Looking back on Icedays 2025 – What an edition!
The Icedays 2025 are over, and what an unforgettable edition it was! ✨ We would like to thank everyone for their enthusiastic presence, the inspiring conversations and the passion for artisanal ice cream. For two days, Zandhoven was transformed into the epicentre of the ice cream world, with demonstrations, tastings and, of course, the exciting Belgium Gelato Festival Challenge.
The battle for the title of ‘Best Ice Cream Maker in Belgium’ was thrilling! Twenty-four top ice cream makers gave free rein to their creativity, and the jury had a difficult choice to make. But in the end, José Romero from Pepe's in Brussels was crowned the winner with his refined creation: Comme une Ruche – ice cream with beeswax, almond and pollen nougatine and a fresh yuzu coulis.
The top three in Belgium in 2025:
1: José Romero (Pepe's, Brussels) – Comme une Ruche: ice cream with beeswax, almond and pollen nougatine and yuzu coulis.
2: Jasper Braekman – Ice cream made from nettle pesto, roasted pine nuts and Parmesan cheese.
3: :Peter Roman – Smoked Fior di Latte cheese with Himalayan salt and lemon juice.
These three top ice cream makers will represent Belgium at the international Gelato Festival World Masters!
This was the 8th edition of this prestigious award, presented at the Carpigiani University in Zandhoven during the Ranson Icedays. We are already looking forward to the next edition! Thank you to all participants, visitors and partners for these inspiring days!
See you next year!
