There are so many ice cream parlors in Malaga that it is difficult to choose...
In Malaga , we already said it, summer lasts from April to October (at least), so it is normal that, without us being Italy or Valencia, we have more ice cream parlors per square foot than almost anywhere in the world . Well, maybe we exaggerate, but it is no less true that, in recent years, sheltered from urban tourism that has taken over the capital en masse, ice cream parlors have grown into frozen yogurt shops / mushroom vaping establishments.
In the midst of that chaos, it's easy not to know which display case with hovering delicacies to trust when you press the terral. So that you do not get lost, we have prepared this guide written by an ice cream eater from Malaga seasoned with recommendations thrown by his greediest countrymen . Here it goes:
The usual ones:
LOOK HOUSE
A classic among classics, Casa Mira is one of the oldest ice cream parlors in Malaga. Its first store, closed in 2016, was installed on Calle Nueva in 1890! There, Severino Mira brought Jijona's know-how, which he translated into nougats, mantecados, tiger nuts and frozen bonbons, which kept cool with snow brought from Ronda.
Four generations of the family passed through the headquarters, and today they still run a good number of premises: the one in Plaza Pío XII -opened in 1968-, the one in Compás de la Victoria -in 1975-, the one in Calle Andrés Pérez -inaugurated in 2015- and, above all, the one on Calle Larios, where it is not uncommon see queues of locals and tourists tasting traditional flavors that are imagined before being seen, because they are, as in the past, hidden from the public.
In Santa Paula (avda. de los Guindos) there is also Teresa Mira's great-granddaughter , where they serve delicious ice creams that have conquered the neighborhood with tastes such as orange sorbet with chocolate and exceptional treatment.
LAURI ICE CREAM
Eliseo Lauri, a Valencian from an ice cream family, opened his first establishment in Pedregalejo (Avda. Juan Sebastián Elcano) in 1952 ; Today, his family continues to offer the same artisan product there, and in the headquarters that they have also owned for almost half a century on Bolivia street. Few flavors, classic and seasonal, presented in tanks and made without shortcuts : with real milk instead of powder (they pasteurize it themselves), and without even remotely approaching "modernities" such as emulsifiers. Its horchata is essential, and savor the nougat ice cream in one of its cones, made by hand by themselves.
The neighborhood ones:
INMA ICE CREAM SHOP
They bring pistachios from Sicily, pine nuts from Valladolid and hazelnuts from El Piamonte, but that's not the first thing people will tell you about Inma Ice Cream when you mention it; they will tell you, no doubt, about their tails. So many that, since 2006, you have to take a number to be attended in this neighborhood ice cream parlor with almost half a century behind it. It offers more than 40 flavors that change often, and it is one of the few that manages to sell his product even when it rains.
KALUA
Kalúa, one of the first ice cream parlors to bring “exotic” tastes to Malaga (lemon cake, mille-feuille, muffin...) stands out for offering more than 40 flavors in its establishments, which are also constantly being updated. Presumed craftsmanship, and offer more sugar-free and lactose-free products than the average , for which they are also very loved. Its premises, in Teatinos (Avda. Plutarco), Las Pirámides (Avda. Moliére), La Virreina (Avda. Jane Bowles) and Las Chapas (Plaza del Aparedor Federico Bermúdez) are usually full.
FRAGOLA AND TUTTI FRUTTI
Fragola (Jerez Perchet street) has been in Ciudad Jardín for almost 20 years. Its owner, brother of the owner of the ice cream parlor Tutti Frutti on Calle Tomás Escalonilla - where tiramisu ice cream has real fans - launched into business with the aim of creating an establishment in which ice cream they will be made every day with fresh milk and top quality products , such as the pure pistachio or the national piñon. It has very traditional flavors, such as crazy cake.
FRATELLY
Barely five years have been enough for this pair of brothers to win over the public of Huelin (Tomás Echevarría street). Pablo and Santiago, who regularly travel to Italy, the cradle of ice cream, elaborate their flavors with very malagueña raw material : strawberries, mangoes and blackberries from Axarquia, but also Casa Kiki palm tree, mythical name in the neighborhood -and in the city-. Some scream from the rooftops that they would drop everything for their Happy Hippo ice cream.
The ones in the center:
BICO OF XEADO
Not long ago, the manager of the ice cream parlor Bico de Xeado (Calle Méndez Núñez) arrived in Malaga from Galicia, offering select flavors and handcrafted with milk from the organic farm O Cancelo , where the cows are milked to the rhythm of classical music. "Our processes and raw materials guarantee us an unbeatable texture and complete homogeneity in the body of the ice cream, which contains a smaller amount of air in its mix and a unique creaminess," they say. . Unmissable rice pudding , in which it is possible to savor the small grains cooked over low heat.
FRESKITTO
Don't let its touristy location on Calle Granada make you pass by: the Freskito ice cream parlor, open since 1999, has been p Awarded in various international competitions for the quality of its product. Its chef, José Antonio, loves creating new flavors, like the one he recently presented at the Hospitality Innovation Show, with base of white chocolate and shortbread biscuit with marbling of white chocolate and chocolate with hazelnuts . They also have classics, like the Malaga flavor, made with muscatel wine from Bodegas Quitapenas and raisins from the province. In addition, they have just opened a branch in Cerrado de Calderón.
The Italians:
FLAMBÉ GELATERIA
Directly from Italy come the ice creams from Gelateria Flambé (Maritime Walk of Rincón de la Victoria). They are made by a young couple from the country who come from an ice cream family and continue to train continuously. Laura and Davide opened the establishment in 2013, which has in its showcase with 30 flavors created with machinery and Italian raw materials , like the Sicilian pistachio, one of his hits. They also serve innovative tastes, such as avocado with honey -this, produced with fruit from the province- or ginger. Its clientele highlights the quality of the ice creams, but also of the rest of the products they make: cakes, crepes, waffles, milkshakes... They also like it for its terrace with sea views and his unbeatable treatment.
D'LORENZO GELATO
In just three years, D'Lorenzo has conquered the hearts of the people of Malaga from Teatinos (Andrómeda street), a market already full of good ice creams. He does it with Italian-Argentine delights created by Lorenzo Blanco, third generation of ice cream makers and a great reference in the world with international experience and several awards behind him . His menu never ceases to amaze: weekly, he changes the taste of his “mega bucket”, a true work of visual art that is also delicious, with flavors such as banana split and brownie del nonno (grandfather), pumpkin with caramel , buffalo milk, bacon from heaven and caramelized walnuts , Madagascar chocolate mousse with Tahitian vanilla and Swiss white chocolate cream…
CAPO BONIFATI
Its mini cone with melted chocolate, its crepes and its generous portions are the second thing that any fan of Capo Bonifati (Avda. Plutarco) will enthusiastically defend. The first thing, of course, is the Italian ice cream from this establishment that opened just a year ago, which also serves the original bubble waffles and which defines its product as "creamy, juicy and tasty". An interesting point is that his workshop is in sight, like the kitchens of great restaurants. promise that they will transport you to Italy in one bite...