The Best Ice Creams to Beat Japan’s Summer Heat—Expert Picks for Flavor and Value

Experts debate the ultimate ice cream!

“This April, the Japan Meteorological Agency decided to use the term extreme heat day for days when the maximum temperature reaches 40°C or higher, showing that dealing with scorching temperatures has become a social issue.

The impact is also being felt in the ice cream market, where around 1,100 varieties are sold each year. Among the new products released by various companies for this summer, there has been an increase in refreshing, ice-based products such as sherbet-style treats.

This suggests that manufacturers are actively developing products with the severe heat in mind,” says ice cream researcher Shizurina Arai.

Ice cream is classified into four categories according to the amount of milk solids and milk fat it contains: ice cream (at least 15% milk solids, including at least 8% milk fat), ice milk (at least 10% milk solids, including at least 3% milk fat), lacto ice (at least 3% milk solids), and frozen confectionery (everything else).

In other words, companies are focusing on lighter-tasting frozen treats in preparation for the expected intense heat.

So, which ultimate ice cream will best beat the summer heat in terms of both taste and value for money? FRIDAY created a ranking of the best products based on scores from three experts, divided into three categories: “Ice Cream,” “Ice Milk & Lacto Ice,” and “Frozen Confectionery.”

Let’s take a look at the “Ice Cream” category.

“I recommend Morinaga Milk Industry’s ‘MOW Vanilla.’ MOW uses dairy ingredients such as domestically produced concentrated skim milk and fresh cream, which are also found in premium ice cream products.

The other day, I had Sujata’s ‘Vanilla’ on the Shinkansen, and its flavor was quite similar to MOW. Sujata costs around ¥380, whereas MOW can be purchased for around ¥150 at actual retail prices, which is remarkable. Häagen-Dazs Vanilla is certainly delicious too, but at around ¥350 per serving, I wouldn’t say it offers particularly good value for money,” says the same expert.

The perfect harmony of chocolate and ice cream makes this the ultimate choice

While MOW received high praise, ice cream researcher Shizurina Arai says she finds Ezaki Glico’s “Makiba Shibori Milk” a little disappointing.

“It uses milk that has been squeezed within the previous three days, giving it a rich flavor and smooth finish. It certainly tastes good, but despite prominently featuring ‘Milk’ on the packaging, the vanilla aroma is quite strong. It leaves you thinking, ‘But I wanted to eat milk ice cream.’

This has to do with how the milk is pasteurized. Standard-priced ice creams such as Makiba Shibori, which can be purchased for around ¥150 at actual retail prices, often use high-pressure pasteurization, which allows large quantities of milk to be pasteurized in a short period. While this keeps costs down, it leaves some of the milk’s distinctive aroma behind. Vanilla is added to suppress that smell.”

So, is MOW ultimately the winner of the Ice Cream category? No. Frozen-food expert Dai Takemura recommends another ice cream made by the same company, Morinaga Milk Industry.

“PARM Chocolate is the strongest choice. It was created around the concept of a simple yet slightly luxurious chocolate bar ice cream that satisfies adults.

With other chocolate-bar ice creams, the chocolate coating is crisp and has relatively little sense of unity with the ice cream inside. PARM’s chocolate, however, prioritizes melt-in-the-mouth texture rather than crispness, allowing it to melt pleasantly together with the ice cream in your mouth. The fact that you can enjoy that for around ¥160 at actual retail prices gives it a satisfaction level that stands above the rest.”

Chihiro Matsubayashi, a researcher specializing in the confectionery market, also votes for PARM.

“The product’s name comes from ‘palma,’ the Italian word for palm. Its rounded shape, which makes it easy to hold in your hand, also serves to ensure an even chocolate coating. The ice cream inside is excellent as well. Rapid freezing keeps the ice crystals small, creating a smooth texture.”

PARM took the top spot in the Ice Cream category, while Coolish ranked first in the “Ice Milk & Lacto Ice” category and “Ice no Mi” came out on top in the “Frozen Confectionery” category (see the ranking image below the article). Why not compare the ultimate ice creams in each category and enjoy a deliciously cool way to get through this summer?

[“Ice Milk & Lacto Ice” and “Frozen Confectionery” Categories: Survive the Heat Deliciously! The Ultimate ‘Ice Cream’ [Summer Frozen Treat War — Part 2]]

 

From the July 31, 2026 issue of “FRIDAY”