The best ice cream shops Rhônes-Alpes

Since 2007, l'Arbre à Glaces has been delighting the people of St. Etienne with its frozen delights. And for good reason, in addition to satisfying the taste buds, the artisanal company takes care to choose quality products, without additional flavouring whether natural or artificial, without colouring agents and without flavour enhancer! Let yourself be tempted by the classic caramel, chestnut, vanilla... Or dare to discover divine mixtures like verbena and yuzu, raspberry and purple basil, or mango, lime and a touch of turmeric... A delight !

For several years now, Benjamin Chassaing has taken over from Sébastien François to continue his gourmet creations and the history of this patisserie, which was born 100 years ago and became Desserts et Chocolat 30 years ago. Know-how, passion and philosophy remain unchanged. Seasonal fruits, quality ingredients and unique delicacies: pastries, chocolates, confectionery, macaroons, ice creams... What's changed? The premises are much bigger and more functional, perfect for enjoying these little masterpieces at any time of day!

Born in Ardèche, working without artifice, Terre Adélice offers the best of a generous and tasty nature in real melting delights. Home-made organic ice creams and sorbets made from fresh seasonal fruit, especially fruit from the Ardèche where Terre Adélice finds its roots, but also touches of exoticism. Terrace in the heart of a tourist area sometimes overheated, sometimes waiting to take away, but these natural ice creams are really worth it. All the flavors can be taken home in a jar.

Nardone rhymes with glacier and great pleasure on the terrace. Since 1899, from father to son and from father to daughter, the Nardone family has reigned over the ice and this corner of Old Lyon bordered by the Saône and a lively quay. Home-made ice creams for a high gustative quality. Plate, cup, cone, from Easter to the iced logs of the New Year, quality is always there and it is a joy to succumb to an ice cream cup - the Fruit Giant... - signed Nardone. Possibility to order in advance marvellous frozen desserts.

Frosted, you always have to be to start a greedy business. Old Lyon (and other places) is home to a completely frosty place imagined by chef Jérémie, creator of different ice creams, and Martin. Artisanal production in the Ardèche using seasonal fruit, preferably from the Rhone Valley. Bergeron apricots, fir shoots from the Vercors, Hermitage grapes... Perfumes and creations make our heads spin. Starting with the famous Kif, between ice cream and pastry. A massacre.

The Smart is demanding, especially when it comes to ice. Amorino is one of the specialists in Italian artisanales. Ice cream with tasty aromas, onctueuses ice cream that you enjoy tasting in pots of different sizes or in artistically shaped cones shaped in flower petals. Ice creams made exclusively from organic eggs, whole fresh milk and selected fruit, all without dyes or artificial aroma. A nice home and service of a man who never misses a good word to present us with the bacs containing the delights of the house: the famous 100% Amorino chocolate not to be missed in your mixture, a wonderful Bourbon vanilla in Madagascar but also Bronte pistachio, extra hazelnuts, strawberries, lemon of Sorrento, tiramisu, spéculoos or stracciatella. You will have to go back many times to taste all these wonders, including the perfume of the month, not forgetting that of organic yogurt 0% if you fear calories or a gideons ice. To accompany its ice, hot drinks, including excellent hot chocolate, but still some original sweets. Cool and refreshing address in the heart of Old Lyon.

Located in the heart of the Old Town for over 10 years, Yogolicious has been delighting us with its fresh and cheerful version of frozen yogurt. Frozen yogurt is just as fresh as ice cream, but much healthier and lighter, especially if you don't drown your yogurt in sweet toppings (choose fruit...). A pleasant atmosphere in a setting that smells clean and organic. Low-fat (1.5%), low-calorie frozen yogurt. The twenty or so flavors change with the seasons and fashions, so you can treat yourself with an (almost) clear conscience. Customize with over thirty toppings. Bubble Waffle, smoothie and milkshake to vary the pleasures.

When the passion of the farm meets the pastry know-how, it naturally gives a Pauze Ice! Serge Garnier, a farmer, and Virginie Rivollier, a graduate in pastry, combine the talents to put into ecstasy small and large! Their farm is located in Saint-Genest-Malifaux at 1 070 m altitude. 40 dairy cows and 45 heifers of high-open montbéliarde race provide quality milk. More than a drink, it's the main ingredient that transforms to give birth to delicious treats! Desserts, frozen, bins, you cannot do more healthily! Without dye, or conservative, you don't resist the desire to describe the tulip with its ice cream and caramelized pears or vanilla vacherins that faithfully restore the taste of a raspberry sherbet and a meringue. It should be noted that the élaborés produced are with the fruit of local farmers in the Pilat. In a word, it's authentic! So try a strawberry cone, you'll love! Manufacturing is a house even when it comes to cookies and chantilly! We can only highlight the individuality of such work, because everything goes directly from the breeder to the buyer. By appointment on the farm or on the markets, it is a pleasure to discover these ice cream delights and the same opportunity to leave with fresh milk, a creamy cream or butter as you rarely find!

A reference for artisanal ice cream and flavors of the Ardèche - 100% organic! Terre Adélice is part of the "Taste the Ardèche" approach. In addition to the classic flavors, the Ardèche company offers local products: chestnut, black garlic, hay, Ardèche blueberry, Clairette de Die, tonka bean, flowers and regional herbs. A total of 150 perfumes and six ranges, including an organic range. In the factory store: the house range, in its different packagings. In summer, ice creams are sold in cones.

