Lobjinski ice cream parlor: end of the season with delicious summer ice cream!

Lobjinski ice cream parlor: end of the season with delicious summer ice cream!

The warm rays of sunshine invite you to try out the city's ice cream creations. In Templin, Doreen Lobjinski runs a thriving ice cream parlor on Ernst-Thälmann-Straße, a real insider tip for anyone looking for cool refreshment on hot days. Your ice cream parlor attracts numerous guests: from holiday children to loyal neighbors. Here you can get Italian ice cream from a renowned manufacturer in Berlin, where real professionals work, and you can taste it!

This year, unusual flavors such as orange basil, sea buckthorn and dark chocolate ice cream are among the favorites. Customers are particularly impressed by the “Miss Purple” variety with sweet potato, while high school graduates fall in love with the “Sky Blue” with bubblegum flavor. By the way, Doreen bakes fresh cakes every day from 5 a.m. to offer her visitors a complete taste experience.

Ice cream love and challenges

But the pleasant time of the ice cream season is soon coming to an end. The last day of opening falls on a Tuesday before winter, as storms and rain are forecast. Unfortunately for Doreen and her husband, who chugs through the villages in an ice cream truck, this means little scope for longer opening hours. The labor shortage is also causing problems for the popular ice cream parlor.

Where to go with your ice cream love? Things will continue next year, because the new season at the Lobjinski ice cream parlor starts on March 1st - that's a Sunday! With fresh ideas up her sleeve, Doreen is even planning to introduce dog ice cream with liver sausage and quark. A fun and practical idea for the visitors’ four-legged friends!

The travel wave of iced coffee

However, ice cream is not the only product that is popular during summer temperatures. Iced coffee is conquering the hearts of gourmet lovers in Europe and is becoming increasingly popular. Stylish cold brews and iced lattes are particularly popular among younger consumers. Platforms like Instagram and TikTok are giving the trend a big boost. In fact, cold brew creations account for approximately 34% of new iced coffee products from the United States.

• Beliebte Eiskaffee-Sorten: Caffè Latte, Cappuccino, Espresso, Macchiato, Frappé, Mokka.
• Vegane Optionen mit pflanzlicher Milch sind fast schon zum Standard geworden.
• Neueste Kreationen sind etwa Hojicha-Latte und „Dubai Style“-Eiskaffee mit Pistazie und Schokolade.

The iced coffee market in Europe has become the third largest revenue generator and shows no signs of slowing down. Consumers crave more variety and are often willing to try new flavors. They place great value on sustainability and health, which further fuels the focus on lactose-free, vegetarian and vegan alternatives.

And while it's slowly getting cold enough for hot cocoa again in Templin, we're looking forward to the coming ice cream season and the latest trends in iced coffee. Maybe we can find the next cool refreshment for the warm days there?

So it remains to be seen what news Doreen Lobjinski will present to us when her next season starts in March 2026. Maybe your ice cream parlor will then be the place where tradition and innovation come together in a sweet way. Be it a new ice cream for the dog or a creative coffee variation, the possibilities are almost endless!

Anyone who would like to find out more about developments in ice cream parlor and coffee culture will find exciting insights at Krä ice technology and the Innovamarket Insights.