Compiled 19 June 2024, updated 12 August 2025
The best packaged ice creams: the supermarket croissant ranking
They were the first ice-creams to be reproduced by the food industry and have been the stars of the summer (but not only) for decades now, and are always present in supermarkets. The list of the best
When one speaks of cone, the mind immediately makes the connection with the most iconic and ‘pret a porter’ ice cream par excellence. However, not everyone knows that, as in the case of biscuit ice cream, its invention is due to an Italian who emigrated abroad in the early 20th century. The inventor of the ‘walking’ ice cream was Italo Marchioni, originally from the province of Belluno and resident in New York, who, after opening a few restaurants in the late 19th century, invented a wafer that could contain ice cream and then patented the invention on 13 December 1903. It was a solution that revolutionised the way the fresh dessert was consumed since in the Big Apple, before the advent of the cone, ice cream was served in glass cups that were quite uncomfortable and never returned, thus representing a considerable loss for the establishments. Today, millions of them are consumed, strictly divided between artisanal productions and the packaged ones that colour the freezers of large-scale distribution. With regard to the latter, we tasted the most popular cones in supermarkets in a journey that covered great classics and new products. Here is the ranking of supermarket ice cream cones.
The best supermarket ice cream cones
1 ex aequo Ferrero – Kinder Bueno Cone
Creating ice cream versions of popular sweet snacks is one of the fashions of recent years. As far as Kinder Bueno is concerned, we can say that it is probably the most successful experiment of all. The mouth-watering topping perfectly echoes the taste of the original snack and the taste is completed with a perfectly crunchy cone and an expressive, not overly sweet hazelnut ice cream. Worthy of note is the tip of the cone, which is an intertwining of chocolate and cream typical of the snack filling. A well-conceived and well-made product. The tin is considered the best product launch in France in 2024.
1 ex aequo Algida [Unilever] – Cornetto
Although it has become such an iconic industrial product that it can boast myriad imitations, the famous Cornetto originated in 1959 as an artisanal ice cream created in the Spica ice-cream parlour in Naples which later sold the patent to Unilever in 1976. Since then, its spread has been worldwide. On tasting it is appreciated for its crunchy and crumbly cone, but also for an ice cream where the cream emerges clearly and intensely and is not too sweet. The only flaw is the quality of the chocolate flakes on the surface that is not quite up to the standard of the rest of the product.
2 Grom [Unilever] – Pistachio Cone
The cone designed and produced by the Turin-based company differs from all the others in its shorter list of ingredients, but also in the quality of the raw materials used. One appreciates the pistachio, which expresses itself in a clear and tasty way and is even more appealing when interwoven with chocolate. As for the wafer, this is a little too thick compared to the size of the cone.
3 Nestlé – Kit Kat vanilla and cocoa cone
Impossible not to distinguish it from all the others: the single bar of the famous snack is right in the centre of the cone so that it is omnipresent in every bite. Overall, this is an artfully designed and well-conceived product and is appreciated for its crispy and crumbly wafer, but also for the texture of the ice cream, which, although loaded with flavours, has a good texture.
4 Nestlé – Maxibon vanilla and caramel
The Maxibon cone version offers a pleasant departure from its competitors in that it features an attractive ‘container’ which, instead of the classic wafer, is characterised by a biscuit with slightly salty tones. The ice cream is distinguished by the preponderant caramel over everything else, which also tends to over-cover the vanilla ice cream.
5 Valsoia – The Ice Cream
A cone appreciated by those who are lactose intolerant, but not only. This vegetable-based product is appreciated precisely for the ice cream, which is discrete in texture even if it has a little too much flavour. The wafer does not enjoy the right crunchiness and unfortunately the ice cream has chocolate inserts (especially in the topping) whose quality can certainly be improved.
6 Sammontana – Five Star Croccantino
The cone of the famous company from Empoli presents itself to the taste with a caramel that initially comes across as captivating, but then turns out to be too intrusive on the whole, even covering the vanilla ice-cream. The wafer is a little chewy and lacks crunch. The almond crisp pieces are well distributed.
7 Barilla – Pan di Stelle Il Cono Gelato
It has to be said that, in the interpretation of the historic breakfast biscuit, the biscuit ice cream turned out to be better. Like the latter, the cone is also appreciated for its not excessive sweetness, which allows a pleasant cream ice cream to emerge. Clearly detaching from the rest of the product is a wafer that is not quite crispy and the chocolate whose quality can certainly be improved.
8 Sammontana – Amando
The product tasted refers to the version with vanilla ice cream variegated with cocoa and hazelnut. The company’s intention to propose a vegetarian alternative to the classic cones and those made with soya is commendable. In this case, in fact, we are talking about an ice cream made with almond milk. What is flawed, however, is the excessive use of flavourings and a cone with a somewhat woody taste.
The tasting was attended by: Mara Nocilla (professional journalist), Stefano Ferrara (gelato maker at Gelato Lab in Rome and consultant), Monia Achille (Pastry chef at Isanti in Corchiano and teacher), Indra Galbo (editor and head panelist of the Oli d’Italia guide). Obviously this is their opinion, collected by Gambero Rosso. I, personally, was especially interested in the initial historical key.
Obviously this is ultra-processed food.
And to better understand the difference between ultra-processed ice cream and homemade, very high quality ice cream – with a completely different price – just look at the label of Guido Gobino ‘s, which has as an ingredient a natural thickener, carob flour. No preservatives, flavourings or colourings are used in either Gobino ‘s sorbets or coated ice creams .
If you reread the above piece carefully, you will realise that sugar – sometimes too much – and flavourings (ditto) characterise the ultra-processed ice creams (‘The taste of these ice creams is therefore not due to high quality ingredients but to skilful blends of fats, sugars and flavourings that manage to be irresistible’).