Catherine and Christian Perret are more than 30 years old, at the entrance to this pedestrian street in the old town. A discreet and refined shop, according to the French tradition of pastry-chocolate. The specialty of the house is the Cure, a sandblasted dough with almonds, praline and meringue cream. Many other cakes on display and a beautiful collection of fine chocolates. We appreciate being able to sit in the tea room for a relaxing moment.

A vacation without a little ice cream just isn't a vacation! And with a setting like the old town of Aubenas and its castle in the background, a stroll through the narrow streets is the perfect complement to an ice-cream treat. Martin and his band of ice-cream artists juggle with local produce. The milk comes from cows grazing in the Monts d'Ardèche, the chestnuts from Imbert, the raspberries from Ardèche and the apricots from the Drôme, the chocolate from Valrhona and the vanilla... from Tahiti. The menu also includes smoothies, milkshakes and cocktails.

Since 2017, Pierre Chauvet has been orchestrating Les Glaces de l'Ardèche, ice creams and sorbets made with fresh milk and cream from the Ardèche plateau, and with fruit mainly from the local area. Some of the flavors have been awarded the Goûtez l'Ardèche label, including chestnut ice cream and pear, apricot and white peach sorbets. On the shelf, vacherins, iced nougats and Christmas logs. Flowers and spices, honey, peanut or chartreuse, we wake up your taste buds. A favorite is the vanilla chestnut vacherin from Ardèche. Terrace in summer.

An essential gourmet break in Aubenas, Pierre Chauvet's store delights Albenassiens and visitors alike. Recognized in 2015 as one of France's top 100 pastry chocolatiers, he embellishes his creations with products from the Ardèche region, favoring fresh ingredients. His Carrés feuilletés, his Coeur de nougat and his delicious Folies de l'Ardèche are a big hit... Homemade ice creams made with fresh Ardèche milk are a delight.

You thought you had already eaten ice cream? Futé had a revelation by discovering the icy wonders made by a Corsica with infinite talent, the glacier chief Pierre Geronimi. This island in Sagone puts fire in all the palate palaces with its ice melts. Pierre Geronomi, like a tailor-made designer obsessed with textures and taste, works for the greatest names of luxury - with his famous champagne Wive Clicquot ice cream - and French gastronomy, like a certain Paul Bocuse. Intransigent with the extreme quality of the materials he works, and especially the fruit, the artisan Pierre Geronimi works as a alchemist to bring out in his ice cream and sorbets the quintessence of original flavors. If Pierre Geronimi is not crossed in Grenoble, Jean-Jacques Domard -partner and manufacturer in Seyssins- applies all recipes using the same products as the Corsican glacier. Smart crust at every tasting - there are new features all year- and promises you ecstasy whatever the perfume chosen. With ice cream and sorbets that contain about 95% of fruit from a well-defined soil - no dye, no stabilizer, no preservatives, or flavor enhancers - the decaying sorbets with unconcealed pleasure, the ice signed by Germs Onimi offers moments of happiness, both poetic and real, not missing. With a laboratory located in Seyssins, the only one on the continent stamped Geronimi, Jean-Jacques Domard proposes to come to the workshop or get his exceptional ice pots delivered.

Béatrix, named after the nearby spring, a large charming red house, has been established since 1930. We stop to have a drink, eat pancakes and waffles, and enjoy an ice cream. The ice creams are homemade, classic or original. Order Dominique Cerdini's vacherin or cassate. His brother, Guillaume Cerdini, for his part, signs a beautiful declination of chocolates. In summer, on the terrace, the house proposes a small inventive restoration along the Volane. Some concerts are scheduled in summer. Another address of the sign in Vallon-Pont-d'Arc.

Pleasure is something to be shared. And it is not by chance that the excellent Philippe Hiriart named his house: L'Epis Curien. Philippe Hiriart is the perfect combination of the know-how of a passionate craftsman - Meilleur Ouvrier de France glacier - and the creativity of a true artist. At this address opened in 1959 by his father, Philippe Hiriart - and a whole team to whom he has passed on his values - presents us with marvelous home-made creations as many gustatory orgasms. An absolutely delightful address that we recommend.

This is an old address on Aix-les-Bains to taste an Italian ice cream. In the pedestrian street, a boutique decorated with the colors of Italy, some tables outside to taste its ice and a nice boss that kept a small accent of Milan. Homemade ice creams with the names of the fragrances inscribed in Dante's language. Of course, baccio, croccantino, amarena, hazelnuts that remind the peninsula but also a delicious iced brown and more classical fragrances.

Philomino Pisiu is an excellent artisanal ice cream chef from Sardinia. In the pedestrian center, he invites us to take a gourmet break with a choice of some twenty flavors and compositions of sorbets and ice creams served with a spatula as in Italy, with a choice of toppings. Divine ice cream made with Piedmont hazelnuts. The simple strawberry sorbet is already a real treat! An unmistakably southern journey for the taste buds, creamy and delicious. All turbinated with love and served with a smile! Waffles are also available.

If you're worried about your "summer body", remember that you'll have to climb the first cobblestones of the Grande Côte before you get to Unico, which also offers sorbets. So there's no good reason not to fall for one of Lyon's finest artisan ice-cream makers. Good humor, great know-how and great values give this unique taste. Seasonal products, fruit selected from local producers, original creations and crazy tastes. On the Quai de la Saône, in a small space for great pleasure, Fresco is the specialist in Italian-style ice cream. Unusual: "gelato-tronomic" meals. Ice-cream-making workshops.