors range from raspberry and melon or watermelon, cucumber, and mint to more complex combinations like peach and saffron; rice pudding with lemon verbena; quince and orange; dulce de leche and mandarin; cabutia squash and caramel; and their signature flavor, pink pepper.

Tip: They also prepare savory ice creams such as basil, asparagus, or gazpacho with watermelon, served as part of the appetizers.

Where: Bodega Lagarde, San Martín 1745, Mayor Drummond, Luján de Cuyo.

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At Zonda, the winery restaurant, natural ingredients—fruits and vegetables—give the menu its distinctive character: saffron from the Uco Valley, black garlic, burro squash, and potatoes, among others.

Current combinations include lavender with white chocolate and even a bread ice cream served alongside watermelon.

Tip: Chef Augusto García has earned both a red and a green Michelin star.

Where: Bodega Lagarde, San Martín 1745, Mayor Drummond, Luján de Cuyo.

Traditional ice cream plays a key role in the experience at Finca El Paraíso, the winery of Luigi Bosca. Flavors include dulce de leche, walnut cream, chocolate with figs for a Mendoza twist, and seasonal fruit varieties such as yellow peach, nectarine, strawberry, and cherry.

For chef Pablo del Río, the quality of ingredients and respect for classic flavors are essential.

Tip: Ice cream appears in the tasting menu and in the picnic experience, where a cart with different flavors lets guests choose what they’d like to try.

Where: Finca El Paraíso, El Paraíso 1926, Maipú.

At Centauro, the current menu includes a lemon and trout ice cream. The fish doesn’t contribute its typical flavor but instead adds a unique creamy texture. It’s presented infused with aromatic herbs and served with celery oil and basil.

Tip: Centauro’s menu interprets Mendoza through a map of local products and producers, expressing identity with innovative touches.

Where: Avenida Perú 1156, Mendoza City.

At Azafrán, ice cream appears in different moments of the dinner, sometimes with savory touches that complement the sensory design of the dishes. Examples include tomato sorbet with black olive, carob cream with olive oil, and dulce de leche ice cream with goat cheese and toasted corn.

Tip: Azafrán ranks #97 in Latin America’s Best Restaurants according to The World’s 50 Best Restaurants. Chef Sebastián Weigandt has earned a Michelin red star and revalidated his One Knife award at The Best Chef Awards 2025.

Where: Avenida Sarmiento 765, Mendoza City.