The best ice cream shops Midi-Toulousain

Pastry chef, chocolate maker and ice cream maker: Alexandre has everything to seduce you! Join the Barrelle boutique, where you can watch the chef at work through the glass roof that separates the sales area from his laboratory. You will have the opportunity to discover his flagship creations, frozen entremets that come in original gourmet bars. Creativity and refinement can be found in many gourmet forms: chocolate bars, candy boxes, spreads, orangettes, coated meringues, ice creams... Go there!

Close to Place du Capitole, Ô Sorbet d'Amour is an artisanal ice-cream maker with a sales outlet in Toulouse. Its ice creams have been made in La Teste-de-Buch, Gironde, since 1935! Over eighty flavors are created in a laboratory that strives to remain faithful to tradition. Sorbets contain a minimum of 60% fruit, and ice creams are made with farm milk. Looking for a refreshing, richly flavored treat? Discover the subtle fragrance of a lychee, yuzu or mandarin sorbet, the indulgence of an orange-flavored chocolate ice cream, the freshness of a piña colada cone... Delicious!

A Breton ice cream parlour in the heart of Toulouse? That's the challenge facing Glaces Moustache! The ice creams that come straight from Saint-Malo aim to be at the top of the range, with hand-picked raw materials selected close to the production laboratory. Everything is made using traditional methods. And because we're as Toulousian as we are Breton, Moustache has come up with a revolutionary innovation: chocolatine ice cream!

If you go for a stroll under the arcades of the Place du Capitole on a hot summer's day, you will notice a line in front of Philippe Faur's refrigerated windows.... This master ice cream maker works his artisanal ice creams in the heart of the Ariège countryside, in collaboration with a dairy producer located just next to his workshop. He produces ice creams and sorbets in a top-of-the-range version and likes to imagine the most surprising recipes. Because, in addition to your cones, Philippe Faur, who has won many awards, garnishes the plates of the reckless tables with his unexpected flavours: foie gras, truffle, saffron, beetroot, Roquefort! Beautiful culinary discoveries in perspective...

Fanny Caubet, Tiffany Paillé, Xavier Vaucelles and Gaël Cazenave are not afraid of a challenge, and have set out to design and manufacture artisanal ice creams. They were trained by a "Meilleur Ouvrier de France Glacier". Their production is based on a circular economy, with ingredients produced in the Pyrenees. The Ariège milk comes from 25 cows on the family-run Arpos farm. The ice-cream machines use closed-circuit water and are energy-efficient. These Ariège delights can be found in supermarkets and grocery stores.