Seven in ten French people say they would rather pay a little more for ice cream made with natural or local ingredients, according to journalist Léa Kebdani, speaking on TF1's "Bonjour ! La Matinale TF1".
But the labels "glace maison" and "glace artisanale" do not guarantee the product was made on site with natural ingredients, Kebdani said. She explained that "glace maison" only means at least part of the production happened on site, while "glace artisanale" simply means the ice cream is sold by a craftsperson, saying nothing about the quality of the product.
Tips from the ice cream makers' body
The Confédération des Glaciers de France has shared advice for consumers. It recommends first checking the color: natural vanilla ice cream should be white rather than yellow, and pistachio ice cream should avoid overly artificial-looking shades.
Spotting pre-mix ice cream
The confederation also advises checking the shape of the ice cream inside the tub. Kebdani said that if the ice cream is very domed, holds its shape firmly and looks like it will never melt, there is a good chance it was made from pre-mix, a preparation of flavorings and emulsifiers that ice cream makers simply mix with water or milk. Such products cannot be sold as natural or artisanal ice cream.
A new official label
To help consumers, the Confédération des Glaciers created its own label, "glaces artisanales de France", which certifies fresh ingredients, the maker's expertise and good practice. The label was only created in 2025, and Kebdani noted that by June 2026, barely 24 ice cream makers in France had been certified. An uncertified maker may still be good but simply not yet labelled, she said, which is why consumers should learn to judge quality themselves and ask ice cream makers directly about how their products are made.
